Environmental policy
Since 2010, the peaks, cirques and ramparts Reunion island are classified as World Heritage by UNESCO. This unique area coincides with the central area of Reunion island National Park. It covers more than 100,000 hectares, equivalent to 40% of the island’s area.
The exceptional wealth of the island, but also its fragility, pushed us since the creation of PALM Hotel & Spa in 2007 to integrate us in our environment in the most rational and responsible way possible and participate actively in the preservation of this remarkable wealth.
This approach has matured year after year, culminating in its formalization through obtaining the “Services d’hébergements touristiques – European Ecolabel ” certification.
The European Ecolabel is a voluntary mark common to all member countries of the European Union. Created in 1992, it is the only official ecological label recognized throughout the Union, issued in France by AFNOR Certification.
Our engagements
Save energy and use renewable sources of energy
Control our water consumption
Reduce the use of chemicals to a minimum
Reduce and sort our waste
Involve our team members and hotel guests on a daily basis
In your room
In order to reduce water consumption, sheets and towels are changed upon customer's request.
Nespresso capsules are made from 80% recycled aluminium. Capsules are infinitely recyclable, requiring 95% less energy than primary aluminium.
A faucet or micro-filtered water machine in each of our rooms helps reduce our plastic footprint.
To encourage waste sorting, two waste sorting bins are available in your room.
We produce our own detergent and disinfectant using water, salt and an electrolysis process. The other household products used in the hotel have an eco-label.
In order to reduce our paper consumption, our room directory is available in digital format. By scanning a QR code, you can view all of our services, menus, and learn more about our environmental policy.
Class A or LED bulbs have been installed in the rooms to limit energy consumption. The lighting in the rooms is linked to the door opening via RFID cards.
At the restaurant
The Palm waters available at the restaurant are micro-filtered and bottled in glass on-site in order to reduce our plastic footprint and promote the use of infinitely recyclable materials.
In order to reduce the pollution generated by individual packaging, we favor refillable packaging for our sugars.
If you haven't finished your meal, you may bring it back home, thanks to a gourmet bag.
Our chefs work with local producers to craft a menu featuring island specialties throughout the seasons.
Biodigesters are used to transform all organic waste from our restaurants into fertilizer or safely evacuable gray water.
Our cocktails are served with bio-sourced straws made from sugar cane.
In your room
- In order to reduce water consumption, sheets and towels are changed upon customer's request.
- Nespresso capsules are made from 80% recycled aluminium. Capsules are infinitely recyclable, requiring 95% less energy than primary aluminium.
- A faucet or micro-filtered water machine in each of our rooms helps reduce our plastic footprint.
- To encourage waste sorting, two waste sorting bins are available in your room.
- We produce our own detergent and disinfectant using water, salt and an electrolysis process. The other household products used in the hotel have an eco-label.
- In order to reduce our paper consumption, our room directory is available in digital format. By scanning a QR code, you can view all of our services, menus, and learn more about our environmental policy.
- Class A or LED bulbs have been installed in the rooms to limit energy consumption. The lighting in the rooms is linked to the door opening via RFID cards.
At the restaurant
- The Palm waters available at the restaurant are micro-filtered and bottled in glass on-site in order to reduce our plastic footprint and promote the use of infinitely recyclable materials.
- In order to reduce the pollution generated by individual packaging, we favor refillable packaging for our sugars.
- If you haven't finished your meal, you may bring it back home, thanks to a gourmet bag.
- Our chefs work with local producers to craft a menu featuring island specialties throughout the seasons.
- Biodigesters are used to transform all organic waste from our restaurants into fertilizer or safely evacuable gray water.
- Our cocktails are served with bio-sourced straws made from sugar cane.
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