Lily of the Valley opened its doors in 2019, with the aim of offering its clients an authentic, sustainable, environmentally responsible experience.
We believe that we can still do more in order to be “greener,” which is why we’d like to share with you our current actions and future goals.
LIMITING THE USE OF PLASTIC
We’ve installed drinking water dispensers, to avoid using plastic bottles.
In our hotel rooms, PET plastic bottles have been replaced by paper-based cartons made from recycled cardboard.
At the Shape Club, disposable flip-flops have been replaced by reusable, washable spa sandals.
Large bottle dispensers are used for toiletries, rather than single-use products in plastic packaging.
REPURPOSING WASTE
Paper, cardboard and glass are all recycled, while compostable waste is composted.
Organic waste is collected separately by a local company so it can be processed and repurposed.
ECO-RESPONSIBLE, LOCALLY SOURCED FOOD
We use local produce as much as possible, including fish (delivered fresh to the Beach Club, Pépé and Brigantine restaurants), and a selection of wines from the peninsula. We use short supply chains for much of our catering.
Cooking with seasonal ingredients: from garden to plate, using vegetables, spices and herbs directly from the kitchen garden.
Ingredients are delivered in reusable (rather than disposable) plastic crates.
GREEN CLEANING SOLUTIONS
All linens are washed in-house, using eco-friendly, chemical-free laundry detergents.
We use dry steam to clean the hotel, to limit the use of cleaning products. The hotel does not use any harmful products in hotel rooms, in order to be kind to the environment, ensure the comfort of our guests, and avoid any risk to the health of our Housekeeping team.
LOCAL HERITAGE & COMMUNITY
We took part in World Cleanup Day, with beach cleanups bringing together the local community to sort and recycle waste.
The hotel has been awarded the French “Esprit Parc National” label, which is given to establishments in France that respect the national parks in which they are located.
Most of the tableware we use comes from artisans who have earned the French "Entreprise du Patrimoine Vivant" label – an acknowledgement of their high level of craftsmanship.
CONSTRUCTION & LOGISTICS
The hotel is adapted to the natural environment that surrounds it, with mineral buildings that blend into the landscape. Its construction was designed to work with the natural shape of the hill and be invisible from the sea.
Green roofing is used to improve thermal insulation, and also helps to improve air quality by absorbing carbon dioxide and pollutants.
The hotel’s public areas are kept fresh by circulating air (and not by using air-conditioning).
Hotel employees use electric vehicles to minimize the environmental footprint of shuttle transportation between the hotel and beach.
ECO-RESPONSIBLE, LOCALLY SOURCED FOOD
Most of the raw materials used for the hotel’s catering come from Europe or even, when possible, from the region, in order to optimize local production.
We make extensive use of the hotel’s vegetable garden, and are increasing the number of varieties grown there.
PUTTING A STOP TO PLASTIC
We are completely eliminating single-use plastic.
REPURPOSING WASTE
We have our own composting facilities.
We organize training sessions on recycling and repurposing waste, with the aim of achieving zero waste.
CONSTRUCTION & LOGISTICS
Reducing our energy consumption.
Gradually eliminating paper by digitalizing the client experience.
Reducing water usage through low-water-consumption installations, and making employees and clients more aware of the importance of responsible water use.
