Community & Cultural Heritage
Pillar II: Community & Cultural Heritage
This pillar, consisting of 28 criteria, focuses on fostering a deep connection between the small luxury properties and their surrounding communities and cultural heritage. It encourages properties to engage in activities such as supporting local causes, promoting responsible tourism, and sustaining cultural ecosystems. The criteria are designed to ensure that properties not only respect but actively contribute to the social and cultural fabric of their locations.
By aligning with the Sustainable Development Goals 3 (Good Health and Well-being), 8 (Decent Work and Economic Growth), 11 (Sustainable Cities and Communities), 12 (Responsible Consumption and Production), 14 (Life Below Water), 15 (Life on Land) and 17 (Partnerships for the Goals), this pillar underscores our dedication to fostering community prosperity and cultural preservation.
Topics covered in Community & Cultural Heritage
Contribution
Destination
Social
Ecosystem
Sustainable practices framework for Community & Cultural Heritage
| Ref. | Criteria | Compliance Indicator | Required Essentials | Required Advanced | Required Excellence | Recommended |
|---|---|---|---|---|---|---|
| II.1 | Embracing local causes | Maintain a list of volunteering opportunities in the destination for Guests and/or staff (when available in destination) | ✓ | |||
| II.2 | Purpose-led towel re-use program | Offer a towel re-use program to guests when regular cleaning/towel change services are provided, with savings donated to a charity of their choice | ✓ | |||
| II.3 | Purpose-led linen change frequency program | Provide guests the option of less frequent linen change when regular cleaning/linen change services are provided, with savings donated to a charity of their choice | ✓ | |||
| II.4 | Carbon emission offsets | Compensate a share or the entire annual carbon emissions by purchasing certified carbon offsets | ✓ | |||
| II.5 | Active support to communities and sustainability projects | Allocate a share of revenue back into the community or in local/regional/global sustainability projects, specifying the percentage or yearly revenue and project names | ✓ | |||
| II.6 | Responsible tourism activities | Do not promote tours or activities involving the use of wild animals, excluding conservation programs | ✓ | |||
| II.7 | Promotion of eco-friendly activities | Clearly identify and primarily promote eco-friendly and/or low-footprint activities as well as nearby parks, and nature conservation areas in the destination | ✓ | |||
| II.8 | Eco-friendly transportation options | When the destination has clear bicycle lanes, offer bicycle rental and/or electric bicycle charging stations and/or promote the use of alternative transport means when available in destination | ✓ | |||
| II.9 | Suporting locally owned and operated businesses | Provide guests with tours and activities organized by local guides and businesses | ✓ | |||
| II.10 | Visitor etiquette and local customs | Provide guests with information regarding visitors' etiquette and customs in the destination | ✓ | |||
| II.11 | Cultural information | Provide guests with information on local artisans, heritage, and culture | ✓ | |||
| II.12 | Monitoring guests satisfaction | Allow guests the opportunity to review the property, with questions that will include sustainable practices | ✓ | |||
| II.13 | Impact leader | Assign one staff member as the impact leader responsible for measuring and reporting performances and progress | ✓ | |||
| II.14 | Wheelchair accessible or fully PRM-friendly | Provide wheelchair accessibility or be fully suitable for Persons with Reduced Mobility (PRM) | ✓ | |||
| II.15 | Sustainable decoration | Use plants in pots for decoration, replacing cut and/or plastic flowers and plants | ✓ | |||
| II.16 | Local partnerships & synergies | Cooperate with local tourism business and/or public offices to increase awareness and create common strategies, plan and practices | ✓ | |||
| II.17 | Eco-friendly cleaning | Use 100% natural and/or eco-friendly cleaning products | ✓ | |||
| II.18 | Fair trade or local coffee, tea, and chocolate | Source coffee, tea, and chocolate from fair trade suppliers or local producers, depending on destinations | ✓ | |||
| II.19 | Non-polluting laundry | Use 100% natural and non-polluting washing products (for in-house and/or contracted laundry services) | ✓ | |||
| II.20 | Transparency in food sourcing | When cooking services or a pre-stocking list are provided, indicate when ingredients are organic and/or homemade and/or locally produced with storytelling about local suppliers such as farmers, fishermen and butchers. | ✓ | |||
| II.21 | Food waste policy and awareness | Implement a food waste policy and staff training as well as provide information to guests to raise awareness | ✓ | |||
| II.22 | Marine life-friendly sun protection | Provide information and suggest alternatives to guests regarding harmful sun protection creams and give guidance on choosing alternative brands in your welcome guide or supply sun creams at the property | ✓ | |||
| II.23 | Sustainable decoration | Use a combined minimum of 70% of sustainable and/or locally-made and/or upcycled and/or second-hand and/or planet-friendly items for decoration and soft furnishings | ✓ | |||
| II.24 | Seasonal fruits & vegetables | When meals are provided, exclusively offer seasonal fruits & vegetables to guests and provide knowledge and awareness on seasonality | ✓ | |||
| II.25 | Supporting local artist | Some of local artists artwork are part of the decoration or are temporary displayed,with the artists' bio | ✓ | |||
| II.26 | Chemical-free swimming pool filters | Use non-chemical processes for swimming pool filters (salt, ionic copper, ozone filtering systems) | ✓ | |||
| II.27 | Preservation of local design style | The property overall design follows the local style to preserve the architectural heritage | ✓ | |||
| II.28 | Local building materials | Use a minimum of 50% of local building materials (country-based accepted), replacing imported materials | ✓ | |||
| QALIA Framework V2.1 January 2024 | ||||||
| Ref. | Criteria | Compliance Indicator | Required Essentials | Required Advanced | Required Excellence | Recommended |
|---|---|---|---|---|---|---|
| II.1 | Embracing local causes | Maintain a list of volunteering opportunities in tde destination for Guests and/or staff (when available in destination) | ✓ | |||
| II.2 | Purpose-led towel re-use program | Offer a towel re-use program to guests when regular cleaning/towel change services are provided, witd savings donated to a charity of tdeir choice | ✓ | |||
| II.3 | Purpose-led linen change frequency program | Provide guests the option of less frequent linen change when regular cleaning/linen change services are provided, with savings donated to a charity of their choice | ✓ | |||
| II.4 | Carbon emission offsets | Compensate a share or the entire annual carbon emissions by purchasing certified carbon offsets | ✓ | |||
| II.5 | Active support to communities and sustainability projects | Allocate a share of revenue back into the community or in local/regional/global sustainability projects, specifying the percentage or yearly revenue and project names | ✓ | |||
| II.6 | Responsible tourism activities | Do not promote tours or activities involving the use of wild animals, excluding conservation programs | ✓ | |||
| II.7 | Promotion of eco-friendly activities | Clearly identify and primarily promote eco-friendly and/or low-footprint activities as well as nearby parks, and nature conservation areas in the destination | ✓ | |||
| II.8 | Eco-friendly transportation options | When the destination has clear bicycle lanes, offer bicycle rental and/or electric bicycle charging stations and/or promote the use of alternative transport means when available in destination | ✓ | |||
| II.9 | Suporting locally owned and operated businesses | Provide guests with tours and activities organized by local guides and businesses | ✓ | |||
| II.10 | Visitor etiquette and local customs | Provide guests with information regarding visitors' etiquette and customs in the destination | ✓ | |||
| II.11 | Cultural information | Provide guests with information on local artisans, heritage, and culture | ✓ | |||
| II.12 | Monitoring guests satisfaction | Allow guests the opportunity to review the property, with questions that will include sustainable practices | ✓ | |||
| II.13 | Impact leader | Assign one staff member as the impact leader responsible for measuring and reporting performances and progress | ✓ | |||
| II.14 | Wheelchair accessible or fully PRM-friendly | Provide wheelchair accessibility or be fully suitable for Persons with Reduced Mobility (PRM) | ✓ | |||
| II.15 | Sustainable decoration | Use plants in pots for decoration, replacing cut and/or plastic flowers and plants | ✓ | |||
| II.16 | Local partnerships & synergies | Cooperate with local tourism business and/or public offices to increase awareness and create common strategies, plan and practices | ✓ | |||
| II.17 | Eco-friendly cleaning | Use 100% natural and/or eco-friendly cleaning products | ✓ | |||
| II.18 | Fair trade or local coffee, tea, and chocolate | Source coffee, tea, and chocolate from fair trade suppliers or local producers, depending on destinations | ✓ | |||
| II.19 | Non-polluting laundry | Use 100% natural and non-polluting washing products (for in-house and/or contracted laundry services) | ✓ | |||
| II.20 | Transparency in food sourcing | When cooking services or a pre-stocking list are provided, indicate when ingredients are organic and/or homemade and/or locally produced with storytelling about local suppliers such as farmers, fishermen and butchers. | ✓ | |||
| II.21 | Food waste policy and awareness | Implement a food waste policy and staff training as well as provide information to guests to raise awareness | ✓ | |||
| II.22 | Marine life-friendly sun protection | Provide information and suggest alternatives to guests regarding harmful sun protection creams and give guidance on choosing alternative brands in your welcome guide or supply sun creams at the property | ✓ | |||
| II.23 | Sustainable decoration | Use a combined minimum of 70% of sustainable and/or locally-made and/or upcycled and/or second-hand and/or planet-friendly items for decoration and soft furnishings | ✓ | |||
| II.24 | Seasonal fruits & vegetables | When meals are provided, exclusively offer seasonal fruits & vegetables to guests and provide knowledge and awareness on seasonality | ✓ | |||
| II.25 | Supporting local artist | Some of local artists artwork are part of the decoration or are temporary displayed,with the artists' bio | ✓ | |||
| II.26 | Chemical-free swimming pool filters | Use non-chemical processes for swimming pool filters (salt, ionic copper, ozone filtering systems) | ✓ | |||
| II.27 | Preservation of local design style | The property overall design follows the local style to preserve the architectural heritage | ✓ | |||
| II.28 | Local building materials | Use a minimum of 50% of local building materials (country-based accepted), replacing imported materials | ✓ | |||
| QALIA Framework V2.1 January 2024 | ||||||
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- Marc Ribail (CEO):
marc@qalia.org - Nicola Ferraio (CSO):
nicola@qalia.org - Sander van de Riet (Asia office):
sander@qalia.org
- Marc Ribail:
+33 (0) 7 50 02 11 03 - Nicola Ferrario
+39 378 067 2195 - Sander van de Riet:
+852 6011 1081
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