QALIA Standard & Criteria Indicators
Up to 100 criteria to benefit the planet, people and everyone’s prosperity
The QALIA standard is specifically tailored to be implemented within small luxury accommodations such as vacation rentals, B&Bs, and boutique hotels. The standard comprises of 100 criteria under Four Pillars and Three levels of recognition. The applicable indicators vary by level of certification, their applicability is based on local legal requirements as well as other structural factors. The QALIA standard is reviewed once a year to incorporate new practices.
The criteria are aligned with the United Nations’ Sustainable Development Goals (SDGs) and consider the Global Sustainable Tourism Council (GSTC) Industry Standard as well as the Travalyst framework for accommodation.
We have used our 20 years of experience in operating and marketing small luxury properties to precisely tailor the criteria and make them rewarding and achievable. As such, QALIA considers all aspects of a property infrastructure, operations, and the guest experience.
For more details, click each arrow in the table to open the relevant criteria list, or download our criteria overview and certification policy.
Pillar I:
Environmental
Stewardship
Pillar II
Community &
Cultural Heritage
Pillar III:
Ethical Business
Practices
Pillar IV:
Guests Well-Being & Experiences
Discover our Criteria for each Pillar (click on arrows)
Pillar I: Environmental Stewardship
| Ref. | Criteria | Compliance Indicator | Required Essentials | Required Advanced | Required Excellence | Optional | SDGs |
|---|---|---|---|---|---|---|---|
| I.1 | Electric car charging stations | Offer charging stations for electric cars or provide a list of nearby charging stations (when available in the destination) | ✓ | 7 | |||
| I.2 | Renewable energy usage | Contract with an electricity supplier that provides renewable sources of energy, being solar, wind, and other sources (when available in the destination) | ✓ | 7 | |||
| I.3 | Energy-efficient air conditioning | Bedrooms with stand-alone A/C have energy-saving switches, such as motion sensors or temperature admin control | ✓ | 7 | |||
| I.4 | Efficient heating systems | Use the most efficient stand-alone heaters and/or smart thermostats and/or inverter systems | ✓ | 7 | |||
| I.5 | Energy-efficient appliances | Use energy-efficient appliances with EU A/B/C rating, US Energy Star, or international equivalent | ✓ | 7 | |||
| I.6 | Smart lighting system | Use a smart lighting system to reduce energy consumption at night and/or when rooms are unoccupied | ✓ | 7 | |||
| I.7 | Windows with heat-reducing features | Install double-glazed windows or sun protection screens (including awnings) to reduce heat exposure or transfer. Excluding properties without temperature control systems (e.g., AC or heaters) | ✓ | 13 | |||
| I.8 | Hybrid or electric vehicles | Use hybrid or electric vehicles for property operations and/or guests services | ✓ | 13 | |||
| I.9 | Renewable backup power system | Power backup system uses renewable energy, replacing fuel-powered generators | ✓ | 7 | |||
| I.10 | Comprehensive use of insulation material | Use comprehensive insulation material to support temperature control systems and reduce energy consumption | 7 | ||||
| I.11 | Integration of heat pumps for heating or cooling | Integrate heat pumps (air, water, or ground source) | ✓ | 7 | |||
| I.12 | Swimming pool cover for energy conservation | Use a pool cover to reduce evaporation and improve temperature control, thereby reducing the energy required to heat the swimming pool | ✓ | 7 | |||
| I.13 | Use a variable-flow swimming pool pump | Use a variable flow pump for the pool to reduce energy consumption | ✓ | 7 | |||
| I.14 | LED lighting | LED lighting constitutes 80% of the property’s lighting | ✓ | 7 | |||
| I.15 | Climate-conscious email marketing software | Use a sustainable email marketing software (e.g., ecosend.io, dotdigital.com) | ✓ | 9 | |||
| I.16 | Eco-friendly web hosting | Use eco-friendly web hosting that is using renewable energy to power its servers | ✓ | 9 | |||
| I.17 | Greywater recycling | Recycle grey water mechanically when available in the destination (e.g., via a government-approved treatment system), or using a natural process for safe release in the ground | ✓ | 6 | |||
| I.18 | Refillable bathroom amenities | Use refillable bulk dispensers for bathroom amenities, replacing single-use plastic containers | ✓ | 12 | |||
| I.19 | Reusable drinkware for outdoor use | Use reusable plastic/acrylic cups for outdoor use, replacing single-use plastic glasses | ✓ | 12 | |||
| I.20 | Recycling awareness for guests | Have a recycling plan in place for at least three waste types (glass, paper, plastic, organic) | ✓ | 12 | |||
| I.21 | Reducing single-use packaging | The property has a plan in place to reduce or eliminate all single-use packaging (plastic, paper, cardboard) from its supply chain and guest experience or has a strict recycling plan in place | ✓ | 12 | |||
| I.22 | Waste separation and instructions for employees and/or service providers | Provide instructions on how to separate and handle waste, readily available to employees or service providers in an understandable and simple format in their own language | ✓ | 12 | |||
| I.23 | Water-efficient showers | Use water-efficient showers, such as smart showers or low-flow shower heads and connectors | ✓ | 6 | |||
| I.24 | Smart irrigation system for garden | Use a smart irrigating system for the garden, such as drip systems, rain sensors, or timers | ✓ | 6 | |||
| I.25 | Rainwater harvesting for garden irrigation | Collect rainwater to support garden watering during dryer seasons | ✓ | 6 | |||
| I.26 | Towel re-use programme for guests | Offer a towel re-use programme to guests when regular cleaning/towel change services are provided | ✓ | 12 | |||
| I.27 | Less frequent linen change option for guests | Provide guests with the option of a less frequent linen change when regular cleaning/linen change services are provided | ✓ | 12 | |||
| I.28 | Water-efficient toilets | Use water-efficient toilets, such as low-flow toilets or dual-flush toilets | ✓ | 6 | |||
| I.29 | Embracing wildlife harmony | Ensure that wild animals are not displayed, interacted with, or kept captive unless abiding by local and global wildlife protection laws | ✓ | 15 | |||
| I.30 | Recycling green waste | Utilize garden refuse as compost, refraining from burning it, on or off-site | ✓ | 12 | |||
| I.31 | Nurturing native beauty | Establish green spaces adorned with 80% native and endemic plant species and/or plants adapted and non-invasive to the environment | ✓ | 15 | |||
| I.32 | Pesticide-free gardening | Abstain from using chemical pesticides and fertilizers unless there’s no available organic or natural alternative in the destination | ✓ | 12 | |||
| I.33 | Champions of local biodiversity | Actively engage in initiatives to safeguard local biodiversity and wildlife preservation | ✓ | 15 | |||
| QALIA Framework V2.1 January 2024 | |||||||
Pillar II: Community and Cultural Heritage
| Ref. | Criteria | Compliance Indicator | Required Essentials | Required Advanced | Required Excellence | Optional | SDGs |
|---|---|---|---|---|---|---|---|
| II.1 | Embracing local causes | Maintain a list of volunteering opportunities in the destination for Guests and/or staff (when available in destination) | ✓ | 11 | |||
| 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 | ✓ | 12 | |||
| II.3 | Purpose-led linen change frequency program | Provide guests with the option of less frequent linen change when regular cleaning/linen change services are provided, with savings donated to a charity of their choice | ✓ | 12 | |||
| II.4 | Carbon emission offsets | Compensate a share or the entire annual carbon emissions by purchasing certified carbon offsets | ✓ | 13 | |||
| 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 | ✓ | 8 | |||
| II.6 | Responsible tourism activities | Do not promote tours or activities involving the use of wild animals, excluding conservation programs | ✓ | 15 | |||
| II.7 | Promotion of eco-friendly activities | Identify and primarily promote eco-friendly and / or low-footprint activities as well as nearby parks, and nature conservation areas in the destination | ✓ | 13 | |||
| 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 the destination | ✓ | 11 | |||
| II.9 | Supporting locally owned and operated businesses | Provide guests with tours and activities organized by local guides and businesses | ✓ | 8 | |||
| II.10 | Visitor etiquette and local customs | Provide guests with information regarding visitors’ etiquette and customs in the destination | ✓ | 11 | |||
| II.11 | Cultural information | Provide guests with information on local artisans, heritage, and culture | ✓ | 11 | |||
| II.12 | Monitoring guests satisfaction | Allow guests the opportunity to review the property, with questions that will include sustainable practices | ✓ | 12 | |||
| II.13 | Impact leader | Assign one staff member as the impact leader responsible for measuring and reporting performances and progress | ✓ | 8 | |||
| II.14 | Wheelchair accessible or fully PRM-friendly | Provide wheelchair accessibility or be fully suitable for Persons with Reduced Mobility (PRM) | ✓ | 11 | |||
| II.15 | Sustainable decoration | Use plants in pots for decoration, replacing cut and / or plastic flowers and plants | ✓ | 12 | |||
| II.16 | Local partnerships & synergies | Cooperate with local tourism businesses and / or public offices to increase awareness and create common strategies, plans and practices | ✓ | 8 | |||
| II.17 | Eco-friendly cleaning | Use 100% natural and / or eco-friendly cleaning products | ✓ | 6 | |||
| II.18 | Fairtrade or local coffee, tea, and chocolate | Source coffee, tea, and chocolate from fair trade suppliers or local producers, depending on the destinations | ✓ | 8 | |||
| II.19 | Non-polluting laundry | Use 100% natural and non-polluting washing products (for in-house and / or contracted laundry services) | ✓ | 6 | |||
| 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. | ✓ | 12 | |||
| 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 | ✓ | 12 | |||
| 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 | ✓ | 14 | |||
| 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 | ✓ | 12 | |||
| II.24 | Seasonal fruits & vegetables | When meals are provided, exclusively offer seasonal fruits & vegetables to guests and provide knowledge and awareness on seasonality | ✓ | 2 | |||
| II.25 | Supporting local artist | Some of the local artists’ artwork is part of the decoration or is temporarily displayed, with the artists’ bio | ✓ | 11 | |||
| II.26 | Chemical-free swimming pool filters | Use non-chemical processes for swimming pool filters (salt, ionic copper, ozone filtering systems) | ✓ | 6 | |||
| II.27 | Preservation of local design style | The property overall design follows the local style to preserve the architectural heritage | ✓ | 11 | |||
| II.28 | Local building materials | Use a minimum of 50% of local building materials (country-based accepted), replacing imported materials | ✓ | 12 | |||
| QALIA Framework V2.1 January 2024 | |||||||
Pillar III: Ethical Business Practices
| Ref. | Criteria | Compliance Indicator | Required Essentials | Required Advanced | Required Excellence | Optional | SDGs |
|---|---|---|---|---|---|---|---|
| III.1 | Fair salaries and benefits | Practice wage parity and offer higher-than-average salaries and benefits to employees | ✓ | 8 | |||
| III.2 | Anti-sex trade and human trafficking | Have a clear policy, communication, or awareness program on sex trade and human trafficking | ✓ | 16 | |||
| III.3 | Transparent communication | All promotional materials must be truthful, and accurate, and reflect the actual sustainable capabilities and offerings at the property. | ✓ | 12 | |||
| III.4 | Compliance with the local labour legislation | Adhere to relevant national and local legislation regarding the health and safety of your employee | ✓ | 8 | |||
| III.5 | Compliance with local tax requirements | Be fully compliant with local tax requirements with audited accounts removing any financial leakage | ✓ | 17 | |||
| III.6 | Employee inclusion | Practice employee inclusion, considering factors such as age, race, religion, gender equality and LGBTQ+, when possible in the destination | ✓ | 10 | |||
| III.7 | Yearly training on environmental and sustainability issues | Provide yearly training for staff members on environmental and other sustainability issues. The training can be done in-house or with external service providers | ✓ | 4 | |||
| III.8 | Responsible practices manifesto | Create and share a responsible plan showing commitment to sustainable practices | ✓ | 12 | |||
| III.9 | Awareness of sustainability commitments | Openly inform suppliers about sustainability commitments and strongly encourage them to follow the same commitments | ✓ | 12 | |||
| III.10 | Green credentials of the supply chain | Check the green credentials of partners/suppliers (depending on destinations and availability of such credentials) | ✓ | 12 | |||
| III.11 | Resources/energy consumption recording | Measure and report resources/energy consumption, either using provided templates or a carbon footprint calculator | ✓ | 12 | |||
| III.12 | Reporting sustainability practices | Communicate and regularly report sustainability practices, actions, and impact to all stakeholders | ✓ | 12 | |||
| III.13 | Sustainability chart | Prominently display a sustainability chart featuring the label to raise awareness among guests and visitors | ✓ | 12 | |||
| QALIA Framework V2.1 January 2024 | |||||||
Pillar IV: Guests well-being and experiences
| Ref. | Criteria | Compliance Indicator | Required Essentials | Required Advanced | Required Excellence | Optional | SDGs |
|---|---|---|---|---|---|---|---|
| IV.1 | Organic and local food products | Ensure at least 50% of food products offered during events are organic and/or homemade and/or sourced locally | ✓ | 2 | |||
| IV.2 | Sustainable tables and settings decoration for events | Use tables and settings decoration from sustainable sources | ✓ | 12 | |||
| IV.3 | Communication plan for food leftovers from buffet | Develop a communication plan for employees and guests on how to deal with food leftovers when buffet-style food is provided | ✓ | 12 | |||
| IV.4 | No Promotion of animal entertainment for events | Exclude the promotion of any entertainment involving the use of animals for events | ✓ | 15 | |||
| IV.5 | Reusable cutlery, dishes, and glasses/mugs for events | Use reusable cutlery, dishes, and glasses/mugs, replacing single-use items (plastic, paper, …) | ✓ | 12 | |||
| IV.6 | Single-use plastic bottles for events | Either do not use single-use plastic bottles or have a strict recycling plan in place | ✓ | 12 | |||
| IV.7 | Seasonal and local fruits & vegetables for events | Strictly offer seasonal and local fruits & vegetables to guests during events through awareness and education (e.g., seasonal chart) | ✓ | 2 | |||
| IV.8 | No buffet style meals for events | Strictly avoid offering buffet-style meals during events to minimize food waste | ✓ | 12 | |||
| IV.9 | Carbon footprint offset for events | The property or event planner offset the carbon footprint of the event | ✓ | 13 | |||
| IV.10 | Connecting guests to wildlife | Raise awareness of the local animal preservation or sanctuaries through guests experiences and activities in natural surroundings | ✓ | 12 | |||
| IV.11 | Matching donation option for towel re-use and / or linen change | Offer guests the option to match the donation from the towel re-use and/or linen change program when regular change is provided | ✓ | 12 | |||
| IV.12 | Complete digital experience | Offer a complete digital experience, removing printed material (unless legally obliged to have printed material) | ✓ | 12 | |||
| IV.13 | Non-plastic straws & stirrers | Exclusively provide reusable straws and stirrers, replacing single-use plastic ones | ✓ | 12 | |||
| IV.14 | Reusable laundry bags | Make available to guests reusable laundry bags made of recyclable material, replacing single-use plastic bags | ✓ | 12 | |||
| IV.15 | Reusable bags | Provide reusable shopping and grocery bags to guests, replacing any single use bags of any material (plastic, paper) | ✓ | 12 | |||
| IV.16 | Eco-friendly coffee pods | Use paper-based, compostable or recyclable espresso machine pods or have a coffee machine with a grinder incorporated, replacing aluminum pods | ✓ | 12 | |||
| IV.17 | Eco-friendly drinking water | Provide water for guests in glass bottles, via a drinking water dispenser, or using a tap filter, replacing single-use plastic bottles | ✓ | 12 | |||
| IV.18 | Eco-friendly toiletries | Offer at least 3 only eco-friendly toiletries in guest bedrooms and bathrooms | ✓ | 12 | |||
| IV.19 | À La Carte Meals | Offer “À La Carte” meals (instead of buffet style) to avoid food waste at normal occupancy and when cooking services are provided | ✓ | 12 | |||
| IV.20 | Plant-based meals | When cooking services are provided, offer in-house vegetarian and/or vegan menu options or share a list of local vegetarian and vegan restaurants | ✓ | 12 | |||
| IV.21 | Culinary experiences | Offer a full culinary experience program based on the exclusive use of local and seasonal products prepared by local chefs, cooking classes, and meals at local restaurants and/or provide an experience of shopping at a local farm | ✓ | 8 | |||
| IV.22 | Wellness and mindfulness experiences | Offer wellness and mindfulness activities to guests, either on or off the property. This may include classes for meditation, yoga, QI Qong, massages and beauty treatments | ✓ | 3 | |||
| IV.23 | Mindfulness equipment | Provide yoga mats, meditation cushions/area, and/or fitness equipment to guests ideally in a dedicated area | ✓ | 3 | |||
| IV.24 | Oils & products for massage and treatments | Exclusively use organic and/or natural oils and products that are locally sourced for massage and wellness treatments | ✓ | 12 | |||
| IV.25 | Dietary inclusion | When cooking services are provided, accommodate specific dietary requirements for an entire stay such as plant-based, gluten-free, Ayurveda, Halal, Kocher or share a list of local restaurants catering for these needs | ✓ | 10 | |||
| IV.26 | Health retreat programs | Offer in-house or outsourced professionally-led health retreat programs (e.g., detox, mindfulness, yoga and fitness retreats) when available in the destination | ✓ | 3 | |||
| QALIA Framework V2.1 January 2024 | |||||||
Get in touch!
It all starts with a conversation when we will be happy to share our views and how our partnership with your property will work.
Email Us
- Marc Ribail (CEO):
marc@qalia.org - Nicola Ferrario (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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Please see our Contact page to meet with us during the 2023 & 2024 conferences