Guests Well-being & Experiences
Pillar IV: Guests Well-being & Experiences
With 26 criteria, this pillar emphasizes the well-being of guests and the quality of their experiences. It covers aspects such as events’ sustainability, connection with nature & biodiversity, awareness about waste management, and ecosystem conservation, with a focus on providing enriched and mindful experiences. Properties are encouraged to offer organic and local food, sustainable event settings, and wellness activities, among other initiatives.
This pillar supports the Sustainable Development Goals 3 (Good Health and Well-being), 8 (Decent Work and Economic Growth), 12 (Responsible Consumption and Production), 14 (Life below Water) and15 (Life on Land), reflecting our commitment to enhancing the physical, mental, and emotional well-being of guests and employees.
Topics covered in Guests Well-being & Experiences
Biodiversity
Contribution
Ecosystem
Events
Waste
Well-being
Sustainable practices framework for Guests Well-being & Experiences
| Ref. | Criteria | Compliance Indicator | Required Essentials | Required Advanced | Required Excellence | Recom mended |
|---|---|---|---|---|---|---|
| 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 | ✓ | |||
| IV.2 | Sustainable tables and settings decoration for events | Use tables and settings decoration from sustainable sources | ✓ | |||
| 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 | ✓ | |||
| IV.4 | No Promotion of animal entertainment for events | Exclude the promotion of any entertainment involving the use of animals for events | ✓ | |||
| IV.5 | Reusable cutlery, dishes, and glasses/mugs for events | Use reusable cutlery, dishes, and glasses/mugs, replacing single-use items (plastic, paper, ...) | ✓ | |||
| IV.6 | Single-use plastic bottles for events | Either do not use single-use plastic bottles or have a strict recycling plan in place | ✓ | |||
| 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) | ✓ | |||
| IV.8 | No buffet style meals for events | Strictly avoid offering buffet-style meals during events to minimize food waste | ✓ | |||
| IV.9 | Carbon footprint offset for events | The property or event planner offset the carbon footprint of the event | ✓ | |||
| IV.10 | Connecting guests to wildlife | Raise awareness of the local animal preservation or sanctuaries through guests experiences and actitivities in natural surroundings | ✓ | |||
| 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 | ✓ | |||
| IV.12 | Complete digital experience | Offer a complete digital experience, removing printed material (unless legally obliged to have printed material) | ✓ | |||
| IV.13 | Non-plastic straws & stirrers | Exclusively provide reusable straws and stirrers, replacing single-use plastic ones | ✓ | |||
| IV.14 | Reusable laundry bags | Make available to guests reusable laundry bags made of recyclable material, replacing single-use plastic bags | ✓ | |||
| IV.15 | Reusable bags | Provide reusable shopping and grocery bags to guests, replacing any single use bags of any material (plastic, papr) | ✓ | |||
| 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 | ✓ | |||
| 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 | ✓ | |||
| IV.18 | Eco-friendly toiletries | Offer at least 3 only eco-friendly toiletries in guest bedrooms and bathrooms | ✓ | |||
| 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 | ✓ | |||
| IV.20 | Plant-based meals | When cooking services are provided, offer in-house vegetarian and/or vegan menu options \nor share a list of local vegetarian and vegan restaurants | ✓ | |||
| 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 | ✓ | |||
| 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 | ✓ | |||
| IV.23 | Mindfulness equipment | Provide yoga mats, meditation cushions/area, and/or fitness equipment to guests IIIdeally in a dedicated area | ✓ | |||
| 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 | ✓ | |||
| 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\nor share a list of local restaurants catering for these needs | ✓ | |||
| 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 | ✓ | |||
| QALIA Framework V2.1 January 2024 | ||||||
| Ref. | Criteria | Compliance Indicator | Required Essentials | Required Advanced | Required Excellence | Recommended |
|---|---|---|---|---|---|---|
| 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 | ✓ | |||
| IV.2 | Sustainable tables and settings decoration for events | Use tables and settings decoration from sustainable sources | ✓ | |||
| 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 | ✓ | |||
| IV.4 | No Promotion of animal entertainment for events | Exclude the promotion of any entertainment involving the use of animals for events | ✓ | |||
| IV.5 | Reusable cutlery, dishes, and glasses/mugs for events | Use reusable cutlery, dishes, and glasses/mugs, replacing single-use items (plastic, paper, ...) | ✓ | |||
| IV.6 | Single-use plastic bottles for events | Either do not use single-use plastic bottles or have a strict recycling plan in place | ✓ | |||
| 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) | ✓ | |||
| IV.8 | No buffet style meals for events | Strictly avoid offering buffet-style meals during events to minimize food waste | ✓ | |||
| IV.9 | Carbon footprint offset for events | The property or event planner offset the carbon footprint of the event | ✓ | |||
| IV.10 | Connecting guests to wildlife | Raise awareness of the local animal preservation or sanctuaries through guests experiences and actitivities in natural surroundings | ✓ | |||
| 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 | ✓ | |||
| IV.12 | Complete digital experience | Offer a complete digital experience, removing printed material (unless legally obliged to have printed material) | ✓ | |||
| IV.13 | Non-plastic straws & stirrers | Exclusively provide reusable straws and stirrers, replacing single-use plastic ones | ✓ | |||
| IV.14 | Reusable laundry bags | Make available to guests reusable laundry bags made of recyclable material, replacing single-use plastic bags | ✓ | |||
| IV.15 | Reusable bags | Provide reusable shopping and grocery bags to guests, replacing any single use bags of any material (plastic, papr) | ✓ | |||
| 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 | ✓ | |||
| 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 | ✓ | |||
| IV.18 | Eco-friendly toiletries | Offer at least 3 only eco-friendly toiletries in guest bedrooms and bathrooms | ✓ | |||
| 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 | ✓ | |||
| IV.20 | Plant-based meals | When cooking services are provided, offer in-house vegetarian and/or vegan menu options \nor share a list of local vegetarian and vegan restaurants | ✓ | |||
| 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 | ✓ | |||
| 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 | ✓ | |||
| IV.23 | Mindfulness equipment | Provide yoga mats, meditation cushions/area, and/or fitness equipment to guests IIIdeally in a dedicated area | ✓ | |||
| 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 | ✓ | |||
| 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\nor share a list of local restaurants catering for these needs | ✓ | |||
| 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 | ✓ | |||
| QALIA Framework V2.1 January 2024 | ||||||
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Email Us
- 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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