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.CriteriaCompliance IndicatorRequired EssentialsRequired AdvancedRequired ExcellenceRecom mended
IV.1Organic and local food productsEnsure at least 50% of food products offered during events are organic and/or homemade and/or sourced locally
IV.2Sustainable tables and settings decoration for eventsUse tables and settings decoration from sustainable sources
IV.3Communication plan for food leftovers from buffetDevelop a communication plan for employees and guests on how to deal with food leftovers when buffet-style food is provided
IV.4No Promotion of animal entertainment for eventsExclude the promotion of any entertainment involving the use of animals for events
IV.5Reusable cutlery, dishes, and glasses/mugs for eventsUse reusable cutlery, dishes, and glasses/mugs, replacing single-use items (plastic, paper, ...)
IV.6Single-use plastic bottles for eventsEither do not use single-use plastic bottles or have a strict recycling plan in place
IV.7Seasonal and local fruits & vegetables for eventsStrictly offer seasonal and local fruits & vegetables to guests during events through awareness and education (e.g., seasonal chart)
IV.8No buffet style meals for eventsStrictly avoid offering buffet-style meals during events to minimize food waste
IV.9Carbon footprint offset for eventsThe property or event planner offset the carbon footprint of the event
IV.10Connecting guests to wildlifeRaise awareness of the local animal preservation or sanctuaries through guests experiences and actitivities in natural surroundings
IV.11Matching donation option for towel re-use and / or linen changeOffer guests the option to match the donation from the towel re-use and/or linen change program when regular change is provided
IV.12Complete digital experienceOffer a complete digital experience, removing printed material (unless legally obliged to have printed material)
IV.13Non-plastic straws & stirrersExclusively provide reusable straws and stirrers, replacing single-use plastic ones
IV.14Reusable laundry bagsMake available to guests reusable laundry bags made of recyclable material, replacing single-use plastic bags
IV.15Reusable bagsProvide reusable shopping and grocery bags to guests, replacing any single use bags of any material (plastic, papr)
IV.16Eco-friendly coffee podsUse paper-based, compostable or recyclable espresso machine pods or have a coffee machine with a grinder incorporated, replacing aluminum pods
IV.17Eco-friendly drinking waterProvide water for guests in glass bottles, via a drinking water dispenser, or using a tap filter, replacing single-use plastic bottles
IV.18Eco-friendly toiletriesOffer at least 3 only eco-friendly toiletries in guest bedrooms and bathrooms
IV.19À La Carte MealsOffer "À La Carte" meals (instead of buffet style) to avoid food waste at normal occupancy and when cooking services are provided
IV.20Plant-based mealsWhen cooking services are provided, offer in-house vegetarian and/or vegan menu options \nor share a list of local vegetarian and vegan restaurants
IV.21Culinary experiencesOffer 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.22Wellness and mindfulness experiencesOffer 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.23Mindfulness equipmentProvide yoga mats, meditation cushions/area, and/or fitness equipment to guests IIIdeally in a dedicated area
IV.24Oils & products for massage and treatmentsExclusively use organic and/or natural oils and products that are locally sourced for massage and wellness treatments
IV.25Dietary inclusionWhen 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.26Health retreat programsOffer 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.CriteriaCompliance IndicatorRequired EssentialsRequired AdvancedRequired ExcellenceRecommended
IV.1Organic and local food productsEnsure at least 50% of food products offered during events are organic and/or homemade and/or sourced locally
IV.2Sustainable tables and settings decoration for eventsUse tables and settings decoration from sustainable sources
IV.3Communication plan for food leftovers from buffetDevelop a communication plan for employees and guests on how to deal with food leftovers when buffet-style food is provided
IV.4No Promotion of animal entertainment for eventsExclude the promotion of any entertainment involving the use of animals for events
IV.5Reusable cutlery, dishes, and glasses/mugs for eventsUse reusable cutlery, dishes, and glasses/mugs, replacing single-use items (plastic, paper, ...)
IV.6Single-use plastic bottles for eventsEither do not use single-use plastic bottles or have a strict recycling plan in place
IV.7Seasonal and local fruits & vegetables for eventsStrictly offer seasonal and local fruits & vegetables to guests during events through awareness and education (e.g., seasonal chart)
IV.8No buffet style meals for eventsStrictly avoid offering buffet-style meals during events to minimize food waste
IV.9Carbon footprint offset for eventsThe property or event planner offset the carbon footprint of the event
IV.10Connecting guests to wildlifeRaise awareness of the local animal preservation or sanctuaries through guests experiences and actitivities in natural surroundings
IV.11Matching donation option for towel re-use and / or linen changeOffer guests the option to match the donation from the towel re-use and/or linen change program when regular change is provided
IV.12Complete digital experienceOffer a complete digital experience, removing printed material (unless legally obliged to have printed material)
IV.13Non-plastic straws & stirrersExclusively provide reusable straws and stirrers, replacing single-use plastic ones
IV.14Reusable laundry bagsMake available to guests reusable laundry bags made of recyclable material, replacing single-use plastic bags
IV.15Reusable bagsProvide reusable shopping and grocery bags to guests, replacing any single use bags of any material (plastic, papr)
IV.16Eco-friendly coffee podsUse paper-based, compostable or recyclable espresso machine pods or have a coffee machine with a grinder incorporated, replacing aluminum pods
IV.17Eco-friendly drinking waterProvide water for guests in glass bottles, via a drinking water dispenser, or using a tap filter, replacing single-use plastic bottles
IV.18Eco-friendly toiletriesOffer at least 3 only eco-friendly toiletries in guest bedrooms and bathrooms
IV.19À La Carte MealsOffer "À La Carte" meals (instead of buffet style) to avoid food waste at normal occupancy and when cooking services are provided
IV.20Plant-based mealsWhen cooking services are provided, offer in-house vegetarian and/or vegan menu options \nor share a list of local vegetarian and vegan restaurants
IV.21Culinary experiencesOffer 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.22Wellness and mindfulness experiencesOffer 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.23Mindfulness equipmentProvide yoga mats, meditation cushions/area, and/or fitness equipment to guests IIIdeally in a dedicated area
IV.24Oils & products for massage and treatmentsExclusively use organic and/or natural oils and products that are locally sourced for massage and wellness treatments
IV.25Dietary inclusionWhen 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.26Health retreat programsOffer in-house or outsourced professionally-led health retreat programs (e.g., detox, mindfulness, yoga and fitness retreats) when available in the destination

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.

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  • Marc Ribail (CEO):
    marc@qalia.org
  • Sander van de Riet (Asia office):
    sander@qalia.org
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  • Sander van de Riet:
    +852 6011 1081
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