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Green Key Criteria – Mandatory and Optional Tasks (Pre-defined)
This document provides a structured list of Green Key criteria, including mandatory (I) and optional (G) requirements, translated into clear operational tasks.
| 1. Environmental management | ||
| 1.1 | The management must appoint an environmental manager responsible for implementing and administering Green Key (I) | Appoint an environmental manager responsible for Green Key implementation |
| 1.2 | The establishment must formulate and maintain a sustainability policy covering environmental, social, and economic commitments (I) | Define and maintain a sustainability policy covering environmental, social, and economic commitments |
| 1.3 | The establishment must define sustainability objectives and an annual action plan for continuous improvement (I) | Define sustainability objectives and implement an annual action plan |
| 1.4 | All Green Key documentation must be maintained and available for inspection (I) | Maintain and organize Green Key documentation for inspection |
| 1.5 | The establishment must establish active collaboration with relevant local stakeholders (I) | Establish and maintain active collaboration with local stakeholders |
| 1.6 | The establishment must calculate its carbon footprint using a carbon measurement tool (I) | Calculate carbon footprint using a carbon measurement tool. The HCMI tool can be found on the international Green Key website |
| 1.7 | The establishment should set a target to reduce its carbon footprint (G) | Set a target to reduce carbon emissions |
| 1.8 | The establishment should be verified carbon neutral for scope 1 and 2 emissions in line with the Greenhouse Gas Protocol (G) | Achieve and verify carbon neutrality for scope 1 and 2 emissions |
| 1.9 | The establishment should offer guests the possibility to compensate their carbon emissions through a carbon scheme (G) | Offer guests carbon compensation options through a carbon scheme |
| 2. Staff involvement | ||
| 2.1 | The management must hold periodic meetings with staff on environmental and sustainability initiatives (I) | Hold regular staff meetings on environmental and sustainability initiatives |
| 2.2 | The environmental manager must participate in meetings with management to present environmental developments (I) | Ensure the environmental manager participates in management meetings to present environmental developments |
| 2.3 | Staff members must receive yearly training on environmental and sustainability issues (I) | Provide annual sustainability training to staff |
| 2.4 | Housekeeping staff must follow procedures for the reuse and change of towels and sheets (I) | Ensure housekeeping follows towel and linen reuse procedures |
| 2.5 | Information must be displayed in staff areas to promote responsible behaviour (I) | Display sustainability information in staff areas to promote responsible behaviour |
| 2.6 | The establishment should provide staff with the opportunity to evaluate environmental and socio-cultural performance (G) | Enable staff to provide feedback on sustainability performance |
| 3. Guest information | ||
| 3.1 | The Green Key award must be displayed in a prominent location (I) | Display the Green Key award prominently at the establishment |
| 3.2 | Information about Green Key must be visible and accessible to guests (I) | Provide visible and accessible Green Key information to guests |
| 3.3 | Information about Green Key and environmental initiatives must be available on the establishment’s website (I) | Publish Green Key and environmental information on the website |
| 3.4 | The establishment must inform and engage guests in its environmental initiatives and encourage participation (I) | Inform and engage guests in environmental initiatives and encourage participation |
| 3.5 | Staff responsible for welcoming guests must be able to inform them about Green Key and sustainability initiatives (I) | Ensure front-line staff can explain Green Key and sustainability initiatives to guests |
| 3.6 | The establishment must inform and encourage guests to use sustainable transportation alternatives (I) | Inform and encourage guests to use sustainable transportation options |
| 3.7 | The establishment should provide guests with the opportunity to evaluate its performance, including sustainability performance (G) | Enable guests to provide feedback on overall and sustainability performance |
| 4. Water management | ||
| 4.1 | The total water consumption must be recorded at least once a month (I) | Record total water consumption at least monthly |
| 4.2 | Newly purchased toilets must have a dual flush with a maximum of 3/6 litres per flush (I) | Install dual flush toilets (max 3/6 litres) when purchasing new units |
| 4.3 | The establishment must have a system to regularly check for water leaks, including taps, toilets, and swimming pools (I) | Implement regular checks for water leaks in taps, toilets, and pools |
| 4.4 | Water flow in at least 75% of showers must not exceed 9 litres per minute (I) | Ensure at least 75% of showers have a maximum flow of 9 litres per minute |
| 4.5 | Water flow in at least 75% of taps must not exceed 8 litres per minute (I) | Ensure at least 75% of taps have a maximum flow of 8 litres per minute |
| 4.6 | Urinals must have sensors, water-saving devices, or be water-free (I) | Install urinals with sensors, water-saving controls, or water-free systems |
| 4.7 | Newly purchased cover or tunnel dishwashers must not exceed 3.5 litres of water per basket (I) | Install dishwashers with a maximum water use of 3.5 litres per basket when purchasing new units |
| 4.8 | All wastewater must be treated in accordance with applicable regulations (I) | Ensure all wastewater is properly treated |
| 4.9 | Newly purchased dishwashers and laundry machines must not be conventional domestic appliances (I) | Use professional-grade dishwashers and laundry machines when purchasing new equipment |
| 4.10 | A grease trap must be installed in the kitchen (I) | Install and maintain grease traps in kitchen drains |
| 4.11 | The establishment should use a cover or system to reduce water consumption in swimming pools (G) | Use pool covers or systems to reduce water evaporation and consumption |
| 4.12 | The establishment should use chemical-free alternatives for cleaning swimming pools (G) | Use chemical-free methods for swimming pool cleaning |
| 4.13 | The establishment should install separate water meters in high-consumption areas (G) | Install separate water meters to monitor high water consumption areas |
| 4.14 | Water flow in at least 75% of taps should not exceed 5 litres per minute (G) | Ensure at least 75% of taps have a maximum flow of 5 litres per minute |
| 4.15 | The establishment should treat and reuse wastewater onsite where feasible (G) | Implement onsite wastewater treatment and reuse systems |
| 4.16 | The establishment should collect and use rainwater for suitable purposes (G) | Implement rainwater collection and reuse systems |
| 4.17 | The establishment should conduct a water risk assessment and consider its recommendations (G) | Conduct water risk assessments and act on identified risks and recommendations. More information, see WWF’s Water Risk Filter |
| 5. Washing and cleaning | ||
| 5.1 | Guests must be informed in rooms about the procedure for changing bed linen (I) | Provide in-room information on bed linen change procedures |
| 5.2 | Guests must be informed in rooms about the procedure for changing towels (I) | Provide in-room information on towel change procedures |
| 5.3 | At least 75% of chemical cleaning products for daily use must have a recognised eco-label (I) | Ensure at least 75% of daily cleaning products are eco-labelled |
| 5.4 | Disinfection substances must only be used when necessary and in accordance with hygiene legislation (I) | Limit use of disinfection substances to necessary cases and comply with hygiene regulations |
| 5.5 | Paper towels, facial tissues, and toilet paper must be non-chlorine bleached or eco-labelled (I) | Use non-chlorine bleached or eco-labelled paper products |
| 5.6 | The establishment should use eco-labelled dishwashing detergents (G) | Use eco-labelled dishwashing detergents |
| 5.7 | The establishment should use eco-labelled laundry detergents (G) | Use eco-labelled laundry detergents |
| 5.8 | The establishment should use concentrated cleaning products with a dosing system for daily cleaning (G) | Use concentrated cleaning products with dosing systems for daily cleaning |
| 5.9 | The establishment should use cleaning cloths made of natural fibres (G) | Use natural fibre cleaning cloths |
| 5.10 | The establishment should use chemical-free cleaning and disinfection methods (G) | Use chemical-free cleaning and disinfection methods |
| 5.11 | The establishment should avoid using fragrance sprays and perfumes in cleaning and washing (G) | Avoid use of fragrance sprays and perfumes in cleaning and washing products |
| 5.12 | The establishment should offer guests the option to forego room cleaning (G) | Offer guests the option to opt out of housekeeping services |
| 6. Waste management | ||
| 6.1 | The establishment must separate waste according to legislation with a minimum of three categories (I) | Separate waste into at least three categories in compliance with legislation |
| 6.2 | Separated waste must be handled separately by waste management facilities or approved systems (I) | Ensure separated waste is collected and treated separately by appropriate waste management systems |
| 6.3 | Instructions for waste separation and handling must be available to staff in a clear and understandable format (I) | Provide clear instructions for staff on waste separation and handling |
| 6.4 | Newly purchased pumps and refrigeration equipment must not use CFC or HCFC refrigerants and must comply with legislation (I) | Use refrigerant-free equipment (no CFC/HCFC) and ensure compliance with refrigerant regulations |
| 6.5 | Single-use tableware for food and beverages must not be used (I) | Eliminate use of single-use tableware for food and beverage service |
| 6.6 | Hazardous solid and liquid chemicals must be stored safely in accordance with regulations (I) | Store hazardous chemicals safely in compliance with regulations |
| 6.7 | Hazardous waste must be transported safely to an approved reception facility (I) | Ensure hazardous waste is safely transported to approved facilities |
| 6.8 | Each bathroom must have a waste bin (I) | Provide a waste bin in every bathroom |
| 6.9 | No more than five food or beverage products may be individually packaged as single servings (I) | Limit individually packaged single-serving products to a maximum of five |
| 6.10 | The establishment must register the total amount of waste (I) | Record total waste amounts regularly |
| 6.11 | The establishment should provide toiletries in dispensers instead of single-use packaging (G) | Use dispensers for toiletries instead of single-use containers |
| 6.12 | The establishment should use sustainable packaging for travel-sized toiletries (G) | Use recyclable, recycled, eco-labelled, or biodegradable packaging for travel-sized toiletries |
| 6.13 | Single-use guest amenities should only be provided on request (G) | Provide single-use guest amenities only upon request |
| 6.14 | At least five product types should be delivered in reusable packaging returned to suppliers (G) | Use supplier agreements to ensure at least five product types are delivered in reusable packaging |
| 6.15 | The establishment should have a waste management plan to reduce and reuse waste (G) | Develop and implement a waste plan to reduce, recycle, and reuse waste |
| 6.16 | Guests and staff should be able to separate waste into appropriate categories (G) | Provide waste separation options for guests and staff |
| 6.17 | At least 75% of soap, shampoo, and shower gel should have a recognised eco-label (G) | Ensure at least 75% of toiletries are eco-labelled |
| 6.18 | At least five purchased products should be plastic-free or use packaging with at least 50% recycled plastic (G) | Use at least five products with plastic-free or recycled plastic packaging |
| 6.19 | Organic waste should be composted or reused for other purposes (G) | Compost or reuse organic waste |
| 7. Energy management | ||
| 7.1 | Energy use must be recorded at least once a month (I) | Record total energy consumption at least monthly |
| 7.2 | Heating, ventilation, and air-conditioning systems must be controlled (I) | Implement control systems for heating, ventilation, and air-conditioning |
| 7.3 | At least 75% of light bulbs must be energy efficient and at least 50% must be LED (I) | Ensure at least 75% of lighting is energy efficient and 50% is LED |
| 7.4 | Grease filters in kitchen exhaust systems must be cleaned at least once a year (I) | Clean grease filters in exhaust systems at least annually |
| 7.5 | The HVAC system must be checked at least once a year and maintained to ensure energy efficiency (I) | Inspect and maintain HVAC systems at least annually |
| 7.6 | Refrigeration and heating equipment must have intact door seals (I) | Ensure door seals on refrigeration and heating equipment are intact and maintained |
| 7.7 | Freezing equipment must be regularly defrosted (I) | Regularly defrost freezing equipment to maintain efficiency |
| 7.8 | Newly purchased mini bars must not exceed 1 kWh per day in energy consumption (I) | Install mini bars with energy consumption not exceeding 1 kWh per day |
| 7.9 | The establishment must have a procedure for managing energy use in empty guest and meeting rooms (I) | Implement procedures to reduce energy use in unoccupied rooms |
| 7.10 | The establishment must set standard temperature levels for heating and cooling in rooms (I) | Set and maintain standard temperature settings for heating and cooling |
| 7.11 | Newly purchased electronic devices in guest rooms must be energy efficient (I) | Use energy-efficient electronic devices in guest rooms when purchasing new equipment |
| 7.12 | Outside lighting must be minimised or controlled with automatic systems (I) | Minimise outside lighting and use automatic controls such as timers or sensors |
| 7.13 | At least 50% of electricity should be from renewable or eco-labelled sources (G) | Use at least 50% renewable or eco-labelled electricity |
| 7.14 | All electricity should be from renewable or eco-labelled sources (G) | Use 100% renewable or eco-labelled electricity |
| 7.15 | The establishment should not use fossil fuels for heating or cooling (G) | Eliminate use of fossil fuels for heating, cooling, and hot water |
| 7.16 | At least 75% of guest rooms should not have mini bars (G) | Remove mini bars from at least 75% of guest rooms |
| 7.17 | At least 75% of windows should meet high energy efficiency standards (G) | Ensure at least 75% of windows meet enhanced energy efficiency standards |
| 7.18 | Newly purchased electrical devices should be energy efficient (G) | Ensure newly purchased electrical devices are energy efficient |
| 7.19 | An external energy audit should be conducted at least every five years (G) | Conduct an external energy audit at least every five years |
| 7.20 | The establishment should have a recognised green building certification (G) | Obtain a recognised green building certification |
| 7.21 | The establishment should use automatic systems to turn off lights and appliances when rooms are unoccupied (G) | Install automatic systems to switch off lights and appliances when rooms are unoccupied |
| 7.22 | At least 75% of lighting in public and staff areas should use motion sensors or automatic reduction (G) | Equip at least 75% of lighting with motion sensors or automatic reduction in unoccupied areas |
| 7.23 | Separate electricity and gas meters should be installed for energy monitoring (G) | Install sub-meters to monitor energy consumption in key areas |
| 7.24 | HVAC systems should automatically switch off when windows or doors are open in at least 75% of rooms (G) | Install systems to switch off HVAC when windows or doors are open in at least 75% of rooms |
| 7.25 | Heat recovery systems should be installed for major energy-consuming equipment (G) | Install heat recovery systems for key energy-consuming systems |
| 7.26 | The establishment should provide access to electric vehicle charging (G) | Provide electric vehicle charging access for guests and staff |
| 7.27 | Kitchen hoods should use automatic fan controls (G) | Install automatic controls for kitchen hood ventilation systems |
| 7.28 | Outdoor heating or cooling should be avoided or use environmentally friendly systems (G) | Avoid outdoor heating and cooling or use energy-efficient electric alternatives |
| 7.29 | If not connected to the grid, electricity must be generated using energy-efficient systems (G) | Use energy-efficient or renewable energy generators when operating off-grid |
| 8. Food and beverage | ||
| 8.1 | The establishment must purchase and register at least five food or beverage products that are organic, eco-labelled, fair-trade, or locally produced (I) | Purchase and track at least five sustainable food and beverage products |
| 8.2 | The establishment must not purchase products from threatened or protected species (I) | Avoid purchasing products derived from threatened or protected species |
| 8.3 | The establishment must offer vegetarian or vegan menu options (I) | Provide vegetarian or vegan options on the menu |
| 8.4 | The establishment must implement measures to reduce food waste (I) | Develop and implement actions to reduce food waste |
| 8.5 | Tap water must be offered or promoted to guests where safe to do so (I) | Offer and promote tap water to guests where quality allows |
| 8.6 | The establishment should register the amount of food waste (G) | Measure and track food waste levels |
| 8.7 | The establishment should indicate sustainable products on menus or buffets (G) | Label organic, eco-labelled, fair-trade, and locally produced items on menus or buffets |
| 8.8 | At least 25% of main dishes should be vegetarian (G) | Ensure at least 25% of main dishes are vegetarian |
| 8.9 | The establishment should offer at least one vegan main dish (G) | Provide at least one vegan main dish |
| 8.10 | At least 50% of food and beverage products should be sustainable (organic, eco-labelled, fair-trade, or local) (G) | Ensure at least 50% of food and beverage products meet sustainable sourcing criteria |
| 8.11 | All meat and seafood products should be sourced from certified sustainable suppliers (G) | Purchase only certified sustainable meat and seafood products |
| 9. Indoor environment | ||
| 9.1 | Restaurants and public areas must be non-smoking or have designated smoking areas (I) | Ensure restaurants and public areas are non-smoking or have clearly designated smoking zones |
| 9.2 | At least 75% of rooms must be non-smoking (I) | Ensure at least 75% of guest and meeting rooms are non-smoking |
| 9.3 | The establishment must have a staff smoking policy during working hours (I) | Implement a staff policy regulating smoking during working hours |
| 9.4 | Indoor air quality should be regularly monitored (G) | Monitor indoor air quality and take corrective action when needed |
| 9.5 | Environmentally friendly materials should be used for recent refurbishments or construction (G) | Use environmentally friendly materials for refurbishments and construction |
| 9.6 | Local cultural elements should be incorporated in operations and construction (G) | Integrate local culture and sustainable practices into operations and design |
| 10. green areas | ||
| 10.1 | Chemical pesticides and fertilisers must not be used unless no natural alternatives are available (I) | Avoid chemical pesticides and fertilisers and use natural alternatives where possible |
| 10.2 | Newly purchased lawnmowers must be environmentally friendly (I) | Use electric, manual, or eco-labelled lawnmowers when purchasing new equipment |
| 10.3 | Water-efficient irrigation procedures must be implemented (I) | Implement water-saving irrigation practices for green areas |
| 10.4 | The establishment must implement actions to support local biodiversity (I) | Protect and enhance local biodiversity on the premises |
| 10.5 | The establishment should use native species and control invasive species (G) | Use native plants and actively remove invasive species |
| 10.6 | The establishment should maintain a fruit, herb, or vegetable garden (G) | Establish and maintain an on-site or nearby food garden |
| 11. Corporate social responsibility | ||
| 11.1 | The establishment must comply with all applicable legislation and respect environmental, social, and community standards (I) | Ensure compliance with legal requirements and respect for environmental, labour, health, safety, and community standards |
| 11.2 | The establishment must not use or support child labour (I) | Prohibit child labour and ensure suppliers comply with this requirement |
| 11.3 | Protected species and cultural artefacts must not be sold, traded, or displayed unless legally permitted (I) | Avoid trading or displaying protected species and cultural artefacts unless legally allowed |
| 11.4 | The establishment should provide access for people with additional needs (G) | Ensure accessibility for people with additional needs |
| 11.5 | The establishment should promote equitable hiring practices (G) | Ensure fair and inclusive hiring across all roles, including management |
| 11.6 | The establishment should support at least two environmental or social community initiatives (G) | Support at least two environmental or social community projects |
| 11.7 | The establishment should support local entrepreneurs and sustainable products (G) | Provide opportunities for local entrepreneurs to offer sustainable products or services |
| 11.8 | The establishment should not offer entertainment involving animals (G) | Avoid entertainment activities involving domesticated or wild animals |
| 11.9 | If animals are kept on-site, animal welfare guidelines must be followed (G) | Ensure animal welfare standards are applied when keeping animals on the premises. ABTA’s Global Welfare Guidance for Animals in Tourism. |
| 11.10 | The establishment should implement a sustainable purchasing policy (G) | Develop and apply a sustainable purchasing policy for goods and services |
| 11.11 | Unused materials and supplies should be donated to charitable organisations (G) | Donate unused materials and supplies to charitable organisations |
| 12. Green activities | ||
| 12.1 | Information about nearby natural and cultural areas must be available to guests (I) | Provide information on nearby parks, nature areas, and cultural sites |
| 12.2 | Information about bicycle rental or borrowing options must be provided (I) | Provide information on where guests can rent or borrow bicycles |
| 12.3 | The establishment should offer bicycles for guest use (G) | Offer bicycles for guests to borrow or rent |
| 12.4 | The establishment should promote responsible tourist behaviour (G) | Provide guidance to guests on responsible behaviour in the destination |
| 12.5 | The establishment should provide sustainability awareness activities for guests (G) | Organise activities that raise guest awareness of sustainability and environmental issues |
| 13. Administration | ||
| 13.1 | Third-party businesses on-site must be informed about sustainability initiatives (I) | Inform and encourage third-party businesses to follow sustainability practices |
| 13.2 | At least 75% of printing materials must be eco-labelled or sustainably produced (I) | Use eco-labelled or sustainably produced printing materials |
| 13.3 | The establishment must take initiatives to reduce paper use (I) | Reduce paper use across operations |
| 13.4 | Suppliers must be informed about the establishment’s sustainability commitments (I) | Inform and encourage suppliers to follow sustainability practices |
| 13.5 | At least 75% of suppliers should demonstrate sustainability commitment (G) | Use suppliers with environmental certifications or sustainability policies |
| 13.6 | At least three textile categories should be environmentally friendly (G) | Use eco-labelled or sustainable textiles in at least three categories |
| 13.7 | Outsourced laundry services should be located within 100 km (G) | Use local laundry services to reduce transport impact |
| 13.8 | At least 75% of newly purchased durables should be environmentally friendly (G) | Purchase eco-labelled or sustainably produced durable goods |
| 13.9 | The establishment should refurbish, upcycle, or purchase second-hand durables (G) | Reuse, refurbish, or purchase second-hand durable goods |
| 13.10 | At least 75% of motorised vehicles should be environmentally friendly (G) | Use electric or renewable-fuel vehicles |
| 13.11 | Vehicles must not idle for more than two minutes (G) | Limit vehicle idling time to reduce emissions |
| 13.12 | The establishment should encourage sustainable staff transportation (G) | Promote environmentally friendly transport options for staff |
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