Our actions for ecology and sustainable development
In the common areas of the estate, several concrete initiatives have been implemented to reduce our environmental impact while preserving the comfort of our guests:
- Intelligent lighting: motion detectors have been installed in high-traffic areas (corridors, elevators, washrooms, etc.) to limit unnecessary power consumption.
- Reasoned light management: “comfort” lighting is reduced during the day.
- Low-energy equipment: 100% of our bulbs are low-energy bulbs for optimum energy efficiency.
- Water management: all the estate's toilet flushes are equipped with a dual-flow system.
- Regulated temperature: the temperature of common areas is maintained at 19°C, a simple and effective measure to limit energy costs.
- Recycling: dedicated garbage cans for recyclable waste are available in several areas of the estate.
In our rooms
Aware of the environmental impact of the hotel industry, we have rethought the layout and management of our rooms to combine comfort and respect for the planet:
- Responsible linen management: bath linen is replaced only on request for stays of more than one night, to limit unnecessary washing.
- Reasoned heating: a maximum temperature is set in the bedrooms to avoid over-consumption.
- Water-saving equipment: aerators are installed on all taps and showerheads, effectively reducing the flow without compromising comfort.
- Eco-friendly packaging: our hospitality products are packaged in fully recyclable sugarcane-based packaging.
- Temperature control: room temperatures are set at 20°C to ensure the right balance between well-being and energy efficiency.
- 100% recyclable Nespresso capsules: in-room coffee machines use eco-designed capsules, collected and recycled via a dedicated circuit.
In the kitchen
Every day in our kitchens, our teams take simple but effective steps to limit their environmental impact:
- Controlled energy consumption: only two gas points are used simultaneously to optimize cooking while limiting consumption.
- Less plastic, more durability: the use of cling film is reduced in favor of reusable containers.
- Quality and respectful products: we use a range of organically grown chocolates.
- Support for short supply chains: our menus are designed to give preference to local producers and suppliers.
- Combating food waste: unsold daily specials are offered in the staff restaurant, to avoid any food waste.
Eco-responsible everyday actions
Château d’Augerville’s commitment to the environment is also reflected in the work habits of our teams. Here are just a few of the initiatives implemented in-house:
- The Golf du Château d'Augerville is currently in the process of being awarded the “Golf pour la Biodiversité” - Silver level label (FFGolf).
- Consumables recycling: used ink cartridges are systematically recovered and recycled.
- Waste sorting: a skip dedicated to recyclable materials ensures optimal treatment of waste generated by the business.
- Plastic reduction: water bottles have replaced individual plastic bottles.
- Document dematerialization: invoices are sent in digital format, and printed only on request.
- Eco-labelled cleaning products: we use environmentally-friendly cleaning products throughout the estate.
A golf course that respects the environment
Nature conservation is at the heart of our golf course management. Every action is designed to combine quality of play with respect for the ecosystem:
Sustainable range management
- The sprinkler system has been completely renovated to improve precision and reduce water consumption. The water used is non-potable.
- The course is replanted each year with grasses chosen for their resistance to drought and disease.
- Fertilizers are limited, used in low doses and supplemented by natural products to protect the lawn.
- Since 2016, the use of phytosanitary products has fallen sharply, from 12 to just 5 applications per year. The aim is to achieve zero phyto use by January 2025.
- Mechanical actions have been reinforced to naturally reduce disease pressure.
- The mowers are maintained with organic oils, and the organization of the teams' work has been rethought to limit travel and reduce fuel consumption.
Preserving biodiversity
- The estate's moats are home to eco-grazing, a natural maintenance solution.
- Beehives have been installed to encourage pollination.
- 100 nesting boxes were installed to increase the bird population on the site.
- Dead wood is deliberately left in place to encourage insect development.
- Late-mowing zones have been introduced to encourage floral and faunal biodiversity.
- Finally, 20 trees are planted each year, with a target of 100 new trees over 5 years.
The SPA
- One-degree temperature increase in the cold-water walkway
- One-degree reduction in pool temperature
- Increased use of natural face and body care products
- Saunas and steam rooms open only when the first customers arrive
- Distribution of a recycled cardboard cup in each locker to limit waste
- Bathing shoes available for sale, with customers able to bring their own.
Means of transport
- Provision of bicycles for customers
- Encouraging carpooling and the use of public transport to get to the hotel
- Electrical outlets for recharging electric vehicles
- In-house use of electric carts for transporting equipment and linen
- Limiting break times for staff to reduce travel time
