ENVIRONMENTAL MANAGEMENT

NOHGA HOTEL AKIHABARA TOKYO seeks to create an eco-friendly hotel through energy consumption control, waste and drainage measures, consideration for food, and local community activities. Accompanying our mission to "be deeply connected to the places" and our perception on eco-friendliness, we will strive to achieve a sustainable society through our products and services.

ECOMARK CERTIFIED HOTEL
Certification Number：21 503 003

ECOMARK CERTIFIED HOTEL (Certification Number：21 503 003)

Energy consumption control
Waste and drainage measures
Consideration for food
Local community activities

Energy consumption control
- Adoption of green electricity
  
  Our hotel is powered by green electricity from
  renewable sources that reduce CO2 emissions.
  * The "CO2 Zero Plan" is a plan that uses non-fossil certificates derived
  from renewable energy to achieve virtually 100% renewable energy
  and zero CO2 emissions.
  Providing electric power from NF Power Service Co., Ltd.,
  an affiliate company, enables to stably achieve zero CO2 emissions.
- Building-Housing Energy-efficiency Labeling System
  
  BELS evaluation report. 4.0% reduction in BELS value (reduction rate).
- Use of LED light bulbs
  
  All public spaces and guest rooms are equipped with LED bulbs.
- Linen exchange control
  
  "Eco-friendly magnet card" available in all guest rooms.
Waste and drainage measures
- Eliminated small packaging for bath amenities
  
  Implemented for shampoos, conditioners, body and hand soaps.
- Organic amenities
  
  Natural ingredients sustainable for both the environment and humans are used.
- Name plate (in collaboration with ALLOY)
  
  Reuse of leather cuttings generated in the manufacturing process.
- Pocket hankerchief (in collaboration with Y. & SONS)
  
  Reuse of cutoffs generated in the manufacturing process of Japanese clothing.
- Use of biodegradable bamboo straws derived from dietary fibers
  
  Promoting plastic reduction.
- Use of timber scraps at restaurant wooden kiln
  
  As part of Tohoku earthquake recovery support, we use scraps from forest maintenance that could not be used in forestry.
Consideration for food
- Use of organic / naturally grown food supplies
  
  Ingredients and drinks are carefully selected, mainly from domestic producers.
Local community activities
- Employees' participation in local community activities
  
  Participation in activities of neighborhood association, the Tokyo Cultural Heritage Alliance, and volunteer.