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.

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

    • image of Energy consumption control Adoption of green electricity

      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.
    • image of Energy consumption control Building-Housing Energy-efficiency Labeling System

      Building-Housing Energy-efficiency Labeling System

      BELS evaluation report. 4.0% reduction in BELS value (reduction rate).
    • image of Energy consumption control Use of LED light bulbs

      Use of LED light bulbs

      All public spaces and guest rooms are equipped with LED bulbs.
    • image of Energy consumption control Linen exchange control

      Linen exchange control

      "Eco-friendly magnet card" available in all guest rooms.
  • Waste and drainage measures

    • image of Waste and drainage measures Eliminated small packaging

      Eliminated small packaging for bath amenities

      Implemented for shampoos, conditioners, body and hand soaps.
    • image of Waste and drainage measures Organic amenities

      Organic amenities

      Natural ingredients sustainable for both the environment and humans are used.
    • image of Waste and drainage measures Name plate

      Name plate (in collaboration with ALLOY)

      Reuse of leather cuttings generated in the manufacturing process.
    • image of Waste and drainage measures Pocket handkerchief

      Pocket hankerchief (in collaboration with Y. & SONS)

      Reuse of cutoffs generated in the manufacturing process of Japanese clothing.
    • image of Waste and drainage measures Biodegradable bamboo straws

      Use of biodegradable bamboo straws derived from dietary fibers

      Promoting plastic reduction.
    • image of Waste and drainage measures Use of timber scraps

      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

    • image of Consideration for food Use of organic naturally grown food supplies

      Use of organic / naturally grown food supplies

      Ingredients and drinks are carefully selected, mainly from domestic producers.
  • Local community activities

    • image of Local community activities

      Employees' participation in local community activities

      Participation in activities of neighborhood association, the Tokyo Cultural Heritage Alliance, and volunteer.