Protecting the natural beauty of the Whakatipu environment while minimising the impact of tourism is a key goal of Sofitel Queenstown Hotel and Spa’s sustainability plan.

“It’s been a real journey of success as we have worked through all the hotel’s operational levels, products and services to create more sustainable outcomes,” says Sofitel Queenstown Hotel and Spa general manager Jeremy Samuels.

“Going down this amazing rabbit hole of sustainability our team has discovered clever ways to implement a regenerative plan that is both practical and effective.”

The luxury hotel has several initiatives underway guided by their Qualmark New Zealand Gold Sustainability rating and Tourism New Zealand’s Tiaki Promise to care for New Zealand.

He says one such programme is partnering with Queenstown’s apiculture social enterprise Bee the Change whose thriving bee colonies are dotted in and around the resort. The hotel has sponsored hives at the Queenstown Gardens, Queenstown Golf Club and Whitechapel near Arrow Junction.

 “We admire the work of Neal McAloon who is the driving force behind Bee the Change bringing communities together and enabling environmental education and pollination initiatives,” says Jeremy. 

“The benefits for Sofitel outside of supporting a great cause is that in September we will start harvesting honey from our sponsored hives that can then be placed on the breakfast buffet at the hotel. We are also looking at how we can expand that into gifting, amenities and information pieces for our guests so that the project continues to give back and support our sustainability journey throughout the year.”

WILDING SUCCESS

Mr Chippy is a community minded philanthropist creating an effective solution for wilding pines through local partnerships.

“Michael Sly aka Mr Chippy takes wilding pines and extracts the essential oils for export but that creates a lot of tree waste that does not breakdown organically,” says Sofitel Queenstown Hotel and Spa general manager Jeremy Samuels. “He approached us last year for food waste to mix with his pine flush to assist the breakdown process. At the time we had just begun measuring our wastage and knew exactly how much we could supply Mr Chippy and a partnership was formed.”

Mr Chippy now also collects the hotel’s coffee grounds which are then given to another local business Remarkable Fungi who grow the mushrooms that are served on the Sofitel’s dinner menu.

“It’s another great circular moment in our sustainability journey which also has an excellent community plug in,” says Jeremy. “Ultimately we have to respect that we are guardians of this area and it’s important that we have these amazing partnerships with local businesses as together we are stronger for it.”