Tasigo 5 floor

Stay in Harmony

TASIGO HOTELS ESKİŞEHİR BADEMLİK TERMİNAL

8. Decent Work and Economic Growth 11. Sustainable Cities and Communities 12. Responsible Consumption and Production

Overview

The “Stay in Harmony” program is a testament to the commitment to harmonious coexistence with nature and its ecosystems.

At TASIGO Eskişehir, they are devoted to preserving natural resources, as well as local ecosystems. Through their eco-friendly practices, they hope to contribute to a better model of hospitality, one that chooses conversation over consumption. Without compromising the quality of their services, they take practical steps every day towards a more sustainable way of operating.

Author

Esra Gikan

Esra Gikan

School

Ankara Yildirim Beyazit University

Ankara Yildirim Beyazit University

Professor

Semih Ceyhan

Semih Ceyhan

Innovation

They have tried and are trying to create a set of actions where their guests can spend their holidays at Tasigo Eskişehir or OMM INN with peace of mind without thinking about the impact on the environment. Tasigo believes that sustainability is a never-ending process. For this, they continue their developments both in Tasigo and OMM INN.

In order to achieve economic growth and sustainable development together, it is important to change the way they produce and consume natural resources and to reduce food waste by half, in terms of efficient use of resources. With the "Green Room" application realized by Tasigo, customers voluntarily give up cleaning services, towels, sheets, etc. If they do not request a change for their goods, they offer discounts at their restaurants, which also contribute to the change in their consumption habits. Another example to be evaluated within the framework of the savings policy for the enterprise is the use of resources such as water, energy, and labor spent on the zero waste project they carried out in the cafeteria. For this purpose, daily waste meals are weighed, and they change the menus and food quantities according to the measurements made. The hotel, which takes food waste seriously, also has a half-portion half-price application for guests who desire it. Tasigo considers food consumption as an ethical and environmental issue, produces its own products in its garden, and has healthy food logos such as gluten-free, vegetarian, and vegan on its menus. It supplies all it needs with green principles and follows the process meticulously. A green purchasing policy has been established in this context. The hotel, which purchases eco-certified and local products, continues its efforts to reduce the use of disposable products. In this context, all plastics used in the hotel and tools made from materials that are difficult to recycle have been replaced with products that are easy to recycle. In addition, the consumption of all activities in the hotel, which adopts a responsible production and consumption approach and the building has LEED Gold Certification, is measured, and they made efficiency analyses and comparisons with previous years.

Stay in Harmony

Inspiration

When they started the name and applications of their Stay in Harmony program, the harmony inspired them within the ecosystem itself. The motivation of the Stay in Harmony program is to display an attitude that respects people and the environment in every area they operate, puts sustainable development at the center of all their goals, and prioritizes innovation. They are aware of their responsibility as a company that touches the lives of thousands of people; they shape their services and activities with this understanding. They also carry out their interactions with the community they are in with this awareness; "We want to take place as OMM INN and Tasigo in every environment where we can be in solidarity." While securing the vital needs of future generations, we work for the current generations to lead a quality, healthy, and prosperous life. "

Everyone, from their managers to their employees, has a stake in Stay's creation in the Harmony program. They have established a "Green Team," which ensures that their sustainability efforts continue at the highest standards and conveys the principles of "Stay in Harmony" to their guests and all suppliers. The "Green Team," formed by their teammates, monitors environmentally friendly practices and shares the results with them. Green Team members identify areas that can be improved within the hotel and are environmentally friendly in various issues, such as education, waste management, cultural awareness, guest satisfaction, productivity, health and safety, and workflows. produces solutions. The team is working on key policies and procedures to help their business grow culturally and socially as they deal with possible health and safety issues.

Overall impact

Their primary goal is to raise awareness about sustainability and to provide an unforgettable accommodation experience that respects the environment. Work to extract more value from waste and look for innovative ways to give it a second life. They continue to consider circularity when purchasing, using, and ending products and services. Their preference for high-value, organic, and certified products plays a role in strengthening an environmentally friendly perspective among all their stakeholders. In the coming years, they will continue to improve our processes and expand our sustainability operations with different projects on the horizon.

Adopting sustainability as a company policy, Tasigo sees the "Stay in Harmony" sustainability program it has implemented as a sense of responsibility toward future generations. In this context, efforts are carried out by taking part in various social responsibility projects as a mission, adopting a sustainable life in the fight against climate change, the management of greenhouse gas emissions, reducing waste, energy efficiency, and healthy and natural food consumption, and providing more support to local communities and business stakeholders.

Business benefit

Together with Stay in Harmony, they reduce their carbon footprint, grow their own products in their own gardens, and take care to use recyclable items. They offer discounts at restaurants when customers do not ask for changes in cleaning services and items such as towels and sheets, reducing consumption. In addition, daily waste meals are measured and changed on menus or food quantities according to these measurements. Waste is avoided and consumption is reduced. They got rid of disposable products and gave priority to natural products. Its effect on the environment is green space, green meetings, green offices, saving water and electricity, being aware of how much you use, and not throwing anything away.

12% of waste worldwide comprises plastics. This rate is increasing every year because something hardly destroys plastics. Even if they are not disposable, Tasigo, taking care to prefer those produced from natural materials as much as possible instead of plastic items, has saved 149 kg of plastic in one year by using craft paper made of recycled paper instead of plastic-covered cardboard in packaging. They produced bath salts, using the lavender they collected from their gardens and adding natural oils to provide a real bathing experience. Thus, 3 kg of plastic consumption in 1 year decreased. In addition, they prevented the lavender in the garden from being sent to the landfill.

Social and environmental benefit

More resources and more human resources were needed under the name of this project, so different departments were opened. New employment is provided to the people who will do this job, and they have created new departments. The 12th goal, "Responsible Consumption and Production," makes changes that can be seen and improve the lives of both employees and customers.

More resources and more human resources were needed under the name of this project, so different departments were opened. New employment is provided to the people who will do this job, and they have created new departments. The 12th goal, "Responsible Consumption and Production," makes changes that can be seen and improve the lives of both employees and customers.

Customers come to the hotel to be involved in the work. A "Green Corner" was created to inform and raise awareness among customers. Again, information letters were placed on the guests, describing their efficient use of energy and materials and their contribution to nature in their use in the hotel, including the rooms. In this sense, Tasigo needs to integrate its sustainability policy and management plan into the hotel's business strategy, operating processes, and quality standards to guide other businesses as exemplary businesses. Thus, to achieve a more sustainable world, institutions and cities will emerge as those who feel responsible for future generations and carry out their work with an awareness of global problems.

Interview

MELİKE KARAGÖBEK, Corporate Sustainability Executive

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TASIGO HOTELS ESKİŞEHİR BADEMLİK TERMİNAL

TASIGO HOTELS ESKİŞEHİR BADEMLİK TERMİNAL

ESKİŞEHİR, TURKEY, TR

Business Website: https://htt.//www.tasigohotels.net/

Year Founded: 2014

Number of Employees: 51 to 200

The Tasigo Hotel consists of accommodation, meeting and spa units. It has the distinction of being both a thermal spa and a meeting hotel and offers its customers protection from these units.