Green Key

Criterion 7.4, quoted here, is the most specific indoor air criterion in any hospitality sustainability standard read for this matrix. Its implementation notes require at least three monitored parameters from a list including air exchanges per hour, temperature and relative humidity to prevent mould growth, carbon dioxide, volatile organic compounds, particulate matter, radon and nitrogen oxides, assessed against WHO Air Quality Guidelines or national limits. It is a guideline criterion, so no establishment is obliged to take it. Criterion 7.2, that all meeting and guest rooms are non-smoking, is imperative. The document contains no filter grade requirement, no fresh air supply rate, and no criterion on combustion sources inside the building envelope.

Indoor air quality in at least 2 parts of the establishment is monitored at least once a year. (G)

How drinking water reaches the guest is addressed imperatively at 6.16, quoted here, whose implementation notes encourage activated carbon or reverse osmosis filtration where water quality requires it and a certified water analysis where potability is disputed. Consumption recording, leak detection and wastewater treatment are also imperative. The document contains no routine contaminant panel requirement and names no laboratory, sets no filtration specification at room level, and contains no criterion on pool or spa water chemistry or sanitation method; the 2022 to 2026 criterion 4.12 on chemical-free pool cleaning has no counterpart in this set.

Where the water quality is of an adequate standard, tap water is offered to guests. (I)

Criterion 4.15 on outdoor lighting is imperative and its implementation notes name a colour temperature figure, quoted here, but the stated purpose is energy use and biodiversity rather than guest circadian rhythm. Criterion 4.14 requires at least 80 percent LED lamps, again on energy grounds. The document contains no criterion on circadian or tunable lighting in guest rooms, colour temperature by time of day indoors, flicker performance, blackout in sleeping areas, or daylight access and glazing.

Particular attention is given to biodiversity-conscious lighting design, especially in ecologically sensitive areas, where light pollution is mitigated through: a) shielded luminaires to direct light downward; b) use of low-intensity, warm colour temperature lighting (<3000K); c) minimising lighting near natural habitats or nesting areas; d) sensor-based street lighting

All seven criteria areas of the Green Key Hotels and Hostels 2026 to 2031 document (158 pages) and all thirteen criteria areas of the 2022 to 2026 document (81 pages) were read. Neither contains any criterion addressing radiofrequency or electromagnetic exposure, wired versus wireless network topology, shielded cabling, demand switches, field measurement in sleeping areas, router, access point or smart meter placement, or switching wireless off on request.

Criterion 7.7 on sustainable materials is a guideline criterion whose implementation notes, quoted here, name low VOC emissions and freedom from heavy metals for paints and coatings, and recognised eco-labels or low chemical emissions for flooring, insulation, adhesives and sealants. Criterion 6.5 imperatively requires at least one product category of newly purchased or rented textiles to be socially or environmentally certified, and 5.13 addresses linen delivered in plastic. The document contains no criterion on mattress composition or flame retardant treatment and none on textile fibre content as such.

a) paints and coatings carrying nationally or internationally recognised eco-labels and/or verified low VOC emissions, free from heavy metals; b) wood and plant-based materials carrying recognised certifications; c) flooring, insulation, adhesives, sealants, and other construction/refurbishment products with recognised eco-labels, low chemical emissions, or recycled content.

Six imperative and four guideline criteria address food and beverage sourcing with percentage thresholds and menu labelling, including 6.12 quoted here, 6.18 setting a 25 percent threshold and 6.6 requiring 50 percent of suppliers to be eco-certified. Note a regression from the previous set: criterion 10.6 of the 2022 to 2026 document, requiring a fruit, herb or vegetable garden on or near the premises, has no counterpart here, so on site growing is no longer addressed. Cookware, cooking oil policy, kitchen and ice water, and allergen, additive and seed oil discipline are absent from both sets.

The establishment purchases and promotes different categories of F&B products that are either organic, and/or eco-labelled and/or fair-trade labelled and/or locally produced. (I)

Criterion 7.11 imperatively requires initiatives to protect and support local biodiversity on or around the premises, 7.6 requires biodiversity impacts to be assessed before development, and 7.5, quoted here, addresses incorporation of local culture in the operation or in refurbishment. The document contains no criterion on direct nature access from guest rooms, views, outlook or prospect, spatial volume or ceiling height, or publication of design intent.

Authentic elements of the local culture are incorporated in the operation or in connection with refurbishments or construction works. (G)

Criterion 6.31 is the only criterion in any standard read for this matrix that addresses fragrance load in guest areas directly, and it applies to guest rooms, laundry, public areas and conference rooms whether cleaning is in house or outsourced. It is a guideline criterion. Noise appears only in relation to garden maintenance equipment and vehicles. The document contains no criterion on measured background noise level in guest rooms, acoustic separation between adjoining keys, mechanical or air conditioning plant noise, or low frequency and infrasound.

The establishment does not use any washing, cleaning, or room care products that contain fragrance or perfume, including sprays, detergents and surface cleaners.