“ ESG is very important to me, about how people feel, feel safe, how they are sustainable and what we can do for our team to make sure that they are treated as it should be and convinced if we do that for them they will do the same for the environment”
Mathieu, General Manager
Crowne Plaza Antwerp is a small yet perfect representation of our entire society where guests and team members from different backgrounds and convictions live, eat, meet, sleep, work and relax. This unique position offers us the perfect opportunity to lead by example, showcasing how our lifestyle choices can impact the world around us.
Meeting for Good is IHG’s sustainable meetings initiative, helping planners host more eco-friendly events. From energy-saving meeting spaces and reduced paper waste to locally sourced menus and reusable materials, over 400 hotels worldwide are making a positive impact, without compromising on experience.
Crowne Plaza Antwerp is a proud member of this initiative.
Have everyone feel safe, included and involved, to step by step build a more sustainable community
Have the Crowne Plaza thrive on the market and demonstrate to the community how unique the hotel is over the next 5 years.
Dare to connect : genuine connections, heartfelt service & provide meaningful guest experiences.We want to encourage our team members to create personal and memorable ineteractions with guests.
PMI GoGreen is a sustainability management platform, specifically designed for the hospitality industry. It enables us to integrate environmental goals into daily operations, aiming to reduce our resource consumption, and lower our CO2 emissions.
With the help of PMI Gogreen, we have set ambitious yet achievable green targets in all operating departments, so that all employees can stay up to date. We distribute long-term environmental goals into monthly targets, and automate all manual processes. We can therefore track, foster engagement and ownership by our teams.
We work with Sensorea! Sensorea is a Belgian company that helps us reduce environmental impact by monitoring and optimizing water, energy, and waste usage. With their help, we have implemented sensors, enhanced forecasting tools, and do remote monitoring to detect leaks and improve energy efficiency.
This KPI takes into account the whole consumption of the hotel (kitchens, dishwashers, washing machines, showers, pool…)
2024: 193,71 L per GN
2025 Target: 192,44 L per GN
Decrease % goal: 0,7%
– Replacement of shower heads: We used to have shower heads with a water flow of 12 litres per minute, we replaced them to 7.5 litres per minute.
– Replacement of the taps: The taps have also be changed to an efficient 3.5L litres per minute in all the rooms!
– Our technical teams do a tour every morning to detect if there are any leaks.
– Our water consumption is also closely followed by the Sensorea team, so that if there is a peak so that our technicians can act if an issue occurs.
– The pool was refilled once in 2023.
– Closed water system: Reuses the same water continuously, with only a small amount lost through evaporation or splashing.
– Water treatment system: Keeps the water clean and safe, then recirculates it back into the pool.
– Hammam: Operates on request and automatically runs for 30 minutes per session and
Total water usage: 1,371 cubic meters
Equivalent: 1,371,000 liters
2024: 18,91 Kwh/GN
2025 Target: 19,32 KWH/GN
Decrease % goal: 2,2%
– 95% of lights are LED.
– All staff corridors
– All emergency staircases
– All technical rooms
– All storage rooms
– Staff canteen (if with sensors)
Client corridors: Project planned to install lighting sensors.
– LED lighting throughout.
– Equipped with daylight sensors.
– Large pole lights reduced from 55 watts to 45 watts for energy efficiency.
– 2 recharge stations for electric vehicles
– HVAC scheduling based on meeting schedules provided weekly by reception.
– Steady temperature maintained at 20°C.
– Cooling controlled via BMS to optimize energy use.
– Sets rooms to a fixed temperature, allowing BMS to regulate efficiently.
– Curtains closed to help maintain room temperature based on the season.
– Lights turned off manually after room cleaning (not automated).
– Turn off lights
– Use air conditioning in automatic mode
Energy-saving tips discussed during daily morning meetings.
Regular awareness sessions held to promote sustainable behaviour.
– Winter: 6 kettles in operation (higher demand for hot water).
– Summer: Reduced to 2 kettles (only for hot water), optimizing gas consumption.
2024 Average: 8.63 units per Guest Night (GN)
2025 Target: 7.77 units per GN
Goal: -10% reduction in linen and towel usage
– Promote Green Stay program to encourage guests to reuse towels/linen.
– Housekeeping training to align practices with sustainability goals.
– Ensure the appropriate quantity of towels and linen is placed
– 80% of the hotel to be cleaned with chemical-free solutions
– Remaining 20% to be cleaned with eco-labelled products
Raypath Cloths: Made from special textile fibers, penetrate micro-pores on surfaces for effective cleaning without chemicals.
R1 Bathroom Cleaner: Eco-labelled, compliant with environmental and sustainability standards.
Vinegar: Used as a natural and eco-friendly cleaning solution.
– Uses aqueous ozone to sanitize, deodorize, and clean.
– Chemical-free and sustainable.
– 0.9 kg of waste per Guest Night
– 34% sorting rate
– Keep waste under 1 kg/GN
– Achieve a 65% sorting rate
– Installed in guest rooms as of December 2024.
– Track plastic bottles saved (insert data and add photos of Aqualex setup).
– Replace single-use items.
– Confirm and include brand name.
– Waste analysis and tracking.
– Use of multi-compartment bins for better separation.
– Staff training on waste separation and sustainability practices.
Press machine for general waste (restafval), typically emptied once a month.
2024 consumption: N/A
2025 Target: Be under 70 grams/cover of food waste
We use Winnow to help us record and weigh food waste using a camera and a scale, analyse where it comes from, and improve operations. We share breakfast and event buffet leftovers with our teams.
We reduce waste through local recycling initiatives and use seasonal ingredients from nearby suppliers to keep things fresh and environmentally friendly. By working closely with local producers, we not only minimise transportation emissions but also support the regional economy. Our kitchen actively avoids single-use plastics, monitors food waste, and continuously looks for more responsible sourcing options. Every step we take brings us closer to a more sustainable, thoughtful way of operating, without compromising on quality or guest experience.
With 18 nationalities from 4 continents, our team reflects the global spirit of hospitality.
We’re proud of our balanced team dynamic, made up of 29 men and 17 women.
Many of our team members have grown with us over time. 2 have been here for over a decade, and 10 for more than 15 years.
We believe in growing together, with a goal of reaching 750 hours of staff training in 2025 to support personal and professional development.
– ChariTea: an ice tea that we sell of which a percentage of the price goes to charity, learn more on their website.
– De Leerexpert: A school for disabled secondary education. “Every week their students help out in the hotel, at breakfast, in the kitchen… In this way they gain valuable experience and we facilitate their integration into the labor market.”
– Drip Drop: Since 2023, we have planted 183 trees thanks to Drip Drop!
– Multiple events organised within the hotel to foster sense of belonging: Staff parties, Staff Mocktails, teambuildings for each department.
– Code of Conduct: Our Code of Conduct reflects Pandox’s values and commitment to sustainable business practices. It outlines our principles and expectations, guiding our approach as an employer, business partner, and community member. We encourage every employee to complete an engaging e-learning course to familiarize themselves with the Code.
– Whistle Blower: We also encourage employees to report any irregularities or discrepancies from Pandox and our ethical guidelines to their manager or to an external whistleblowing function. Our Whistleblowing service provides a confidential platform that serves as an early warning system to mitigate risks and uphold the integrity of our business operations.
– 1 designated person in the hotel as person of trust
