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Environmental Impact

It has been estimated that 75% of a hotels environmental impact can be directly related to excessive consumption. This is wasteful in term of resources and it creates unnecessary operational costs. The three key areas we have identified are energy, waste and water. Hotels generally use motel energy per person than in a residential dwelling as they have energy intense facilities. On average we use 14.67 kWh for every guest night sold. It has also been observed that our property is resource intensive and that waste generated is one of the most visible effect on the environment. It is estimated the 4kgs of waste can be generated per guest each day at our property. We believe approximately 40% of this waste can be diverted through recycling. It has been estimated hotels can use almost double the amount of water used by residential household. On average our monthly consumption per guest is 0.357m3.

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Environmental Policy

1. Develop and increase responsible purchasing methods to include sourcing products such as locally produced goods, and using suppliers that maintain ethical practices for equipment, energy and chemicals;
2. Monitor energy, water and waste levels on a monthly basis and take action where necessary;
3. Ensure the efficient use of energy, water and other resources, encouraging an ‘environmentally responsible’ attitude;
4. Make our guests and staff aware of environmental issues and the responsibilities they have for the environment, through regular communication by induction, meetings, training and frequent guest information;
5. Develop and maintain waste minimisation measures, including recovery and recycling activities and systems;
6. Constantly seek to improve our environmental performance and promote the reduce, reuse and recycle ethos.

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Our Commitment

Learn about what policies and procedures we have implemented in our business that help contribute to our environmental commitment.

Environmental Practices

  1. Amity Court manages their environmental performance by monitoring the electric, gas and water usage information on a monthly and annual basis.
  2. Amity Court’s environmental efforts are visibly communicated to the guests, staff, shareholders, vendors, and to the public.


  1. Create an environmental purchasing policy; train staff on the environmental purchasing policy and procedures.
  2. Purchase recycled content products, such as post-it notes, paper towels, remanufactured toner cartridges, carpet and construction materials.
  3. Purchase Energy Star appliances wherever possible.
  4. Inform your vendors/suppliers that you prefer eco-friendly products.
  5. Preferences are given to environmentally responsible suppliers.
  6. Purchase supplies, products, and condiments in bulk.
  7. Purchase local, organic, and environmentally-friendly food from vendors where possible.
  8. Purchasing Bio-degradable bin liners.

Hazardous & Toxic Substances

  1. Store all chemical products in their original containers with tight fitting lids. Store in a secure location away from ignition sources and food storage areas.
  2. Use the least toxic cleaning products and substances as possible.

Pest Management

  1. Use organic insecticides and biocides.
  2. Use organic cleaners in drains to eliminate the grease and grime that some flies and insects use as a food source and breeding area.
  3. Pick weeds by hand rather than using herbicides (weed killers) where possible.
  4. Use traps, containerized baits, gels and/or barriers for ants and cockroaches.


  1. Do not implement an irrigation system on the property.
  2. Landscape with drought resistant plants.
  3. Landscape your property with trees and plants that tolerate the climate, soil and water availability.
  4. Specify that sidewalks, drives, and parking lots are swept rather than watered.
  5. Use organic fertilizers and soil amendments.

Water Efficiency

  1. Install dual flush toilets throughout the property.
  2. Install low-flow shower heads. Flow rates shall not exceed 2.2 gpm
  3. Post signs in restrooms, and guest bathroom areas encouraging water conservation.
  4. Implement an optional linen and towel reuse program for guests.
  5. Regularly check for leaks and repairs.
  6. Clothes washers, dryers and dishwashers are filled to recommend capacity for each cycle.
  7. Use the coolest water temperature for washers, dryers and dishwashers.


  1. Installation of timer outdoor lighting system around property.
  2. Clean light fixtures regularly for optimal light output.
  3. Use only natural lighting during daytime hours.
  4. Use energy-efficient light bulbs (LEDs)

Energy Efficiency

  1. Installation of timer outdoor lighting system around property.
  2. Use energy-efficient light bulbs (LEDs)
  3. Install energy efficient equipment where possible.
  4. Perform regular maintenance on air conditioning equipment.
  5. Installation of energy efficient, double-glazed windows and use natural light from the sun to reduce energy consumption throughout the day.
  6. Key card power system to ensure all appliances minus fridge and alarm clock are switched off when the rooms is not being occupied.

Recycle and Reuse

  1. Recycling wheelie bins clearly marked for general rubbish, cans and mixed recycling.
  2. Recycling bins are located in the following areas: office/administrative area, lobby/registration, and guest rooms.
  3. Do not deliver newspapers to each occupied room unless requested. Have the newspapers located in the lobby and available to whomever.
  4. Make two-sided printing and copying standard practice in your business.
  5. Keep a stack of previously used paper near printers; use it for drafts, scratch paper or internal memos.
  6. Reduce paper bills by calling supplier and asking for them to be sent electronically.
  7. Use electronic files rather than paper ones.
  8. Select products shipped with less packaging and/or easily recyclable packaging.
  9. Switch to bulk-dispensed amenities.
  10. Donate used amenity bottles and containers to charity or local shelters.
  11. Offer optional linen and towel reuse programs to multiple night guests.
  12. Donate non-perishable foods to shelters and other charitable organizations.