Specialist In Dream Sites

We are always trying to integrate our Resorts as much as possible into the landscape, especially by using local construction techniques. For example, Our Cefalù Resort, illustrated in this photo, received an award at MIPIM for its construction.

Preservation of vegetation is a priority in our Resorts. All over the world we opt for natural or soft landscaped spaces, and less than 10% of the total surface area of our sites has hard landscaping.

We have established partnerships with local environmental associations in more than 20 Resorts around the world.
The Palmyre Atlantique Resort has a partnership with the Bird Protection League for example.

Launched in 2018, this scheme aims to remove single-use plastic from our bars, restaurants and rooms.

• Restoration: all single-use straws, cups, plastic plates and cutlery removed from all our Resorts around the world (excluding Brazil for cutlery).
• In rooms: all shower gels, shampoo and body lotion in our bathrooms are dispensed in large containers that can be reused in all our Resorts* (*excluding the Exclusive Collection range and Brazilian Villages.)
  By the end of 2020, all single-use plastic accessories will also be phased out, as is already the case in China.
• From 2021, plastic water bottles are replaced by glass bottles, recycled plastic, or other solutions.
• In the Alps, plastic water bottles are no longer been given out for treks. There are water fountains where guests can fill the bottles that were placed in their rooms on arrival. Reusable bottles are also available in our stores.

We have succeeded in reducing food waste per meal per person to just 101g thanks to more than 60 years of experience in hearty yet well researched buffets.

A remarkable performance for a group that is one of the lowest generators of avoidable waste.

Among our best practices:

• Optimised stock management
• Precision adjustment of quantities due to accurate planning for the number of guests and knowledge of what each nationality prefers
• Buffets equipped for cooking and final preparation on demand
• Portions of just the right size or served at the buffet by a cook
• Sensible restocking of buffets
• Recipes that enable some of the food that wasn’t eaten from buffets to be re-used
• Raising awareness with our customers
• Automated scrap weighing for menu optimisation with Winnow technology

With help from specialists, Club Med has been committed for several years to developing its best practices, in accordance with its values.

•** Excursions:**
From 2021, Club Med no longer offer circus activities, elephant rides or swimming with dolphins nor observation of whales, dolphins and porpoises in captivity. We have been supporting our service providers in best practices in this area with the WCA (World Cetacean Alliance).
**
• “Free-range” eggs:**
Club Med is committed to sourcing 100% of eggs from hens raised out of cage in its Resorts in Europe, Brazil and the United States by 2025, and in other markets by 2027. In 2022, 49% of eggs (shell liquid and ingredient) purchased by all Club Med locations around the world come from cage-free sources, including 100% of whole eggs in Europe in particular.

This commitment is part of Club Med's purchasing policy, which states that all purchased products must meet the company's requirements for hygiene and health and safety.

As they are immersed into an exceptional setting, our G.Ms are naturally more sensitive about protecting the environment. This is a prime position for educating young and old alike...

In order to raise awareness and learn how to protect the coral reefs of the Maldives archipelago, a coral relocation program has been set up. Participatory workshops allow young and old to learn how coral develops and how to protect it.