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At Hotel Regina, we are committed to making a positive impact on the environment while delivering exceptional quality. That’s why we focus on sourcing seasonal, locally produced ingredients, ensuring not only the freshest flavors but also a reduced environmental footprint. By choosing products carefully and working with sustainable suppliers, we’re dedicated to doing our part for the planet.
When you dine with us, you’re supporting our vision of a more sustainable future. At Jack’s Brasserie, we’ve made impactful changes that significantly reduce our laundry and water consumption. By removing table linens and investing in a redesign, we’ve managed to save 12.6 tons of laundry annually, conserving over 50,000 liters of water and reducing detergent use by nearly a ton each year. This also helps cut down electricity use by 10,815 kW annually.
To further reduce our ecological footprint, we’ve installed a special filtration system that turns local mountain spring water into natural or sparkling water, served in our restaurant. This innovation has allowed us to reduce transport miles, saving 960 kilometers of trucking each year, while cutting diesel consumption and emissions. These efforts help us minimize waste and lower costs, so we can provide sustainable drinking water in our dining spaces.
