Sustainable Development

  
Sustainable development: the Naoura Barrière takes action!
9th September 2014, all the Naoura Barrière Marrakech resort’s hot water will be produced ecologically.

Labelled clef verte since 2013, the Naoura Barrière undertakes to use Morocco’s own renewable energy resources and has had a new hot water production unit installed that runs on crushed olive stones.

The boiler (designed, manufactured & managed by Aveo Energie) was installed this summer to produce the hotel’s hot water including the outdoor pool & spa.

Mr Arnaud Bamvens, the Naoura’s General Manager comments:

Sustainable development is a key issue for both Morocco and Group Lucien Barrière. By becoming the first hotel to adopt this technology, we reconfirm our commitment to meet our country’s energy needs in an environmentally friendly way while boosting the local economy”.

The new technology will be inaugurated 9th September 2014, the same day that the resort and Aveo Energie will start their joint biomass energy production operations. A major first in Marrakech, Morocco is next…
Glossary:
Biosec is an Aveo Environnement subsidiary that supplies the crushed olive stones (from olive waste treatment).
Aveo Energie is the leading company in Morocco in biomass steam & hot water production management.
 
The Hôtel & Ryads Naoura Barrière has just been awarded its first Green Key for tourist accommodation committed to dynamic environmental actions by the Mohammed VI Foundation for environmental protection.
 

Committing for the future

The Green Key rewards environmental protection involvement. The criteria and procedures to qualify are identical in each member country, though adjusted to local regulations, infrastructures and culture. The label is backed by UNEP, the United Nations Environment Programme and by the World Tourism Organization (UNWTO). The Office National de l’Eau et de l’Electricité (ONEE) also participates by managing the technical issues requiring its expertise.

Lucien Barrière Hôtels & Casinos is the first French hotel & casino company to obtain ISO 14001 certification.

Lucien Barrière Hôtels & Casinos, casino leader in France and Switzerland and main actor on the luxury hotel & leisure markets, has just obtained the ISO 14001 European standard for all its sites in France. Managing over 7,000 employees at work, protecting the environment and biodiversity of the destinations where our resorts are implanted, the condition of future generations … these are the commitments our company has backed from the start /since day one.
 
Planète Barrière is the logo of our company’s Sustainable Development Plan that encompasses the 60 Barrière establishments which have obtained ISO 14001 certification (casinos, hotels, golf clubs, tennis clubs, culinary laboratories and head office).

Our company’s high standards, both environmental and societal, aim to place Lucien Barrière Hôtels & Casinos in an impact prevention and limitation dynamic for the 21st century and future.
The objectives focus on 3 environmental:
• Reduce energy consumption by 10% (energy & water)
• Fully separate dangerous waste
• Reduce paper use by 10%.
and societal commitments:
• Accompany players and prevent risky situations by increasing our Responsible Gaming programme
• Pursue and spread our Handicap agreement to integrate, accompany and ensure work satisfaction employees with handicaps
• Spread our plan of action about difficulties at work, in all the sectors: gaming, restaurants, hotels and also the older employees…

Lucien Barrière Hôtels & Casinos’ sustainable development plan can be seen in daily eco-responsible actions and in societal commitments.
 
"Your Experience" 
• Pop Earth, the 1st eco-citizen Champagne by Pommery 
• Selection of treatments and organic products at the U Spa
• Range of natural essence bath products
• Waste sorting in your room
• Your bill on recycled paper 
 
"Our Actions"
• Suppliers’ deliveries in reusable containers
• Our partners’ commitment to our ethical charter
• Waste sorting & organic waster recycling
• Eco-citizen training for our staff
• Preference for local organic or faire trade produce