What is Sustainability for

STORY Hospitality?

“We understand sustainability as meeting the needs of the present without compromising the ability of future generations to meet their own needs”

Claudio Capaccioli. CEO STORY HOSPITALITY

Story Rabat Goes Green

STORY Rabat Goes Green

We are continually looking for ways to preserve, protect natural resources by reducing waste and energy, while providing amazing experiences and services to our guests.
We are in continuous communication with our guests, trying to create awareness of our efforts while encouraging them to join us in the simplest practices to reach our goals.

Surrounded by the beauty of the luscious gardens, our 25m outdoor swimming pool and it´s decoration it´s definitely one of the pearls of the hotel. Its wooden deck, patterned tiling and contemporary furniture make it the perfect spot to soak up the sun and relax.

Morocco has played a key role in promoting the sustainable development of tourism. In 2014 it was voted co-lead, along with France and Korea, of the Sustainable Tourism Programme, which is part of the UN World Tourism Organization’s 10-Year Framework on Sustainable Consumption and Production (10 YFP).

This program envisions a world where “the tourism sector has globally adopted sustainable consumption and production practices resulting in enhanced environmental and social outcomes and improved economic performance respecting the limits of our planet.”

Our 4 pillars of sustainability

recycle

REDUCE, REUSE, RECYCLE

REDUCE WATER CONSUMPTION

handshake

REDUCE, REUSE, RECYCLE INITIATIVES

Encourage the “reuse and recycling” of paper for all printing purposes. Also, the printed elements of the hotel are on FSC (Forest Stewardship Council) certified paper;

Plastic-free: Our goal is to be plastic-free. Currently, STORY Rabat Boutique Hotel & Spa is making progress towards this goal by reducing the use of plastic in its daily activities as much as possible. The water bottles in guests’ rooms have been replaced with glass bottles, and the rest of the services have implemented this initiative;

Soap used in the rooms is collected, cleaned and processed into a paste that is used for hand washing some of the hotel’s internal surfaces;

Implementaion of a waste sorting policy.

The goal here is to reduce our consumption as much as possible, reuse it in another way and help to recycle as much as possible.

SAVING ENERGY AND WATER

We are continually looking for ways to preserve, protect natural resources by reducing waste and energy, while providing amazing experiences and services to our guests.
We are in continuous communication with our guests, trying to create awareness of our efforts while encouraging them to join us in the simplest practices to reach our goals.

We are in the process of getting a point of water that will help water the gardens. This point of water, comes from recycled water, it will not be saf for drinking as such it will cost us 4 times less than the actual water per cubic meterWater flow reducers in shower heads, water taps and flushing system (dual flush toilet system).

An active system is in place to detect and repair leaking toilets, faucets, and showerheads in guest rooms and is run in coordination with the housekeeping and maintenance departments.

An active system is in place to detect and repair all machinery and equipment regularly and is run by the maintenance department.

Surrounded by the beauty of the luscious gardens, our 25m outdoor swimming pool and it´s decoration it´s definitely one of the pearls of the hotel. Its wooden deck, patterned tiling and contemporary furniture make it the perfect spot to soak up the sun and relax.

We are studying the possibility of installing solar panels on the roof of the hotel, to produce and use renewable energy.

Daily monitoring of our consumptions (Water, Electricity and Energy)

LED Lights – already 100% LED illuminated.

Local initiatives

CARE & FAIR TRADE

Use of local products from the land of Morocco;

“Organic Garden” within the hotel, to grow plants for use in the hotel kitchens;

VEGAN and VEGETARIAN dish selection suggested in the restaurant menu;

Reducing food waste and sorting unused products to organize donations to people in need.

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Have any questions?

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