Elevating the Guest Experience

MEANINGFUL SUSTAINABILITY AT EVERY TOUCHPOINT

Inclusive hospitality. Meaningful experiences.

Sustainability becomes even more meaningful when guests can experience it. Every touchpoint is an opportunity to make responsible hospitality tangible, starting with our inclusive welcome, designed to make every guest – without exception – feel at home. We are pursuing third-party eco-certification across our network, making sustainability visible and verifiable at scale. By adapting our culinary offer to meet the demand for healthy, tasty, sustainable food, we are leading a transition towards plant-forward cuisine that reimagines the dining experience – more conscious, more delicious, lower impact.

57%
of hotels eco-certified
(end of 2025)
60%
reduction in food waste by 2030 
35%
plant-forward dishes by 2030
400+
hotels engaged in Tourism & Disability certification
(end of 2025)

Inclusive & Accessible Stays Eco-certifications Sustainable Food Going the Extra Mile

Welcoming Every Guest, Without Exception

By working towards removing barriers for guests with disabilities and creating safe and affirming experiences for LGBTQ+ travelers, we ensure that every guest, regardless of who they are, feels genuinely at home.

As a platinum partner of IGLTA, the International LGBTQ+ Travel Association, we champion inclusion and celebrate diversity.

We are globally implementing the disability action plan developed ahead of the Paris 2024 Olympic and Paralympic Games – with more than 20,000 Heartists® around the world trained to welcome guests with disabilities and over 50% of our hotels assessed for accessibility for all types of disabilities, inclusion is a fundamental part of how we host.

How We Welcome Every Guest

Discover some of the ways we ensure that every stay is inclusive and accessible.

SETTING THE STANDARD FOR ACCESSIBLE STAYS

Tourism & Disability Certification

In the lead-up to the Paris 2024 Olympic and Paralympic Games, over 380 Accor hotels received or began the process of receiving France's “Tourisme & Handicap” certification.

The dedication of hotel teams, owners and partners to improving the experience of travelers with disabilities was recognized by Atout France's 2024 Gold Award for accessible tourism.

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PROVIDING SAFE SPACES FOR LGBTQ+ TRAVELERS

IGLTA Partnership

More than half of LGBTQ+ travelers have experienced unwelcoming or uncomfortable stays. Accor is committed to changing that.

Through our longstanding partnership with IGLTA, the International LGBTQ+ Travel Association, we are working to ensure every property in our network is a genuinely safe and affirming space.

IMPROVING STAYS FOR VISUALLY IMPAIRED GUESTS

OOrion Partnership

OOrion is an innovative, AI-based accessibility solution designed to make spaces and information accessible to visually impaired people that we are currently testing in 23 hotels across France and Switzerland.

Accessible via a smartphone or connected glasses, the technology enables guests to identify, find and locate objects and text in their surroundings. Our ambition is to progressively roll out such innovative solutions more widely across our network.

Pullman Dubai Jumeirah Lakes Towers, UAE

Building Guest Trust with Eco-Certification

Eco-certification is no longer a differentiator – it is an expectation. As booking platforms add filters to identify certified properties, these recognitions drive visibility, guest confidence, and commercial performance. In close collaboration with leading international certification labels including Green Key and Green Globe, our eco-certification program meets the demand for transparent, tangible action.

Certifications cover both environmental and social performance: from energy, water, and waste management to guest information, team training, and community impact. With 57% of Accor hotels eco-certified at the end of 2025, and a commitment to reach 75% by 2030, we are making responsible stays the Accor standard – and making it easier for guests to choose with confidence.

How Eco-Certification Builds Guest Trust

Discover insights from the General Managers of some of our eco-certified hotels.

Novotel Itu Golf & Resort, Brazil

“Receiving the Green Key certification is more than recognition; it is proof of our continuous dedication to a more sustainable future. We are proud to make history as the first resort in Brazil to achieve this milestone and will continue innovating to reduce our environmental footprint while creating positive social impact.”

CARLOS JACOBINA
General Manager, Novotel Itu Golf & Resort, Brazil

Peppers Silo Hotel Launceston, Australia

“A key part of our journey has been our relationship with our food producers and growers and a commitment to sustainable food and beverage offering, inspired by our Food Director Massimo Mele and championed daily with passion by our Executive Chef Thomas Pirker.”

PAUL SEAMAN
General Manager, Peppers Silo Hotel Launceston - Australia

VIE Hotel Bangkok, MGallery Collection, Thailand

“Our goal is both to provide the best services for our guests and to be environmentally and socially responsible. Being awarded the Green Globe certification is a testament to our high standards, and it demonstrates our commitment to put guest experience, the environment, and our community first.”

NICOLAS PETH
General Manager, VIE Hotel Bangkok, MGallery Collection - Thailand

Championing Healthy, Sustainable, Delicious Food

As dining trends shift towards wellness, reimagining what we serve is not just a way to meet the growing demand for tastier, healthier options and enhance the guest experience – it’s an imperative to reduce our environmental impact. Food represents 17% of our carbon footprint, 50% of our water impact, and 80% of our land footprint.

We are creating a healthier, more delicious and more sustainable dining offer by embedding responsible sourcing across our menus; expanding organic, seasonal and regional produce; and acting on animal welfare. We are committed to a 60% reduction in food waste by 2030, and 100% responsible coffee, tea and cocoa beverages by 2030, the transformation is well underway.

How We Serve Healthy, Sustainable, Delicious Food

Discover some of the ways we reduce waste, source responsibly, and meet guest demands for healthier dining options.

THE FOOTPRINT OF EVERY PLATE

Fairmont Banff Springs, Canada

Along with 76 Fairmont and Raffles hotels, Fairmont Banff Springs has implemented the Foodsteps solution to measure and reduce the carbon footprint of its dishes.

By integrating sales data into the analysis, the hotel is enabling us to quantify the carbon savings linked to lower-impact ingredient choices, helping us better understand how environmental impact connects to business performance.

LOCALLY INSPIRED CUISINE

Sofitel Sanya Leeman Resort, China

Four Accor hotels on Hainan created 88 Bites: chef-crafted dishes celebrating the island’s rich culinary heritage while showcasing eco-conscious dining and raising guests’ environmental awareness.

Sofitel Sanya Leeman Resort featured innovative dishes like wild Wuzhishan mushroom risotto and Hainan sea bass with sour mango salad – uniting sustainability and exceptional dining.

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Measuring Food Waste

Pullman Jiaxing Pinghu, China

To reduce food waste for over 238,000 anual covers, the team at Pullman Jiaxing Pinghu Excellence identified key steps: verifying headcounts before every event, providing to-go boxes for leftovers, and implementing rigorous measurement plans.

With full leadership engagement and team training, they are well on their way to meeting our reduction target of 60% by 2030.

Pioneering a Plant-Forward Future

Each pillar of our sustainability strategy includes one initiative that pushes further, leveraging our scale, expertise, and pioneering spirit to lead the industry and inspire change.

We are deploying flexitarian cuisine at scale across our network and pioneering a new model for sustainable, healthier, delicious dining.

Plant-forward cuisine gives prominence to fruits, vegetables, grains, legumes, nuts, and seeds while allowing for balance, with meat and fish making up to 10% of the plate. The result is a flexitarian and genuinely appealing culinary offer – from vibrant vegetarian and vegan options to thoughtfully balanced plant-powered dishes – that guests actively seek out and return for. One that also reduces our carbon, water, and land footprint.

One in four consumers is already choosing a non-meat option. By leading this shift we create competitive differentiation, reduce costs, and address our most significant environmental impacts simultaneously. Through Novotel’s collaboration with the Culinary Institute of America, we are giving our teams world-class training in plant-forward cuisine. By 2030, our ambition is to offer 35% plant-forward dishes in our restaurants and catering operations worldwide.

Food & Beverage sits at the intersection of guest experience, business performance, brand value and environmental impact, making it a truly pivotal area for hospitality. Leading on Plant-Forward cuisine lets us address all four at once, at a scale few in our industry can match.