GOALS AND RESULTS MATRIX 2016 ENVIRONMENT AND SOCIAL RESPONSIBILITY
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1 GOALS AND RESULTS MATRIX 2016 ENVIRONMENT AND SOCIAL RESPONSIBILITY Targets and relevant GRIindicator* Environmentally friendly hotel operations Increase proportion of hotels using renewable energy Reduce energy consumption (kwh/guest night) GRI: G4-EN5 Reduce water consumption (liter/guest night) GRI: G4-EN8 Reduce residual waste (kg and liter/guest night) (1) GRI: G4-EN23 Reduce consumption of chemicals (gram/guest night) Total CO2 emissions for all hotels in the chain (tonnes) GRI: G4-EN15 CO2 emissions per guest night (kg CO2/guest night) GRI: G4-EN18 Reduce number of transports (number/hotel) Ensure that all hotels are internally audited annually (ISO 14001) Ensure that all hotels are ISO certified (The Norwegian Veritas) Increase proportion of staff who have taken e-learning in environment Staff and diversity Page Result 2010 Result 2011 Result 2012 Result 2013 Result 2014 Result 2015 Target 2016 Result 2016 Target % 77% 79% 79 % 79,2 % 80% 80% 81% New target for 2021 will be set ,0 Set new target 216,2-5% (Until 2015, only electricity measured.) 14-12,8% -18% -12,35% +4,2 % -3,2% -7,5% -20% (from -5,0% -5% (240,05) (225,09) (236,05) (245,96) (232,87) (218,34) -10,6% (against (211,0) 12 Liter: -43,7% (5,53) Kg: -40,7% (0,70) Liter: - 49,4 % (4,91) Kg: - 41,4 % (0,65) Liter: - 48,8 (4,61) Kg: - 42,3 (0,60) 14 Mapped (41,4) Liter: +26,9 % (6,31) Kg: + 5 % (0,63) -13 % (36) Liter: +20,2% (5,54) Kg:+1,6% (0,59) -15,5% (35) Liter: +5,21% (4,85) Kg: +1,7% (0,61) 0% (35) -10% (from - 20% (from Liter: +4% (5,1) Kg:-16% -16,7% (against (0,52) -5,7% (against 2015) -20% (against tonnes tonnes tonnes tonnes N/A tonnes N/A 12 2,99 3,01 3,76 3,7 3,25 3,05 N/A 2,65 N/A 13 Mapped (1182,55) -8,3 % (1061,07) -16,5 (987,12) +5,5 % (1041) +11,5% (1101,73) % 100% 100% 100% 3-years circulation from % years circulation -15% (from 3-years circulation +28,3% (mot -1% (mot 2015) (1267) 3-years circulation % 100% 100% 100% 100% 100% 100% 100% 100% 11 25% 29% 30% 31 % 29,4 % 36% 35% 35% 65% -10% (0,50) Measurement liter will be phased out -9% 30 Will be audited 3-years circulation
2 Increase well-being for staff measured in employee survey (The Beat)(2) Increase portion of positive answers about sustainability in the employee survey. Reduce absence due to illness (%) (3) GRI: G4-LA6. Comment: Absence due to illness/injuries should not be registered per gender. Ensure that the proportion of female managers reflects the organisation. GRI: G4-LA12. Comment: NCH have no targets related to age, so not measured. Increase the proportion of middle managers with non- Scandinavian origin. GRI: G4-LA12. Comment: NCH have no targets related to age, so not measured. Tasty, healthy and food Ensure that all hotels serve a selection of organic food with KRAV certification in NO and SV Ensure compliance of Nordic Choice s Red list 5 Introduced new tool (The Beat): 27,9 5 Introduced new tool (The Beat):52,5 6 3,9% 3,93 3,8% 4,11 DK: 3,60 NO: 4,24 SE: 3, % 62,9% 61,55% 62% 62% (65,9% female organisation in total.) New per country: NO: 4,65 SE: 3,69 62% (65% female organisation in total.) 39,6 +41,9% ,1 58,5 DK: 4,6 NO: 4,5 SE: 3,6 The proportion should reflect the organisation. NO: 4,75 SE: 3,7 63% (63% female organisation in total.) 6 6,7% 8,7% 10 % 12% 14,02% 13% 14% 11% 14% % 100% 100 % 100% 100% 100% 100% 100% 100% 18 Introduced Started Implemented Controls and followup Phase out all bad palm oil (4) 19 First palm oil free hotel, Quality Hotel Fredrikstad Develop good indicators for food Reduce food waste kg/guest night Fair trade Assess risk in supply chain GRI: G4-EN32;LA14;HR10 Implement improvement initiatives in supply chain GRI: G4-EN33; LA15;HR11 (Management system) Local social responsibility Increase proportion of hotels with at least one local initiative. Controls and followup Clarion was the first palm oil free hotel chain in NO and SE. Controls and follow-up Only use sustainably produced palm oil, if using products containing palm oil Continue monthly controls 16 Started work to register all food guests 16 0,54-35% 0,35 7 Introduced Completed Continued Survey central suppliers accomplished 7 Continued 0,4-10% 0,3-19% Launched requirements Controls and follow-up NO: 4,5 SE: 3,63 The proportion should reflect the organisation. Continue monthly controls Maintain Maintained Maintain Implement requirements Develop and continue Continue work to register all food guests Implementing requirements has started 8 N/A 22% 71% 76% 75% 75% 80% Numbers N/A due to delayed survey for hotels taking Automatic registration of food guests Introduce measurements total food guests Ensure compliance of requirements Develop and continue 80%
3 Guests Increase the proportion of guests that answer positively to the question: I experience that this hotel takes responsibility for the environment, people and society. (5) Increase the proportion of guests who will recommend the hotel to others, guest satisfaction NCH (NPS) GRI: G4-PR5 Responsible operations Operations free of bribes and corruption GRI: G4-SO5 Secure and responsible handling of personal information GRI: G4-PR8 part in event Lonely Christmas tree. 3 69,9 69,7 69,3 69,3 70,5 69,1 74,1 3 Mapped 44,9 45, * Indicators relevant for GRI (Global Reporting Initiative) will be mentioned with their GRI-name, underneath the respective indicators. (1) Most hotels report their waste in kg/guest night, but a few hotels still have their waste volume stated in liter/guest night. (2) Scale -100 to is a good result. (3) Statistics for absence due to illness include all our operating hotels. (4) Bad palm oil refers to palm oil not certified according to RSPO s two strictest levels, or equivalent. (5) After their stay, hotel guests are given the opportunity to respond to questions about how satisfied they were with their stay. GRI: STANDARDREDEGJØRELSE GRI-indicator Page number or website G4-1 Introduction Report p. 1 G4-3 Name Nordic Choice Hospitality Group as G4-4 Product G4-5 Main office Fredrik Stangs gate 22-24, Oslo, Norway G4-6 Online presence G4-7 Ownership Nordic Choice Hospitality Group is 100% owned by Strawberry Hospitality Group AS G4-8 Markets G4-9 Size G4-10 Staff Report p. 5
4 G4-11 Collective trade agreements XX% of staff are trade union members and covered by collective agreements. All employees are paid in accordance with collective wage agreements. G4-12 Supply chain Report p. 7 G4-13 Substantial changes G4-14 Pre-cautious Report p. 11 G4-15 Support of sustainability initiatives Report p. 2, 20 G4-16 Central position in advocacy group - G4-17 Overview, business G4-18 Description of contents Report p. 2 G4-19 Priorities Report p. 2 G4-20 Limitation, internally Report p. 2 G4-21 Limitation, externally Indicators for follow-up of suppliers G4-22 Change of reporting method See table Targets and results, p. 22 G4-23 Change of measuring method See table Targets and results, p. 22 G4-24 List stakeholders Report p. 1, 2, 3 G4-25 Selection criteria Report p.: Introduction G4-26 Description of dialogue Report p. 3, 5, 8, 19, 20 G4-27 Subject matters Report p. 3, 5, 8, 19, 20 G4-28 Reporting period 2016 G4-29 Last report 2015 G4-30 Intervals Annually G4-31 Contact details: cathrine.dehli@choice.no G4-32 GRI-report type G4/Core G4-33 Audit This report has not been audited G4-34 Corporate governance Nordic Choice Hospitality Group AS is a private limited company and Petter A. Stordalen is the only owner. Petter A. Stordalen is the chairman of Nordic Choice Hospitality Group AS.
5 G4-56 Ethical guidelines ENGLISH?
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