We’re stepping up.

We’re choosing suppliers who share our values, prioritising lower impact products and lowering emissions. Juice taps at Rydges Melbourne and Rydges Adelaide, in partnership with Juice Quest, replace single-use plastic bottles with a keg system for fresh, raw juice. Similarly, Rydges South Bank Brisbane champions plastic-free deliveries for all fresh produce. These initiatives reflect our commitment to minimising waste and supporting sustainable practices from the ground up. 

Sustainability is integrated into how we design, refresh, and operate our properties. Rydges Latimer Christchurch exemplifies this with a gourmet breakfast bar featuring locally sourced ingredients in reusable containers, and by composting food waste. Rydges Fortitude Valley has embraced renewable energy with the installation of solar panels, reducing their carbon footprint. At Rydges Fremantle Esplanade, the introduction of dual bins in guest rooms has doubled container recycling, showcasing our ongoing efforts to create environmentally conscious spaces.

We believe in the power of collective action, encouraging our team and guests to join us on our sustainability journey. Rydges Wellington converts food waste into compost, which is used at tree planting sites across New Zealand. Rydges Mackay Suites’ successful container recycling program has diverted thousands of vessels from landfill. Rydges Cairns Esplanade promotes resource conservation through optimised air conditioning, digital access, and encouraging reusable water bottles. Together, we’re making meaningful strides towards a more sustainable future. 

We’re starting to move away from single-use plastic. QT Auckland sports refillable water stations on every floor, while our Melbourne and Perth public spaces have filtered water stations for guest use. In Queenstown, we’ve swapped OTT packaging for generous dispensers at the buffet. And we’ve installed refillable, large format bathroom amenities across all of our properties.

QT Gold Coast supports local gems like Hope Water and Harvest Clay Ceramics. And QT Melbourne’s Orca machine magically turns leftovers into drinkable water (just don’t ask us how), saving an eye-watering 377 tonnes from landfill each year. Back on the Gold Coast, we honour the Yugambeh people, whose land we share; a practice we’re adopting across all of our locations. In Singapore, we sport a Green Mark Platinum green building rating (the highest, naturally). In Perth, we recycle our butts off, so far stopping 139,000 containers from going to landfill and raising $6K for good.

QT Newcastle lets guests skip housekeeping in return for F&B credits (cheers to that). QT Wellington keeps your coffee guilt-free with compostable cups. In Canberra, we get creative with food scraps, transforming them into delish stocks and sauces. In Bondi, guests don the lycra; we provide the bikes. Who knew reducing our impact could be this glamorous?

Atura Wellington is transitioning from natural gas-powered equipment to energy-efficient electric equipment. This has helped reduce Scope 1 emissions by just over 9% between FY23 & FY24. Optimising operations extends to Atura Albury, too, where an innovative heat pump system has set a new benchmark for energy efficiency within the EVT portfolio.

Atura Wellington took a big step toward sustainability. They swapped single-use plastic laundry bags for reusable totes, stopping 500 plastic bags from going to landfill. Their Opt-Out program is also making strides: 35% of guests skip housekeeping in exchange for food and drink credits, which helps reduce waste and chemical use.

Beyond operational upgrades, the team at Atura Adelaide Airport initiated a successful book swap station. This simple yet effective program encourages reuse and community engagement, adding a sustainable touch to the guest experience. And the team at Atura Dandenong have been busy planting herbs and veggies in the courtyard that are changed up every season and used in the kitchen.

Miss Lucy’s in Auckland has teamed up with 1919 Distilling to bring guests unique flavours and support local industry. They’re also using 5L vats and refillable bottles for their vodka and gin to cut down on waste.

Here’s a refreshing concept: Lylo, Brisbane, is offering tap beverages only, so there’s no need for bottles and cans.

In Queenstown, LyLo has teamed up with the non-profit CHUNKY to offer reusable cups as an alternative to single-use options. Similarly, LyLo Christchurch has taken a hands-on approach by getting a veggie garden up and running for guests to use in the communal kitchen. Both initiatives empower guests to actively participate in sustainable practices during their stay.

Each property features local artists that reflect the area. In Brisbane, LyLo showcases indigenous artwork, created by Ingeous Design Labs and local creatives to draw a meaningful connection to the land.

Alex Hotel is ditching plastic for reusable glass water bottles for guests (saving a whopping 27,000 a year) and offering free bikes for guests to cruise around on. Plus, their decision to forgo in-room mini bars reduces refrigeration CO2 emissions by a sizable 5,000kg annually, encouraging guests to sip and snack with views of the skyline. And with a tight network of local suppliers, guests enjoy farm-to-table dishes and sustainable drops at Shadow Wine Bar.