London’s One Aldwych hotel achieves B Corp

One Aldwych in London’s Covent Garden has secured B Corp certification.

 

It has become one of 18 hotels across the UK to receive this accreditation, joining the likes of Bingham Riverhouse in Richmond and Exclusive Collection.

 

Over the past year, the privately owned property has overhauled its supply chain to develop relationships with local suppliers and producers, such as Mitchell and Peach, Skye Weavers and Chocolarder.

 

One Aldwych has also committed to reducing energy usage by 5% through measured use of gas, water and electricity.

 

It has already implemented a specialist vacuum drainage system that has led to the hotel using seven times less water.

 

Meanwhile, One Aldwych was also praised for its social initiatives, including its support of a number of charities, such as Roald Dahl’s Marvellous Children’s Charity and the Connection at St Martin’s.

 

Janine Marshall, managing director at One Aldwych, said: “Sustainability is at the heart of everything we do and has been for over 20 years. Responsibility has to be taken all the way down the ecosystem, from day-to-day operations to the materials and amenities provided. We speak to our guests, our designers and suppliers to assess what’s important for them – and to them.

 

“From locally sourced goods to low-impact lighting, water and electricity, to upcycling materials and composting waste, sustainability is our promise – it’s in our DNA, everyone in the hotel is involved and committed.”

 

Chris Turner, executive director of B Lab UK, said: “Welcoming One Aldwych to the B Corp community is hugely exciting. Its commitment to doing business differently will be an inspiration to others and will help spread the notion that success in business is as much about people and planet as it is profit.”

 

One Aldwych is an independent hotel founded in 1998 residing in the former home of the Morning Post newspaper.

 

It features a lobby bar, library, health club with 18-metre swimming pool, and restaurant Indigo from chef Dominic Teague.