Native Glasgow sets out sustainability targets

Native Glasgow, a leading aparthotel, has outlined its plans to cut down its single use plastic by 100% this year, after implementing a series of sustainable and economic steps in becoming greener. As part of its ambition to cut down its carbon footprint in Glasgow and attract sustainable travellers, the hotel is now operating on zero waste from single use plastic on bathroom products and milk offerings for guests. It said that any guests visiting the hotel will now embrace its ‘Reuse, Reduce, Recycle’ policy whilst “still enjoying high quality products from local independent companies”. As part of its commitment, Native has replaced disposable 30ml shower gels and shampoo bottles with recycled plastic, reusable 250ml pump bottles from luxury retailer, Gordon Castle. Its locally-sourced Scottish products are organic and made with herbs grown in a Walled Garden on the Gordon Castle estate. Native has also worked with ethically sourced Glasgow coffee roaster - Dear Green, and Ayrshire dairy farm - Mossgiel Milk, to offer the perfect cup of coffee in the morning through sustainable practices. There is zero waste with the milk production as the organic milk is supplied and refilled on site using an “innovative” reuse and recycle method, reducing landfill and cutting the hotel’s plastic use down “considerably”. Dear Green coffee has also created 21g mini bags in sustainable and biodegradable packaging. Gary White, Scotland regional manager, said: “As a company, it’s important that we continue to seek out eco-friendly solutions for our guests and support the local economy. Green growth will be key for future travel and at Native we are committed to lowering our environmental impact. “Becoming greener is everyone’s responsibility and it’s one of the reasons why we have implemented our Reuse policy in an effort to reduce our carbon footprint. By making small changes, we are proud to have zero waste on single use plastic and we will continue to do what we can and develop more sustainable practices.”