Green Traveller’s Cheat Sheet: How We Protect Nature at Tallink Hotels

2026-06-25T11:46:49

Travelling inevitably increases your carbon footprint. However, you can travel more sustainably by choosing hotels where sustainability is a genuine priority – just like all Tallink Hotels. What steps have we taken in our daily operations to make the world a little greener?

Environmentally conscious hotels can be recognised by the Green Key label. This international certification is awarded only to hotels that meet strict sustainability criteria, and compliance is regularly verified through audits.

Green Key is not just a sticker on the door. It stands for concrete and measurable actions that reduce waste and help guests make more informed choices. Read on to discover how far Tallink Hotels have come on our sustainability journey.

Tallink Hotels’ Green Achievements in 2025

We Saved More Than 100,000 Litres of Bottled Water

We removed half-litre bottled water from 300 hotel rooms and replaced it with glass carafes, allowing guests to conveniently enjoy tap water. As a result, we saved more than 100,000 litres of bottled water – enough to fill an entire full-size swimming pool!

Tallinn has excellent tap water. It is safe to drink and meets very high quality standards. Studies show that nearly 90% of Tallinn residents regularly drink tap water, and we encourage our guests to do the same.

We Avoided Using 120,000 Plastic Bags

Previously, every room waste bin was lined with a plastic bag approximately 70 cm long, resulting in an annual consumption of 120,000 bags. In 2025, we eliminated them entirely. This saved approximately 84 kilometres of plastic bags – enough to mark the 42-kilometre Tallinn Marathon course twice.

We Reduced Food Waste

City Grill House Head Chef Anatolijs Pimanovs puts it best: “We plan our food operations so that food fills plates, not bins.”. To achieve this, we use two simple approaches:

• We replaced the large serving dishes in the breakfast buffet with smaller ones. This makes it easier to ensure that only the amount of food that is likely to be consumed is prepared, and to adjust the quantity of food on display according to the number of guests.
• On days when the hotel has only a few guests, we offer an à la carte breakfast instead of a buffet. Everyone can order exactly what they would like. This way, our guests enjoy a more personal and pleasant breakfast experience, while food waste is also reduced.

Our Team Eats the Same Food as Our Guests

Staff meals are based on the same menu served to guests – from Caesar salad to chocolate cake. Preparing larger quantities allows us to plan more efficiently and save working hours. High-quality food also keeps our employees happy. A win-win situation for everyone.

Encouraging Guests to Waste Less Food

We use three small but effective tricks:

• We replaced large plates, which often returned half-full, with plates that are half the size. Guests are welcome to take additional servings whenever they wish.
• We placed signs in the buffet area encouraging guests to pause for a moment and consider whether they can finish the food they have selected. A small reminder can make a big difference.
• During low-season dinners, we use shorter menus that simplify choices and help us plan ingredients more accurately.

65% of Our Food Is Locally Sourced

The shorter the journey from producer to plate, the smaller the transportation footprint. By prioritising Estonian ingredients, we also support the local economy.

Approximately 65% of the food served at Tallink Hotels comes from local producers. Guests enjoy fresh Estonian meat, dairy and fish products, as well as seasonal vegetables and fruits.

Naturally, we also consider the preferences of our international guests, which is why we offer products that are not grown or produced in Estonia. Examples include exotic seafood, olive oils, speciality sauces and tropical fruits.

Improved Technology and Waste Management

To reduce our environmental impact, we introduced more energy-efficient kitchen equipment and use appliances only when needed. For example, when the hotel occupancy is low, we do not keep all large refrigerators running at the same time. We have also introduced more environmentally friendly bioactive cleaning products.

We also adopted demand-based waste collection. Containers are now emptied only when full, eliminating unnecessary transport trips. As a result, the number of waste collection visits decreased by 23%. This means less fuel consumption, lower emissions and reduced waste management costs. Lower operating costs ultimately help keep room rates more affordable for guests.

New Housekeeping Principles

Instead of providing a full room cleaning service every day, including linen and towel changes, we now offer thorough room cleaning only upon request or after every third night. This decision saved 2,500 cleaning sessions and 140 working hours annually.

Guest satisfaction has not decreased. Quite the opposite. The time and resources saved are invested in greater flexibility, employee development and training, all of which contribute to improved service quality that guests can notice and appreciate.

More Sustainable Laundry Practices

Because rooms are cleaned less frequently, we now wash significantly less laundry. Considering that a washing machine holding two complete bedding sets uses approximately 150 litres of water per cycle, the resulting water savings are substantial.

Reduced laundry volumes also lower water, energy and detergent consumption, decrease emissions and reduce the amount of chemicals released into the environment.

4,000 Fewer Shoe Sponges

Instead of placing a shoe sponge in every room, we moved them to hotel receptions where guests can request one if needed. Across two hotels, consumption decreased by 4,000 units. Fewer shoe sponges mean less plastic and other materials ending up in waste facilities after a single use, not to mention the energy saved in production and transportation.

Sustainability Is Part of Our Everyday Life

Even before 2025, we had already introduced numerous practices that help us reduce our environmental impact. For example:

• We use biodegradable alternatives instead of plastic straws.
• Cocktail straws are provided only upon request.
• We use efficient yet environmentally friendly bioactive cleaning products.
• Tempo Restaurant participates in the Plant-Based Tuesday initiative, offering meat-free lunch options every Tuesday.
• At our receptions, we avoid paper registration cards whenever possible and store information digitally.
• The City Hotel library and the Express Hotel book and game corner welcome book donations from guests. Once you have finished reading a book, you can leave it behind for others to enjoy.
• During brunches, cocktails and sparkling drinks are served from the Bubble Bar. Previously, entire bottles were brought to tables, where they often remained unfinished and went to waste. Now guests can pour exactly as much as they want.
• We compost food waste from our restaurants. The resulting compost is used by the City Hotel restaurant manager in the hotel courtyard garden. Tomatoes, beans, kale and zucchinis grown there are shared with interested colleagues.

A greener world is not created overnight. It depends on our collective efforts. Even the smallest step matters, because major changes begin with everyday choices – including where you decide to stay on your next trip.