This page needs JavaScript activated to work. SDG Initiatives at Tachikawa Washington Hotel – Tachikawa Washington Hotel (Tokyo)

SDG Initiatives at Tachikawa Washington Hotel



WHG Hotels (Washington Hotel, Hotel Gracery, Hotel Tavinos and Hotel Fujita) have been undertaking initiatives related to the environment because we consider them essential to our sustainable growth as a company. This is based on our corporate mission statement to contribute to the creation of an affluent and prosperous society by providing a wholesome place for our guests to relax and enjoy heartwarming service.

These initiatives are in line with the principles of the Sustainable Development Goals (SDGs), established to create a sustainable society.

To contribute to the achievement of the SDGs, WHG Hotels will continue to solve social issues and create a sustainable society through our business.

What are the Sustainable Development Goals (SDGs)?

A set of international goals adopted at the United Nations Summit in September 2015 for the period until 2030, which consists of 17 goals and 169 targets to eradicate poverty and create a sustainable society. All stakeholders, including companies, governments, and NPOs, are expected to work together to put the plan into execution.

Reduction of plastic use in guest room amenities

At WHG Hotels, we provide toothbrushes that are made of rice husk biomass material in our guest rooms.
The material for the handle contains rice husks, reducing plastic waste by approximately 35%.
For shaving razors and hairbrushes, please inquire at the front desk.

We would appreciate your cooperation in reducing plastic waste by bringing your own toothbrush and other amenities when you travel in future.

Elimination of plastic straws

As part of our efforts to address the global problem of marine pollution, we have replaced the plastic straws that we provide at our restaurants and banquet halls with paper or biodegradable plastic straws.

Reduction of food loss at breakfast buffets

• We transfer some of the dishes into smaller serving containers 30 minutes before the buffet ends.
• We replenish the dishes according to the number of customers.