Reduce, Reuse, Recycle @ Mövenpick Hotel Amman

Inspired by circular economic principles, the hotel has established its own vegetable and herb garden.  Mövenpick Hotel Amman’s on-site organic garden provides fresh, locally sourced produce for kitchens, reducing reliance on external suppliers and minimizing the carbon footprint associated with transportation.  A water saving drip irrigation system is also utilized in the garden, where water is supplied entirely from harvested rainwater.

Careful planning has also gone into the property’s waste management plan. In line with its sustainable operations, the hotel has replaced numerous single-use items with sustainable alternatives thereby reducing waste and environmental impacts. In addition, through robust recycling and composting programs, the hotel has reduced landfill waste considerably and the hotel has partnered with local organizations for waste repurposing. One example, organic waste is delivered to a supplier who uses it as feed for cattle, sheep and poultry.