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GDS Codes

  • Galileo – HO4272
  • Amadeus – HOCPTUES
  • Sabre – HO53687
  • Worldspan - HOCPTUE


Upper Eastside Hotel embraces Corporate Social Responsibility as part of its duty in helping our environment and we are dedicated in our commitment to conserving South Africa’s natural resources.

The hotel’s policy will be to share and redistribute resources, support local industries, manufacturers and craftspeople as well as play an active role in the community in which we operate. We also believe that the education and training of our staff on “eco-etiquette” will enable them to make a difference in the lives of others which will see guests returning to our door.

Aim & Objective

We will strive to encourage and motivate our staff to enjoy and embrace the hotel’s CSR policy and to assist in implementing ways in which to keep the hotel green.

Green Initiatives

General housekeeping

  • Towel reuse programme – guests are given the option to reuse linen/towels by hanging them on rail or have them washed by leaving on the floor for Housekeeping staff to collect
  • Bed linen is changed on 3rd day for long stay guests unless soiled
  • Staff are informed about waste reduction opportunities and their savings
  • Plastic liners in guests bins are emptied and reused unless soiled
  • Plastic bags used for collection of guest garbage by staff are reused unless soiled
  • If requested to deliver newspaper to a guest’s room, this is done without a plastic bag
  • Housekeeping staff are trained to turn off lights, TV’s and air conditioners in Lofts suites when they are not occupied by a guest
  • Housekeeping staff are trained to check and report malfunctioning toilets, excessive water flows, leaking plugs and poorly fitted doors/windows for prompt repair by maintenance
  • Maintenance department does regular checks on water and energy users
  • Refillable amenity dispensers are used in guest bathrooms and refilled only upon guest check out unless fully used
  • Blackout curtains are open during the day to provide natural sunlight into room and sheer lace curtains are kept closed to prevent excess heat from entering room
  • Laundry planning/production with re-usable dry-cleaning bags and re-usable detergent barrels
  • Reduction in bleaching of white uniforms through the use of colour outfits
  • Heat exchange system: lessens energy used to heat up the central water distribution system
  • Energy saving light bulbs throughout the hotel
  • Monitoring of electric, gas, water and waste usage on a monthly and annual basis
  • Public spaces will be zoned and fitted with timers and sensors thus enabling lights to be regulated
  • Procurement of indigenous plants and flowers instead of imported species
  • Green training and green teams supervised by a “green committee”. A senior manager will be appointed as a Greening Manager
  • Office equipment procured must have a low carbon footprint
  • Access limited to certain staff for storerooms

Recycling

  • Guest room recycling i.e. reduced packaging on toiletries, energy saving devices in rooms to regulate and control air conditioning, lights and power apart from one dedicated plug.
  • Waste management and recycling programme
  • Recycling programme for glass and bottles as well as paper
  • Banquet/back-of-house recycling

Eco-Friendly Suppliers and Products

  • Sourcing and use of local environmentally friendly cleaning products
  • Use indoor paints that are low or zero VOC (volatile organic compounds) or green seal certified
  • Local procurement of supplies (i.e. uniforms, linen, joinery etc) from surrounding area thus reducing carbon footprint on transport

Water Conservation

  • Guests are offered the choice of re-using their towels
  • Full and half flush option for all toilets
  • Tap water is available in the bar and restaurant upon request
  • Low-flow showerheads – no more that 10 litres flow per minute
  • Heavy duty basins (kitchen) – no more than 10 litres per minute
  • 145 rooms are fitted with only showers instead of baths
  • Water reduction to include tap controls, water re-use/reclamation

Transport

  • Encourage exploration of the area on foot
  • Assist delegates/guests to share rides and encourage use of public transport where possible
  • Provision of a shuttle service to and from the V&A waterfront free of charge at set times daily
  • Support local environmentally friendly and sustainable suppliers to minimise packaging, shipping and transport requirements

Eco-Cuisine — Food & Beverage

  • Use vendors who supply their products in returnable containers and crates
  • Food donations to local food banks/charities
  • Using cutlery, crockery and glass instead of plastic or paper
  • Using cloth/linen or recyclable napkins instead of paper napkins
  • Minimising use of tablecloths and unnecessary linens that need to be laundered after use
  • Serving water from jugs and minimising use of bottled water
  • Serving condiments e.g. milk, sauces, sugar etc. from refillable containers instead of individual packages
  • Local seasonal fruit and vegetables, free-range chicken and meat when available, organic rooibos tea etc.
  • Menus produced internally and printed on recycled paper
  • Seafood choices are sustainable
  • Free-range produce such as chicken, eggs etc.

Conferencing

  • Use of filtered water
  • Use of eco-friendly inks and paper as well as the recycling thereof
  • When practical, natural light and ventilation will be used rather than electrical lights and air-conditioning. The hotel’s conferencing facilities have specifically been built to allow natural light to filter into the conferencing rooms
  • Recycling bins to encourage guests to participate in waste separation at source e.g. a recycling centre where delegates can separate waste such as unwanted name tags, lanyards, conference bags etc. for re-use or recycling
  • Conferencing organisers are encouraged to participate in the greening initiative by using on-line registration, locally manufactured conference bags, car share and limiting waste
  • Place sustainability restrictions on delegates/exhibitors e.g. prefer use of recycled paper etc.
  • Offer an incentive to exhibitors to have the most environmentally friendly stand
  • Use the conference website as the main tool of communication to minimise printing
  • Use directional signage without dates or sponsors where possible, encouraging re-use
  • Encourage the use of fax-to-email in order to send and receive faxes electronically instead of on paper
  • Increase use of laptops rather than desktop workstations as laptops typically use 10 % less energy