Priority to the environment
Environmental preservation is an approach at all levels, requiring common sense and expertise, the progress of which we are measuring.
The demanding European Ecolabel
The European Ecolabel (certification number: FR/051/222), a tourist accommodation service, which the Bras du Suquet hotel has held since 2013, is awarded to establishments that commit to a set of specifications "based on respect for the environment" common to all countries of the European Union.
Environmental responsibility
“The Ecolabel has led us, for example, to countless actions such as using low-energy taps and light bulbs, and eliminating individual or disposable packaging in bathrooms and at breakfast. We have also undertaken major projects such as installing photovoltaic panels and building a wastewater treatment plant. We invite our guests to get involved in our eco-responsible approach, but also our employees, by raising their awareness of our hotel's environmental initiatives, such as carpooling, or through a day dedicated to the subject, for example,” emphasizes Véronique Bras.
Organic and common-sense cooking
“Our local produce is the breadbasket of our cuisine,” enthuses Sébastien Bras. “We prioritize local sourcing, of course, which starts with harvesting just a few meters from Le Suquet,” the chef smiles. The Lagardelle garden, partly cultivated using permaculture principles, prohibits the use of pesticides. Organic and sustainable farming practices, simply common-sense approaches, are favored. The young organic market gardening couple we work closely with cultivates their produce just a few kilometers away. The same is true for those we source from at the Rodez market. Lionel Sabrié, with his organic Laguiole cheese, complements the cheese board, which features cheeses all sourced from Aveyron (Roquefort, Bleu des Causses, goat cheeses, etc.) or neighboring departments. The team has always sorted, composted, and dehydrated waste to drastically reduce its volume and even give it a second life.
