Green Initiatives

at Amari Watergate Bangkok

This eco-friendly five-star hotel has constantly been developing its environmental policy, concentrating on various aspects, in particular sustainable use of resources.

Guests’ Opportunity to Contribute

  • Partner with us to help save the earth. Guests can do their bit by reusing towels and bed linen to save water, energy, labour and chemical use in washing cycles


  • "5 green leaves" from the Green Leaf Foundation
  • Eco-Hotel & Service Quality System from TUV Rheinland Cert GmbH

Our Commitment


  • Electrical system in guest rooms controlled by keycard
  • Tight control of air-conditioning operating hours and temperatures to save energy
  • Staff clean air supply ducts and return grill at least every 6 months
  • Preventative maintenance program for cleaning air-conditioners to enhance energy efficiency
  • Programmable thermostats are installed in all guest rooms
  • Refrigerators in guest rooms set to an optimum temperature
  • Installation of voltage regulator and demand controller for saving energy
  • Replacement of traditional light bulbs with energy-saving long-life bulbs in guest room corridors and several points within the guest rooms
  • Target setting for reducing electricity expenditure
  • Timer set-up for lighting and other electrical systems
  • All lighting lowered during the night and during daylight hours
  • Monthly cleaning of lighting system
  • Lights and fridges in all guest rooms that have no guests to be turned off
  • Hot water in guest rooms processed from heat exchange system
  • Service time of some service sections, such as laundry, swimming pool, etc managed and re-scheduled to reduce consumption
  • Energy-saving measures implemented for the back of the house areas
  • Use of eco-friendly grass that needs less mowing


  • Flow regulator of showerheads in guest rooms adjusted to save water
  • Installation of water-saving faucets
  • Reduction of water consumption for cleaning bathrooms and other areas
  • Regular review of leak checking procedure
  • Use of water-saving system at faucet in guest rooms and public areas
  • Dishwashers run with full loads only
  • Staff to avoid leaving water tap running, while washing food
  • Waste water re-used, e.g. for gardens and grounds
  • Daily record of water consumption (daily controls)
  • Water consumption level notified to associates, especially in summer season
  • Gardens are watered in the mornings and evenings only to prevent unnecessary evaporation at the hottest times of day
  • Card placement in each room asking guests to conserve water

Waste Management

  • Use of microorganisms (bacteria) for waste water treatment system
  • All garbage properly sorted and separated: wet, dry, glass, plastics dangerous/poison (detergent, chemicals etc)
  • Associates motivated not to waste glass bottles to increase bottle account for recycling
  • Leftover food is donated.

Environmental Quality

  • Suppliers are requested not to leave the engine running while their vehicles are parked to reduce noise and pollution
  • Air filtration is in place for the guestrooms
  • Well-trained cleaners in the laundry and the resort are environmentally responsible
  • Separation of smoking and non-smoking floors

Chemical Products

  • Control system for chemical use
  • Use of eco-friendly cleaning products and eco-friendly chemical products only
  • Use of handwash for express service laundry
  • Use of washing-up liquid, floor cleaners and fertilizers made from natural, biodegradable ingredients
  • Use of fresh fruit, vegetables and flowers with no chemical substances
  • No chemical substances used for cultivation of trees and flowers on the property


  • Separating and selling bottles, paper, cardboard and vegetable oil to recycling companies
  • Re-use of guests’ leftover soap for spotting white cloth in laundry department
  • Re-use of flowers wherever possible
  • Re-use of hotel key cards
  • Pig food selling


  • Buying and providing products and services, which have a minimal impact on environment - purchasing local and seasonal products to reduce transportation requirements and its impact on the environment
  • Use of paper instead of foam for banquet decoration
  • Request for cooperation from supplier to use other types of containers instead of plastic bags, or re-use plastic bags and avoid foam containers


  • LPG used to fire boilers instead of diesel
  • At all times Engineering Department saves costs and energy in all activities performed
  • Use of ozone in cooling tower (water cool system)
  • Elimination of Halon fire extinguisher to reduce environmental impact
  • Changing chiller system from F11 to be F134 A to reduce global warming effects

Environmental Activities

  • Creating activities and encouraging the community, guests and staff to help preserve and protect the environment
  • Annual donation of food and gifts to poor children on hotel anniversaries and other occasions
  • Energy-saving Slogan Competition
  • Monthly associate village cleaning day, includes cleaning of neighbouring land
  • Support of events of other community/aid driven organisations


  • Staff use recycled paper and envelops
  • Staff use Compact Fluorescent Lamps
  • Staff share computers rather than use individual ones
  • Staff to optimise the use of computers and emails to reduce paper use
  • Actively supporting all green leaf programmes and setting a good example for all staff
  • Staff avoid printing and copying
  • Staff encouraged to walk instead of using lifts
  • Staff encouraged to keep all windows and doors closed when air-conditioners are operating
  • Staff to turn off air-conditioning, lights and equipment, when they are not in the office
  • Use of UV protection filters in some offices
  • Computer screens turned off after work and during lunchtime
  • Air-conditioners turned off in the morning
  • Information board to motivate all concerned about energy-saving and water-saving

Staff Training

  • Staff are trained for energy awareness (e.g. switching off lights/computers, water consumption, air-conditioners, appliances etc.)
  • Regular meetings with staff to help promote staff awareness and implementation of energy-saving and environmental responsibility