© 2021 - 2023 · Pullman Paris Montparnasse · All rights reserved - Conception 
© 2021 - 2023 · Pullman Paris Montparnasse · All rights reserved - Conception
We firmly believe that, as an economic actor, we can play an active part in transforming our society toward a model based on greater respect for women, men, and the environment.
Pullman Paris Montparnasse, the brand’s new flagship, aims to be a driving force in the transition toward a more sustainable hospitality model. We are fully aware of the implications of this aim and plan our actions according to a continuous improvement process.
Because corporate, social, and environmental responsibility concerns us all, we are committed to offering you a high-quality experience with due consideration for people, communities, and the environment.
Each and every day, we place people at the heart of everything we do by being a:
RESPONSIBLE EMPLOYER
We nurture the skills of our talented employees through continuous training programs and support them with the development of their careers.
SOCIAL EMPLOYER
We have put in place tools to promote wellbeing and reduce the risk of workplace accidents for our teams.
COMMITTED EMPLOYER
Our recruitment policy is based on inclusion and diversity.
100 %
of our talents trained and sensibilized to CSR issues
39
nationalities hired
We endeavor to have a positive impact on society and to ensure our activities contribute to the development of a collaborative and sustainable ecosystem on two levels:
NATIONAL: showcasing our expertise and French produce, and thus contributing to the national economy.
LOCAL: partnering with local businesses, public institutions and associations, including different stakeholders in the 14th arrondissement of Paris.
110
talents mobilized during one week for a solidarity action with Emmaüs
We are conscious of the climate challenges we are all facing. We strive to find solutions to reduce and sustainably manage our essential resources:
FOOD PRODUCTS
ENERGY
WASTE MANAGEMENT
Our menus contain 53% of vegetarian options
Use of low consumption lamps
12 waste categories collected for recycling
At each stage of your journey, we have implemented actions and options to reduce the impact of our activity. An identical quality of service for a more responsible stay.
1.
CHECK-IN
• Join the Act & Impact program and play your part in conserving water and energy resources. Find out more
• Ask for your bill to be sent by email to avoid printing on paper and remember to delete your email when you no longer need it.
2.
BEDROOM & BATHROOM
Discover our range of zero-plastic hospitality products.
We have removed single-use packagings for soap, lotion, shampoo and conditionner with rechargeable bottles.
More information
3.
BREAKFAST
We serve a varied breakfast consisting mostly of plant-based produce as well as gluten-free and lactose-free options.
4.
EVENT SPACES
Thanks to our partnership with Interface, the carpets in all our meeting rooms are carbon neutral over their entire life cycle. They are made from around 60% recycled materials and are 100% recyclable.
5.
UMAMI BURGER PARIS
All our burgers are available in vegetarian and vegan versions with our supplier Beyond Meat.
Did you know: 78% of CO2 emissions from agriculture are linked to livestock farming.
Animal-origin products emit between 10 and 50 times more greenhouse gases than plant-based products.
Source
6.
EVENTS
We have replaced individual coffee capsules in all our meeting rooms with Segafredo fair trade ground coffee.
This avoids various production steps and limits individual packaging, reducing the environmental impact of this product.
7.
SKYBAR PARIS
The Skybar Paris has taken a creative, innovative and zero waste approach to food waste, making full use of each ingredient in its cocktails.
How do we do this? For example, by giving our lemons 6 lives.
To find out more, ask our teams.
8.
BANQUET
We seek to offer high-quality menus conducive to a more plant-based lifestyle.
How? By including vegetarian dishes in our banqueting menus as well as offering a 100% vegetarian menu.
Through our partnership with Linkee, we redistribute unconsumed meals and products from your event to local associations where possible*.
*In accordance with food health and safety regulations.
All our teams were involved in selecting the causes the hotel would like to support. We have chosen the issue of inadequate housing, reflecting our core business and concern for health.
Following discussions with various local stakeholders, we have created partnerships to meet their needs.
For example, year-round availability of rooms for families with children receiving inpatient treatment at the Necker hospital for sick children.
In partnership with Emmaüs Solidarité, our teams have been working to enhance the living conditions of the 300 residents of the Jourdan emergency shelter and the Regufees House in the 14th district of Paris.
For one week, 110 talents have been cleaning, arranging and painting these two places.
A human and enriching experience integrated in our second pillar, the local integration, related with the core of our job, welcoming people.
Today, one third of food produced around the world ends up in the garbage can.
We have therefore decided to make food waste one of our priority actions.
As a major hospitality operator, we have introduced processes at each step of our value chain to reduce risks of waste.
We work with passionate farmers and take great care to select high-quality produce. Because the higher the quality of our products, the greater your enjoyment and desire to consume every last mouthful.
We continuously strive to manage our stocks responsibly to limit potential losses linked to expiry of produce.
We believe that a balanced diet should not mean consuming beyond your appetite, but instead allow you to enjoy a dish consisting of reasonable portions in line with your nutritional needs.
We have partnered with the platform Linkee, which collects unsold food items and redistributes them on the same day to different associations within a 20-minutes radius of the hotel (in accordance with food health and safety regulations).
A solution for each problem. Any food product that cannot be redistributed for hygiene reasons is recycled in our organic waste recovery tank.
Pullman Paris Montparnasse is the first hotel in France to introduce a recovery system for organic waste (peelings, leftover food, edible oils, etc.).
The tank is linked directly to the various kitchens within the hotel to recover as much waste as possible.
This organic waste is then collected by a specialist company which converts it into biogas.
more than
400 000 €
of investment
Pullman Paris Montparnasse invites you to join the Act & Impact program, which allows you to choose between daily cleaning of your room or a service every 3 days, depending on the length of your stay. This gives you the opportunity to limit the impact of your stay by reducing your water and energy consumption.
We then convert these savings into funding to support an association. A choice that fully reflects our core business.
Opt for a more responsible stay!
Pullman Paris Montparnasse works every day to reduce its environmental footprint and fulfil its corporate and social role.
Reduce consumption of water and energy required to clean the room.
the savings generated by this program are mainly donated to associations through actions reflecting our core business of accommodation.
For room cleaning, we have partnered with the company Vapodil, which offers a turnkey solution using steam.
We actively seek to reduce the presence of single-use plastic in the different areas of the hotel wherever possible, in pursuit of several objectives:
• Progressive phasing out of plastic
• Sourcing of products made from recycled plastic where possible
• Choosing recyclable plastic and introducing collection systems for recycling.
In parallel to these efforts, we also seek more environmentally friendly and recyclable alternatives to plastic.
Beyond the reduction of single-use plastic, we actively take part in recycling our waste. We chose to partner with Lemon Tri, a collection service provider, to manage our waste. 12 waste categories will be recycled, 10 by Lemon Tri.
Sorting and recycling is everyone's responsibility. Thus, we provide our guests with sorting bins in all areas of the hotel.
Our teams have been trained and alerted to recycling issues and have been able to visit Lemon Tri's sorting center in October 2021. They saw the different stages of sorting, collection and recycling chain and understood the role that everyone can play. This partnership allows us to track the volume of waste that will be recycled thanks to our actions.
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