Encore

Our contribution

Encore, notre partenaire expert en production Évènementielle.

www.encore-emea.com.fr

Vianney Damotte

+33 6 72 24 48 53

The Pullman Paris Montparnasse aims to be a key player in the transition towards a more sustainable approach to hospitality. Aware of what this ambition entails, we shape our actions within a framework of continuous improvement.

Because social, societal, and environmental responsibility is everyone’s business, we are committed to offering a high-quality experience for both our guests and our team members, taking into account people, local roots, and the environment.

PUTTING PEOPLE AT THE HEART OF OUR BUSINESS

We place people at the heart of our business by being a:

RESPONSIBLE EMPLOYER: We develop our talents’ skills through continuous training programs and support them in their career growth.
SOCIAL EMPLOYER: We implement tools and initiatives to promote well-being and reduce the risk of workplace accidents for our teams.
COMMITTED EMPLOYER: We base our recruitment policy on inclusion and diversity, in partnership with local stakeholders.

A few key figures:

36 apprentices during the 2024–2025 academic year
1,464 hours of training completed by all our Talents in 2024
57 nationalities represented within the hotel as of March 31, 2025
12 days dedicated to osteopathy sessions for our Talents
144 hours of sports classes for our Talents with a dedicated coach (Yoga, Boxing, Strength Training)
1 day dedicated to well-being

LOCAL ROOTS

We are committed to making a positive impact on society and strive for our activity to contribute to the development of a collaborative and sustainable ecosystem on two levels:

Local economic development: We work with various local stakeholders to ensure that our economic activity also benefits them.
Societal contribution: By listening to our local community, we aim to address existing needs, particularly those connected to our core business: hospitality.
Local sourcing: Our procurement policy prioritizes local and French suppliers.

A few key figures:

15 partner associations in the 14th arrondissement
10 solidarity initiatives carried out

SUSTAINABLE RESOURCE MANAGEMENT

Because we are aware of the climate challenges we all face, we are finding solutions to reduce and manage more sustainably the resources required for our activity:

Sustainable food: We prioritize agricultural production, processing, and consumption methods that respect both the environment and human rights.
Water and energy: We optimize the use of these resources, avoiding overconsumption. In 2022, we reduced our water consumption (in m³) by 50% and our electricity consumption (in kWh) by 45% compared to 2016, the last year in operation before our renovations.
Waste management: We tackle waste at its source by integrating the 3Rs into our processes: Reduce, Reuse, and Recycle.

A few key figures:

53% of our dining offer is vegetarian
1st hotel in France to be equipped with a food waste tank
90% of our organic waste is transformed into biogas
10 types of waste collected for reuse and recycling
30 liters of water saved per room cleaning thanks to Vapodil® equipment

CSR ACTIONS AT EVERY STEP OF YOUR STAY

At every stage of your journey, we have implemented actions and offer you options to help reduce the impact of our activity — delivering the same level of service for a more responsible stay.

CHECK-IN: We minimize unnecessary waste by offering a paperless check-in: information and invoices are printed only upon request. You can also enjoy our wide selection of newspapers and magazines through our online portal.
ROOM & BATHROOM: We provide a range of plastic-free amenities. Individual packaging for soaps, body lotions, shampoos, and conditioners has been replaced with refillable containers. Thanks to Vapodil® equipment, all our rooms and bathrooms are cleaned using dry steam — an eco-friendly method that also helps reduce physical strain for our housekeeping teams.
BREAKFAST: Our breakfast offers a wide variety of options, with a large proportion of plant-based products sourced from local producers to promote French terroir. The buffet is replenished to minimize food waste, and our unsold items are redistributed to local associations through our partnership with HOPHOPFOOD — 751 meals donated, reducing our carbon footprint by 1.7 tonnes of CO₂.
EVENT SPACES: By partnering with the committed manufacturer Interface, all carpets in our meeting spaces are carbon-neutral throughout their entire lifecycle. They are made from around 60% recycled materials and are 100% recyclable. Filtered water dispensers are available in all event areas, along with bean-to-cup coffee machines to limit plastic and aluminum waste.
UMAMI BURGER PARIS: We chose to partner with Beyond Meat, whose mission is to reinvent meat from plants to reduce our impact. Did you know? 78% of agricultural CO₂ emissions are linked to livestock farming. Animal-based products emit between 10 and 50 times more greenhouse gases than plant-based alternatives.
EVENTS: Our chef designs menus based on the seasons to reduce the environmental impact of your events while offering high-quality local products. Our lighting, heating, and air-conditioning systems are remotely controlled to maintain a pleasant temperature while reducing energy consumption.
SKYBAR PARIS: What if reducing food waste also meant getting creative and innovative? At Skybar Paris, our bartenders have adopted a zero-waste approach by using ingredients to their fullest potential. How? For example, by giving our lemons six different lives. Come and discover our creations and speak with our teams to learn more!
BANQUET: Our goal is to offer high-quality menus with a greater emphasis on plant-based cuisine. How? By ensuring that more than 40% of our starters and main courses are vegetarian. Thanks to our partnership with the Food Bank, we redistribute uneaten dishes and products from your event to local associations whenever possible.*

*In compliance with hygiene and food safety regulations.

DISCOVER SOME OF OUR ACTIONS

SOCIAL INITIATIVES

ACTING IN THE FIELD OF HEALTH

To address this priority, we engaged in a collective reflection with all our teams on the causes the hotel wished to support. Our choices focused on housing, linked to our core business — hospitality — as well as health.

Following discussions with various local stakeholders, we established partnerships to help meet the needs of our community at our scale. The art of hospitality is at the heart of what we do. This is why the Necker Enfants Malades Hospital and the Pullman Paris Montparnasse have now joined forces as partners.

This was a natural partnership, made possible by our geographical proximity, enabling us to make patients’ and their families’ daily lives easier. As the hospital unfortunately has far fewer beds than needed, the Pullman Paris Montparnasse offers accommodation for children and their loved ones in a welcoming and comfortable environment, allowing them to face these challenging times with greater peace of mind. In 2024, we hosted 246 overnight stays under this partnership.

MEETING THE NEEDS OF OUR COMMUNITY

In partnership with Emmaüs Solidarité and other local associations, our teams organized and prepared a meal for 90 residents of the 14th arrondissement living in vulnerable situations.

For one day, our teams offered a true “restaurant-style” experience, with more than thirty of our Talents involved.

This meaningful human experience is part of our second commitment pillar — local roots — and resonates strongly with our core business of hospitality.

In 2024, we also began a new partnership with the association Les Petits Princes, which fulfills the dreams of seriously ill children. As part of this collaboration, we provide rooms free of charge or at reduced rates so that these children and their families can enjoy an unforgettable weekend.

DISCOVER SOME OF OUR ACTIONS

ENVIRONMENTAL

FIGHTING FOOD WASTE

Today, one-third of all food produced globally is wasted. That is why reducing food waste is one of our top priorities. As a major player in the hospitality and restaurant industry, we have worked across our entire value chain to minimize waste risks.

We have introduced an ORBISK smart bin, which helps us better understand where our food waste comes from and take targeted action.

We have partnered with HOPHOPFOOD to redistribute food baskets, reducing our food waste by 676 kg.

Between 2023 and 2024, we reduced our food waste by 30%.

We work with passionate farmers and carefully select high-quality products — because the better the product, the more you’ll enjoy it down to the very last bite.

INVESTING IN ORGANIC WASTE RECYCLING

The Pullman Paris Montparnasse is the first hotel in France to be equipped with an organic waste recovery system (peelings, food scraps, cooking oils, etc.).

This tank is directly connected to the hotel’s various kitchens to collect as much organic waste as possible.

These organic materials are then collected by a specialized company to be converted into biogas. Today, 90% of our organic waste is recycled and transformed into biogas.

In 2024, we also switched to a more eco-friendly water supplier. Our new partner, BE WTR, bottles our water right here in Paris. Thanks to this local model, our bottles travel less than 10 km to reach us, compared to over 200 km previously. This solution allows us to reduce our carbon footprint by 47 tonnes of CO₂ per year.