To strengthen local economies, preserve cultural heritage and reduce environmental impacts linked to long supply chains, establishments support local micro or small entrepreneurs. By providing a platform for sustainably made, locally relevant products, establishments foster local socio-cultural and economic development and create awareness of their corporate social responsibility.
The establishment offers local micro or small entrepreneurs the possibility to sell sustainable products that are based on the nature, history and culture of the local area. This can be in the form of a small shop or stand within the premises of the establishment. Alternatively, the establishment purchases and offers such local products to its guests.
The focus of this criterion is on products and services offered to guests that are not part of the regular service operations (e.g. standard restaurant service) but rather provide added value through showcasing local culture, craftsmanship, or heritage. Products produced within 100 km from the establishment are considered as locally produced.
The definition of local micro or small entrepreneurs follows national standards. If these do not exist, 1 of the following conditions applies:
- micro enterprise: fewer than 10 employees; or
- small enterprise: fewer than 50 employees.
Sustainable products and services are defined as those that are:
- produced in a manner that respects environmental, social and cultural sustainability principles;
- based on the local area’s nature, history and culture;
- manufactured without the use of internationally recognised threatened or protected species; and
- free from non-durable, unsustainable materials such as single-use plastics or other disposable materials.
During the audit, the establishment presents agreements with local micro or small entrepreneurs whose products are sold by or through the establishment.
A visual inspection confirms that local micro or small entrepreneurs are able to sell products, or that their products are offered to guests within the establishment.
To strengthen local economies, preserve cultural heritage and reduce environmental impacts linked to long supply chains, establishments support local micro or small entrepreneurs. By providing a platform for sustainably made, locally relevant products, establishments foster local socio-cultural and economic development and create awareness of their corporate social responsibility.
The establishment offers local micro or small entrepreneurs the possibility to sell sustainable products that are based on the nature, history and culture of the local area. This can be in the form of a small shop or stand within the premises of the establishment. Alternatively, the establishment purchases and offers such local products to its guests.
The focus of this criterion is on products and services offered to guests that are not part of the regular service operations (e.g. standard restaurant service) but rather provide added value through showcasing local culture, craftsmanship, or heritage. Products produced within 100 km from the establishment are considered as locally produced.
The definition of local micro or small entrepreneurs follows national standards. If these do not exist, 1 of the following conditions applies:
- micro enterprise: fewer than 10 employees; or
- small enterprise: fewer than 50 employees.
Sustainable products and services are defined as those that are:
- produced in a manner that respects environmental, social and cultural sustainability principles;
- based on the local area’s nature, history and culture;
- manufactured without the use of internationally recognised threatened or protected species; and
- free from non-durable, unsustainable materials such as single-use plastics or other disposable materials.
During the audit, the establishment presents agreements with local micro or small entrepreneurs whose products are sold by or through the establishment.
A visual inspection confirms that local micro or small entrepreneurs are able to sell products, or that their products are offered to guests within the establishment.