Otani Sanso's Sustainability Policy
Otani Sanso supports the pursuit of SDGs and is working to implement initiatives that will help to create a more sustainable society.
Initiatives to Work with the Local Community
Contributing to the local community through participation in the development of the Nagato Yumoto Onsen area
Since August 2016, Otani Sanso has participated in the Nagato Yumoto Onsen Tourism Development Plan, which aims to revitalize the hot spring town. Through this work, we hope to foster the unique culture and charms of life in Nagato Yumoto Onsen so that they can last long into the future.
Local Production & Local Methods in Our Food Production
At Otani Sanso, we place great importance on the seasonal flavors that can be enjoyed locally, and take care to purchase directly from the Nagato Regional Wholesale Market, which handles agricultural products from Hagi and Nagato, and the Senzaki Regional Wholesale Market and the Hagi Regional Wholesale Market, which handle seafood products.
Local Cleanup Activities
We want to put our goals into practice not only within our own inn, but throughout the entire hot spring town.
We're working to help cleanup of the local area so that everyone who visits Nagato Yumoto Onsen can enjoy it in comfort and relaxation.
It's our sincere hope that the beauty of the clear waters of the Otozure River will continue to flow into a bright future.
Environmentally Conscious Amenity Efforts
We are moving forward towards a 30% reduction target for plastic use and a gradual shift towards the use of personal products that use natural materials.
LED Lighting in the Building
Otani Sanso has been able to achieve a 95% usage of LEDs for our interior lighting, and we are also implementing various measures to reduce CO₂ emissions in stages, including eco-cute heat pumps for energy conservation, the use of individual air conditioners in guest rooms, and the installation of EV charging equipment.
Promotion of the Use of Public Transportation
Otani Sanso also works to promote the use of public transportation, to reduce CO₂ emissions and to help create communities in which people can continue to live in the future.
Efforts to Reduce Food Waste
We encourage our guests to enjoy their meals by following the "3010 (3010) Movement."
*The "3010 Movement" encourages guests to enjoy their meals without leaving their seats for 30 minutes after the opening toast, and 10 minutes before the opening of the banquet, and to finish as much of the food as possible without leaving any leftovers.
Efforts to Create a Comfortable Working Environment
Passing On the Cultural Capital of Japanese and Ryokan Culture
"To calm people's hearts, like a single flower blooming in a field."
"Don’t impose your presence too much, yet don’t be neglectful, making sure to stay in touch with the other party's feelings."
We conduct a variety of training sessions on a regular basis so that our staff can deepen their understanding of Japanese culture and traditional ryokan inn culture, and demonstrate their abilities in these areas.
Creating a Safe Working Environment
In order to create a positive working environment for our staff as well as for our customers, we conduct regular employee satisfaction surveys via an external organization, continue to improve our employee dormitories, provide a cafeteria for our employees, and provide 20 days off per year.
We also carry out maintenance within the within and in its backyard, as necessary.
We are always working to create an environment in which staff can work with peace of mind.
The Sustainable Development Goals (SDGs) are a set of shared global goals aimed at realizing a sustainable society where no one is left behind. These goals were set forth in the 2030 Agenda for Sustainable Development agreed upon by all member countries at the 2015 UN Summit.Sustainable Development Goals (SDGs)