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At the Hôtel Littéraire Stendhal, it is the regularity and coherence of practices that make the difference, an accumulation of firmly rooted habits which the FairScore now objectifies, a certification that assesses the actual environmental impact of a stay, including the night and breakfast.

Understanding the FairScore in a few words

The principle is simple to grasp, even if the calculation itself is meticulous: much like the Nutriscore for food, the FairScore assigns a grade from A+ to E- to each establishment, based on the Life Cycle Assessment (LCA), the benchmark methodology advocated by ADEME.  Concretely, this means that one does not limit oneself to what occurs within the hotel’s walls: one traces back to the manufacture of the products used, follows their transport and use, and their end of life.  
Four broad categories of impact are thus scrutinised: greenhouse gas emissions, water consumption, the depletion of energy resources and the proportion of organic and ecolabelled products.

A performance above the industry average

With a B, the Hôtel Littéraire Stendhal positions itself above the national average for 4‑star establishments, which are generally graded C. The breakdown by indicator:

• 3.6 kg of CO2 emitted per overnight stay
• 355 litres of water mobilised over the entire life cycle
• 49 kWh of energy resources consumed
• 30% organic and ecolabel-certified products

A result that forms part of the collective momentum of the Société des Hôtels Littéraires group, whose overall environmental impact index has decreased by 31% since 2023.

Energy and Water, Two Priority Undertakings

At Hôtel Stendhal, sobriety begins with lighting: the entire establishment now operates on LED, a transition that sustainably reduces electricity consumption without diminishing the ambience of the spaces. Concerning water, flow restrictors equip all fittings, and guests are encouraged to reuse their towels to limit the frequency of laundering — a discreet yet effective awareness measure.

Fewer waste, less paper

The establishment has also chosen to tackle packaging at source: hospitality products are offered in large formats rather than single-dose portions, and selective waste sorting is generalized throughout the hotel.  
The same logic applies on the administrative side, where printing is limited in favour of digital exchanges with guests whenever possible.

Discover the breakfast 

Products that tell the story of the region

At breakfast, the menu gives pride of place to local and regional produce, a means for guests to discover the flavours of the terroir while reducing the footprint associated with transport. And in the public areas as well as in the rooms, the hotel favours, whenever possible, cleaning products bearing eco-labels.

An endeavour destined to continue

Valid for three years, this FairScore certification paves the way for an action plan aimed at progressing further. At Hôtel Stendhal, the philosophy is clear: no grand upheavals are required to move forward; from LED bulbs to flow restrictors, every measure matters and accumulates.