TownePlace Suites

TownePlace Suites is the latest extended-stay hotel built in Sudbury.


“What we value most as part of Green Economy North is the accountability to a local organization, the information sessions and the networking opportunities.”

- Xavier Icardo, General Manager

Current Milestone
Onboarding: Members learn about the program, and identify immediate sustainability goals and support needs.
Developing: Members gather data about sustainability performance, set a baseline year, and prepare to report on metrics.
Reporting: Members measure and publicly report on sustainability metrics, and prepare detailed action plans.
Targeting: Members set a public sustainability target and implement action plans.

Total Emissions: An inventory of all sources of greenhouse gas emissions is the total amount of Carbon Dioxide Equivalent produced over the entire business operation, compiled to ISO 14064-1 standard. For comparison, 5.23 Tonnes of CO2 are emitted by the average passenger vehicle in one year.

2016 Total (CO2e): 212.38t  

Scope 1 Emissions: These emissions come from direct release of greenhouse gases, primarily from the consumption of fossil fuels from space heating or vehicle use.

  2016 Scope 1: 161.69t

Scope 2 Emissions: Electricity consumption requires generation. A share of Ontario’s energy grid comes from fossil fuel generation, and this share is reflected in Scope 2, or “energy indirect” emissions.

2016 Scope 2: 50.05t

Scope 3 Emissions: All other indirect emissions are categorized in Scope 3. Standard inventories include scope 3 emissions from solid waste removal, water and waste water usage, but can also include many categories from purchased air and rail travel to employee commuting to work.

2016 Scope 3: 0.64t

Highlights


Developed a green program called “Becoming Green is Hard” which involves all staff to work together to set a vision, strategy and policies toward green initiatives and efforts. Includes a green communication board in the break room with a green mascot, Kermit the Frog.

Started a green team to reduce water and electricity consumption due to the nature of the business. All departments of the property are represented (front desk, housekeeping, food and beverage, maintenance and management).

Implemented full recycling of waste produced by the property and guests.