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CSR Our Environmental Commitment

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A sustainable tourism

Committed for over twenty years to an environmentally respectful approach, Les Sources de Caudalie were awarded the European Ecolabel certification in 2023 — a meaningful recognition that celebrates a collective and ongoing commitment.

For Alice and Jérôme Tourbier, the founders of the estate, eco-responsibility is not a trend but a deeply held conviction: that of a way of travelling that blends elegance with awareness. Alongside them, every team member contributes daily to shaping a luxury that is understated, sincere, and sustainable, where every detail is designed with care for people and the planet.

Here, consuming differently is second nature — sorting, recycling, reusing, and embracing sustainability as a guiding principle in every decision and every gesture.

Our actions

Reducing and Managing Our Water Consumption

  • Outdoor watering is carried out exclusively using water from our own wells.
  • Bed linens are now changed only every 2 to 3 days for extended stays, and we actively raise awareness among our guests about this initiative.
  • Only towels left on the floor or in the bathtub are replaced.
  • The Caudalie Vinotherapie Spa and its facilities – including the barrel bath, swimming pools, and jacuzzi – are supplied by a natural spring located 540 meters beneath our feet.

Reducing, Sorting and Upcycling Our Waste

  • A vermicomposter has been installed to recycle all organic waste from our kitchens. Once matured, the compost is used to enrich the soil in our vegetable garden.
  • We sort and recycle all types of waste with the help of Elise, a specialized recycling company (cardboard, paper, plastic, wood, aluminum, glass). We receive a detailed monthly report of the tonnage processed.
    This recycling effort also helps to create stable jobs for people facing barriers to employment, particularly those living with disabilities.

Reducing Our Carbon Footprint in the Kitchen

  • We strive to source as locally and seasonally as possible. Our 250m² organic permaculture vegetable garden, chicken coop, and Bee Garden significantly reduce the need for imports by supplying our kitchens with fresh eggs, fruits, vegetables, edible flowers, and aromatic herbs. This guarantees not only maximum freshness on the plate, but also zero food transport.
  • For over three years, we’ve deepened this commitment by partnering with Rachel, founder of the Conservatoire du Goût, who supports us in cultivating the garden and preserving heirloom varieties.
  • At breakfast, our buffet features products sourced exclusively from Nouvelle-Aquitaine (with the exception of tea, coffee, and sugar). The same applies to the 5- and 7-course tasting menus at our Michelin-starred restaurant La Grand’Vigne.
  • To further reduce our environmental impact, we’ve also made the decision to limit meat consumption, one of the main sources of greenhouse gas emissions. At La Grand’Vigne, menus include just one meat dish, served in a precisely controlled portion. At our other dining venues, vegetarian and responsibly sourced seafood options are highlighted.
  • Lastly, to combat food waste, we’ve implemented a training cycle for our culinary teams focused on eco-friendly practices and daily gestures that make a difference.

Offering Eco-Friendly Amenities

  • Our shower products are now available in refillable 250ml and 500ml bottles made from recycled and recyclable plastic.
  • We have eliminated all plastic packaging for in-room and boutique-branded items. We favour a zero-packaging approach, and when packaging is necessary, we opt for fabric alternatives. In each room, guests will find a small reusable fabric pouch containing a sustainable amenity kit.

Designing and Maintaining the Hotel More Responsibly

  • In the hotel’s design and upkeep, we prioritise noble, locally sourced materials: Pyrenean marble in the bathrooms, raw wood species, reclaimed timber structures from the region, and vintage furniture, thoughtfully restored.
  • Our housekeeping teams have taken part in a training program on eco-conscious cleaning practices.
  • All cleaning products used at the hotel are eco-labelled, and our room attendants sort and recycle waste from each bedroom and bathroom bin.
  • Throughout the hotel, LED bulbs are used to power all lighting fixtures.

Creating a positive and fulfilling work environment

  • We achieved a score of 94/100 on the Gender Equality Index.
  • Through our internal training program, the Sources Academy, we offer our employees continuous learning opportunities. Throughout the year, certified external trainings and in-house sessions are organised to support their professional development.
  • All guest rooms are now equipped with bed-lifting systems, designed to ease physical strain for housekeeping staff.
  • We also adapt team schedules to help everyone maintain a healthy work-life balance. For example, kitchen and bistro service teams work a 4-day week with 3 days off, staff are entitled to one Saturday or Sunday off per month, and a week of summer holiday is encouraged.

Type of reservation

Hotel

Restaurants

LA GRAND'VIGNE LA TABLE DU LAVOIR

Spa by Caudalie

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