The Barclay started a green sustainability initiative in 2009 when General Manager Hervé Houdré came on board:

  • The hotel implemented a power breakfast buffet that consisted of all locally sourced, or organic food items.
  • The Barclay acquired a Global Enviro composting machine. This helped to reduce food waste and limit the amount of garbage pick ups needed by the hotel.
  • The rooms also became more water-saving friendly by placing bee cutouts on the nightstands which asked guests to have sheets washed every other day, unless otherwise needed.

These actions continue to be used by the hotel with new strategies constantly being developed.