Initiatives at Hotel Nikko Kansai Airport

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1. ENVIRONMENTAL
INITIATIVES
2. SAFETY & SECURITY
INITIATIVES
3. COMFORTABLE WORKING ENVIRONMENTS
4. REGIONAL COEXISTENCE & COOPERATION

1. ENVIRONMENTAL INITIATIVES

Good Health and Well-Being
Clean Water and Sanitation
Affordable and Clean Energy
Responsible Consumption and Production
Life Below Water
Life On Land

Removal of mini bottles from bathroom amenities

  • We are working to reduce plastic waste by eliminating mini bottles of shampoo, conditioner, and body shampoo in guest rooms (premium economy class and economy class) and replacing them with pump-type refillable bottles.
    In addition we are introducing more environmentally friendly materials/global support via multi-language displays/designs with universal accessibility.
eliminating mini bottles

Participation in the Nestle Nespresso recycling program and introduction of certified fair trade goods

  • As participants of the Nespresso Recycling Program, we collect and recycle used aluminum coffee capsules guest rooms and restaurants.
  • We support producers in developing countries by using Nespresso International Fair Trade certified products.
Participation in the Nestle Nespresso recycling program and introduction of certified fair trade goods

Introduction of reusable chopsticks

  • We have introduced reusable chopsticks to restaurants and are working to reduce the environmental burden via the reuse of domestically produced reinforced R-PBT resin chopsticks which have excellent levels of durability and safety.

Introduction of straws manufactured using biomass

  • We are working to reduce plastic waste by introducing both straws manufactured using biomass and straws derived from bio-PE and sugar cane to our restaurants and banquet halls (plastic reduced by 25%).
Introduction of straws manufactured using biomass

Introduction of wooden muddlers

  • As part of our endeavours to reduce plastic waste, we have switched to wooden muddlers at our restaurants.
Introduction of wooden muddlers

Reduction of waste, recycling of food waste, and recycling of waste cooking oil

  • Having begun to operate an in-house garbage disposal machine, we continue to strengthen our efforts to reduce the amount of garbage generated in accordance with the base standards of the Food Recycling Law (approximately 100 kg of garbage per day has been heat-treated, powdered, and recycled as fertilizer since February 2018).
  • We contribute to the reduction of CO2 emissions from airplanes by cooperating in the collection of waste cooking oil to be used as a raw material for the production of SAF (Sustainable Aviation Fuel). The recovered waste cooking oil will be used as a raw material for biodiesel until FY2024 and as a raw material for SAF from FY2025.
Reduction of waste, recycling of food waste, and recycling of waste cooking oil

Recycling of discarded documents

  • We recycle waste documents, collecting 3,083 kg from February 2020 to the end of January 2025 which was processed into recycled paper.

Promotion of water conservation inside the facility

  • By installing automatic faucets (for hand-washing) in our kitchens, back spaces, and public toilets, we are able to save water while maintaining sanitary standards and ensuring the safety of our customers and employees.
  • Installation of water saving equipment in part of kitchen facilities
  • Installation of water saving shower heads in all guest rooms (water savings of up to 67% when using ‘mist mode’).
  • We have installed automatic flushing mechanisms in all toilet cubicles in the hotel to preserve both water and hygiene standards (28% reduction in CO2 emissions).
  • We display information and use signage to encourage cooperation on water conservation and raise awareness among employees.
Promotion of water conservation inside the facility

Movement to switch to LEDs for interior lighting

  • LEDs are used for office/back area lighting (100%), guest rooms (30%), restaurants/kitchens (100%), and lobby areas (70%) (as of March 2022).

Introduction of environmentally friendly amenities

  • We have introduced products in guest rooms that are manufactured from recycled plastic previously discarded as waste material.
amenity

Introduction of room cleaning notice cards

  • In order to reduce detergent and water use as much as possible, guests staying for multiple nights are requested to hang the appropriate [Cleaning Required],[Cleaning Not Required], or [Towel Replacement Only] card on their doorknob.
Introduction of room cleaning notice cards

Contributions toward the environment, sanitation, and health

  • We maintain high levels of health management via the utilization of anti-infection disinfectives and the use of environmentally friendly eco-products when cleaning.
  • --Main Contents--
  • ・Floor cleaning agents which have received a green seal for meeting environmental standards
  • ・Floor cleaning sheets produced with reclaimed resin
  • ・Diluted, wipeable type cleaning agents, disinfectives, and laundry detergents
  • ・Cleaning agents registered with the EPA or NITE
  • ・Installation of western-style toilets with automatic flushing mechanisms which contain chemicals that combat the Novel Coronavirus.
  • ・Monitoring & management of guest and employee health
  • ・Provision of hand sterilizing agents
Contributions toward the environment, sanitation, and health

Introduction of 'Plastic Smart' amenities (tissue boxes)

  • We strive to reduce plastic waste via the utilization of Smart Melamine resin, a proprietary recycled material that reuses defective products from factories and scraps from the molding process, and by introducing products (tissue boxes) that are certified with the Eco Mark and participate in the "Plastic Smart" campaign which aims to reduce ocean plastic waste.
Introduction of 'Plastic Smart' amenities (tissue boxes)

2. SAFETY & SECURITY INITIATIVES

Good Health and Well-Being
Gender Equality
Sustainable Cities and Communities
Partnerships for the Goals

Measures to prevent the spread of the Novel Coronavirus

  • Alcohol-free hypochlorite water spray, which is derived from water and is friendly to both people and the environment, is provided in all guest rooms, enabling thorough sterilization for your peace of mind.
Measures to prevent the spread of the Novel Coronavirus

Hygiene management adopting the principles of HACCP

  • HACCP compliancy checks are carried out and recorded daily at each restaurant. Through the careful management of health and hygiene levels, we eliminate food hazards and ensure the welfare of all employees involved in food preparation (since June 2021).

Fire & disaster preparedness drills

  • We carry out regular fire and disaster prevention drills.
    (Combined drills with the whole of Kansai Airport, evacuation drills specific to the hotel, AED training, participation in indoor fire extinguisher operation competitions etc.)
  • We have been awarded the gold standard mark for thoroughly implementing disaster prevention training activities and installing appropriate fire and disaster prevention equipment in the building.
Fire & disaster preparedness drills

Food safety measures

  • We regularly hold in-house seminars and carry out hygiene inspections to properly manage food safety.
    (Bi-annual year food hygiene classes, on-site inspection by a specialist 3 times per year, voluntary inspections by hotel hygiene staff, norovirus intestinal bacterial tests, enterohemorrhagic Escherichia coli tests etc. for all employees who handle food, etc.)
Food safety measures

Crime prevention & awareness campaigns

  • We hold regular crime prevention classes and seminars in collaboration with the Kansai Airport Police and the Crime Prevention Association.
Crime prevention & awareness campaigns

Creating a barrier free environment inside the facility

  • The facility provides universal access rooms, parking spaces, slopes, elevators, and barrier-free restrooms.
  • We accommodate the needs of visitors who are accompanied by assistance dogs when staying at the hotel or using its restaurants.
  • To assist movement throughout the facility, wheelchairs (x3) and baby buggies (x2) are available to borrow.
Creating a barrier free environment inside the facility Creating a barrier free environment inside the facility

Barrier-Free Tourist Facility Certification

  • On February 22, 2024, we were certified by the Japan Tourism Agency's 'Barrier-Free Recognition System for Tourist Facilities'.
    We will continue to improve our facilities to ensure that they are safe, secure, and comfortable for our guests, as well as further strengthening our internal training and undertaking a variety of other initiatives to improve both equipment and services.
Barrier-Free Tourist Facility Certification

3. COMFORTABLE WORKING ENVIRONMENTS

Good Health and Well-Being
Gender Equality
Decent Work and Economic Growth

Proactive employment of non-Japanese staff

  • Staff from 6 other countries are employed at the hotel as of April, 2025. They are from China, Vietnam, the U.K., Philippines, Indonesia, and Myanmar.
non-Japanese staff

Support through prescription of childcare & caregiving leave

  • We support child-rearing, long-term care, and proper work-life balance, aiming to create a comfortable working environment for all employees.
Support through prescription of childcare & caregiving leave

Health and employee satisfaction surveys

  • We carry out health examinations, employee satisfaction (ES) surveys, and stress checks once a year to maintain the physical and mental health of all employees.

Employee recognition & awards system

  • Aiming to encourage pride and satisfaction in work, we recognize the excellent performance of staff, recommended by their peers, in a number of categories as detailed in our hotel group guidelines (1 monthly MVP, 1 annual MVP).
  • In honor of many years of service, we give commendations for long-term employment at the 5, 7, 10, 20, and 30 year marks.
Employee recognition & awards system

Reflecting employee opinions in operational planning

  • We aim to create a new plans by solicitating ideas from all employees, connecting implementation to staff motivation and creating a greater sense of reward.
Reflecting employee opinions in operational planning

4. REGIONAL COEXISTENCE & COOPERATION

No Poverty
Zero Hunger
Decent Work and Economic Growth
Sustainable Cities and Communities
Partnerships for the Goals

Local production for local consumption

  • We develop and serve menus using local agricultural products from Izumisano.
  • We cooperate with neighboring areas, in southern Osaka prefecture and beyond, to create beneficial mutual exchanges.
  • We unearth new sources of local produce, focusing on the major speciality products of each region.
  • We maintain a healthy balance between supply and demand.
Local production Local production

Regional cooperation

  • We actively participate in various events aimed at revitalizing the region, collaborating with both the local Izumisano Chamber of Commerce & Industry and neighboring Rotary clubs to exchange opinions on a regular basis.
  • We actively participate in urban development activities organized by the icp (Izumisano City Promotion) Development Council.
Regional cooperation

Contributions to the local area

  • We donate to the specified non-profit organization 'Third Place', a children's cafeteria management enterprise in Izumisano City (since 2020).
  • We donate to 'Value Renovations.Sano', a crowdfunding project to launch an organization which makes effective use of vacant properties in the city (since 2021).

Promotion of regional attractions

  • As well as introducing nearby sightseeing spots on TVs in the lobby and guest rooms etc., artists with connections to the Senshu area exhibit works based on local history in the hotel.
Promotion of regional attractions
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