Pullman Tokyo Tamachi - Luxury hotel - Sustainability Commitment
Sustainability Commitment
SUSTAINABILITY AT PULLMAN TOKYO TAMACHI
Sustainability at Pullman Tokyo Tamachi
At Pullman Tokyo Tamachi, sustainability is an integral part of our hotel operations, extending beyond environmental considerations to the food we serve, the resources we use, our local community, our people and culture.
From reducing food waste and promoting resource circularity to eliminating single-use plastics and selecting ingredients with consideration for the environment and animal welfare, we continue to make choices that contribute to a more sustainable future.
Through every stay and dining experience, we aim to make it easier for our guests to take part in more sustainable choices.
8TH ANNIVERSARY 2026
Circular Value for the Future
Pullman Tokyo Tamachi celebrates its 8th anniversary on 1 October 2026.
To mark the occasion, we present a series of special experiences under the theme “Circular Value for the Future”, inviting guests to discover sustainability through food and culture.
Our Sustainable Lunch and Sustainable High Tea give new value to imperfect produce, secondary cuts and ingredients that might otherwise go unused. The anniversary programme also features “Second Harvest”, an original cocktail crafted with surplus red wine, orange and coffee from hotel operations.
A special bonsai exhibition further expresses the anniversary theme of preserving value and carrying it forward, celebrating a Japanese cultural tradition nurtured over generations.
INTERNATIONAL CERTIFICATION
Green Globe Sustainability Certification
Pullman Tokyo Tamachi is certified by Green Globe, an internationally recognised sustainability certification programme for the travel and tourism industry.
Through comprehensive criteria covering not only environmental protection but also social and cultural responsibility, we continue to advance sustainable hotel operations.
55.6%
Reduction in food waste
Approx. 2.7 tonnes
Used cooking oil supplied for SAF production
GREEN GLOBE
International sustainability certification
RESOURCE CIRCULARITY
Reducing Waste, Circulating Resources
We are working to reduce waste generated through our restaurants and hotel operations while finding new value and purpose for resources that might otherwise be discarded.
AI-powered food waste management with Winnow
Our restaurants use Winnow, an AI-powered food waste management system, to visualise ingredient usage and food waste.
By analysing food waste data generated through daily operations, we can improve purchasing and preparation practices and further reduce food waste.
Food waste treatment with SINKPIA
Since July 2025, we have used SINKPIA, a food waste treatment system that uses microorganisms to decompose food waste.
By reducing the amount of food waste requiring disposal, the system helps lower the environmental impact associated with waste treatment.
Food waste has been reduced by 55.6% compared with the year before the system was introduced.
Turning used cooking oil into aviation fuel – Fry to Fly Project
Used cooking oil generated at the hotel is collected through the Fry to Fly Project and recycled as a raw material for Sustainable Aviation Fuel (SAF).
From March 2025 to April 2026, Pullman Tokyo Tamachi supplied approximately 2.7 tonnes of used cooking oil.
By giving previously discarded resources a new purpose, we continue to promote greater resource circularity.
STAY RESPONSIBLY
A More Sustainable Stay Starts in Your Room
Moving Towards Naturally Derived Materials
We continue to reduce single-use plastics by introducing naturally derived materials for room keys, guest amenities and other items.
From Plastic Bottles to Reusable Bottles
As part of our efforts to reduce single-use plastics in guest rooms, we have eliminated plastic water bottles and introduced reusable bottles.
From a Cup of Coffee to a New Resource
Nespresso coffee machines are available in our guest rooms, with capsules made using recycled aluminium.
Used coffee grounds are also collected as a recyclable resource. After a process of ageing and fermentation, they are transformed into nutrient-rich soil that can be used for landscaping and growing vegetables.
Reuse Your Towel, Make a Difference
Bathroom amenities are provided in refillable bottles as part of our efforts to reduce single-use plastics.
We also invite guests to reuse their towels during their stay, helping to reduce the water and energy required for laundry.
SUSTAINABLE DINING
Rethinking the Future Through Food
Giving New Value to Imperfect Ingredients
At FUN DINING KASA, we actively use ingredients that have become surplus due to natural disasters or other circumstances, as well as vegetables that do not meet conventional standards for shape or size.
Ingredients that may be difficult to prepare or sell through conventional channels are transformed into new dishes through the creativity and techniques of our chefs.
Through this approach, we aim not only to reduce food waste but also to support producers.
Ingredients Selected with the Environment and Animal Welfare in Mind
KASA actively selects ingredients with consideration for the environment and animal welfare.
Alongside our continued use of cage-free eggs, we select products such as free-range beef raised without the use of growth hormones throughout the animal’s life, taking into consideration how our ingredients are produced.
Reducing Single-use Plastics
Naturally derived materials are also used for items such as straws, takeaway coffee cups and cutlery as we continue to reduce single-use plastics throughout our restaurants and bars.
Our approach to more sustainable coffee and tea
Coffee from Rainforest Alliance Certified farms
Our restaurants, bars and Executive Lounge serve coffee sourced from Rainforest Alliance Certified farms, supporting efforts to protect the environment and improve human rights and working conditions in farming communities.
Ronnefeldt Tea
Our restaurants and bars serve Ronnefeldt tea. Ronnefeldt is a member of the Ethical Tea Partnership and an official partner of Childaid Network.
Our selection considers not only the quality of the tea itself, but also the lives and working conditions of the people involved in its production.
TOGETHER WITH OUR GUESTS
Giving Leftovers Another Option with mottECO
Through the mottECO initiative, guests can take home food they are unable to finish, helping us reduce food waste together.
UPCYCLING
Upcycling, One Drink at a Time
At Pullman Tokyo Tamachi, even a single drink can become an opportunity to circulate resources and create new value.
We also look beyond conventional uses for ingredients and beverages generated through hotel operations. As part of our 8th anniversary Sustainable High Tea in 2026, we present “Second Harvest”, an original cocktail created using surplus red wine, orange and coffee.
A house-made cordial is crafted from the red wine, orange and coffee and combined with ethical gin, transforming ingredients that might otherwise go unused into a new drinking experience.
Rather than simply reducing waste, our chefs and bartenders use their creativity to reveal new qualities in these ingredients and give them another purpose.
We also recycle used Nespresso coffee capsules and coffee grounds from our guest rooms. Coffee grounds are repurposed into soil and other resources for landscaping and growing vegetables.
CULTURE & COMMUNITY
Bringing Sustainability into Culture and Experiences
Our commitment extends beyond environmental initiatives. Over the years, we have also presented art exhibitions and experiences exploring cultural heritage, diversity, gender equality and other aspects of a more sustainable society.
Explore our past sustainability initiatives
International Women’s Day “Mimosa Course” | 2024
Chef Yukari Miyajima of Michelin-starred restaurant Amarantos joined Pullman Tokyo Tamachi Executive Chef Koji Fukuda for a special collaboration celebrating and supporting women making an impact across different fields.
PULLMAN BOTANIC GARDEN | 2023
To celebrate our 5th anniversary, we presented an exhibition featuring “Reborn Plants”, giving new life to withered trees and plants that might otherwise have been discarded.
Sustainable Art Exhibition | 2023
In collaboration with re:time, discarded watches and watch components were transformed into new works of art.
JUNCTION EARTH HOUR | 2023
We joined EARTH HOUR, the global movement encouraging people around the world to switch off their lights at the same time and reflect on the environment. At JUNCTION, we also offered sustainable drinks created with repurposed ingredients such as sake lees and surplus beer.
International Women’s Day Art Exhibition | 2023
To celebrate International Women’s Day, works by seven female artists were displayed throughout the hotel under the themes of gender equality and women’s empowerment.
OUR COMMITMENT
Making Better Choices, Together
Sustainability does not begin and end with the hotel.
Reusing a towel. Taking home food that could not be finished. Choosing a drink or dish created with consideration for the environment and the people behind its ingredients.
Each choice may seem small, but together, we believe they can contribute to a more sustainable future.
Creating new value for the future, starting with the time you spend with us.
ACCOR
Sustainability at Accor
As part of Accor, Pullman Tokyo Tamachi contributes to the Group’s commitment to more sustainable hospitality across its hotels and brands around the world.
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Pullman Tokyo Tamachi ☆☆☆☆☆
3-1-21 Shibaura, Minato-ku , 108-0023 Tokyo
Japan
Tel: +81 (0)3 6400 5855
Fax: +81 (0)3 6400 5856
Email:
HB137@accor.com
