Speaking plainly

Taking responsibility for corporate and leisure travel, and sustainable events is an ethos we strive for at the Amora Hotel Jamison Sydney. We don’t claim to have reached the pinnacle of delivering a grand solution, but we do cherish the ideal that creating sustainable hospitality will create a better working environment for our team & community, a more joyful experience for our guests, and overall reduce our impacts on nature.

Taking responsibly means we signed off on our commitment with the City of Sydney’s Sustainable Destination Partnership on the 19th June 2018, to reach the Paris Agreement’s Goals. We have commenced monitoring our footprint since winter 2019, involve our staff to prevent waste, choose best-practice suppliers and invite guests to participate in conserving.

Above all, we believe taking responsibility requires transparency. Only through quantifying our footprint can we honestly drive genuine change to reduce impacts. That is why we are one of the first hotels in the world to monitor resources in real-time and share updates hourly with guests and staff. Plus, we turn sustainability into a better guest experience by giving each guest My Green Butler, a free service that advises guests on wellness, how to improve their comfort, shares resource use feedback, offers energy and water-saving tips, whilst also detailing of our fundraising for nature. Guests see their impacts, can reduce them, and importantly enjoy a more fun authentic experience with personalised itineraries that share the best local secrets. Enjoy watching your progress using My Green Butler, and if you wish, join us to help take responsibility for tourism.



Beyond investing in more energy-efficient equipment, we monitor our electricity use every minute to guide conserving and limit waste. Guests see the hotel’s electricity use hourly to help them minimise their electricity use. We aim to reduce electricity use by 20% by 2023 through a collaborative approach involving staff and guests using My Green Butler to guide us better.


Water & Gas & Carbon

Water is a critical resource in Australia with droughts placing a huge strain on the environment and on our cities to provide for the local population. Hot water also uses our gas supply, and the more hot water used, the greater amount of gas and the higher the carbon emissions. So, we focus on water-wise practices for staff and invite guests to avoid wastage with My Green Butler tips. We monitor water use every minute and provide staff and guests an hourly update. Gas is monitored daily allowing us to keep on track on reducing our carbon footprint. We aim to reduce water and gas use by 20% by 2023 through these staff and guest collaborative approaches using My Green Butler.



Washing linen and towels uses considerable amounts of water, energy and chemicals, generating carbon emissions, so we invite guests to keep their linen and towels for the duration of their stay. To ensure these important efforts are reported and respected we audit our laundry use and measure the total amount of water, energy, chemical and carbon for each individual item.


Food - Local Sourcing

We focus on buying local produce from our state of New South Wales, so ingredients are fresher and food miles kept low. Seafood is selected from sustainable sources like Clean Harvest and our wine list is exclusively Australian (except for French Champagne). We pride ourselves in personalising menus to meet the special dietary requirements of our guests, something we have been able to maintain to a high level during the COVID-19 pandemic.



We measure food waste and guest plate waste daily, which is added to our carbon emissions audit. This is important because organic waste generates methane, which is over 21 times more potent than CO2. Avoiding food waste is therefore a very positive action that can significantly help to keep your stay’s footprint down; mainly because we can also keep gas use and food miles down by only providing delicious dishes that are eaten and not wasted. We apply an integrated waste management system where organic waste is processed and recyclable waste is collected in one stream and separated by Wastefree.

We apply waste prevention policies, that in normal trading conditions (pre- and post-COVID) mean minimal packaging and avoiding single-serve plastic items.

During the COVID-19 pandemic, hygiene regulations require us to provide food in cardboard boxes with a set of single-serve plastic utensils. This does create significant waste. We invite our guests to request that they are not continued to be served with plastic utensils as they can re-use those items they already have. Equally, guests are invited to reuse any of the cardboard containers during their stay, we have found many apply their creativity to design novel ideas making their stay more homely. Plastic water bottles are provided, guests are invited to request that they do not receive these and instead use the pristine Sydney Water supply from their taps. Every little effort you make in reducing waste is a valuable collective contribution that will significantly keep waste low and helps us drive down carbon emissions. Please Dial 9 if you do not wish to receive any more plastic utensils or water bottles during quarantine stay.


Green Events

We will shortly be offering our innovative green event service that includes only seasonal local produce, no single service plastic items nor plastic water bottles, with an individual My Green Butler feedback service providing guests real-time resource use reporting and a carbon footprint receipt at the end of their stay. Guests can help to conserve resources by collaborating with staff to minimise room temperature cooling/heating, avoiding material wastage and selecting local beverages in recyclable containers.


Care For Nature – Wheen Bee Foundation

As a hospitality provider, we are committed to offering an excellent culinary experience which of course depends on the quality and flavours of the fresh natural ingredients we buy. Many of the ingredients we use depend on bee pollination (like almonds, apples, celery, cranberries, garlic, onions, pears and so many more). That is why we have chosen to support the Wheen Bee Foundation which researches bee populations to ensure future food security and healthy ecosystems. Guests can make direct donations, and we direct a share of the fiscal savings from the hotel's sustainability drive into eco-innovations like My Green Butler, to help us maintain our continuous improvement and reduce impacts in our efforts to care for nature.


Net – Zero Emissions

We are committed to reducing our carbon footprint by 40% by 2030 and meeting the Paris Agreement Goals of Net Zero emissions by 2050. Guests see their carbon footprint daily and can directly help us by avoiding food waste and following the My Green Butler tips that avoid wasting energy and water inside the hotel. Through our personalised itineraries guests also can keep their footprint low by visiting our local arts, crafts, and quality food providers of The Rocks area of Sydney. Speaking plainly, this actually creates a better and more wholesome stay experience which our guests love, making their stay at the Amora Hotel Jamison Sydney all the more special.


Science-Based Target

Amora Hotel Jamison Sydney has set its carbon reduction based on the science-based target to keep global temperature below a 2°C increase and pursue efforts to help keep the trajectory towards 1.5°C. Plainly speaking this means we measure our resource use and waste, set targets to reduce, monitor production and consumption of these materials and pollution, to enable us to apply a continuous process of improvement and refinement. How do we do this? We monitor our electricity consumption (Scope 2) by the minute. Gas is measured daily (scope 1) and waste recorded daily along with laundry (Scope 3). We also measure water by the minute, while it might appear unnecessary for carbon reduction, it is critical because energy is used to heat water and to move water through the hotel. To reduce carbon, therefore, requires our staff and guests to conserve. Carbon is expressed both as an absolute amount and intensity basis (comparing against our baseline). Our carbon footprint is verified using My Green Butler, which complies with the principles of ISO 14064.


United Nations Sustainable Development Goals

Amora Hotel Jamison Sydney supports the United Nations Sustainable Development Goals by specifically focusing our sustainable tourism efforts on 5 goals which we feel we can specifically make a real difference with the help of our staff and guests:

Goal 11 Sustainable Cities and Communities Transport

is the single largest contributor to tourism’s carbon footprint. We actively promote more sustainable mobility in Sydney by recommending attractions closer to the hotel, that uses public transport and people power (bicycles). Tourism can be a force for good. We promote local artisan provedores, arts and crafts and Aboriginal cultural heritage to foster the individual spirit and success of the talented individuals in our wonderful city and respect the first Australians and the rich culture and history of this place. Guests receive personalised itineraries updated four times a day using My Green Butler.

Goal 12 Responsible Consumption and Production

The majority of tourism's footprint can be in the form of embedded carbon in the resources purchased, processed and consumed. We monitor our resource use and apply practices to limit wastage of resources. For example, we are restricting of laundering linen and towels by inviting guests to retain their linen and towels. All recyclable waste is reused, and organic waste processing. We seek to reduce impacts by synchronising both staff and guest use of resources to minimise waste using My Green Butler, a UNEP One Planet Programme partner.

Goal 13 Climate Action

Tourism accounts for 8% of the world’s global carbon emissions. We have taken Climate Actions by setting science-based targets to reduce our emissions to help keep global temperatures below a 2°C rise and work hard to limit temperatures to 1.5°C. Goal 14 Life Below Water and Goal 15 Life on Land Food procurement can have a significant impact on food miles and agricultural systems. We buy only our provisions from NSW producers, purchase only responsible seafood and support the Wheen Bee Foundation to help protect bees which are essential for the pollination of our agricultural produce.

Goal 14 Life Below Water and Goal 15 Life on Land

Food procurement can have a significant impact on food miles and agricultural systems. We buy only our provisions from NSW producers, purchase only responsible seafood and support the Wheen Bee Foundation to help protect bees which are essential for the pollination of our agricultural produce.


2019/2020 Carbon Audit: