How we rate sustainability

The Tuu Eco Stay Awards’ Verified Bamboo Badge are grounded in data.

Each verified rating is based on a hotel’s aggregated performance over a minimum of six consecutive months, ensuring consistency and credibility.

We use a rigorous scoring system to assess performance across the five areas that matter most: energy, water, food, waste, and local employment. Each category is individually scored out of 100, then combined using a weighted formula that reflects its overall sustainability impact—energy and water carry the highest weight at 25% each, followed by food and waste at 20%, and local employment at 10%.

This approach is aligned with global standards from organisations like the Global Sustainable Tourism Council (GSTC), UNEP, and the International Labour Organization (ILO). The result is a transparent and trusted benchmark—backed by real data and independently verified.

Why these five metrics?

These five areas reflect the biggest sustainability impacts in hospitality. By measuring them consistently, we help hotels identify opportunities to reduce emissions, cut costs, and support local communities, all while creating more responsible travel experiences.

We use per-square-metre data to fairly compare hotels of all sizes.

Each category is rated out of 100, then weighted to reflect its overall importance to sustainability.

Hotels scoring an average rating of 40-59 over 6 months earn Green Bamboo

Hotels scoring an average rating of 60-79 over 6 months earn Silver Bamboo

Hotels scoring an average rating of 80-100 over 6 months earn Gold Bamboo

The five core areas

1. Energy usage (25%)

Energy use is one of the largest contributors to a hotel’s environmental footprint. We assess total energy consumed per square metre, with a bonus for renewable energy use.

Scoring range:

  • 100 points: ≤ 7 kWh/m² per month

  • 0 points: ≥ 130 kWh/m² per month

  • Up to 15 bonus points for renewable energy

Based on the Hotel Sustainability Benchmarking Index 2024.

2. Water usage (25%)

Water scarcity is a growing global concern—and hotels use a lot of it. We measure total water use per square metre per month.

Scoring range:

  • 100 points: ≤ 200 L/m²

  • 0 points: ≥ 600 L/m²

Also aligned with the Hotel Sustainability Benchmarking Index 2024.

3. Food management (20%)

Food choices have a major impact on emissions, biodiversity, and waste. We evaluate two key practices:

Locally sourced ingredients

  • 100 points: ≥ 90% of food sourced locally

  • 0 points: ≤ 30%

Plant-based menu options

  • 100 points: ≥ 50% of items are plant-based or vegan

  • 0 points: ≤ 5%

Benchmarks informed by the EU Farm to Fork Strategy and World Resources Institute (WRI).

4. Waste management (20%)

We measure how well hotels reduce, sort, and divert waste—key to lowering environmental impact.

Waste per square metre

  • 100 points: ≤ 0.2 kg/m²

  • 0 points: ≥ 3.8 kg/m²

Waste diversion rate

  • 100 points: ≥ 75% diverted from landfill

  • 0 points: < 0%

Food waste per square metre

  • 100 points: ≤ 0.01 kg/m²

  • 0 points: ≥ 2.5 kg/m²

Benchmarks guided by UNEP and the FAO.

5. Local employment (10%)

Hiring locally supports inclusive economic growth and enriches guest experiences.

Local employment rate

  • 100 points: ≥ 100% (i.e. fully local staff)

  • 0 points: ≤ 50%

Local management rate

  • 100 points: ≥ 80%

  • 0 points: ≤ 10%

Benchmarks aligned with ILO and SDG 8 (Decent Work & Economic Growth).

Independent verification

Every data point is reviewed and verified by HLB, a global audit network operating in 155 countries.

We check supporting documents, perform spot audits, and ensure accuracy across the board—so you can trust the results you see.