HOTEL QO IN AMSTERDAM: PERFECT SUSTAINABILITY

The QO in the Amstelkwartier in Amsterdam was designed to set new standards for 'responsible hospitality', while meeting guests' needs and expectations without damaging the environment. The hotel, boasting 288 beds, has from the very start set its sights on LEED Platinum, an internationally recognized standard of sustainability.  

Energy requirements are minimised by intelligent climate control that senses whether and how many people are present in a space, and adjusts ventilation, heating, and cooling accordingly. The exterior of the hotel consists of a glass shell made of thermal panels that adapt and react to the climate outside. Sliding aluminium panels create additional insulation on colder days or allow light to enter to add heat. 70 m underground lies an energy storage system; a thermal aquifer that stores heat from the warm season and releases hot water when required - for instance for doing the dishes. A greywater system reduces wastewater; water from showers and sinks is re-used to flush toilets.

A greenhouse on the roof uses integrated aquaponics to breed fish and grow plants in a mutually beneficial ecosystem; the fish waste provides a biological source of food for the plants, the plants in turn purify the water for the fish. Almost a third of the concrete used for the construction of the QO was taken from the iconic old Shell building in Amsterdam. Dutch naval history returns in the shape of tapestries made out of 100% recycled fishing nets. Kitchen waste is recycled into compost which is used in the greenhouse and supplies fuel for a bio-cogeneration plant for heat and electricity.

All food service activities are run by Executive Chef Alexander Brouwer. Restaurant Juniper & Kin on the 21st floor serves 'pure food' and cocktails made with vegetable ingredients that are taken from the greenhouse every hour. "The dishes served here are brought to the minimum cooking temperatur