From World Environment Day (June 5th) to August 31st (Sunday), which includes Cool Earth Day (July 7th), JR-West Hotels is implementing various initiatives at its 13 group hotels under the name "JR West Hotels Summer SDGs Month."

During this period, as part of our efforts to be mindful of the global environment, we will coexist with the local community and offer sustainable menus using local and non-standard ingredients, providing a refreshing and comfortable experience for our guests even during the hot summer months.

■ Offering sustainable menus that are kind to the planet and allow you to enjoy the coolness of summer.
Menus are planned by each hotel, including ice cream made with Pearl cones from Kyoto (Hotel Granvia Kyoto) and shaved ice made with strawberries that don't meet the standards during the sorting process of Sorauki Strawberries (Himeji Farm) (THE OSAKA STATION HOTEL, Autograph Collection).

■ Sprinkling water to cool the air
We will be sprinkling water on Monday, July 7th, which is Cool Earth Day, because the water evaporates while absorbing heat from the ground, releasing that heat into the atmosphere, thus lowering the temperature and making us feel cooler.
*This program is available at 10 hotels, excluding Hotel Granvia Osaka, Hotel Granvia Hiroshima South Gate, and THE OSAKA STATION HOTEL, Autograph Collection

■ Energy conservation measures
Raising the air conditioning temperature by 1°C will result in approximately a 10% reduction in power consumption. Therefore, we will implement an initiative to raise the air conditioning temperature in public spaces within the hotel by 1°C compared to normal levels.
[Implementation Dates] 8 PM to 10 PM on June 21st (Summer Solstice), July 7th (Cool Earth Day), and August 1st (Summer Energy Conservation Inspection Day)

■ Employee Initiatives
Employees will proactively implement measures such as restricting the use of employee elevators and turning off lights when not in use.

Through these initiatives, JR-West Hotels aims to be a hotel that is friendly to all people and the environment, and will continue to work every day with the slogan, "As a hotel that lives together with the city, what we can do now for the future."

[Hotel Granvia Kyoto]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
- Shogoin turnip and Mizuo yuzu smoothie (2nd floor Cafe Restaurant "Le Temps", included in the breakfast buffet)
• Ice cream made with Pearl cones from Kyoto (available at the 2nd floor Cafe Restaurant "Le Temps" during lunch and dinner buffets)
• Mixed Pie *Made using leftover cakes from the cooking process (Available at the 2nd floor Cafe Restaurant "Le Temps," within the lunch, sweets, and dinner buffet)
• Tarte Saisonnier *From the perspective of reducing food waste, leftover custard cream is baked into the tart base and used. (Le Temps, pastry and bakery shop on the 2nd floor)
[Implementation period] June 6th (Fri) - August 31st (Sun)
■ Sprinkling water to cool the air
[Date] July 7th (Monday)
■ Cold towels will be provided upon CHECK IN [Implementation period] Early July to August (planned)

[Hotel Granvia Osaka]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
- Chilled rice porridge made with local rice (19th floor French restaurant "Fleuve", within the breakfast buffet)
[Implementation period] July 1st (Tue) - August 31st (Sun)
■ A cold welcome drink will be provided upon CHECK IN
[Implementation Dates] July 7th (Mon) - July 13th (Sun)
■ We are now offering the "Osaka Plan," a banquet featuring ingredients from Osaka, such as "Naniwa Pork" and "Aigamo" (duck).

[Hotel Granvia Wakayama]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
- Chilled rice porridge made with "Kinmemai" rice from a Wakayama company.
(5th floor, buffet restaurant "Miyu", within the breakfast buffet)
[Implementation period] Scheduled from June 10th (Tue) to August 31st (Sun)
■ Sprinkling water to cool the ground
[Date] July 7th (Monday), and other times as needed
■ A cold welcome drink will be provided upon CHECK IN
■ Exhibition of wind chimes finished using Kishu lacquerware techniques
[Implementation period] Scheduled from early July to the end of August
■Bamboo lanterns on display in the lobby *Collaboration with local businesses
[Implementation period] Scheduled from early July to the end of August

[Hotel Granvia Okayama]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
- Parfait made with white peaches from Okayama Prefecture (LUMIÈRE, 1st floor Lobby Lounge)
[Implementation period] July to the end of August *Ends when white peaches run out
■ Exhibition of Bizen ware wind chimes
[Implementation period] July 1st (Tue) - August 31st (Sun)
■ Sprinkling water to cool the air
[Dates] July 7th (Mon), July 22nd (Tue), August 5th (Tue), August 20th (Wed)
 

[Hotel Granvia Hiroshima]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
• Rice blancmange *Made with local Hiroshima rice (2nd floor Cafe & Buffet "Dish Parade")
[Implementation period] July 1st (Tue) - July 31st (Thu)
■ Lights dimmed in the hotel's landscaping
[Dates] June 21st (Sat), July 7th (Mon), August 1st (Fri)
■Provision of cooling sheets
[Dates] June 21st (Sat), July 7th (Mon), August 1st (Fri)
■ Sprinkling water to cool the air
[Date] July 7th (Monday)

[Hotel Granvia Hiroshima South Gate]
■Provision of cooling sheets
[Dates] June 21st (Sat), July 7th (Mon), August 1st (Fri)

[Hotel Vischio Kyoto]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
• Kintoki Carrot Smoothie *Made with off-grade vegetables from Kyoto
(VISCHIO GARDEN restaurant on the 1st floor, within the breakfast buffet)
[Implementation period] June 6th (Fri) - August 31st (Sun)
■ Sprinkling water to cool the air
[Date] July 7th (Monday)

[Hotel Vischio Osaka]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
• Chilled rice porridge made with local rice
(1st floor, Italian kitchen "Verde Cassa," within the breakfast buffet)
[Implementation period] July 1st (Tue) - August 31st (Sun)
■ Cold welcome drink provided
[Implementation Dates] July 7th (Mon) - July 13th (Sun)
■ Sprinkling water to cool the air
[Date] July 7th (Monday)

[Hotel Vischio Amagasaki]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
・Yogurt mousse from Hyogo Prefecture with fruit
(2nd floor, Cafe & Restaurant "West River", within the breakfast buffet)
[Implementation period] July 1st (Tue) - August 31st (Sun)
■ Sprinkling water to cool the air
[Date] July 7th (Monday)
■ Cold towels are provided upon CHECK IN
[Implementation period] August 1st (Fri) to mid-August

[Hotel Vischio Toyama]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
• Chilled amazake (sweet rice drink) *Made with local Toyama rice
(4th floor, breakfast venue "VISCHIO GARDEN", within the breakfast buffet)
[Implementation period] June 6th (Fri) - August 31st (Sun)
■ Sprinkling water to cool the air
[Date] July 7th (Monday)

[THE OSAKA STATION HOTEL, Autograph Collection]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
・Delicious and unique shaved ice with floating strawberry syrup
*Uses strawberries that were deemed substandard during the sorting process at Sorauki Strawberry (Himeji Farm).
(29th floor THE-MOMENT GRILL & DINING, 11:30-14:30)
[Dates] Scheduled from June 5th (Thu) to August 31st (Sun) *Ends when syrup runs out
■ Exhibition of "Osaka Kawachi Wind Chimes - Coolness Brought by Recycled Glass" (29th Floor Lobby WATER STATION)
[Implementation period] July 2nd (Wed) - August 18th (Mon)

[Nara Hotel]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
Matcha Tiramisu
*Made with matcha from Nara Prefecture
(1st floor TEA LOUNGE, 10:00 - 16:30)
[Dates] July 5th (Sat) - August 31st (Sun)
■ Sprinkling water to cool the air
[Date] July 7th (Monday)

[Umekoji Hotel Kyoto]
■ Offering sustainable menus that allow you to enjoy the coolness of summer.
[Provided content]
① Strawberry milk ice
*The sauce uses off-grade fresh strawberries, and the ice is made with natural water.
(1st floor Cafe Polum)
② Cafe Latte, Caramel Latte (1st floor Cafe Polum)
*Uses beans from "Mi Cafeto," led by coffee hunter José Yoshiaki Kawashima.
Sustainable coffee that protects the environment and producers through strict adherence to unique quality standards and complete traceability.
[Implementation period] ① June 20th (Fri) to mid-September *Subject to change depending on supply situation ② Available year-round
■ Sprinkling water to cool the air
[Date] July 7th (Monday)
■Providing cold towels
[Implementation period] July to August