has a rich Māori heritage, and that’s very present here in Hamilton,” Slatter says.“The Māori Queen resides in this region, and that cultural influence is woven into our architecture, especially at Claudelands. We occupy land with deep Māori significance, and we honour that in how we operate.” This respect is not only symbolic but is reflected in the way H3 interacts with the community, integrates traditional design elements, and maintains meaningful relationships with iwi. The natural beauty of Hamilton also plays a significant role in shaping H3’s identity. “We sit on prime green space, and we take the responsibility of preserving that very seriously,” says Slatter. “New Zealand is known for its clean, green image, and we want our venues to reflect that.” The lush surroundings aren’t just a scenic backdrop; they’re a point of pride and a testament to our environmental commitment. Maintaining the 34 hectares of parkland at Claudelands, for example, is as much about preserving a natural legacy as it is about providing guests with a serene and inspiring environment. SUSTAINABILITY IN ACTION Sustainability is not just a feature of H3’s operations; it’s a defining value that shapes both long-term strategy and day-to-day practices. “It’s not a goal or a focus area—it’s part of who we are,” says Slatter. “From how we manage waste and energy to our partnerships and purchasing, sustainability is embedded in every part of the business. We don’t see it as a box to tick—we see it as a responsibility that informs every decision we make.” At Claudelands, for example, rainwater is harvested for toilet flushing, thereby reducing demand on municipal water supplies. Additionally, stormwater overflows are carefully managed and directed into an on-site wetland, designed to protect the surrounding environment. “Our catering partner, Montana Food and Events, uses rescued bread—bread that couldn’t be sold in stores—which is turned back into flour and used for scones and muffins. It’s a great example of sustainable thinking in action,” Slatter adds. “It’s these small but intentional actions that add up to make a big difference. We’re constantly looking for new ways to reduce our footprint while maintaining the highest quality for our guests.” 68 BUSINESS VIEW OCEANIA VOLUME 07, ISSUE 07
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