Fueled by clean energy.
Respite to be enjoyed.
The hotel uses 100% eco-labelled energy through ConEdison. Our daily power usage is minimized with the best technology in lighting, cooling, and heating systems. We also have low flush toilets, and a closed loop cooling system to keep our water use to a minimum. These practices are in accordance with SDG 7: Affordable and Clean Energy, and SDG 6: Clean Water and Sanitation promoting water and energy conservation, and renewable energy.
Conscious production.
Responsible consumption.
Wythe prioritizes responsible consumption and production in our food waste reduction initiatives. Our restaurants source their ingredients from local and sustainable producers from and around New York, and focus on creating seasonal menus. Food waste is always composted and recursively used to grow fresh produce to be used in our restaurants. Any fryer oil used in our restaurants is recycled and turned into biodiesel. We do not use any single-use products. Our rooms have refillable hygiene products, and if left behind, floral arrangements are composted. These are prime examples of our commitment to SDG 12: Responsible Consumption and Production, Target 12.3, which aims to reduce food waste at the retail and consumer levels and reduce food losses along production and supply chains.
The celebration of creativity and individuality as guiding principles.
In keeping with Williamsburg’s community, fueled by diversity and inclusivity, difference and originality, Wythe adheres to the same code. We hire individuals from diverse backgrounds, we support local organizations, we provide space, services, and financial donations to the community. During the pandemic, we opened our doors to medical workers, while our restaurant, Le Crocodile, worked to prepare and deliver meals to a local ICU. Wythe’s commitment towards inclusion, diversity, and support for our community speaks to SDG 10: Reduced Inequalities, Target 10.2, which aims to promote the social, economic, and political inclusion of all, irrespective of age, sex, disability, race, ethnicity, origin, religion or economic or other status.
Repurposing shells.
Restoring ecosystems.
Le Crocodile is partnered with Billion Oyster Project to reuse discarded shells from oysters, clams, and scallops served in the restaurant to contribute to the project’s goal of restoring one billion oysters to New York Harbor. In 2025, Le Crocodile recycled 4,599 pounds of oyster shells. The initiative aligns with SDG 14: Life Below Water, Target 14.2, which aims to sustainably manage and protect marine and coastal ecosystems and take action for their restoration.
Materials saved from demolition.
A lasting pillar of Williamsburg.
From its very inception, we have had every intention to preserve the building’s century-old roots and celebrate the local community of Williamsburg. We hired craftsmen from Brooklyn to repurpose materials found in the building’s demolition to create unique guest room furnishings, and to restore and highlight original details of the building. Our symbolic “HOTEL” sign made by artist Tom Fruin was constructed out of scavenged signage found and collected from all around New York. Our commitment to sustainable and historic conservation aligns with SDG 11: Sustainable Cities and Communities, Target 11.4, which aims to protect and safeguard the world's cultural and natural heritage.