Blue Palace Elounda, a Luxury Collection Resort, Crete, stands as a beacon of eco-friendliness in the hospitality sector. This paradisiacal resort, boasting the accolades of ISO 14001 and Green Globe certifications, takes pride in its concerted efforts towards reducing its environmental impact. The resort's carbon footprint sits at 57.36 kg per room night, while its water footprint is 2600.11 liters per room night, figures that the resort continually strives to decrease through effective and innovative sustainability initiatives.
One such commendable practice adopted by Blue Palace Elounda is its in-room recycling policy. With an understanding of the critical role recycling plays in preserving the environment, the resort encourages guests to segregate their waste, facilitating its efficient disposal and recycling. This practice, combined with their certifications and continuous monitoring of their footprints, underscores the resort's dedication to promoting a sustainable future, ensuring that every stay not only satisfies but also contributes to the wellbeing of the planet.
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Certifications: Green Key (greenkey.global)
Travelife
ISO 14001 Environmental management systems
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
The structure maximizes natural light to reduce the need for lighting and heating
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
Bicycles provided to guests
Toilets flush up to 6 litres per flush
Wastewater is reused after treatment
Signs in the rooms informing guests that towels will only be changed upon request
Waste is separated into at least 3 categories
Recycling bins in guest rooms
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Automatic system or key card that turns off the light and electrical appliances when guests leave their room
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years
