Saccharum - Hedonist Design Resort, part of the Savoy Signature group, champions sustainable and eco-efficient management in its daily operations, keenly recognizing that environmental health is integral to both economic growth and social well-being. This includes rational use of natural resources and energy, and a dedicated effort to reduce pollution as much as possible. Regular evaluations are conducted to assess environmental impacts and ensure alignment with sustainable tourism norms. Preventing pollution, managing natural resources and waste effectively, and promoting communication with external entities, environmental groups, local authorities and the public form part of their environmental commitments.
Savoy Signature also places considerable emphasis on responsible purchasing. This involves a rigorous selection of suppliers based on sustainability criteria, preference for regional suppliers, supporting local socio-economic growth, and opting for reusable, returnable, and recycled goods where possible. There's a significant emphasis on promoting healthy diets at the resort, demonstrated by the provision of the highest quality, freshest produce, alongside stringent food safety and hygiene protocols. Organic and locally sourced produce are prioritized whenever feasible. Moreover, the resort stands by the most rigorous food hygiene and safety standards, ensuring all culinary preparations are executed under strict hygienic conditions, with all involved personnel being well-trained and supervised. Savoy Signature is committed to furthering their sustainable practices and continuously improving their procedures, with an annual sustainability report outlining their progress and achievements.
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Certifications: Green Key (greenkey.global)
Travelife
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
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
Carbon footprint is measured by recognised CO2 measurement tool
Bicycles provided to guests
Electric car charging station(s) available
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
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
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
Air-conditioning and heating automatically switches off when windows are open
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
