Situated on the alluring shores of Rethymno, Nautilux by Mage Hotels embodies the perfect blend of sustainability and luxury. A strong advocate of environmental respect, Nautilux is rooted in the belief that even the smallest efforts can lead to significant environmental benefits. This belief has shaped an ethos that guides the training of the hotel staff, turning them into valuable contributors to their community's wellbeing. The hotel itself is built to Energy Class A specifications, highlighting its dedication to minimizing energy consumption. Equipped with Variable Refrigerant Flow (VRF) heating pumps, the hotel ensures efficient temperature management with minimal energy usage.
Continuing its green practices, Nautilux utilizes LED technology for lighting across the premises. The LED bulbs utilized in the hotel are recognized for their durability and energy-saving capabilities, and can be completely recycled, thus conforming to the hotel's environmental objectives. To enhance energy efficiency even more, the hotel capitalizes on the region's plentiful solar energy via the implementation of photovoltaic systems, consequently lessening reliance on exhaustible resources. An automatic sprinkler irrigation system nurtures the hotel's lush flora, demonstrating sustainability in the most basic aspects of hotel maintenance. Recycling forms a core policy, implemented throughout the hotel's operations. Furthermore, Nautilux pays homage to its locale by sourcing food supplies from local, seasonal produce, supporting community businesses while providing fresh, delicious fare to its guests. All these practices underline Nautilux's commitment to environmental stewardship while offering a remarkable stay experience.
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What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
The structure maximizes air flow to reduce the need for air-conditioning
The structure maximizes natural light to reduce the need for lighting and heating
Windows that block heat/cold (i.e. triple-glazed windows)
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Rainwater collection and usage
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
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
Waste is separated into at least 3 categories
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
