A serene sanctuary for adults, Lilly Residence-All Sea View Suites, exudes eco-friendly sophistication. The hotel makes the most of renewable energy sources, harnessing solar radiation to power the premises. Sustainability was considered from the outset of its design, with building materials sourced from sustainable resources and a structure that maximizes airflow and natural light, reducing the need for excessive air-conditioning, lighting and heating. High-quality, triple-glazed windows further ensure temperature control, contributing to energy conservation.
On-site collection of rainwater along with the use of non-toxic cleaning agents are key strategies in maintaining an environment that is both healthy and eco-friendly. Energy-saving LED lighting is installed throughout the hotel, contributing to the property's sustainability. Staff members are extensively trained in environmental policies, thereby integrating sustainable practices into all areas of operation. In addition, water conservation measures are a priority, demonstrated by toilets designed to limit water use to no more than six litres per flush. Organic waste is composted, and waste is separated into a minimum of three categories to streamline recycling. An energy-efficient ethos informs every suite, with automatic systems turning off lights and electrical appliances when guests leave, and heating and air-conditioning systems that respond to open windows. Diners can anticipate locally sourced ingredients and vegetarian alternatives on the menu. By carrying out energy audits every five years, Lilly Residence-All Sea View Suites shows its continuous commitment to eco-friendly hospitality.
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What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
Written environmental policy statement in place
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)
Rainwater collection and usage
Use of non-toxic cleaning products
LED lighting throughout the premises
Employees are trained to follow environmental policies
Toilets flush up to 6 litres per flush
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
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
