Hotels Taking Steps Towards Sustainability in Spain

For decades, Hotel Bon Sol Resort & Spa has been an embodiment of sustainable, eco-friendly practices, long before such approaches became popular. The hotel's initiatives include the installation of solar panels over 50 years ago, clever resource optimization like heating the swimming pool using heat generated by kitchen refrigerators, and preserving the local flora by creatively working around trees during construction. The hotel also nurtures around 8000m2 of garden space that contributes to a clean, oxygen-rich microclimate. Additionally, innovative water conservation techniques are employed, such as reusing filtered shower water for the toilets.

In a broader initiative to combat CO2 emissions, the General Manager and current owner, Martin Xamena, along with his son Alejandro Xamena, undertook a significant project in 2005. They acquired 250 hectares of land in Costa Rica and planted 220,000 teak trees to offset not only the hotel's CO2 emissions but also those produced by flights transporting guests to and from Mallorca. The project also includes the planting of many local tree species to bolster Costa Rica’s ecosystem. Constantly committed to recycling and water optimization, the hotel continues to find innovative ways to reduce its environmental footprint, thereby honoring the legacy of its founder, Antonio Xamena.

Embodying the principles of eco-tourism, Agroturismo Fincahotel Son Pou boasts a variety of sustainable practices, each contributing to a lessened environmental footprint. Solar radiation powers the establishment, supplemented by energy-efficient LED lighting throughout the premises. Construction materials sourced from sustainable resources, along with heat-blocking windows, contribute to the physical efficiency of the hotel. Eco-friendly initiatives extend beyond the property, including engagement in reforestation and wildlife conservation efforts. A written environmental policy is adhered to strictly, with an appointed environmental manager overseeing operations and ensuring staff compliance.

Water conservation is a key aspect of Son Pou's sustainability strategy. Rainwater collection systems are in place, while wastewater undergoes treatment for reuse. A novel highlight is the toilet system that uses just 6 litres per flush. In addition to water and energy conservation, waste reduction and recycling measures are paramount. These include recycling bins in guest rooms, composting of organic waste, and signs reminding guests that towels will only be replaced upon request. Food served in the restaurant is predominantly organic and locally sourced, with vegetarian alternatives available. As part of their environmental commitment, they also undergo an energy audit every five years. The conscious choice of using non-toxic cleaning products, reducing laundry frequency, and using eco-friendly detergent further contributes to their eco-friendly pledge. Guests can even partake in sustainable mobility, with bicycles available for their use.

At THB Cala Lliteras, the ethos revolves around a robust commitment to Corporate Social Responsibility, creating an enduring relationship with society and the environment. Their model encompasses responsible and ethical management practices that permeate all facets of business activities and relations. With a steadfast aim to foster a more equitable society and heightened environmental consciousness, THB hotels has long been an active participant in a variety of social and environmental projects.

Embodying an inherent respect for the environment, THB Cala Lliteras has undertaken a series of measures to prevent pollution in every facet of their operations, emphasizing the monitoring of significant environmental aspects. Their commitment to responsible tourism is more than just a pledge; it's an ongoing endeavor that sees the hotel annually reinforcing its commitment to the planet. This commitment is manifest in their continuous implementation of actions aimed at promoting responsible tourism, an effort made possible by the collective contributions of their collaborators, suppliers, and dedicated employees.