In the scenic island of Corfu, the TRYP by Wyndham Dassia hotel paints a beautiful picture of eco-responsibility. The hotel is in the process of obtaining the Wyndham Green Level 1 certification, reflecting its commitment to sustainable practices. It employs building materials from sustainable resources and features an architectural design that maximizes natural light, reducing the need for artificial lighting and heating. Moreover, the use of heat/cold blocking windows helps to maintain a comfortable temperature within the building. The property is also engaged in significant eco-friendly initiatives such as reforestation and wildlife conservation, while the careful collection and utilization of rainwater contribute to its water conservation strategies.
The hotel employs non-toxic cleaning products and serves organic food at its restaurant, an echo of its steadfast commitment to environmental safety and health. The premises are illuminated with LED lights, further minimizing energy consumption. A designated environmental manager ensures these practices are upheld while also guiding the staff training on environmental policies. The hotel calculates its carbon footprint using recognized CO2 measurement tools, continually aiming for reductions. Guest convenience is not compromised in its green efforts, with bicycles provided for transportation, and rooms equipped with signs informing guests of towel-changing practices, as well as an automatic system that conserves electricity when guests leave their rooms. A comprehensive waste separation system is in place, while wastewater is treated and reused. The restaurant not only sources most ingredients locally, but also offers a vegetarian menu, catering to diverse dietary preferences. Periodic energy audits ensure the hotel's sustainability measures are always up-to-date and effective.
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Certifications: In process with Wyndham Green Level 1 certification
ISO 22000 2018
What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
Written environmental policy statement in place
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
Environmental manager appointed
Employees are trained to follow environmental policies
Carbon footprint is measured by recognised CO2 measurement tool
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
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
Waste is separated into at least 3 categories
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
