Quinta do Cabouco, a quaint bed and breakfast, takes pride in its commitment to sustainable practices. The building's design encourages optimal air flow and natural light, reducing the need for artificial climate control and lighting. This eco-friendly ethos extends to reforestation and wildlife conservation initiatives, facilitated by a dedicated environmental manager. In-room signage informs guests that towel changes are conducted only upon request, emphasizing the establishment's dedication to resource conservation.
One of the standout aspects of Quinta do Cabouco is its zero-waste approach. Waste is meticulously sorted into at least three categories, with organic waste composted and all disposable items, such as cups, glasses, plates, and cutlery, completely eliminated. Also setting this bed and breakfast apart is its own organic garden, flourishing with fruit trees, vegetables, and flowers. Not only does the garden create a serene ambiance, but its produce, shared generously with guests, also serves as a testament to Quinta do Cabouco's commitment to local sourcing. In fact, the majority of ingredients used in meal preparation come from local producers, reinforcing their support for the community while simultaneously reducing their carbon footprint.
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What makes your hotel/accommodation eco-friendly? 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
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
LED lighting throughout the premises
Environmental manager appointed
Signs in the rooms informing guests that towels will only be changed upon request
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Zero-waste hotel/accommodation
Most of the ingredients used to prepare meals are locally produced
