Positioned at the forefront of sustainable hospitality, Sali Boutique Hotel sets a remarkable example of eco-conscious practices in action. The hotel's commitment to minimizing environmental pollution is demonstrated through its strategic adoption of sustainable methods of operation. These are not confined within the hotel's premises, but are actively shared with patrons and partners, encouraging an extended network of green practice adherence.
Sali Boutique Hotel's daily operations feature a meticulous approach to recycling. Disposed items such as glass, paper, and plastic are meticulously collected and sorted into designated bins for proper recycling. Additionally, the hotel spearheads a unique recycling program for kitchen pans, channeling these used items to local schools for their unique educational initiatives. Energy-efficient lighting graces every corner of the hotel, utilizing eco-friendly light bulbs that conserve energy without compromising on illumination. Fragrance within the premises is maintained naturally, eschewing chemical reliance. A vigilant use of biodegradable detergents and cleaning products ensures cleanliness while reducing environmental harm. Further, the hotel hosts workshops centered on crafting products from natural materials, fostering an environment of learning and promoting sustainable practices.
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Certifications: Green Key (greenkey.global)
Green Key Global (greenkeyglobal.com)
What makes your hotel/accommodation eco-friendly? 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)
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
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
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
