We present below those practices and initiatives that are already being implemented as well as those that we hope, and for which we are working to be able to implement in our future.
Measure our Impact
We are committed to continuing to measure and share up-to-date, extensive, and accurate information on our carbon emissions.
We are committed to offering the support service to other organizations that are looking for guidance to start making their measurements.
Energy & Water use
We began to measure our carbon footprint in 2018, for that period we had 139.48 Tn CO2-e. 66% of emissions come from the use of fossil fuels (diesel, gasoline, and LPG). Our goal for 2030 is to reduce the use of fossil fuels by 80%, exchanging them for electricity.
Currently, we have our own renewable energy source, an 85KW photovoltaic plant which will be expanded to 110KW in 2021.
We currently use and will continue to choose and use energy-efficient lighting and electronic equipment.
We will continue to encourage guests to take care of the use of energy and water through messages in the rooms and public areas of the hotel.
We will recommend the use of the same towels during periods of stay of a maximum of 3 days, to avoid the unnecessary use of water.
We encourage the curiosity of our guests about the care of natural resources and the use of renewable energy. We will provide information about our photovoltaic plant.
Travel, Transportation & Excursions
11% of our carbon footprint comes from the fuel consumption of our vehicles. We will make a significant effort to promote the use of sustainable transportation alternatives for hotel-operated excursions.
At this time, all activities operated by the hotel (paid) require transportation by motorized vehicle. Our goal is to increase the range of activities that do not use fossil fuels and to sell 50% of the excursions of this type before the year 2025.
We will seek to add excursions with a focus on environmental care initiatives so that guests can become familiar with the needs of the area where we are.
At present we have different alternatives of sports activities, offering the free use of kayak and SUP (under the supervision of the staff and with all the safety and comfort measures such as a vest and water suits), as well, we also have bicycles at free disposal ( also offering safety implements).
We will provide information to our guests about the most environmentally friendly transportation alternatives to reach our Hotel, as well as to continue their route to other destinations.
We suggest the use of local public transport, both for guests, interns, and collaborators.
We encourage our guests to plan a trip from the Slow Travel concept: promoting long stays in a single destination.
We promote carpooling within our team, financially incentivizing car sharing.
Workers & Offices
We try to use a minimum of paper in the hotel offices. We will continue to encourage a preference for online documents, where possible, and for those cases where it cannot be done, we will use only certified recycled paper. We hope to be able to move all of our documents online by 2030.
Where possible, we currently facilitate team meetings as remote conferencing. We will continue to do this for administrative duties, subject to special needs. We are committed to avoiding as much as possible the need for travel for our administrative team.
The same applies and will continue to apply not only for meetings and conferences, but also for the work of all the people on the team who carry out administrative tasks, which do not require being physically on the premises.
We try and will continue working to efficiently schedule the meetings and work of those team members who do not carry out their daily work at the facilities but who require travel on some occasions. We will do this by trying to bring together different projects, meetings, or work in a single trip.
We provide our work team with a manual of environmentally friendly practices for the offices. We will continue working to create resources for our team, encouraging the use of environmentally friendly practices, both at work and in their day-to-day life.
We have conducted recycling training for our team, teaching them proper waste management, which will continue to be done as part of the basic training plan. We hope to be able to implement more training instances on issues of environmentally friendly practices and the dissemination of climate needs and urgencies.
Materials & Waste
We have changed the paper format in our menu (in the restaurant and bar), in response to the protocols of the coronavirus health crisis. We started in 2020 to implement a permanent menu format with QR code and we will continue to use this format to reduce unnecessary use of paper in daily operations. We hope to phase out the use of document printing paper by 2030.
We have been concerned from the beginning to use the minimum of plastic in our operations and, we have been implementing a recycling plan for the management of this type of waste, which is certified together with a recycling organization (B Corp), which directly reports the chain and the final destination of these. Our goal is to eliminate the use of single-use plastics in our operations by 2030.
We currently use and will continue to use items made from materials that allow reuse (reusable bottles, metal excursion lunch boxes, glass light bulbs at the bar, etc). We avoid and will continue to avoid the use of unnecessary packaging.
We will seek to provide ourselves with reusable material items that have been made from recycled material. We will also try to give preference, as far as possible, to the use of second-use materials in hotel operations.
We have an extensive recycling program, taking care of a large part of our waste, which is collected by an organization that then distributes it to other organizations that reuse the different materials.
We compost most of our organic waste and we will continue to make use of it, encouraging this practice in the work team as well.
We hope to achieve a total reduction of waste (not recyclable or reusable) by 2030.
Food & Beverages
Currently, almost 80% of our suppliers are from the Los Lagos Region (less than 100 km away). Our goal is to reach 90% by 2025.
We choose our suppliers in detail to ensure that the production chain of the products offered in meals is the cleanest and most sustainable possible. We will continue looking for and being open to meeting new suppliers, as aligned with our values as possible.
We offer an inclusive menu, with vegetarian, vegan, fish, and meat options. We hope to be able to implement more and more alternatives in the plant-based charter.
We have our own organic garden which provides part of the ingredients for our menu today. Also, the dishes have been designed according to the availability of the season. We hope to increase our production of vegetables so that our garden is the total supplier of these ingredients to the kitchen.
Our menu has been designed to be able to order different dishes, this makes the portions reasonable and thus we also avoid unnecessary food waste.
We offer and will continue to offer filtered water at meals and also freely available to guests. On excursions, we provide refillable metal bottles. We will continue to promote the consumption of tap water over bottled water.
We have our free-range chicken coop and we will continue working to increase the number of hens and with that the availability of eggs, to supply 100% of this ingredient to the kitchen.
Information & Communication
We plan to create an informative bulletin on the practices and suggestions of environmental responsibility care for the guests, collaborators, and community. With this, we will seek to present suggestions on how to be an environmentally friendly tourist.
We have alliances with different foundations. We encourage our guests to commit to any of these foundations by choosing solidarity to check out.
We currently deliver a map of the area with natural tourist attractions in the environment, walks, and data on native species that can be found in different places in the area. We are committed to constantly update with data on sustainable local attractions, shops, and gastronomy in the area that are aligned with our values and mission.
We have a section on our website about our initiatives around Corporate Social Responsibility. We will continue to include our carbon footprint reports and keep our community updated on new environmentally friendly policies and practices. We hope to eventually have resources and suggestions to reduce the carbon footprint for our online community.
Suppliers & Alliances
Currently, almost 80% of our suppliers are from the Los Lagos Region (less than 100 km away). Our goal is to reach 90% by 2025.
We have invited our suppliers to evaluate their operational practices. We hope to have the information of all our suppliers and to be able to encourage them to adopt practices that are friendly to the environment.
In a more distant future, we hope to be able to have only suppliers that carry out sustainable practices and establish as exclusion criteria those that do not carry out this type of practices. Meanwhile, we will continue working to find the best alternatives and contribute our knowledge to those who have not yet committed to this cause.
We will be in constant search of forming alliances with other organizations in the area associated with Tourism Declares.
We have chosen, as far as possible, suppliers of cleaning supplies, and amenities for guests from environmentally friendly brands.
We have maintained a continuous search for local and sustainable brands to be part of our project.
Our store only has products from local brands, environmentally friendly and/or socially friendly.
Finance
We will seek to generate more collaborative alliances with conservation projects in the area where we are located.
We will continue creating plans and allocating part of our budget to implement new environmentally friendly initiatives, such as our plan to enlarge our photovoltaic plant.
We are committed to acting in ways that honor this commitment that we have declared to our community. We will align our plans and practices, always looking for the best way to achieve this goal of cutting global emissions in half.
For us, it is still a challenge and we are in a continuous state of learning and progress, so we will be open to forming alliances, sharing ideas, challenges and solutions so that as a community we can create a regenerative tourism industry.
