At the forefront of sustainable hospitality, Fodele Beach & Water Park Holiday Resort takes great pride in its commitment to environmental conservation. Adhering strictly to the international standard ISO 14001:2015, the resort has developed a comprehensive Environmental Management System (EMS) that spans all its activities, from accommodation and catering to leisure services. Ensuring compliance with all legislative environmental requirements, the management actively evaluates and reduces any negative environmental impact from its activities. As champions of pollution prevention and environmental protection, they constantly seek to set and reach ambitious, eco-friendly goals.
The EMS at Fodele Beach & Water Park Holiday Resort doesn't stop at internal processes. The management has implemented measures to save energy, reduce water consumption, prevent pollution, and manage waste responsibly. Stakeholders are kept well informed about these environmental initiatives, fostering greater engagement and collaboration. Similarly, the resort places a strong emphasis on staff training, promoting awareness and participation in its environmental efforts. Guests are also informed of the resort's environmental undertakings, which encourages active participation and a shared commitment to sustainability. The resort has a focus on sustainable resource use, climate change adaptation, and preservation of biodiversity and ecosystems, achieved through the regular monitoring of environmental parameters, inspections, and continuous reevaluation of objectives.
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Certifications: Green Key (greenkey.global)
ISO 14001 Environmental management systems
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Use of non-toxic cleaning products
LED lighting throughout the premises
Employees are trained to follow environmental policies
Bicycles provided to guests
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
Automatic system or key card that turns off the light and electrical appliances when guests leave their room
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years
