For decades, Hotel Bon Sol Resort & Spa has been an embodiment of sustainable, eco-friendly practices, long before such approaches became popular. The hotel's initiatives include the installation of solar panels over 50 years ago, clever resource optimization like heating the swimming pool using heat generated by kitchen refrigerators, and preserving the local flora by creatively working around trees during construction. The hotel also nurtures around 8000m2 of garden space that contributes to a clean, oxygen-rich microclimate. Additionally, innovative water conservation techniques are employed, such as reusing filtered shower water for the toilets.
In a broader initiative to combat CO2 emissions, the General Manager and current owner, Martin Xamena, along with his son Alejandro Xamena, undertook a significant project in 2005. They acquired 250 hectares of land in Costa Rica and planted 220,000 teak trees to offset not only the hotel's CO2 emissions but also those produced by flights transporting guests to and from Mallorca. The project also includes the planting of many local tree species to bolster Costa Rica’s ecosystem. Constantly committed to recycling and water optimization, the hotel continues to find innovative ways to reduce its environmental footprint, thereby honoring the legacy of its founder, Antonio Xamena.
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What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
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
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
Carbon footprint is measured by recognised CO2 measurement tool
Electric car charging station(s) available
Wastewater is reused after treatment
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
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
