Embodying the principles of eco-tourism, Agroturismo Fincahotel Son Pou boasts a variety of sustainable practices, each contributing to a lessened environmental footprint. Solar radiation powers the establishment, supplemented by energy-efficient LED lighting throughout the premises. Construction materials sourced from sustainable resources, along with heat-blocking windows, contribute to the physical efficiency of the hotel. Eco-friendly initiatives extend beyond the property, including engagement in reforestation and wildlife conservation efforts. A written environmental policy is adhered to strictly, with an appointed environmental manager overseeing operations and ensuring staff compliance.
Water conservation is a key aspect of Son Pou's sustainability strategy. Rainwater collection systems are in place, while wastewater undergoes treatment for reuse. A novel highlight is the toilet system that uses just 6 litres per flush. In addition to water and energy conservation, waste reduction and recycling measures are paramount. These include recycling bins in guest rooms, composting of organic waste, and signs reminding guests that towels will only be replaced upon request. Food served in the restaurant is predominantly organic and locally sourced, with vegetarian alternatives available. As part of their environmental commitment, they also undergo an energy audit every five years. The conscious choice of using non-toxic cleaning products, reducing laundry frequency, and using eco-friendly detergent further contributes to their eco-friendly pledge. Guests can even partake in sustainable mobility, with bicycles available for their use.
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What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
Written environmental policy statement in place
The structure maximizes air flow to reduce the need for air-conditioning
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
Bicycles provided to guests
Toilets flush up to 6 litres per flush
Wastewater is reused after treatment
Signs in the rooms informing guests that towels will only be changed upon request
Recycling bins in guest rooms
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
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
