Sustainability

Aware of the inherent impacts of its economic activity within the tourism sector, the Wine & Books hotel group views its management model as an integral part of a sustainability project for society, considering both current and future generations. This management model recognizes that the Environment, Quality, Safety, Health, Food Safety, Social Responsibility, and Economic Viability are core values of an integrated system, governed by a set of ethical principles that respect people and the environment, aiming for continuous improvement through the following commitments:

1. Water Consumption Reduction:
   • Implementation of water reuse systems, such as rainwater harvesting for irrigation and greywater systems.
   • Installation of low-flow devices in showers, taps, and toilets to reduce water consumption.
   • Continuous monitoring of water consumption and implementation of corrective measures in areas with waste.
   • Awareness campaigns for employees and guests on the responsible use of water.
     
     
2. Energy Savings:

1. Use of low-energy LED technology throughout the hotel, including both internal and external lighting.
2. Installation of smart automation systems to control lighting, heating, and air conditioning, optimizing energy use.
3. Investment in renewable energy sources, such as solar panels and geothermal systems, whenever possible.
4. Regular energy audits to identify and implement energy efficiency opportunities.
5. Awareness programs for guests and employees about the importance of reducing energy consumption.
   
   
6. Recycling and Waste Management:

1. Strict separation of solid waste in all hotel areas, with the installation of recycling collection points.
2. Partnerships with recycling companies to properly dispose of recyclable and organic waste.
3. Reduction of disposable plastics, promoting the use of reusable and biodegradable materials.
4. Internal campaigns to raise awareness about recycling and proper waste disposal.
   
   
5. Operational Consumption:

1. Adoption of sustainable purchasing practices, prioritizing local suppliers, organic products, and certified goods (e.g., Fair Trade, Rainforest Alliance).
2. Reduction of cleaning products and cosmetics with harmful chemicals, opting for eco-friendly and biodegradable alternatives.
3. Ongoing evaluation of our suppliers to ensure they share the same sustainability values.
4. Minimization of paper use by promoting digitalization of administrative processes and paperless communication systems.
   
   
5. Food Waste:

1. Implementation of an efficient food management system, from purchasing to preparation and disposal, to reduce waste.
2. Partnerships with local organizations to donate unused food whenever possible.
3. Continuous training for the restaurant team on waste reduction practices.
4. Raising guest awareness about the importance of conscious consumption, including appropriate portion sizes and sustainable menu options.
   
   
5. Environment and Wildlife:

1. Protection of local fauna and flora, promoting respect for the environment in all our operations.
2. Implementation of educational and awareness programs for guests and employees on environmental preservation and biodiversity.
3. Partnerships with local NGOs to support environmental and wildlife conservation in the regions where the hotel operates.
4. Communication of sustainability performance;
5. Support for the local community by preserving and promoting its cultural and social traditions, focusing on regional products and local employment.
6. Promotion of the natural and cultural heritage of the region in which the hotel is located.
7. Environmental certification, such as ISO 14001, to ensure that the hotel practices meet international environmental management standards.
   
8. Future Ambitions:

1. Our goal is to become a carbon neutral hotel group, investing in carbon offset practices, such as tree planting and renewable energy projects.
2. Increase the percentage of renewable energy used in all operations, with clear annual targets.
3. Continue expanding the use of green technologies, such as clean energy systems, water efficiency solutions, and new sustainable materials.
4. Achieve a 50% reduction in food waste by 2030, with the help of innovative technologies and strategic partnerships.
5. Develop continuous education and awareness programs for guests and employees, ensuring everyone is committed to sustainability and can contribute to a greener future and the fulfillment of this policy’s principles.
   

Our commitment to sustainability is a continuous journey, and this policy is just the starting point. We believe that with consistent actions, education, and innovation, we can ensure a more responsible and sustainable future for all involved, providing a luxury experience that respects the environment and promotes the well-being of future generations.