| Country | Barbados |
|---|---|
| Achievements | Baseline Resilience High Safety Covid-19 Safety |
| Activities | Eco Tourism Heritage Sites |
| Services | Plastic-free Renewable energy Open for Refugees |
| Amenities | Fitness centre Bicycle rent Restaurant Shuttle service Tour desk Business Centre Currency exchange Air Conditioning Car hire Wifi |
Blank areas indicate no or insufficient data.
The following represents a minimum sustainability good practice checklist for hotels.
This assessment reviews your hotel's marketing activities, focusing on target market analysis, branding, online presence, advertising campaigns, customer engagement, and pricing strategies.
This audit was done as a self-assessment and not (yet) verified.
This audit reviews the policy, procedures and infrastructure in place at a hotel necessary for a safe and effective evacuation.
We planted new mangroves around our beach
We've planted mangroves along the coast to increase our tsunami protection. The mangroves not only help to prevent erosion, but also provide a habitat for marine life. We've also educated our guests about the importance of protecting our environment and reducing their carbon footprint. It's important for us to take action to protect our community and the planet. We're proud to be part of the solution, and we hope to inspire others to do the same.
We commit to energy-saving
We've implemented several energy-saving initiatives such as LED lighting, motion sensors, and energy-efficient appliances. We've also trained our staff to be more conscious of energy usage, and encourage guests to participate in our sustainability efforts. Our efforts have paid off, and we've saved thousands of dollars on energy costs. It's not just good for the environment, but it's also good for our bottom line.
We reduced food waste by 60%
We are a committed to reducing food waste. We've implemented several initiatives such as ordering smaller quantities, donating leftovers to local food banks, and composting food scraps. We've also trained our staff to be more conscious of food waste, and encourage guests to order only what they can eat. Our efforts have paid off, and we've reduced our food waste by 60%. It's not just good for the environment, but it's also good for our bottom line. We're proud to be making a positive impact, and we hope to inspire others to do the same.
