Sheraton Rhodes Resort
Sheraton Rhodes Hotel is leading the way in tackling food waste with our sustainable approach. We prioritize efficient processes and engage our guests and staff in responsible practices. Through careful planning, portion control, and innovative menu design, we minimize waste from the start. We also collaborate with local organizations, suppliers, and community initiatives to optimize our waste management. By raising awareness and implementing effective strategies, we reduce food waste and its environmental impact. Join us as we make a difference and create a more sustainable future at Sheraton Rhodes Hotel. Together, we can combat food waste one plate at a time!
Small plastic bottle bathroom amenities have been replaced with shower gel, conditioner and shampoo dispensers. As a result we have reduced plastic waste.
The hotel’s practice is to refresh bed linen every third day. If guests wish to have their linen changed more frequently, they can communicate it. Guests may leave on the floor any towels they would like to have replaced.
We are committed to making a positive impact by integrating sustainability and social impact practices across our operations.
The average rain and hand shower water flow is 13.9 l/min. We have reduced it to below 11 l/min and can save up to 134.949 kWh of energy per year.
During summer season room thermostats are set at 24 C and adjusted by the customer if needed. The energy potential saving from this practise is 264.540 kWl/year.
Kitchen & Restaurants
We are choosing local producers and harmers. Our goal is to support our local economy in a meaningful way, protect biodiversity and ultimately, long-term food security. In fact, there is a direct link between shortening our supply and reducing our carbon emissions.
Local suppliers are more accessible, which allows us to have flexibility to reduce the size of deliveries and subsequently the energy required to store and preserve them. Also, most of our food waste comes simply from a lack of planning. Therefore, the F&B team plans in advance the quantities needed, based on the bookings and estimated number of guests.
Seasonal fruits and vegetables from our local farms are always fresher and do not require such long distances for transport. The money saved from this transaction is re-invested in the local economy and also the local market. Crops which are picked at their peak, not only are they better tasting, but full of more nutrients when allowed to ripen naturally.
Sustainable foods and eco-cooking are very important to us as a brand. We begin by planning our meals wisely based on estimated occupancy. We make the most out of any fresh fruit or vegetable by storing it properly, in order to expand its duration, and then all parts of it are used. As long as it is edible, there is always a second use for it.
With the potential to reduce greenhouse gas emissions and contribute greatly to the bioeconomy, we are repurposing good qualities food supplies. For example freezing or dehydrating your fruit, making croutons from bread.
Back of House
The property is required to maintain a Carbon Footprint & RFP Reporting tool which is MESH (Marriott Environmental Sustainability Hub) in order to capture and calculate carbon, energy, water, and waste consumption and spend and the Sustain Responsible Operations (SRO) Tracker.
The engineering team constantly monitors the air conditions’ temperatures in public areas, while ensuring that all doors are closed to maintain the cool air.
The average electrical consumption during the night is 23kWh. We switch off all equipment during the night and save up to 36.500 kWh/year of electricity. Moreover, the extractions in the kitchen area are switched off and save up to 87.387 kWh/year of energy.
We have installed a refrigerant recovery machine for air conditioning production and we convert the waste energy for hot water production. By doing this, we have saved 25.000 litres of diesel oil every month and thus reduced carbon dioxide for the environment.
The property collects and recycles newspapers, cardboards, aluminum cans, fluorescent lamps, office papers, steel cans, plastic bottles, batteries, printer cartridges and computer equipment.
The spa sauna is switched off during the night time, with a potential saving of 67.744 kWh/year. Also, its temperature drops when there are no guests inside to 75C, from the 86C originally set.