sustainable management report - neptune€¦ · sustainable management report neptune hotels...

SUSTAINABLE

MANAGEMENT REPORT

Neptune Hotels Resort, Convention Centre & Spa

2017 - 2018

ii

CONTENTSINTRODUCTION................................................... 3

1. ENVIRONMENTAL MANAGEMENT........ 4

1.1 WASTE MANAGEMENT (REDUCE,

REUSE, RECYCLE) .......................................... 4

1.2 PREVENTION-MANAGEMENT OF

HAZARDOUS MATERIALS FOR AIR,

SOIL AND RECEIVING WATER BODY

POLLUTION .................................................... 9

1.3 ENERGY EFFICIENCY AND ENERGY

SAVINGS .........................................................14

1.4 MANAGEMENT OF WATER IN ORDER

TO REDUCE THE CONSUMPTION ......17

1.5 SUSTAINABLE F&B POLICY......................20

2. SOCIAL RESPONSIBILITY &

COMMUNICATION....................................23

2.1 STAFF POLICY...............................................23

2.2 COMMUNICATION WITH CUSTOMERS

AND THE LOCAL SOCIETY.....................26

SUSTAINABLE MANAGEMENT REPORTNeptune Hotels Resort, Convention Centre & Spa2017 - 2018

3

INTRODUCTION

This report is an intermediate recording and assessment stage of the results for allsustainability issues included in the daily operation and management of the hotel.

It’s aim is to be used:1. For the information of the Heads of the Departments and at the annual management

follow up meeting, in order to be taken into account in the improvement measures tobe decided in the following year.

2. During the inspections of the sustainability system.3. For the renewal of the official sustainability brochure that is developed every two

years by the unit with broader use for promotion and communication inside andoutside the hotel. It has been found that both customers and tourist partners of thehotel, and suppliers and plain staff prefer for their information a brochure with lesstext and more images, shapes and, as far as possible, with simplified recording ofany information.

SUSTAINABILITY POLICIES The policies referred to in the previous report and alsoformally on the hotel website apply with the exception of the sales policy for the operation ofthe hotel, where the corresponding specifications are updated on the basis of the currentneeds for the promotion of ecolabel products, the restriction of the use of plastics until theirabolition, the strengthening of the "Sustainable F&B services", etc.

It has been understood and the hotel works towards reducing its indirect and direct footprintthat adversely affects the climate change.


4

1. ENVIRONMENTAL MANAGEMENT

1.1 WASTE MANAGEMENT (REDUCE, REUSE, RECYCLE)

The aim of the unit remains the effort to reduce the total amount of waste produced, toincrease the materials that are recycled, to recycle at 100% the hazardous waste and toreduce garbage that end up in the local landfill.

The non-systematic, professional organization, both of the local municipality as well ascontractors, remains a problem.

2015 - 2018 Recycling resultsSimple Packaging 2015 2016 2017 2018

Paper 7,833 kg 12,620 kg 22,500 kg 23,756 kg

Plastic 5,074 kg 3,605 kg 3,070 kg 3,270 kg

Tetra-pack 1,012 kg 565 kg 1,160 kg 1,220 kg

Glass 17,500 kg 16,500 kg 18,150 kg 19,200 kg

Aluminum / Metal 735 kg 150 kg 600 kg 650 kg

Soap & Shampoo 119 kg 69 kg - -

Nespresso Capsules - - 232 kg 280 kg

Total Recyclables in kg. 32,273 kg 33,509 kg 45,712 kg 48,376 kg

Hazardous Waste 2015 2016 2017 2018

Small Batteries (Afis) 168 kg 127 kg 83 kg 188 kg

Electrical & Electronic Devices 120 kg 318 kg 315 kg 3,416 kg

Light bulbs 30 kg 33 kg 54 kg 110 kg

Used Cooking Oils 787 kg 558 kg 896 kg 2,335 kg

Lubricants 80 kg 80 kg 120 kg -

Large Batteries - - 1,020 kg 613 kg

Landfill - - 194,500kg 190,880 kg

Total Hazardous in kg. 1,215 kg 1,136 kg 196,988 kg 197,542 kg

Tires 30 pieces 20 pieces 20 pieces -

Toner 208 pieces 103 pieces 269 pieces 155 pieces


5

Result:

Simple packaging waste recycling 26,9% increase

0

10000

20000

30000

40000

50000

60000

2015 2016 2017 2018

ANNUAL WASTE ANALYSIS IN KG 2015 - 2018

Paper Plastic Tetrapack Glass Alum/Metal Nespresso Capsules Total

0

50

100

150

200

250

300

350

2015 2016 2017 2018

ANNUAL HAZARDOUS WASTE ANALYSIS IN PIECES2015 - 2018

Toner & Cartridges Tires Total


6

Result:

Hazardous waste recycling 82,2% increase

Landfill waste 31,8% decrease

0

1000

2000

3000

4000

5000

6000

7000

2015 2016 2017 2018

ANNUAL HAZARDOUS WASTE ANALYSIS IN KG 2015 - 2018

Small batteries Electrical & Electronic Devices Energy Saving Light Bulbs

Used Cooking Oils Lubricants Large Batteries

Total


7

Single use operational plastic packaging 2015 - 2018

2015 2016 2017 2018

Plastic packaging 257,016 287,615 317,386 284,706

Plastic bags 142,954 103,913 122,610 109,860

Plastic milk portions 171,651 139,831 120,000 58,880

Plastic butter portions 148,384 119,400 162,000 123,720

Total items 720,005 650,759 721,996 577,166

Total Guest nights 162,718 132,048 172,120 182,997

Total items / Guest night 4.42 4.93 4.19 3.15

Result:

Single use consumables 28,7% decrease

0

1

2

3

4

5

6

2015 2016 2017 2018

Single use operational plastic packaging per Guest Night2015 - 2018

Total items / Guest night


8

A decrease in single use plastics was achieved since 2015 and mainly from 2017 to 2018due to:

1. The elimination of the use of milk portions in all food units. It is only allowed in therooms and the beach service, for safety reasons.

2. The reduction of the plastic bags for garbage collection of the seaweeds on thebeach. A vehicle was purchased for their collection and transport.

3. The gradual replacement of tumblers and other single use articles for the Bars, thestaff, the mini club, etc. with respective paper or reusable packaging.

4. The specifications established for the replacement/ elimination of a large number ofplastic bags in housekeeping and food departments, which contributed to the firstsignificant reduction with the results of 2015, continue.

2019 - 2020 GOALSI. 20% landfill waste decreasea. Initiation of chipper shredder use for branches, and then composting them to

produce fertilizer suitable for the fertilization of the gardensb. Purchase and installation of a machine (ORCA) that uses an aerobic digesting

procedure to convert organic waste into liquid clean waste, and then dischargesthem into the sewerage system-to the biological treatment plant

II. 5% increase in packaging recyclingIII. 10% decrease in plastic bag use

a. Replacement of plastic bags with reusable sacks as regards the gardensIV. 10% decrease of single use packagings

a. Replacement of plastic butter portions with individual portions at the buffetb. Replacement of plastic butter portions in Room Service with portions wrapped in

recyclable paperc. Replacement of single use plastics in the dessert presentation in the main buffet with

respective melamine articlesd. Replacement of single use plastics in the regional bars with serving cans 100%

compostable


9

1.2 PREVENTION-MANAGEMENT OF HAZARDOUS MATERIALS FOR AIR, SOILAND RECEIVING WATER BODY POLLUTION

The policy on eliminating dangerous chemicals for human health and the environment, andtheir replacement, where possible, continued. At the same time, emphasis was given totheir optimal management by strictly adhering to the safety, storage and use rules in allsectors. Specific training was carried out for all involved departments with separateinstructions for the head officers and their subordinates At the same time all the necessaryfirst aid and protective equipment materials were placed in all chemicals storage areas ineach department.

Chemicals consumption 2015 - 2018

CHEMICALS YEAR QTY. lt COST € QTY./G.N COST/G.N

KITCHEN 2015

2016

2017

2018

930.35

829.05

894.55

1017.34

€22,214.62

€19,427.12

€19,192.38

€22,278.34

0.0056

0.0062

0.0051

0.0055

€0.134

€0.146

€0.11

€0.12

HOUSEKEEPING 2015

2016

2017

2018

1068.90

798.00

934.05

755.50

€7,675.50

€6,939.02

€7721.67

€7130.41

0.0064

0.0060

0.0054

0.0041

€0.046

€0.052

€0.04

€0.04

LAUNDRY 2015

2016

2017

2018

805.50

722.25

670.25

738.5

€27,246.56

€27,652.95

€27191.49

€32619.94

0.005

0.005

0.0038

0.004

€0.165

€0.208

€0.16

€0.18

POOL / WATER 2015

2016

2017

2018

320

280

334.17

621.53

€20,754

€17,340

€20,989.33

€19,625.40

0.002

0.002

0.0019

0.003

€0.126

€0.131

€0.12

€0.11

COOLANTS 2015

2016

2017

2018

440

467

135

73

0.0027

0.0035

0.0007

0.0004OCCUPANCY 2015: 162,718 2016: 132,048 2017: 172,120 2018: 182,997


10

Annual quantity of washed linen 2015 - 2018

Years 2015 2016 2017 2018

Single sheets 121,373 97,919 104,817 114,068

Twin sheets 8,149 6,861 6,972 6,160

Fitted sheets 5,076 2,825 2,958 5,059

Single duvet cover 40,128 32,568 36,295 42,401

Twin duvet cover 2,812 2,022 2,266 3,099

Pillowcase 124,740 88,991 98,890 105,782

Face towels 113,794 102,546 99,431 115,124

Bath towels 107,017 97,567 100,241 110,736

Robes 16,685 14,184 10,818 11,934

Floor mats 83,754 77,736 76,575 90,343

Small towels 106,925 106,144 106,567 121,972

Bed runner 164 674 5,806 2,117

Beach towels 109,392 90,551 103,929 113,654

Total 840,009 720,588 755,565 845,449

Guest Nights 162,718 132,048 172,120 182,997

Total items / Guest night 5.16 5.45 4.39 4.62

0

0,001

0,002

0,003

0,004

0,005

0,006

0,007

Kitchen Housekeeping Laundry Pool/Water Coolants

ANNUAL CONSUMPTION OF CHEMICALS IN LITERS PERGUEST NIGHT 2015 - 2018

2015 2016 2017 2018


11

COMMENTS: There is a gradual decrease in the consumption of chemicals in alldepartments from 2015 onwards. The increase in foods is due to the cleaning upgrade in allthe Bars after identifying failure to comply with best practices for cleaning and disinfection.

The increase in chemical consumption in laundry from 2017 to 2018, as well as in thewashed pieces is due to changes in the Operation standards with an increase in the nightones and the quantity of clothing washed. Finally, in the maintenance it is due to thechange of the used chlorine with liquid chlorine, resulting in higher consumption for thedisinfection of the same volume of water in relation to the use of tablets and generally solidchlorine

Chemicals consumption for rodent control 2015 - 2018BIOCIDES 2015 2016 2017 2018

Fendona (lt) 3.3 1.8 - -

Icon (lt) 2.3 5 2.2 -

Phobi (lt) 36 38 14.6 4.60

Du-Dim (lt) 17.2 17.3 11.4 10.10

Dobol Microcyp (lt) - - - 20

Inastro (lt) - - 0.7 0.7

Pesquard A (lt) - - - 1.6

Solfac (piece) - - 16 10.10

MaxForce Quantum (piece 30gr) - - 11 7

Total Disinfestation 58.8 62.1 55.9 54.1

0

1

2

3

4

5

6

Total items / Guest night

ANNUAL QUANTITY OF WASHED LINEN PER NIGHT2015 - 2018

2015 2016 2017 2018


12

Notrac (piece) 1445 1530 1898 1090

Klerat (piece) - - - 240

Total rodent control 1445 1530 1898 1330

Herpetex (piece) - - 40 40

Goliath gel (cockroach killer) 180 180 - -

COMMENTS: The improvement of the organization and the monitoring of the actions of thepest protection team as well as the undertaking of rodent control actions by the hotel, led tobetter results with a corresponding decrease in used chemicals.

0200400600800

100012001400160018002000

Total biocides Total rodent control

ANNUAL CHEMICALS CONSUMPTION FOR RODENTCONTROL 2015 - 2018

2015 2016 2017 2018


13

2019 - 2020 GOALSI. 20% decrease in used coolants

a. Replacement of the main building chillers with state-of-the-art new ones which useeco-R-32 It should be noted that these chillers constantly present coolant leaksduring the season.

b. Replacement of the rooms heat pumps of 3000 block with new state-of-the-art VRVHeat Recovery systems, which use eco-R-410A

II. 5% decrease in pool chemicals usePerfecting of the operation of the computers used for the measurement of thephysical-chemical properties of the pools (ph.- cl etc.) and more correct operation ofthe computers through their calibration.

III. 5% decrease of chemicals in food departments, stabilization on the basis of2018

IV. Recording and integration in chemicals monitoring aiming at their bettermanagement, decrease or even elimination/ replacement, of varnishes, paints,and garden maintenance pesticides


14

1.3 ENERGY EFFICIENCY AND ENERGY SAVINGS

2015 - 2018 Energy Efficiency2015 2016 2017 2018

Total Electricity Consumption 4,934,271 4,672,447 4,936,133 4,980,852

Electricity Consumption per Guest Night 30.32 35.37 28.68 27.22

Total Oil Consumption 1,290,000 1,130,000 1,353,000 1,258,092

Oil Consumption per Guest Night 7.93 8.56 7.86 6.87

Total Energy Consumption 6,224,271 5,802,448 6,289,133 6,238,944

Total No. of Guests 162,718 132,084 172,120 182,997

Total Energy Consumption per Guest Night 38.25 43.93 36.54 34.09

Result:

Energy efficiency 26,8% decrease

0,00

5,00

10,00

15,00

20,00

25,00

30,00

35,00

40,00

45,00

50,00

2015 2016 2017 2018

Energy Consumption in kWh per Guest Night 2015 - 2018

Electricity Consumption Oil Consumption Total Energy Consumption


15

Energy Assessment Based on 2017 & 2018 Consumption Records

0,19%1,75% 0,18%

0,80%

0,50%

0,57%

0,96%

0,50%

21,53%

3,69%

1,76%6,68%

6,10%

6,97%6,50%

1,17%

40,15%

Energy Assessment 2017

Forklifts

Vehicles

Other

Fire fighting cabinets

Sauna

Gen sets

Waste water pumps

Drilling

Washing machines

Biological treatment plant

Elevators

Pool equipment etc.

Lighting

Kitchen equipment

Hot water

Room equipment

Heating/Cooling


16

Comments on YTD differences:

Hot waters: Hot water production change, in the 130 renovated rooms.

Elevators: Engine replacement in the service elevator of the main kitchen.

Drillings: Due to the addition of drillings.

Wastewater pumps: Replacement of engines with state-of-the-art new ones

Air Conditioning: The change in air conditioning, is due to the renovation of 130 rooms.

2019 - 2020 GOAL:I. 5% decrease in energy used

a. Replacement of old main air conditioners, main kitchen chillers and VRV systems ofthe main building, which are extremely energy-consuming

b. Replacement of old technology energy-consuming heat pumps, in the buildings ofthe bungalows 3000 block with new VRV Heat Recovery systems

c. Replacement of luminaires and circulators in the main building and 3000 roomsduring the renovation program

0,19% 1,98% 0,18%

0,80% 0,50% 0,57%

0,51%0,69%

19,54%

3,69%

1,26%

6,68%

5,79%

6,97%6,81%1,17%

42,68%

Energy Assessment 2018

Forklifts

Vehicles

Other

Fire fighting cabinets

Sauna

Gen sets

Waste water pumps

Drilling

Washing machines

Biological treatment plant

Elevators

Pool equipment etc.

Lighting

Kitchen equipment

Hot water

Room equipment

Heating/Cooling


17

1.4 MANAGEMENT OF WATER IN ORDER TO REDUCE THE CONSUMPTION

The main sources of water in the hotel remain the privately-owned drillings, to which twonew were added in the years 2017-18 upon legitimate permit. Despite the saving measures,the dedicated seminars for the staff and the systematic monitoring of consumptions, thetotal amount per night remains higher than the average consumption of correspondinghotels in the Mediterranean, on the basis of the international benchmarking and the relevantnational legislation.

The reasons are the continuous leaks in the underground irrigation system, which more andmore intensely presents problems due to its age. Also in 2017/18 several problems werecreated in the pools resulting to the need for frequent backwashing and water change.

In 2018 the radical treatment of these problems started with the aim to complete theimplementation of the improvement measures in 2019.

2015 - 2018 Water use

2015 2016 2017 2018Rooms

33,209 37,45827,500 22,850

Kitchen, Bars, Common Area’s 20,682 15,782

Pool Water 10,220 12,084 12,700 13,500

Laundry 8,526 7,680 9,398 8,976

Irrigation 59,503 63,142 77,314 53,430

Total Water Consumption in m3 111,458 120,364 147,594 114,538

Total No. of Guests 162,718 132,084 172,120 182,997

Litres per Guest Night 685 911 857 625


18

Result:

Water efficiency 8,0% decrease

Energy Assessment Based on 2017 & 2018 Consumption Records

0100200300400500600700800900

1000

2015 2016 2017 2018

Annual Water Consumption in Litres per Guest Night2015 - 2018

Water consumption in Litres per Guest Night

8,60%6,36%

18,60%

52,43%

14,01%

Water Assessment2017

Pools

Laundry

Rooms

Irrigation

Kitchen/Bars

11,78%

7,80%

19,94%

46,78%

13,70%

Water Assessment2018

Pools

Laundry

Rooms

Irrigation

Kitchen/Bars


19

Comments on YTD differences:

Irrigation: It is the largest consumption that has started to improve in 2018. The decreaseis due to the more correct use of the water for watering based on the instructions of theagronomist, the exploitation of the tertiary treatment of the biological treatment plant andthe more immediate response in restoring the leaks.

Pools: More frequent backwash use due to the pilot year for transitioning from the manualmanagement of the pool water to the management with electronic system.

2019 - 2020 GOAL:I. 6% decrease in water use

a. Renovation of main building-construction of new pipe network in accordance with theapplicable technical provisions and construction of proper recirculating system

b. Renovation of 6 buildings in the bungalows 3000 block. Construction of a new pipenetwork in accordance with the applicable technical provisions and construction ofproper recirculating system, production of hot water through VRV Heat Recoverysystems, use of shower and taps with modern water flow specifications

c. Completion of the pools backwash project and channeling of the water to thereusable water after tertiary treatment in the biological treatment plant

d. Improvement/reconstruction of the existing irrigation system, in order to avoid thepresented leaks and optimization of its operation


20

1.5 SUSTAINABLE F&B POLICY

The climate crisis, the reduction of natural resources needed for the production of our food,the significant pollution of the oceans and the water sources with plastic waste andchemicals, the continuous increase in the feeding needs of the world population that isestimated to be 9 billion by 2050 and the phenomenon of too much wasted food in Westernsocieties with increasing health problems and the parallel malnutrition of the population ofThird Countries, are issues taken into account and incorporated in the tourism developmentpolicy, the World Tourism Organization.

In accordance with the 17 objectives for the sustainable development of the new agenda ofthe United Nations 30/2015, the creation of more sustainable food systems and foodservices could play a positive role in addressing these challenges.

The Administration and the F&B Group of Neptune Hotels, taking into consideration theabove objectives and intending to continually improve the viability performance of theresort, decided to cooperate with the people of the resort, the suppliers and their clients, toimplement step-by-step a sustainable food policy with corresponding function.

In practice we...

Buy less:- Vegetables grown in heated greenhouses (high energy consumption)- Food that include air or long distance freight transport (energy-consuming andincreasing CO2 emissions)- imported beef, deep-sea fish such as cod, large shrimps, non-sustainable fisheryproducts or fished using non-sustainable practices.

We buy more:- Local food (in their majority they meet safety and environmental standards)- Traditional local products which help protect the local gastronomic culture and supportthe traditional producers- Seasonal fresh fruits and vegetables (fully riped and complete in vitamins and taste)

We implemented the following:- Increase in vegetarian/vegan/local dishes based on seafood against dishes based onmeat products, especially those with imported use such as beef/pork meat in therestaurant main buffet


21

- Use of unique Greek products produced by specific producers in specific areas andtheir promotion, in particular, in the weekly menu of the Greek tavern- Promotion, with cost increase, of authentic Greek flavors and products from smallproducers from all over Greece, in the Greek breakfast buffet and in dedicated eveningsin the restaurant

2015 - 2018 Consumption of Main Food Categories/Night 2015 - 2018

2015 2017 2018

Quantity/GN Cost/GN Quantity/GN Cost/GN Quantity/GN Cost/GN

MEAT 277 gr € 1.33 259 gr € 1.22 250 gr € 1.17

Beef 84 gr € 0.64 66 gr € 0.54 67 gr € 0.49

SEAFOOD 124 gr € 0.94 158 gr € 1.46 161 gr € 1.38

Fish 51 gr € 0.34 68 gr € 0.58 85 gr € 0.66

Mollusk 57 gr € 0.41 72 gr € 0.61 61 gr € 0.52

VEGETABLES 913 gr € 0.71 902 gr € 0.70 895 gr € 0.73

Fresh 737 gr € 0.44 735 gr € 0.45 730 gr € 0.52

Frozen 176 gr € 0.27 167 gr € 0.25 166 gr € 0.21

FRUITS 494 gr € 0.47 497 gr € 0.45 557 gr € 0.47

DAIRY 486 gr € 1.06 455 gr € 1.10 446 gr € 1.08

COLD MEAT 71 gr € 0.31 68 gr € 0.32 63 gr € 0.30

TOTAL 2,365 gr € 4.82 2,339 gr € 5.25 2,372 gr € 5.13

Main results of the gradual implementation of the above policy:

a. Decrease in meat consumption by 9,7% grams/distribution with corresponding costsavings of 12%

b. Decrease in beef consumption by 20,2% the production of which burdens the most thenatural resources among all meat

c. Increase in seafood consumption by 22%, mainly because of the increase in the use offrozen MSC-ASC sustainable farmed and fished seafood and fresh ones from localaquaculture


22

d. Stably, vegetables and fruits constitute the largest percentage of the total consumptionof foodstuffs, with 82% being fresh vegetables and approximately 90% of them beinglocal, Greek. More than 95% of the fruit is fresh with a percentage of Greek fruit over50% and a similar percentage in seasonal

e. The following infographic shows the percentage of local, national, European andinternational markets in all the F&B supplies, as it was in 2018

OVERALL IMPORTANT RESULTS:

Catches fromsustainable fish farming& fishing.

20% MSC-ASC

Annual F&B markets70% local & national30% European & international

2019 - 2020 GOALSI. Improvement by 5% of the percentage of Greek supplies in food/beveragesII. Further decrease in the consumption of meat, endangered catches and

catches from non-sustainable aquacultures


23

2. SOCIAL RESPONSIBILITY & COMMUNICATION

2.1 STAFF POLICY

DEMOGRAPHIC STATUS EMPLOYEES

44%

34%

22%

2015

LocalsNon-local GreeksForeigners

60%

35%

5%

2016


58%36%

6%

2017


55%41%

4%

2018


2015 2016 2017 2018REMUNERATIONS 4.638.757,55 4.509.535,83 5.156.880,79 5.481.613,73CONTRIBUTIONS 1.074.119,76 1.034.917,36 1.198.588,72 1.267.877,50TOTAL 5.712.877,31 5.544.453,19 6.355.469,51 6.749.491,23

0,00

1.000.000,00

2.000.000,00

3.000.000,00

4.000.000,00

5.000.000,00

6.000.000,00

7.000.000,00

8.000.000,00

2015 - 2018 REMUNERATIONS & EMPLOYER’SCONTRIBUTIONS

REMUNERATIONS CONTRIBUTIONS TOTAL


24

In short:

Total staff 389 hotel / 27 outsource

Total annual payroll € 6,750,000.00

Workforce Men: 52.1% / Women: 47.9%

Staff turnover 20%

Staff Training 2017

TRAINING DEPARTMENT

Pool Supervisors TrainingSURROUNDING AREA SERVICES -LIFEGUARDS AND SWIMMING POOLS &BEACHES WORKERS, MAINTENANCE,GARDENS

Fire SafetyHEADS AND ASSISTANT HEADS OFDEPARTMENTS, MAINTENANCE,GARDENERS

Water Management According to Travelife MAINTENANCE & SURROUNDING AREASERVICES

Sustainable Food Policy & PracticesGENERAL MANAGEMENT, FOOD &BEVERAGES MANAGER, SALES OFFICE,FOOD AND BEVERAGES STOREHOUSE,KITCHENS, RESTAURANTS, BARS

Human Rights, Children-Animal WelfareHEADS AND ASSISTANT HEADS OFDEPARTMENTS, RECEPTION, SECURITY,PERSONNEL OFFICE, MARKETING


25

Staff Training 2018

TRAINING DEPARTMENT

Food Health & Safety KITCHENS, RESTAURANTS, BARS

Management of Hazardous Substances &Waste GARDENS

Pool Water Quality & PurificationMAINTENANCE (PLUMBERS),SURROUNDING AREA SERVICES (POOLWORKERS)

Proper Use of Chemicals & ProtectiveMeasures

MAINTENANCE, SURROUNDING AREASERVICES, KITCHENS, RESTAURANTS,BARS

Swimming Pools Supervisor LIFEGUARDS

First AidHEADS & ASSISTANT HEADS OFDEPARTMENTS, RECEPTION, KITCHENS,MAINTENANCE, SECURITY


26

2.2 COMMUNICATION WITH CUSTOMERS AND THE LOCAL SOCIETY

In collaboration with the F&B Manager, the chef and the Sustainable Coordinator of the hotel,interactive activities were developed with the participation of the customers and the relevantinformative brochures were drafted. Through these actions, products of the island of Kos werepromoted in particular and their consumption was correspondingly increased in the departments(wine, honey, local cheeses and local yogurt, small tomato, olive oil).

Sustainable Cooking Lessons:The food can play a very important role in enhancing human health, protecting the environment,strengthening the economy and promoting the local history, the nature and the traditions of a region.Within the framework of the objective to continuously improve the performance of the hotel, themanagement of Neptune Hotels with the Food & Beverage group, focusing on this, decided to workwith the staff, the suppliers and the guests to implement - step by step - a sustainable food policyand operation..

With this in mind, a program of Sustainable Cooking Courses was organized for our guests, whichtakes place every fortnight and is organized with great success.

Sustainable cooking courses results:Times offered during 2018: 11 timesNumber of participants 2018: 200 personsGuest reviews: Highly rated - the guests were very satisfied and they liked that this hotel isfollowing this policy.


27

Tasting of Local Wines:In cooperation with the local wine producer Hatziemmanouil, our customers were able to taste andlearn the secrets regarding the vinification quality Vasilis Hatziemmanouil is the third generation inhis family that continues a vinification tradition that started 80 years ago.

His objective is to produce high-quality raw materials from his own vineyards to produce specialwines in the family winery. The vineyard is not just a classic vineyard, but also an example of abusiness with a renowned tradition in vinification

Tasting of Local Wines Results:Times offered during 2018: 1 time on 24 JuneNumber of participants 2018: 25 personsGuest reviews: Very interesting to learn about the local wines, how they are produced, and learnabout their history

Tasting of Local Dairy Products and Honey:Our customers we were able to meet traditional local producers of dairy products and honey and totaste and learn about the products of the region. The two local producers were:

Yiannou: The family business of Yiannou was founded in 1997, it is a small-scale dairy productsfactory and the only one in Kos that continues to invest in the production of traditional products,while supporting the local shepherds. The free-range milk comes from bovine, goats and sheep thatgraze freely in the fields and the mountains of KosMelissa: Melissa, a beekeeping unit that was founded in 2009 by the Drosos family, which isengaged in the production of honey for over a century. They make and produce their own honey, bymerging the traditional production method with modern technology.

Tasting of Local Dairy and Honey Results:Times offered during 2018: 1 time on 25 SeptemberNumber of participants 2018: 40 personsGuest reviews: I could have never expected that a local producer could make so manydifferent and so stylish cheeses. Both products were highly appreciated.


28

Tasting of Local Olive-oil:The olive trees constitute one of the main financial sources of the agricultural sector on the islandand olive oil is the base of the local gastronomy, as is the case throughout Greece. We wanted topresent to our guests two local producers well-known on the island, such as Koakos Olive Groveand Alonaki, from which Alonaki is the only local producer that produces extra virgin organic olive oilwith the support of Koakos Olive Grove.

Tasting of Local Olive-oil Results:Times offered during 2018: 1 time on 14 OctoberNumber of participants 2018: 50 personsGuest reviews: Very interesting and very good olive oil quality, from where they can buy itand take it with them

Beach Cleaning:In accordance with our Sustainable Development Policy and our Commitment, we have worked withmany other travel and accommodation agencies throughout the world in order to make vacationgreener. On 15 July 2018, Neptune Hotels participated in the campaign "Big Holiday Beach Clean"for the fifth consecutive year organizing the cleaning of a neighboring beach


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Beach Cleaning Results:Times offered during 2018: 1 time on 15/08/2018Waste collected: 71 kg.Number of participants 2018: 53 persons (guests and staff)Guest reviews: We highly appreciate that the hotel is so interested in this issue and the guestsgladly participate in this event. Some guests have also participated in the previous years.

2017 - 2018 Donations and Charities:

Memberships, Sponsorships& Donations

Recipient Amount in € or products

Membership Blue Flag & BikeFriendly

Hellenic Society for NatureProtection & NatTour

2017: € 9,747.00

2018: € 11,277.00

Membership SETE Greek Tourism Confederation

Membership Travelife Travelife

Membership Hellenic Chamberof Hotels

Hellenic Chamber of Hotels

Membership Hotel Associationof Kos

Hotel Association of Kos

Membership European HotelManagers

European Hotel Managers

Membership Greek - ItalianChamber of Commerce

Greek - Italian Chamber ofCommerce

Membership Greek - GermanChamber of Commerce

Greek - German Chamber ofCommerce

Sponsorship AthleticAssociation Kos “Hippocrates”

Female Basket Team Kos“Hippocrates” 2017

€ 5,000.00


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Sponsorship AthleticAssociation Kos “Hippocrates”

Male Basket Team Kos“Hippocrates” 2018

€ 5,000.00

Donation to EEEEK KosWorkshop for professionaleducation and training forchildren with special needs

2 couches, 1 closet, 8 dining chairs &

550 kg. bottle caps

Donation to Holy Metropolis ofKos

Holy Metropolis of Kos€ 2,000.00

& napkins for church use

Donation of furnitureGreek Police Force,

Antimacheia5 dressers, 3 closets

Donation of moneySupport for family Fiorebanti

with child with tumour€ 300.00

Donation of furniture80 Supervisory Administration

Border Patrol Battalion,Ampavris, Kos

16 sunbeds, 30 outdoor chairs, 10suitcase stands, 12 lounge chairs, 4 mini

bars,13 paintings, 6 dining chairs, 12bedside tables, 11 coffee tables, 22 desks,

8 mirrors, 4 safes, 10 reading lamps, 6floor lamps & 5 dressers

Donation of furniture Hot Spot, Pyli, Kos10 reading lamps, 1 couch, 4 floor lamps,

1 desk, 188 sheets, 157 towels, 86blankets

Donation of furniture 6th Kindergarten, Lambi, Kos 9 curtains, 9 lace curtains

In short:

Charity € 33,324.00 & equipment, furniture & clothes

sustainable management report - neptune€¦ · sustainable management report neptune hotels...

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