Green Star Rating Results:
For more information on how these work click here
Overall Rating: ★★★★★ (5)

Energy Rating: ★★★★★ (5)
Staff Comment - Illumination of the hotel comes primarily from specific construction techniques – light coloured roofing to let more light into the hotel, the use of windows and openness in the buildings, which is then coupled with solar power systems that we have in place in the rooms, outdoor paths and lobby/restaurant area providing solar energy for these areas. Then on top of that, we definately turn off everything that we possibly can when not using it, to the extent that the drinks fridge is turned off for 8hrs per day. All our lightbulbs are energy-saving, our appliances are minimal and again, every one of the staff members is aware of the necessity of not just turning off, but actually unplugging every appliance when not in use. In terms of our solar power, we have 2 separate systems which are supplying the battery power and then we also have 2 solar heating water systems so that all of our hot water comes from solar heated sources.

Water Rating: ★★★★★ (5)
Staff Comment - All our water is reused for grey water recycling, we have individual filtering systems from the kitchen and all septic tanks which use a range of natural techniques and chambers to filter the water so that the resultuing water is able to be used in the gardens. Where this is not necessary, for example around the laundry area where there is a lot of runoff, we also have put in place banana circles which act as natural filters for the water, absorbing, and actually growing better with the help of fosphate-rich water.

Our gardens have been planted with the idea of using plants that are able to filter water, like bananas and cane, and almost all of the plants are native to the area, the main exception being the vegetable and herb gardens that we have supplying the restaurant. Our taps that are used for staff are all at reduced pressure to ensure that water is not wasted and our showerheads are desinged so that they pump air through with the water to give the impression of better water pressure than there actually is.

Disposal Rating: ★★★★★ (5)
Staff Comment - All of our rubbish is separated into organic (compost), burnables (paper, egg cartons etc) and inorganic (plastic and metal mainly). Without the existence of any municipal recycling projects in our area, we do our own little recycling plant, with an extensive compost system (4 separate boxes so that we can turn and let sit each one for 4months once filled to allow proper decomposition to occur), which is then used in the gardens, paper waste being used in the restaurant fireplace or separately burned – this paper being as well toilet paper waste – and inorganics being either reutilised in some way such as for rubbish bins, to hold cleaning products, or even used in construction of various areas as compacted filling in seating areas and then covered with mesh and stucco. We avoid as much as possible any food that comes prepackaged and preprepared, making everything from bread, yogurt, jams, tahini, pasta and icecream from scratch ourselves, and having over 85% of the kitchen ingredients coming from local, fresh sources. All plastic bags are washed and reused, the same with plastic containers. We do not sell anything that comes in plastic bottles, our soda and beer bottles are recyclible and wine and spirit bottles are used in construction of pathways and walls around the hotel. Broken pieces of kitchenware are reused in construction like mosaics and again fillings for walls, foundations.

This policy is followed by all staff, and overseen by management. It is written down and signed by all, and at the time of signing, we have to educate the staff on the reasons why. Being situated in a developing country, overall awareness of recycling and rubbish disposal is generally very limited, so it takes a lot of management vigilance to ensure that these policies are followed, but also our education of the staff has helped and improved their general attitude to litter not just in the hotel but in their daily lives and in the lives of their family members.

In every guest room we have these 3 rubbish bins (organic, paper and inorganic) so that guests as well have to take responsibility for their rubbish disposal.

Eco-Active Rating: ★★★★★ (5)
Staff Comment - As discussed in the previous section, every action we do is ultimately enacted by staff, so of course we implement conservation methods that we abide by in the hotel with rigorous and ongoing education of the staff as to why we are following that certain policy, for example teaching them about chemical properties of things like plastic so that they understand why it cannot be burned with paper waste, explaining to them what happens when chemicals are released, and making sure that this information is always displayed to them in a way that they can understand. Our staff are almost entirely local and speak an indigenous language, so a huge part of that is always having a trusted translator present who can explain to them in their words what we are saying.

Our education of staff also goes towards funding extra education that isn’t required for their work at the hotel. For example, many of our staff have not finished high school, so those that display an interest and committment to further study have been given opportunities and funding by the hotel owner to pursue these studies, either in a formal secondary institution or with private tuition.

Our guests are made aware of our environmental actions with posters that we have around the hotel explaining how we are eco-conscious, with an explanation book in every room detailing the certain parts of the hotel and why they were designed in the way that they are, and with events such as eco-workshops, festivals of environmental awareness which is open to all members of the public and by all of our staff being educated and able to answer any questions the guests may have about our eco-actions.

Protection Rating: ★★★★★ (5)
Staff Comment - This has been covered in other paragraphs, but basically buying as much fruit and vegetables, eggs, chicken, coffee, cheese and cream from the village where we live as we can, then supplementing this with produce from our own garden and from town markets, but again with a real focus on seasonal produce and produce that is grown here instead of imported. Tours and activities are generally situated close to the hotel and focus on showcasing traditional methods of living, natural textile dying and weaving, walks to local waterfalls or on traditional paths, treeplanting programmes held by a local Mayan guide. Protection of traditional ways of life comes as well through exposition of local techniques of cooking, planting, fishing which we explain to our guests and can take them through lessons if they desire. We offer workshops and invite local experts to come and hold these classes.

Contact Details

Name:
Hotel IslaVerde
Address:
Santa Cruz la Laguna,
Lake Atitlan,
Guatemala
Telephone:
+502 5760 2648
Website:
www.islaverdeatitlan.com
E-mail:
Click Here