Food Waste Reduction

This expresses the absolute commitment of the company's Management to the development and implementation of a management system aimed at reducing food waste, so as to reduce the adverse environmental impacts from the operation of the hotel but also as practical proof of empathy for issues that concern society.

The Management is committed to complying with the relevant requirements of the legislation and adopting every feasible optimal solution for the utilization / alternative management of food residues, monitoring the quantities we discard but also budgeting as accurately as possible the produced and supplied food available to customers.

To achieve the above objectives, we examine the following actions to prevent and reduce food waste:

• Disposal of organic waste for alternative use (composting / feed)
• Utilization of surpluses to provide meals for our personnel
• Efficient planning of operations to produce and distribute only the quantities of food necessary to meet our customers' requirements

With the implementation of the above, we expect to reduce food waste by 10% for the coming years.