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Sustainable Practices

Sustainability Manual Hotel Amazon Bed and Breakfast

At Amazon B&B Hotel, the commitment to the environment and sustainability is part of our reason for being. The Hotel has a sustainability policy and a handbook of good practices that reduce the impact on our daily operation.

Therefore, our primary purpose is to make it possible for every citizen of the world to dream of witnessing the existence of our green treasure in the Colombian Amazon.  It requires, however, a strong commitment with the preservation of its fragile ecosystem in every contact and intervention we perform. Thus, we express our gratitude and respect for this great gift that mother nature offers to humanity. Our facilities follow this principle: to take special care of both our guests and the Amazon.

Accordingly, we comply with the Colombian Sectoral Standards (NTS – TS 002) that provides regulations for accommodation and lodging establishments (EAH) (Sustainability requirements, 2014)

Good environmental practices

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Water management
Waste management
Power management
Water management

We carry out a monthly control and monitoring of water consumption. Use of rainwater for the cleanliness of common areas. Use of protocol AD in bathrooms, kitchen and laundry area. Our guests, collaborators and people interested in the saving and efficient use of water are trained and sensitised. Use of recyclable cans as paper deposit and sanitary towels to prevent blockage in the piping. Use of boxes for cleaning and washing dishes and other materials

Waste management

Collection and classification of internal waste (kitchen, laundry, bathrooms, administration) and external (guests). Record of control and monitoring of waste generated daily. Provision of cans for the classification of solid residues (glass, plastics, metal) and non-solid (chemical).

Reuse of towels, sheets, hoods, boots. The plastic bottles are purchased only once during the guest’s stay, it is allowed to give continuous use for the collection of water and juices as part of the sensitisation of being friends of the environment. Once a week the inspection is carried out to determine the reuse or delivery of solid and non-solid waste to collection centres. Disposal of organic waste for the elaboration of organic compost.

Fumigation with organic pesticide made with organic waste from the hotel. Recycling of the Tetra pack milk boxes for the elaboration of the flowerpot. With the result of the organic fertiliser and the cardboard flowerpot the creation of the “Viveroteca” located in a visible place begins. Collaborators and guests are involved in this activity.

Power management

Control and monitoring of energy consumption in the hotel by monthly registration. Energy-saving awareness through protocol AD  at work sites, cabins, rooms, etc. Commitment to turn off equipment and lights when not in use (TV, fans) in cabins, rooms. Disconnect devices such as computers, fans, printers, at the end of the workday. Before leaving each cabin, room, office and/or workplace it is verified that everything is turned off. Review and maintenance of electrical equipment and installations on a regular basis.

Raising awareness
Support
Social risks
Raising awareness

Guests are encouraged to donate to support the local population as teenage mothers, youth and children at risk. Support to public entities providing facilities for the development of events, training, meetings, working groups. Financing of snacks and special rates for consultants, exhibitors and lecturers on topics related to the tourism sector and its regulations.

Support

Support for the vulnerable population with school kits (primary sector), sports equipment for championships or local recreational events. Making visits of cultural and recreational awareness to the community to promote values, ethics and good manners such as work, respect, honesty, knowledge and continuous learning.

Social risks

Awareness, application and support through campaigns of entities responsible for monitoring and compliance with the norm through information and direct contact, emails, web pages, promotional advertising material, among others.

Good social practices

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Good economical practices

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Collaborators training
Corporate Social Responsibility
Collaborators training

To promote the commitment of the policy of sustainability, self-improvement, professional attitude, ethics and values of the work in the tourism industry. Direct and indirect linkages to the activities of sustainability programmes. Improvement of the competence, capacities and skills of our collaborators through training with entities such as the SENA and internal training (visits of consultants, experts).

Corporate Social Responsibility

Commitment to the accounting and tax rules established by law.

To support the purchase of products made by the local community such as handicrafts, food, fibres, wood, fruits and medicinal plants.

Hiring of collaborators and suppliers of the local base in fair and equitable conditions, without discrimination, promoting values of sustainability and respect for the environment and people, considering the merit and effort. Support for new micro-entrepreneurs.