1. PURPOSE AND SCOPE
Our hotel aims to measure, reduce, and continuously improve environmental impacts in line with the requirements of the Ministry of Culture and Tourism Sustainable Tourism Program Stage 2 criteria. This policy covers management, employees, suppliers, and guests.
2. MANAGEMENT AND TARGET SETTING
• Sustainability performance is measured, recorded, and analyzed.
• Annual numerical targets are set for energy, water, and waste.
• Targets are reviewed at least once a year.
3. ENVIRONMENTAL MANAGEMENT
3.1 Energy
• Electricity consumption is monitored monthly in kWh.
• Comparisons are made with the previous year.
• A reduction target of at least 3–5% annually is set.
3.2 Water
• Water consumption is monitored monthly in cubic meters.
• Low-flow equipment and guest awareness practices are applied.
• Annual reduction targets are set.
3.3 Waste
• Waste types are monitored separately (general, recyclable, oil).
• Quantities of waste vegetable oil are recorded.
• Waste reduction targets are determined.
4. PROCUREMENT AND LOCAL ECONOMY
• Local and sustainable suppliers are preferred.
• Supplier evaluation is conducted at least once a year.
• The rate of local product usage is monitored.
5. SOCIAL RESPONSIBILITY AND EMPLOYEE RIGHTS
• Employees receive sustainability training at least once per year.
• Equality, anti-discrimination, and occupational safety principles are applied.
• Contribution is made to the protection of local culture.
6. GUEST ENGAGEMENT
• Guests are encouraged to participate in environmental practices.
• Feedback is collected, recorded, and evaluated.
7. MONITORING, REPORTING & IMPROVEMENT
• All data is compiled in the annual “Sustainability Assessment Form”.
• If targets are not achieved, an action plan is created.
• The policy is reviewed and updated when necessary.