Sustainable Tourism Policy

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.

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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.

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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.

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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.

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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.

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6. GUEST ENGAGEMENT

• Guests are encouraged to participate in environmental practices.
• Feedback is collected, recorded, and evaluated.

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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.