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Original Project based in Sustainability

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  1. 2. Santana Park Resort & SPA <ul><li>Located near the historical village of Santana in Madeira Island, Portugal </li></ul><ul><li>Bordering the Bioenergetic Reserve </li></ul><ul><li>With easy access to Levada trails </li></ul><ul><li>Close to Madeira Theme Park </li></ul><ul><li>40 km from Funchal </li></ul>
  2. 3. Madeira <ul><li>Madeira island ( 828 km2 ) is part of an archipelago in the Atlantic Ocean and a region of Portugal. It lies 860 km south-west of Lisbon ( 1 1/2 h flight ) and has a population of a quarter million. </li></ul><ul><li>The Nature is subtropical, volcanic and mountainous . </li></ul><ul><li>The average temperature is around 20 degrees and it has plenty of sunshine. </li></ul><ul><li>The economy consists of small to medium size industry, tourism and some agriculture ( wine). Infrastructure is good. </li></ul><ul><li>Tourism counts for 10 % of GDP. The island is a year round travel destination. Visitors are mainly from EU ( UK, Germany, France, Spain ) </li></ul><ul><li>Activities on the island are many fold like hiking, bird watching, wellness, heritage and wine tours </li></ul><ul><li>Hotels are in general of a good quality. The range is from guesthouses to 5 star properties. Quinta boutique hotels are something special to the island. </li></ul><ul><li>Green tourism has just started but the island has a great potential for it. There are many attractions like a UNESCO WH forest, bird watching, whale watching and the Levada hiking trails. </li></ul>
  3. 4. <ul><li>1992 POSEIMA ( program of options for the remoteness and insularity of Madeira and the Azores ) by the EU lead to a rapid modernization. - Full member of the Euro zone - High level of growth in the service industry - High quality of life - Portugal is No. 25 of tourist destinations world wide - 1 million visitors are coming to Madeira every year - Year round occupancy is 60 %. Average length of stay is 5.6 days. Highest RevPAR in Portugal - Tourist receipts were up by 7 % in 2006 - Business is expected to grow around 3 % per annum in the future. </li></ul>Economical and tourism development
  4. 5. Competitors <ul><li>There is a wide range of star rated hotels </li></ul><ul><li>(many 5 and 4 star properties ) and apartments and guest houses. </li></ul><ul><li>The national tourism plan wants to increase the number of beds by 10.000 in the next 5 years ( up from today ). </li></ul><ul><li>Quinta boutique hotels ( historical mansion on the countryside ) can be seen as some kind of competitor. </li></ul><ul><li>Currently a very small number of green hotels on the island. Hotel “Jardim Atlantico” is a certified green property and can be seen as direct competitor. Even so it is on the opposite site of the island and of lower quality. </li></ul>
  5. 6. S W O T <ul><li>Strengths </li></ul><ul><li>Few direct competitors ( green hotels ) </li></ul><ul><li>Island is easily accessible via air and sea( cruises ), good connectivity and reasonable flight duration </li></ul><ul><li>Highly developed tourism infra structure in place </li></ul><ul><li>Plenty of sports and leisure activities available </li></ul><ul><li>Top destination for nature tourism worldwide </li></ul><ul><li>Beautiful countryside which attracts many visitors </li></ul><ul><li>UNESCO world heritage and non-active volcano </li></ul><ul><li>Strong local culture (food and wine) </li></ul><ul><li>Mild weather, lots of sunshine (year round destination), clean sea and air </li></ul><ul><li>Government is supporting the development of sustainable tourism (FINISIA) </li></ul><ul><li>Highly motivated labor force </li></ul><ul><li>Opportunities </li></ul><ul><li>Growth potential of 3% per annum for the next 5 years </li></ul><ul><li>Establish Eco tourism on the island, increase green awareness in Europe </li></ul><ul><li>Branching out </li></ul><ul><li>Becoming the benchmark for Eco tourism in Europe, gaining recognition </li></ul><ul><li>Long term cost saving through green technology </li></ul><ul><li>Receiving funds from the EU </li></ul><ul><li>Aging population in Europe with increasing interest in green concepts </li></ul>
  6. 7. SWOT <ul><li>Weaknesses </li></ul><ul><li>Dependency on two main markets ( UK and Germany ) </li></ul><ul><li>Being a niche product which might attract not enough market share </li></ul><ul><li>No beach location </li></ul><ul><li>High initial costs </li></ul><ul><li>Product needs to be first established on the market ( takes time ) </li></ul><ul><li>Seasonality </li></ul><ul><li>Expensive imports </li></ul><ul><li>Constraints in European airport destinations ( direct flights ) </li></ul><ul><li>Eventually high maintenance costs </li></ul><ul><li>( salty sea air is aggressive ) </li></ul><ul><li>Threats </li></ul><ul><li>Rapid growth of potential competitors </li></ul><ul><li>General over development of the Island </li></ul><ul><li>( particularly apartments ) </li></ul><ul><li>Mass tourism would be contra productive </li></ul><ul><li>Dependency on airline business </li></ul><ul><li>( fuel costs, limited number of seats ) </li></ul>
  7. 8. Hotel facilities <ul><li>50 green rooms </li></ul><ul><li>Hotel Non-Smoking indoor </li></ul><ul><li>Disabled Facilities </li></ul><ul><li>Meeting Facilities </li></ul><ul><li>SPA/ Eco-pool </li></ul><ul><li>Restaurant & Terrace </li></ul><ul><li>Lounge & Bar </li></ul><ul><li>Private gardens </li></ul><ul><li>Nature activities </li></ul><ul><li>& Info Stand </li></ul><ul><li>Airport transfer </li></ul>
  8. 9. <ul><li>Green Products (Organi с skincare products) </li></ul><ul><li>Green Cleaning Products </li></ul><ul><li>Green  Operational Efficiency (use of paper and micro-fibre towels) </li></ul><ul><li>Sea-water pool </li></ul>SPA
  9. 10. Restaurant & Bar <ul><li>Conserve Energy and Water </li></ul><ul><li>Reduce, reuse, recycle (compost) </li></ul><ul><li>Pollution Prevention (minimize waste) </li></ul><ul><li>Bio-products form local certified suppliers </li></ul><ul><li>Offer locally produced bio-wine </li></ul>
  10. 11. Nature activities <ul><li>Whale watching </li></ul><ul><li>Bird watching </li></ul><ul><li>Scuba diving </li></ul><ul><li>Volcano tourism </li></ul><ul><li>(caves) </li></ul><ul><li>Wine tasting </li></ul><ul><li>Excursions </li></ul><ul><li>Hiking/ Levadas </li></ul><ul><li>Nature path on property </li></ul>
  11. 12. Transfer <ul><li>Program “Introduction of Electric Buses in Public Transpocrtation Fleets in Portugal” </li></ul><ul><li>Horse carriages </li></ul>
  12. 13. Evaluating Green Hotel Project <ul><li>Process ( step by step ) </li></ul><ul><li>1. Formulate objectives </li></ul><ul><li>2. Site evaluation/auditing </li></ul><ul><li>3. Low impact land development and construction </li></ul><ul><li>4. Operation ( green practices / influence stakeholders / monitor / certify ) </li></ul><ul><li>Objectives </li></ul><ul><li>1. Lowest possible impact </li></ul><ul><li>2. Green architecture / source control </li></ul><ul><li>3. Sustainable operations </li></ul><ul><li>4. Educate stakeholders </li></ul><ul><li>Key elements </li></ul><ul><li>1. Energy efficiency </li></ul><ul><li>2. Water management / surface water management </li></ul><ul><li>3. Waste management </li></ul><ul><li>4. Green materials, products and practice </li></ul><ul><li>5. Autonomosy </li></ul><ul><li>6. Certify / monitor </li></ul>
  13. 14. Site evaluation and design <ul><li>Low impact on the soil </li></ul><ul><li>Reduce land built up. </li></ul><ul><li>Keep the existing plants and trees </li></ul><ul><li>Minimize the noise during the construction </li></ul><ul><li>Provide a garden stability concept. </li></ul>
  14. 15. Green Hotel design <ul><li>-Light construction ( metal-wood frame, grass roof ) </li></ul><ul><li>-Align the building in North – South </li></ul><ul><li>-Use eco friendly technology (solar/heat pump /waste water ) </li></ul><ul><li>Natural daylight – two floor glass front </li></ul><ul><li>Natural ventilation </li></ul>
  15. 16. Management practices Stakeholders go Green <ul><li>Suppliers </li></ul><ul><li>Waste reduction, recycling, eco friendly, certification </li></ul><ul><li>Local community </li></ul><ul><li>Hotel as best practice example </li></ul><ul><li>Integration </li></ul><ul><li>Staff </li></ul><ul><li>ECO policy and training, Green committee </li></ul><ul><li>Guests </li></ul><ul><li>Info material in room ( paper / TV / internet web page ) </li></ul><ul><li>Info stand in lobby </li></ul><ul><li>Educational nature trail on property ( pond, bee house, bird watch, stone walls, plants, wine-yard ) </li></ul><ul><li>Recycled products and furniture </li></ul><ul><li>Organized nature excursions in cooperation with local environmentalists </li></ul><ul><li>Selling and offering eco products ( food, wine, spa ) </li></ul>
  16. 17. Green room concept <ul><li>Construction </li></ul><ul><li>Large airy rooms </li></ul><ul><li>Terrace </li></ul><ul><li>Floor heating and hot water ( heat pump ), electricity via solar panels, water from own cistern, waste water is recycled </li></ul><ul><li>Materials </li></ul><ul><li>Black volcanic stone </li></ul><ul><li>local pine wood </li></ul><ul><li>Terra cotta and ceramic tiles </li></ul><ul><li>С ork and sisal </li></ul><ul><li>cotton </li></ul><ul><li>traditional local artscraft </li></ul><ul><li>recycled wood </li></ul>
  17. 18. <ul><li>Cleaning procedure: </li></ul><ul><ul><li>Use eco-friendly cleaning materials </li></ul></ul><ul><ul><li>Reuse cleaning materials </li></ul></ul><ul><ul><li>Linen replacement </li></ul></ul><ul><ul><li>Defect monitoring </li></ul></ul><ul><ul><li>Refill </li></ul></ul><ul><li>Separate waste : </li></ul><ul><ul><li>Using box system </li></ul></ul><ul><li>Saving energy and water: </li></ul><ul><ul><li>light & water management </li></ul></ul><ul><ul><li>airing out </li></ul></ul>Green room practices
  18. 19. ETHICAL STATEMENT Workplace – commitment to our guests and the most valuable resource, our employees; Environment – we do everything to minimize our impact on the environment; Local community – we want to be a reliable partner for the local community. Our commitment is: - to build a corporative socially responsible culture incorporating all stakeholders - to be the benchmark in successful, sustainable and eco-friendly operations in Europe
  19. 22. Obrigado! Спасибо! Danke schoen! Упсо! Cám ơn 谢谢大家!