At Creta Maris, we follow the principles of the European Green Agreement, and we aim, through the EU “From farm to fork” strategy, to reduce our environmental footprint to prevent exacerbating climate change and contribute as well as to a resilient, healthy and environmentally friendly food system, maintaining a healthy soil, by avoiding the use of pesticides and herbicides, thus promoting organic cultivation in its gardens and the protection of biodiversity.
We seek to connect sustainable food production with gastronomy, offering healthy food options to our guests.
We have implemented a 360º approach incorporating 4 pillars
As a result we reduce our energy footprint by implementing a coherent policy of sustainable practices for horticulture, cultivation, and food supply chain in our hotels.
In the gardens of our hotels, we cultivate using certified sustainable practices:
Our policy is to apply certified, innovative and sustainable methods of food production and cultivation, utilizing local practices and knowledge that have their roots thousands of years ago.
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We directly connect the cultivation of our gardens to our hotels' restaurants and bars. In combination with the "Sustainable Supplies" initiative, we associate the production of raw materials with quality and responsible consumption and gastronomy.
Τhe annual crops that are decided, arise after consultation of the chefs' team, the greenkeeping team and the Local Food Experts agronomists team.
The “man-made landscape”, namely the intervention of man to plant something where it did not exist, is based on the following actions:
Mindset transformation comes through small actions. At Creta Maris Resort, we want to contribute to the development of a new concept of hotel farming and its connection to the production and supply of food. It is our moral duty to inform and educate our existing and future guests as well as our partners and suppliers.