WASTE MANAGEMENT

FOOD WASTE 

Creta Maris Resort, as part of its participation to the WWF's program: "Hotel Kitchen: Here food has value" in 2022, continued to apply the good practices acquired from the program. 

Through the program, Creta Maris Resort proceeded to:  

Measuring and recording on a daily basis the levels of food waste at selected points.  

Implementing prevention tactics (e.g., by creating portions rather than placing food at the buffet in large utensils, supervising restaurants/buffets to monitor food consumption) to avoid food waste during the preparation, presentation and serving of food.  

Implementing staff training courses in the F&B, kitchen and service departments, on the issue of food waste and the importance of reducing it. 

 Informing guests and employees about the effort in which the resort participates, by placing relevant signs in public areas, restaurants, guest and employee rooms. 

IMPLEMENTATION OF COMPOSTING SYSTEM

Organic kitchen waste (excluding oils) is transferred to our resort’s gardens, where it is composted alongside garden waste. This natural composting process reduces organic waste by 70-80%, creating high-quality fertilizer that supports sustainable cultivation. We also collaborate with Dandalis, a local coffee manufacturer, to enrich our compost with coffee waste, further enhancing its value for the resort’s gardens. In 2023, Creta Maris Resort handled a total of ~ 113.43 tons, and 0 tons of food waste were directed to disposal. 

REDUCTION OF PAPER USE

To minimize paper consumption, we have implemented the following measures: 

• Eliminating most printed materials in favour of electronic information. 
• Using FSC-certified paper for all print materials, ensuring our products are sourced from sustainably managed forests and produced in compliance with environmental, social, and economic standards.