Sustainability Policy
It is the shared commitment of the management and owners of the Four Seasons Cyprus to ensure optimal environmental, social, cultural, and economic sustainability in its operation.
Recognising the impact of tourism on natural resources, climate change, and the local community, we work to ensure that the hotel’s operation incorporates energy-saving devices, promotes responsible waste and water management, avoids pollution, supports biodiversity, and encourages both staff and guests to respect and participate in the efforts reducing the environmental and social impacts of our operation.
The Sustainability Policy is a general statement of our commitment to continuous improvement and aims to support our stakeholders in making sustainable choices.
Environmental Commitment and Goals
• Minimise the consumption of resources such as energy and water.
• Incorporate the principles of the circular economy in our purchasing, waste management, and operational practices. The hotel participates in the “Circular Hotels” scheme developed by OEB.
• Monitor and reduce pollutants, including chemicals used in cleaning, air pollutants, and fertilisers/pesticides.
• Reduce the establishment’s overall carbon footprint.
• Support and protect local biodiversity.
Social, Cultural, and Economic Commitment and Goals
• Respect labour rights and equity across all levels of the establishment, including prohibition of child labour.
• Maintain a safe and secure working environment for all staff, guests and visitors.
• Maintain robust risk and crisis management procedures.
• Operate with integrity, promoting anti-corruption measures throughout the establishment.
• Maintain a strong stance against exploitation or harassment of any person, especially children, adolescents, women, minorities, and other vulnerable groups.
• Support equal treatment and equal rights for staff regardless of age, race, gender, religion, disability, or socio-economic status.
• Ensure inclusive hiring practices, including offering positions across departments and to local residents and minorities.
• Invest in staff training, awareness-raising, and engagement related to sustainability.
• Support and collaborate with the local community and prioritise sustainable tourism planning and management in the Amathunta area.
Sustainability Targets and Practices
1. Certification
In order to satisfy broader sustainability criteria, including socio economic impacts and staff welfare, the hotel aims to gain the Green Key award and maintain ongoing certification status.
2. Electricity Supply and Management
The hotel has set a target of 47 kWh per guest night and will:
• Ensure that all newly purchased equipment is energy efficient.
• Provide staff training in energy conservation practices.
3. Electrical Saving Initiatives
Throughout the operation, the hotel will:
• Renewable energy from a sustainable energy provider
• Use low energy light bulbs or LEDs in all public areas, guest rooms, and back of house spaces.
• Equip public restrooms, corridors, basements, and staff areas with infra red motion sensors, where applicable.
• Control outdoor lighting with light sensors and timers.
• Equipment usage is optimised taking into consideration timely response, allocation of resources according to hotel operational requirements, including the benefits of preventive maintenance and adverse impact from weather conditions.
4. Water Supply and Management
The hotel aims for a target water consumption of 600 litres per guest night.
All accommodation taps and showers are fitted with water flow restrictors (6 L/min for taps, 9 L/min for showers) and 4 L/min for public area taps.
All toilets will be fitted with dual flush systems.
5. Hot Water Supply
All hot water for accommodation will be sourced from:
• Heat recovery
• Solar Panels
• Diesel boiler
6. Waste Management
The hotel will minimise solid waste generation across all departments and engage staff and guests in recycling efforts by:
• Purchasing in bulk where possible to reduce packaging waste.
• Reducing the use of paper and plastic across guest and staff areas.
• Aiming to recycle or compost all glass, paper, cardboard, oils, plastics, batteries, electronics and food waste.
7. Chemical Use
The hotel will:
• Minimise the use of chemicals where feasible and prioritise eco labelled or low impact alternatives.
• Ensure the safe disposal of any chemicals used and work towards the goal of zero hazardous chemicals within five (5) years.
Additional Commitment
The Sustainability Policy will be developed with staff input and signed by the General Manager. It will be communicated to staff upon induction and made available to all team members. An updated version will be reviewed every three years, ensuring ongoing improvement and accountability.
Cyprus Culture & Religion
Cyprus is a small island with a long history and a rich culture that spans 11.000 years, making it one of the oldest civilisations in the Mediterranean - as evidenced by the many fascinating cultural sights, museums, monuments, and monasteries. Situated at the crossroads of three continents - Europe, Asia, and Africa - the island’s unique geographic position has played an important part in its turbulent past since antiquity. Its Prehistoric Age inhabitants were joined 3,500 years ago by the Mycenaean Greeks, who introduced and established their civilisation, thus permanently instilling the island’s Greek roots. Many other cultures followed thereafter, including Phoenicians, Assyrians, Egyptians, Romans, Franks, Venetians, Ottomans and British, who all left behind visible remnants of their presence, and have thus created a mosaic of different cultures and periods.
The island is an open-air museum of prehistoric settlements, classical Greek temples, Roman theatres and villas, Early Christian basilicas, Byzantine churches and monasteries, Crusader castles, Gothic cathedrals, Venetian fortifications, Moslem mosques, and British colonial-style buildings. The old ways of life, customs and traditions are still beautifully preserved in the rural villages, and interesting elements of the island are captured in the many museums and galleries. It is not surprising then that UNESCO includes a number of the island’s sights on its list of World Heritage Sites.
The preservation of these historical sites and riches is of the upmost priority for the island and for us a key stakeholder in the island’s tourism product. With this in mind we would like to advise and remind all our guests that when visiting any of the above mentioned cultural and religious sites to please respect the local customs, dress codes in places of worship and to protect local historical, archaeological, culturally, and spiritually important buildings and places. When visiting Cyprus, you will never have to look far to find a piece of its history and culture, whether you want to discover more about the traditions of the island, or immerse yourself in its captivating past. For any further information or for advice on excursions please contact our concierge.
Click here to read our sustainability report.
Allergen Management Policy
The hotel manages allergenic products, such as fish, sushi, dairy, nuts, cereals, and their derivatives, which can create conditions for contamination. Therefore, while the hotel cannot guarantee a completely allergen-free environment, it is committed to the following:
• Minimizing the risk of exposure to allergens.
• Encouraging customers to take responsibility for their own food allergies.
• Planning an effective response to potential emergencies related to allergen exposure.
Recognizing the importance of protecting customers with food allergies, the hotel has established this policy to comply with best practices, ensuring that customers can enjoy the food provided with minimal risk.
Policy Objectives:
• Promote awareness among staff about food allergens and ensure they understand the potential risks.
• Provide clear guidance to all staff on their responsibilities when serving food to customers with allergies.
• Ensure appropriate training and education for staff on food allergies and allergen management.
To achieve these objectives, the hotel has implemented a Food Safety Management System (FMS) in accordance with the ISO 22000 Standard. This includes applying HACCP principles and an Allergen Management process to analyze and manage allergen risks during all stages, including receipt, storage, production, and serving. This system takes into account sensitive consumers, current legislation, and new scientific data to ensure:
• Prevention of cross-contamination, safeguarding the health of individuals with sensitivities to allergens.
• Accurate labeling of products that contain or may contain allergenic substances.
In all aspects of food preparation, the hotel complies with allergy information provided by suppliers and relevant legislation to verify the ingredients of products. To this end:
• All food is prepared, stored, and presented in accordance with high standards of food hygiene and allergy regulations.
• Staff are fully trained to understand food allergies, carefully use ingredients, and prevent cross-contamination.
• The hotel maintains and regularly updates a "List of Allergenic Products or Made with Allergens" and encourages customer feedback on the clarity of the provided information.
The responsibility for implementing this policy rests with the General Manager, who is committed to ensuring compliance.