Energy efficient rating on all accommodation units A+;
Solar water heating of bathwater, dishwashers and washing machines, aided by an energy efficient COP 4,2 heat pump;
All accommodation units and restaurant have double low emission glass window treatments;
The restaurant, auditorium, spa and accommodation units have eco-friendly coverings;
The walls of the Eco Lab are thermally insulated by straw on the south/west side;
The walls of the Auditorium/Spa are made of thermally insulated prefabricated laminated concrete beams;
The concrete walls have an elevated percentage of ashes originating from an electric thermal power plant;
Recycled eucalyptus wood shades to keep out the sun and heat;
Eco-efficient air conditioning with an energy efficient rating of A+;
Cast iron fusion fireplace for the heating of the restaurant;
A wood fired oven to aid in the kitchen;
LED Televisions;
The lighting in the suites are LED (5W), energy saving light bulbs (low-energy light bulbs) (7W / 11W) and 20W LEDS in the pool;
Use of deciduous trees near the glass walls;
Automatic switching off sensors of electrical units in the suites;
Energy production through photovoltaic solar panels;
Double piping system (sewer and water line);
A sewer plant on the grounds for treating wastewater from the washbasins and baths;
Solar energy harvested in the restrooms and service areas;
Reclaimed water used in the toilet’s cisterns and recycled for non-potable usage;
Rain water is harvested along with all other water sources for maximum water recovery and stored in reservoirs to use in the sustainable landscaping irrigation system;
Stimulating biodiversity of flora and fauna with the creation of several wetlands (lakes);
Eco Lab to promote eco-design;
All doors and mirrors decorated with waste timber from the construction site;
Shades and wall coverings made from recycled eucalyptus wood from the local forest to keep out the effects of the sun;
Exterior lighting made from pine wood boards and recycled eucalyptus wood sticks;
Interior lighting sources made from MDF residuals;
Reutilize metal containers for waste removal in the suites;
The rugs in the majority of the suites made from leftover fabric;
End tables and suite’s décor made from oak wood;
Óbidos Lagoon frames made from old wooden crates used by local farmers;
End tables and reception desk built from old wooden crates lined with waste timber from the construction site;
The grocery store is decorated with boxes and different merchandise from local farms;
“Maria Batata’s” restaurant tables built from residual wood;
The restaurant’s chairs built from “Doca” panels used in the concrete formwork (shuttering);
Organic compost and waste tumbler;
Use of green fertilizers and vermicompost in the garden and certified biological orchard;
Door pulls in the suites made from recycled rope;
Doormats made from recycled eucalyptus wood;
A walking trail within the hotel grounds;
Eco-friendly waterproof coating on outdoor flooring;
Encourage the use of bicycles on the bike trails and paths along the Óbidos Lagoon;
Use of electric vehicles on the hotel grounds;
Developing the “Eco Easy” software in order to read the electrical consumption of the sockets and other electrical sources, as well as, hot/cold and reclaimed water consumption.
 

 

Our Sustainable Approach:

1. Energy

Renewable forms of energy are highly valued with thermal and photovoltaic solar panels. The solar water heating system is obtained through seven solar collector panels and assisted by efficient cop4 heat pumps. The exterior and interior lightening is LED technology. The heating and cooling system is guaranteed through the semi-buried solar architecture construction; natural ventilation system obtained by low emission glass and recycled eucalyptus wood shades from the local forest to keep out the sun and heat.

2. Water

The ability to use water more sparingly and efficiently is achieved by using wastewater from the washbasins and baths along with treating it at our own sewer plant. The reclaimed water is then pumped back into the toilet’s cisterns and recycled for non-potable usage. Rain water is also harvested along with all other water sources for maximum water recovery and sent to a drainage system, which then channels the water to several reservoirs in order to use it in the sustainable landscaping irrigation system. Our motto is reduce, reuse and recycle!

3. Waste Management

Special attention is given to the proper separation of kitchen wastes. Therefore, creating a perfect environment for the vermicomposting system, this uses earthworms to turn organic wastes into high quality compost essential in biological farming.

4. Mobility

The only form of vehicles used within the hotel grounds are electrically operated. Take a stroll around the garden, ride a traditional bike called a “pasteleira” on the bike path or trail along the Óbidos Lagoon, go horseback riding or simply relax and take a deep breath and enjoy the magnificent landscape.

5. Environmental Awareness

The project has an applied technological investment in the rationalization of environmental management through a piloting system called “Eco Easy”. This software utilizes several meters in order to read the electrical consumption of the sockets and other electrical sources, as well as, hot/cold and reclaimed water consumption used in each suite. Through an internal television system guests can read their carbon footprint and benefit from a special “carbon rate”.

6. Eco Design

The use of the raw materials iron and recycled wood was essential in the construction and décor of the hotel and surrounding grounds. The recycled eucalyptus wood comes from the local forest and was used in the formwork (shuttering) of the concrete. There is also an atelier that bets on developing reutilizing techniques as way of reducing the carbon footprint.

7. Low Carbon Farming

The biological farming operation is certified by the controlling body “Sativa”. The fruit and produce grown on the farm goes directly into our restaurant guaranteeing our customers the best quality. Guests can also pick up a vast variety of biological products at the grocery store and satisfy their needs even further. The means of consumption, as well as, selling the products at local markets guarantee the shortest carbon footprint, therefore improving efficiency and benefitting the environment with this new way of farming.