“Signs” that mark our commitment to sustainable hospitality
Sustainability is the future, but for us it is already the present
Green hospitality for us is a philosophy, not a simple style; the elements of sustainability integrate with functionality, cost containment, environmental factors, and the health and well-being of our guests.
Our background in the hospitality industry has conditioned the identification of the operational skills necessary to start a sustainable project in a harmonious way, with the location of the Paragon 700 Hotel & SPA: the Red Palace in the White City.
The architectural restoration has highlighted the ancient glory of the building, bringing to light frescoes of extraordinary beauty. A careful planning strategy and the time dedicated to the definition of the objectives and the characteristics of sustainability has allowed us to optimize and obtain the maximum result possible.
At Paragon 700 Boutique Hotel & SPA we are passionate about:
- The integration of sustainability into the hotel architecture
We used local manpower and construction materials (zero kilometre), whilst taking care of proper energy management and reducing CO2 emissions
- The decrease in energy consumption
Our heating system is called micro cogeneration and it involves the production of electricity and heat from a single system, which produces simultaneously.
We feed on natural gas and we produce sanitary water, heating, and electricity.
The advantages are energy saving (and economic thanks to the lower use of fuel) and reduction of polluting emissions of CO2 into the atmosphere.
- The elimination of plastic
- The reduction of water consumption
In addition to encouraging our guests to use water and towels in a sustainable way, we also recover rainwater for the irrigation of our gardens.
- The creation of a home as far as possible without paper
When choosing suppliers for our restaurant, we respect:
The diversity of ecosystems and species is, today, increasingly subjected to the pressures exerted by the world population, which is rapidly increasing. This consumes more and more, which alters and degrades the environment. Many wild species risk extinction due to unsustainable management of agriculture, livestock and fishing. It is important to create “sustainable” global supply chains through the development and application of methods of farming, cultivation and management of fish, agricultural and forestry resources; whilst based on a respect for biodiversity, natural balances and the rights of human communities threatened by the production are not responsible. Global warming, desertification and the loss of biodiversity are just some of the changes that the planet is undergoing mainly due to human activities.
Local short chain
Buying local means favouring the short chain, that is, reducing the passage between producers and consumers, eliminating intermediaries, with the advantages of reducing environmental impacts, by supporting Italian farmers. The Italian supply chain is where the food produce and raw materials derive from Italian agriculture and whose transformation process takes place entirely in our country.
Seasonality of products
Fruit and vegetables have their own seasonality. In nature, animal species feed differently according to the seasons and this is important for the conservation of ecosystems.
Consuming seasonal fruit and vegetables helps to respect this principle.
We prefer meat from non-intensive farms, produced locally.
We prefer fish caught fresh, compared to aquaculture. We try to choose species that are not endangered. Where possible, we give priority to local fish, diversifying the species and considering their seasonality. We respect the rule of the legal sale size of the species.
We try to spread the concept of seasonality of the fish, thus promoting local fishing.
We prefer the integrated systems of agricultural production, both vegetable and animal, which not only allows you to have healthier and tastier food but at the same time tries to reduce as much as possible the environmental impact of production activities. This is based on a respect for ecological processes, resources (primarily soil and water) and biodiversity and eliminating the use of synthetic chemicals (such as fertilizers, herbicides, insecticides, pesticides, antibiotics).
We try to combat food waste and its environmental consequences.
Reducing food waste also means helping save the planet.