For the environment

Climate change is already impacting the hospitality sector.

Extreme weather conditions drive up business costs and reduce the number of visitors to certain destinations, while local and national environmental policies and sanctions are being introduced in cities and countries around the world. Working to create a better future for all, we are constantly working on reducing our environmental footprint and promoting, first and foremost by example, sustainable hospitality in Santorini. 



In our ongoing commitment to preserving the invaluable resource of water, we have implemented a comprehensive array of water management actions. We consistently safeguard the precious resource of water following the below water management actions:

  • Reverse osmosis and filtration units.
  • Automated watering of hotel green areas at night so as to avoid the morning sun, which causes about 30% water loss due to evaporation.
  • Implementation of drip irrigation systems.
  • The mains for each tap were adjusted to improve water flow control.
  • Implementation of the ‘Wash on Demand’ policy regarding the hotel cleaning service for towels and sheets, calling on guests to contribute to reducing water consumption, through special signs.
  • Checking and maintenance of the quality of water, wherever it is used (certified according to ISO: 22000).
  • Manual or robotic cleaning of swimming pools to avoid frequent replacement of fresh water.
  • Training of personnel in water-saving techniques.



The installation of electric vehicle charging stations has commenced at Santo Pure Oia Suites & Villas since 2021. The energy efficiency is achieved through:

  • Installation of new energy recovery systems from air conditioning and ventilation of internal common areas, aiming at heating or cooling water for use.
  • Using liquid propane (gas) in all kitchens and main laundry facilities.
  • Gradual replacement of incandescent and economy light bulbs with LED light bulbs.
  • A modern Building Energy Management System (BEMS), which controls the most important operating parameters in order to optimize operations and have better control over energy consumption
  • Setting of air conditioners (FCUs) to a temperature that ensures maximum comfort and optimal energy consumption.
  • Magnetic cards in all rooms, ensuring that all electrical appliances (except refrigerators) are turned off when guests leave their rooms.
  • Installation of energy-efficient electrical equipment in all sectors, such as A+++ air-conditioning systems, refrigerators, computers, photocopiers.
  • Established procedures for the maintenance and proper cleaning of all energy installations.



Santo Collection is constantly working towards zero waste to landfill. To achieve this goal it has implemented several measures such as composting systems, recycling and planted rooftops. The Santo Pure Oia Suites & Villas has recently launched its new initiative called “sustainable hotel farming”.

Natural composting is an inexpensive and effective way of reducing organic kitchen waste (food leftovers, paper towels, etc.) and garden waste (clippings, grass, etc.) by 70-80%. Organic kitchen waste (other than oils) are transferred to our hotels’ gardens and, together with garden waste, are composted. The compost, due to its high quality, can be used for any type of cultivation. 

The replacement of plastic straws and cups with paper products, the replacement of plastic bottles at the restaurant and bar with glass or paper bottles as well as the replacement of disposable bathroom amenities with refillable containers have been implemented to reduce the use of plastic in our properties. 

The reduction of paper consumption by removing most printed information from our hotels’ areas as well as the use of environmentally friendly paper (FSC) for our printouts aim to reduce the use of paper. A recycling process is also applied for paper, glass and plastics.



We follow the principles of the European Green Agreement, and we aim, through the EU “from farm to fork” strategy, to contribute in a positive way to the actions for the climate change and environmental degradation, as well as to a sustainable, healthy, and environmentally friendly food system. We are trying to connect sustainable food production with gastronomy, offering healthy food options (slow food) to our guests.

Our sustainable choices include the optimal management of natural resources – water, energy, food raw materials – the promotion of soil health as well as the management of organic waste through four different application fields: vegetable gardens, herbs, edible nuts, and grasses.

At Santo Collection, working towards contributing to sustainable hospitality in Santorini, we have implemented a 360º approach incorporating 4 pillars:

Our own food production
In our gardens, we cultivate organic herbs, fruits, nuts and vegetables using certified sustainable practices. Santo Collection’s 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 such as lazy beds (a form of cultivation used by the Minoans to increase the land’s productivity) and open air seasonal production based on choosing indigenous plant varieties and seasonality. Our organic gardens are directly linked to our hotels’ restaurants and bars. In combination with the “Sustainable Supplies” initiative, we interweave the production of raw materials with quality and responsible consumption and gastronomy. A large part of our restaurants and bars’ needs for fresh produce and aromatic herbs come from our own production. The F&B team in collaboration with the greenkeeping team and our partners’ Local Food Experts agronomists team decide on the annual crops.
Sustainable man-made landscape management
The sustainable management of man-made landscape, is based on our following actions:
  • We take care of soil health by using nutritional preparations, soil conditioners and protection products, fertilizers with organic matter, and earthworm compost as well as by utilizing composting.
  • We reduce water use.
  • We do not use synthetic pesticides or herbicides.
  • We apply non-human intervention zones allowing nature to act. Thus, we encourage the development of biodiversity zones that contribute to creating a self-controlled ecosystem.
  • An organic cultivation and horticultural process takes place in our gardens, while we have been in a process of accession the European regulation EU 2018/848 for our organic agriculture.
Issues related to energy
We reduce our energy footprint by implementing a coherent policy of sustainable practices for horticulture, cultivation, and food supply chain. We achieve this goal by working towards reducing carbon greenhouse gas emissions, using EU-approved formulations to achieve GHG savings and avoiding the use of fertilizers and pesticides.
Training & communication
Mindset transformation comes through small actions. At Santo Collection, we contribute to developing a new concept of hotel agriculture and its connection to the production and supply of food. It is our moral duty to inform and educate the stakeholders with whom we interact, namely the executives and employees of our hotels, our existing and future guests as well as our partners and suppliers.



Regenerative Agriculture is the proper implementation of organic farming to cover its gaps and achieve sustainability. It reduces production costs, increases the profitability of the crop, and turns the producers into “Observers,” providing them with global knowledge of agricultural practices. Regenerative Agriculture requires:

  • Minimum soil disturbance
  • Crop rotation to maximize biodiversity in the fields
  • Ground cover for natural protection
  • Keeping the soil alive all year round
  • Integrating livestock into the crop, where possible

At Santo Collection, we take action

We take action to reduce our environmental footprint, prevent exacerbating climate change, and contribute to a resilient, healthy, and environmentally friendly food system, starting with soil health. At the same time, we remain true to our philosophy of creating unique experiences that “feel like Greece” through direct experiences with the culture, customs, gastronomy, culture, and history of every place we operate. Thus, we seek to connect sustainable food production with gastronomy, offering healthy food options to the local community & our guests.

Regenerating Lassithi Plateau and its People | Towards a Sustainable food destination

At Santo Collection, we pioneer and innovate once again. We think about global challenges and act locally, practically and purposefully. We have designed and planned the implementation of the program “Regenerating Lassithi Plateau and its People | Towards a Sustainable Food Destination”, which considers global challenges and prioritizes the environment, local community and economic development.

We lead the way for the transition to Regenerative Agriculture, believing that production in the Lassithi Plateau ecosystem can become sustainable, commercially viable for the producers themselves, and meaningful and supportive for the people of the Plateau.

Collaboration is a prerequisite for the implementation and success of the program

In this program, we proceed with the support of local authorities and agencies. The program is implemented in collaboration with the Lassithi Plateau Agricultural Cooperative. The Cooperative also participates in the Group’s “Sustainable Supplies” Program. With this new initiative, this collaboration becomes even more strong and meaningful.

The planning and implementation of the Program is achieved with the contribution of Local Food Experts; the Group’s external partners as regards to sustainable development matters for more than 30 years.

The Program’s Milestones

The participation of the agriculturalists – members of the Lassithi Plateau Agricultural Cooperative is a prerequisite that will enable us to take steps towards a new and sustainable form of cultivation. It is the first time such initiative is being carried out in the region. After the parcels are selected, together with the producers, we will carry out actions for their inclusion in the European regulation 2018|848 concerning organic crops.

In collaboration with the producers and supply and catering departments of the Group’s hotels, a cropping plan will be decided, including quantities, products and delivery times. Participants in the program are trained on the implementation of regenerative practices, starting with organic farming in the fields of the Lasithi Plateau. At the same time, there is a continuous evaluation during the course of implementing regenerative practices and products so that, if needed, changes or redesign of the practices used can be decided.

As previously agreed upon, the quantities of the products produced by the regenerative practices are supplied to the Group’s hotels to be offered to our guests.

Environmental, Social, and Economic Benefits

The ” Regenerating Lassithi Plateau and its People | Towards a sustainable food destination” Program, benefits the environment, society and the economy in many ways.

We reduce our environmental footprint to prevent exacerbating climate change and contribute to a resilient, healthy and environmentally friendly food system. Moreover, we allow cultivated land to regenerate so as to perform the essential ecosystem services that provide us with clean air and water, healthy plants and animals, balance and quality.
We highlight Crete as a pioneering destination with Regenerative Agriculture practices, promoting a form of agriculture that benefits the environment and represents our philosophy. Moreover, we highlight the Lasithi Plateau as a sustainable food destination and we educate producers and inspire younger ones in new, innovative, yet effective regenerative practices. Finally, we enable the producers of the Lasithi Plateau to receive more recognition through sustainable practices in their crops.
We invest in changing the mindset and business culture of the region, enabling the offer of sustainable food products while also we directly support the local community financially by absorbing the products in our hotels, thus ensuring the producers’ income. At the same time, the transition to Regenerative Agriculture will connect participating agriculturalists with food production and the hospitality industry, creating better income opportunities.

Sustainable Operations


For the Society


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