Sustainability is an essential part of the Parga Beach Resort culture and a guiding principle for how we operate and grow. Our commitment to sustainability is endorsed by Green Key, Blue Flag and TravelLife Gold certifications.
Over the past 10 years, at Parga Beach Resort we have expanded our accommodation capacity and facilities significantly. The cost-efficient, least-resistance approach would have been to construct a large main building and, in the process, eliminate most of the centuries-old olive trees on our property. But our mentality is different, and so was our approach. We instead developed several smaller buildings scattered around the property, which allowed us to preserve all the trees. At the same time, we further invested in the gardens, enriching them with a variety of plants and trees indigenous to Greece.
Throughout our expansion and renovation, we utilized and implemented environmentally friendly materials and policies to minimize our footprint (such as solar panels, special insulation, eco-refrigerators, linens change by request policy, electric cars, recycling bins, etc.) while our electricity consumption comes from 100% renewable energy sources.
We consider our location on Valtos Beach a privilege, and our duty and priority is to protect it through frequent water sampling, formal inspections, etc. Our beach is Blue Flag certified.
We organize various events and efforts to raise awareness about the environment:
To achieve all of the above, more than 10% of our staff is involved in efforts to preserve and enrich the environment (such as sustaining our centuries-old olive trees, organizing environmental activities, beach cleanups, etc.).
We also financially support several important events and organizations in our local community:
We also support local businesses, by locally sourcing a significant amount of the food we serve; for our efforts, we have been certified by “Greek breakfast”. We place great emphasis on hiring locally, with approx. 95% of our staff coming from the Epirus region. Despite the challenges imposed by the seasonality of the hospitality industry, we also invest in long-term collaborations and have succeeded in maintaining approx. 50% of our staff from season to season.