The entity informs and/or involves its clients/users in the social campaigns and projects in which it participates.
There is a protocol defined and known by all employees to inform and respond to possible emergency situations.
The users/clients and workers are encouraged to adopt healthy life practices (physical exercise, healthy eating, cycling, etc.).
Universal accessibility measures have been adopted in the cases where the physical, structural and legal conditions allow for the provision of quality services.
Sustainability training and awareness-raising resources are offered to workers and customers/users of the entity.
Non-discriminatory language usage guidelines are applied in all the informative and promotional material of the entity.
The entity develops measures to support local entrepreneurship.
Decent work conditions are guaranteed, and work-life balance measures are applied to the employees of the entity.
Priority is given to the incorporation of local agents and services to constitute the value chain of the tourist experience (guides, accommodations, restaurants, transport, etc.).
The responsible use of water by workers and users/clients of the entity is promoted and requested directly. The entity develops measures of saving and maximum water efficiency.
The entity has analyzed its water consumption data and, consequently, defined reduction goals for this consumption, as well as monitoring indicators.
The entity prioritizes innovation during the development and creation of its activities and services.
The entity applies measures to minimize the use of disposable products and consumables.
The entity has a sustainable purchasing and subcontracting policy, which includes criteria and requirements related to social, cultural and environmental factors (local suppliers, ecological, zero-mile, fair trade, certified and recognized products and services, etcetera).
The entity foments selective collection of its waste. It maximizes recycling (including food waste) and the proper disposal of the waste prior to its treatment.
As a goal to fight against Climate Change, the entity measures its carbon footprint and shares and informs the user, collaborators, and workers.
The entity promotes the use of public or low emissions transports in the destination by offering its customers, prior to their arrival to the entity, up-to-date and accurate information on the available itineraries and alternative means of transport in the destination.
If the development of the activity of the entity involves direct contact with aquaculture and/or marine resources: The entity has information and awareness resources to increase the degree of knowledge and respect for aquatic and/or marine ecosystems available to users and customers.
If the development of the activity of the entity involves direct contact with terrestrial resources: The entity has information and awareness resources to increase the degree of knowledge and respect for terrestrial systems available to users and customers.
If the development of the Experience involves, partially or entirely, the visit, exposure or contact of plant and/or animal species: Trained personnel applies measures to guarantee the correct treatment of the species and avoid the introduction of invasive species.
The responsible use of energy by workers and users/clients of the entity is promoted and requested directly. The entity develops measures of saving and maximum water efficiency.
The entity has analyzed its energy consumption data and, consequently, defined reduction goals for this consumption, as well as monitoring indicators.
The users of the entity are provided with responsible behavior guidelines that they should assume regarding the environment and the local community, thus favoring a respectful attitude towards the Destination.
The users of the entity are provided with information on the environment, the values and the socio-cultural identity of the Destination, and its natural and cultural heritage.
If the entity has catering services or commercializes food products: The entity includes elements of the local gastronomy in the offer of catering and/or commercialization of food products and/or provides information on restaurants of traditional/local food of the Destination.
If the entity has spaces for the development of activities related to visual or performing arts: The entity prioritizes the participation of local artists for the development of cultural activities in their spaces and facilities.
The entity publicly manifests its fight against any form of abuse, exploitation or harassment, particularly to vulnerable groups and minorities.
There is a Responsible Tourism Policy documented, approved, accessible and translated into the most common languages of the users and customers of the entity. This document is permanently communicated to all employees, workers, suppliers, and customers of the entity, as well as to any interested party.
There is person/s responsible for applying the sustainable management system of the entity. These personnel receive guidance and information periodically on their functions and responsibilities.
The user is permanently informed of the sustainability practices and initiatives developed by the entity and its sustainable commitment towards the Destination in which it is located. This information is published in easily accessible and visible places.
The promotional messages of the entity contain clear, updated and reliable information.
The entity periodically collects the recommendations and suggestions of its employees and uses this information to improve the provision of its services.
The entity participates in networks or collaborative projects for the exchange of experiences and knowledge in sustainability with other entities or organizations.
The agents and suppliers that collaborate or provide services to the entity are requested to adopt a sustainability commitment, in line with the commitment of the entity.