Electra Management

The project to reduce plastic bottles at Electra Palace Rhodes was implemented with the primary objective of significantly reducing plastic pollution generated by single-use water bottles, which were previously provided to hotel guests as a complimentary amenity. Recognizing that the tourism sector has a substantial impact on plastic consumption, we aimed to actively contribute to the transition towards more responsible consumption practices and the preservation of a cleaner natural environment.
 

Guests of the hotel
 

The solution we implemented to reduce plastic water bottles was based on a comprehensive, reusable water supply system that fully replaced single-use bottles in both guest rooms and shared areas. Instead of the traditional plastic bottles that were previously placed daily in the rooms, each guest was provided with empty refillable glass bottles, specifically designed for multiple use and safe dishwasher cleaning within the hotel. These bottles could be easily refilled from the new filtered water dispensers installed on every floor, as well as in selected locations throughout the hotel, ensuring convenient access.

The dispensers generally offered two types of water (chilled and room temperature), while in certain shared areas, as well as at the bar and main restaurant, three options were available: (a) chilled, (b) room temperature, and (c) sparkling water. An additional advantage was that this approach provided greater variety and convenience compared to traditional bottled of still water. This level of differentiation was considered a key element of innovation, as it substantially enhanced the guest experience rather than diminishing it.

At the same time, as part of our strategy to strengthen guest engagement in sustainable operations, each visitor was offered a complimentary insulated tumbler/water cups. This item served a dual purpose: on the one hand, it functioned as a practical tool for daily water consumption during their stay, and on the other, it significantly reduced the use of single-use cups in shared spaces. Moreover, it acted as a meaningful and functional souvenir, reinforcing the guests’ connection with the hotel’s environmental philosophy.
Finally, in the main restaurant (breakfast, lunch, and dinner buffet), water was served exclusively through filtered water dispensers, completely eliminating the need for plastic bottles. This change complemented a holistic and innovative approach, substantially reinforcing the reduction of plastic and actively engaging guests in the hotel’s sustainable operations.
 

This initiative would not have been possible without prior staff awareness, training, and commitment. New procedures were developed and smoothly integrated into employees’ daily routines. Furthermore, having embraced the initiative, staff themselves played a key role in communicating its benefits to guests. The success of the project relied heavily on the collaboration of all stakeholders, as well as on the careful design of solutions that effectively serve both the environmental objective and the comfort of our guests, while maintaining ease in the hotel’s day-to-day operations.
 

The implementation of the initiative to eliminate plastic water bottles delivered impressive and measurable results from its very first year. Comparing data from 2024 to 2025, the reduction in the procurement of 0.5L and 1L plastic bottles reached 94%. This significant decrease directly translates into a 93% reduction in the volume of plastic pollution—an outstanding environmental achievement given the size and activity of the hotel.

In absolute terms, the initiative resulted in a reduction of 5,926 tonnes of plastic. This is a highly significant indicator, demonstrating that the transition to a single-use bottle-free consumption model is not merely an environmental “best practice,” but a meaningful and measurable contribution to reducing overall pollution.

Beyond the quantitative results, the project also delivers high added value in terms of innovation, guest experience, and organizational transformation. The solution combined technological upgrades (multi-option water dispensers), a shift in the operational model (refillable bottles), and a participatory culture (insulated water bottles reducing single-use cups). The initiative contributed not only to waste reduction but also to fostering a shared sustainability mindset among staff and guests. Finally, the implementation of this initiative resulted in highly positive feedback for the hotel, which played a key role in its continuation.