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METAXA HOSPITALITY GROUP
Sustainability is the guiding principle underpinning our entire corporate governance. Regenerative, environmentally friendly, and socially responsible policies and practices have always been, and continue to be, the core philosophy of our strategic management. Sustainability constitutes a vital component of our management strategy, encompassing the planning, construction, and operation of our hotels, as well as the stewardship of our natural resources.
Through the programs “Sustainable Hotel Farming” and "Regenerating Lassithi Plateau and Its People – Towards a Sustainable Food Destination,” Metaxa Hospitality Group is actively committed to reducing our environmental footprint, addressing climate change, and shaping a resilient, regenerative, and environmentally conscious food system, with a special focus on soil health.
We are developing a regenerative human-influenced landscape on lands certified under EU Regulation 2018/848 for Organic Agriculture and the O.R.A. (Organic-Regenerative Agriculture) Standard. By cultivating selected local plant varieties, implementing certified organic and regenerative methods, and growing a wide range of fruits, vegetables, nuts, and herbs, the Group protects biodiversity and soil health, while the high-nutritional-value products are used as raw materials in our hotel kitchens. Furthermore:
• We provide innovative agricultural education
• We engage younger generations in organic regenerative agriculture
• We strengthen long-term community relationships
• We foster a more open mindset and develop entrepreneurial practices, directly supporting the local economy by sourcing products for our hotels, ensuring stable income for local farmers.
To strengthen our commitment to regenerative hospitality, we have adopted a comprehensive approach to biodiversity issues based on the following pillars:
Energy & Soil Management
Our goal is to reduce our carbon footprint by avoiding synthetic fertilizers and pesticides, while simultaneously increasing the organic matter in the soil and encouraging carbon sequestration.
Regenerative Landscape Management
Our landscape management practices are certified according to EU Regulation 2018/848 for organic farming and adhere to the principles of Organic Regenerative Agriculture under the O.R.A. Standard. We use only organic fertilizers, establish zones free from human intervention to safeguard natural ecosystems, reduce water consumption, and implement on-site composting to enhance soil fertility.
Education & Communication
Mindset change is achieved through small but meaningful actions. Our program promotes a new perception of agriculture within our hotels and the wider region and highlights the role of agriculture in food production and distribution. We are dedicated to educating our employees, guests, partners, and suppliers about sustainable practices and the importance of our initiatives, with the ultimate aim of regenerating our supply chain.
Through these actions, Metaxa Hospitality Group is committed to leading regenerative hospitality, creating a positive impact on both the environment and society, and elevating the guest experience.
These initiatives aim to enhance soil health and biodiversity, creating a resilient and sustainable food system that links hospitality with local food production. This connection not only involves the use of products in Metaxa Hospitality Group hotels but also showcases the region’s gastronomic identity by providing measurable environmental, social, and economic benefits for the broader community.
A significant aspect of these initiatives is understanding of regenerative food production and landscape management. Twenty-one (21) hotel gardening staff, thirteen (13) hotel administrative staff, and three (3) specialized Regenerative Agronomists from the Local Food Experts sustainability project team, as well as eight (8) farmers from the Lassithi Plateau Agricultural Cooperative, actively participate in this initiative.
The key performance indicators (KPIs) are based on five categories:
- Water Management
- Energy Management
- Management of In-house Fresh Vegetable Production
- Management of Human-Influenced Landscape & Organic Waste
- Human Resources Training
According to these KPIs, 100% of the nutrition and plant protection materials used are approved by EU Regulation 848/2018 and the O.R.A. Standard (Organic Regenerative Agriculture), thereby building healthy soils. Annually, approximately 80,000 liters of worm humus produced in Greece are used to enhance soil health and function, contributing to soil health and greenhouse gas emission absorption.
Moreover, 75 different types of fresh vegetables, fruits, and aromatic plants have already been cultivated on the Group’s managed lands, covering 1,963.72 stremmas of human-influenced landscape and 40 stremmas of agricultural production on the Lassithi Plateau, all certified under EU Regulation 2018/848 for organic farming. All of these products were utilized by our hotel restaurants, corresponding to 6,800 kg (30% increase compared to 2023) which is associated with approximately 30,000 meals for 2024.
The programs are ongoing, aiming for all stakeholders to gain a deeper understanding of regenerative food production and the management of human-influenced landscapes. To achieve this, more than 70 regular meetings—both in-person and online—have been held in 2024 as part of the educational initiative. All informational materials and training processes are provided and funded by the Metaxa Hospitality Group, with guidance+6 offered by the Group’s trained staff under the supervision of the Group’s Sustainability Committee.
The initiatives are directed towards both employees and local farmers of the Lassithi Plateau, who receive training and support to adopt organic regenerative farming practices. At the same time, the program actively involves younger generations, encouraging them to embrace a new production model that delivers positive environmental and social impact. Guests of the Metaxa Hospitality Group hotels also form part of the target audience, as they enjoy products sourced from regenerative agriculture and are educated in adopting optimal sustainable culinary choices in their daily lives. Moreover, partners within the agri-food and tourism sectors benefit from new synergies, generating measurable environmental, social, and economic benefits for the wider community.
The programs began in 2021 with Sustainable Hotel Farming, followed in 2023 by the “Regenerating Lassithi Plateau and Its People” initiative. They continue to the present day, with a vision for long-term development and expansion.
Metaxa Hospitality Group bridges hospitality with regenerative food production, creating new value chains for the environment, the local community, and the economy, with a strong emphasis on restoring soil health and promoting culinary excellence. Through its programs “Sustainable Hotel Farming” and “Regenerating Lassithi Plateau and Its People | Towards a Sustainable Food Destination,” Metaxa Hospitality Group ensures the regeneration of approximately 90 stremmas of farmland and, for the first time in the hospitality sector, co-develops a resilient, regenerative, and environmentally friendly food system with measurable environmental, social, and economic benefits. The products are absorbed by the Group's hotels, highlighting the high-level gastronomic experience that its guests enjoy every year. At the same time, with these initiatives, the Greek hotel group, which has been internationally recognized for its high performance in sustainable development issues, promotes significant synergies between the hospitality sector and the food industry. The programs, designed and implemented successfully over the past four years by Metaxa Hospitality Group, are realized with the involvement of Local Food Experts—our strategic partners in sustainable development for three decades. Our vision is to accelerate the transition to Regenerative Hospitality.
In this context, Metaxa Hospitality Group is recognized as the first hospitality group in Greece with hotel lands certified to the O.R.A. (Organic-Regenerative Agriculture) Standard by the DIO organization. This certification is a significant ESG distinction, confirming the Group’s commitment to sustainable development, measurable reduction of its environmental footprint, and the protection of biodiversity. At the same time, the Group integrates innovative regenerative agricultural practices into the hospitality sector, strengthening its ties with the local farming community of the Lassithi Plateau and offering guests an authentic, sustainable gastronomic experience.
The initiatives “Sustainable Hotel Farming” and “Regenerating Lassithi Plateau and Its People – Towards a Sustainable Food Destination” are carried out in close partnership with two strategic collaborators:
1)Local Food Experts, through which the connection between local production and tourism is strengthened, promoting sustainable development and added value to the local economy.
2)the Lassithi Plateau Agricultural Cooperative, through which the credibility and effectiveness of the programs are strengthened, respectively, by combining local experience with expertise in sustainable agri-food systems.
Local Food Experts
Local Food Experts is a social cooperative enterprise based in Heraklion, Crete, active in sustainable agri-food, tourism, and education. The LFE team, comprised of specialists in agriculture, tourism, and sustainable development, collaborates with local farmers and businesses to promote local products and boost the local economy. LFE provides agricultural training, supports the growth of local enterprises, and fosters the connection between tourism and local production, enhancing sustainability and social responsibility.
The collaboration with the Lassithi Plateau Agricultural Cooperative and Local Food Experts ensures the successful implementation of the initiative, combining local knowledge with modern expertise to promote regenerative agriculture and sustainable development in the region.
Lassithi Plateau Agricultural Cooperative
Based in Tzermiado, the Lassithi Plateau Agricultural Cooperative is one of the most historic and productive cooperatives in Crete. With 300 members, mainly livestock farmers and growers, it produces high-quality products such as feta, graviera, yogurt, and mizithra under the brand “Dikti", as well as fresh vegetables and fruits. Annually, it processes around 1,500 tons of milk from 25,000 sheep, producing 200–250 tons of cheese for the market. The partnership with Metaxa Hospitality Group and LFE strengthens the link between local production and tourism, promoting sustainable development and added value in the local economy.
The Group’s employees play an active role in implementing the initiative. Chefs, gardening, and procurement teams contribute significantly to crop planning, product selection, and the creation of gastronomic proposals that incorporate regenerative raw materials. Program managers monitor and assess the progress of the initiative, ensuring compliance with quality and sustainability standards. Through ongoing training and guidance, employees gain a deeper understanding of regenerative hospitality and its contribution to the local community and environment.
The core innovation of our initiatives lies in changing mindsets through the education and awareness of stakeholders: company executives and staff, hotel guests, partners, and suppliers. Our pioneering approach focuses on fostering a deeper understanding of regenerative agriculture and food production processes, as well as energy and water management, and regenerative stewardship of human-influenced landscapes. This creates a resilient and sustainable food system that links hospitality to local food production.
Through outdoor seasonal cultivation, in accordance with EU Regulation 2018/848 and the ORA (Organic Regenerative Agriculture) standard, we select indigenous varieties adapted to the local climate, reducing the need for ongoing care and conserving energy. We follow seasonal and companion planting, which saves space, water, nutrients, and plant protection products.
Regenerative management of human-influenced landscapes enhances soil health using nutrition formulations, organic fertilizers, and locally produced worm compost. Composting prevents methane emissions and replenishes carbon reserves, supporting sustainable agriculture and the production of healthy foods. Non-intervention zones allow nature to thrive, boosting biodiversity and creating self-regulating ecosystems.
The initiative takes place in the gardens of the Group’s hotels as well as on the Lassithi Plateau in Crete, with the produce being used in the cuisine of the Group’s hotels. Through this connection, we promote regenerative hospitality as a model for sustainable development and strengthen the relationship between local production and the tourism experience.
Metaxa Hospitality Group is committed to leading the way in regenerative hospitality, creating a positive impact on both the environment and society, while simultaneously enhancing the guest experience we offer. Through the implementation of our programs, we foster significant synergies between the hospitality and food sectors, shaping for the first time an environmentally friendly food management system with measurable environmental, social, and economic benefits.
The Group aims to reduce its carbon footprint by adopting a cohesive policy of regenerative practices for soil, cultivation, and the food supply chain. At the same time, we apply certified, innovative regenerative production methods, utilizing traditional local practices and knowledge with roots spanning thousands of years. We select indigenous plant varieties, minimizing the need for constant care and saving energy, while seasonal cultivation allows nature to yield produce without additional intervention. The intercropping of compatible varieties saves space, water, nutrients, and fertilizer, creating a balanced and efficient production cycle.
These initiatives ensure that products are made available to our guests while actively involving younger generations in organic regenerative agriculture. The emphasis on high-nutritional-value local products strengthens guests’ connection to agricultural production and the traditions of our region, while also contributing to the protection of the natural environment and the economic sustainability of local communities. Every year, more than 30,000 meals are served to our guests from the produce of our certified outdoor gardens. Over the past two years, 41.5 tons of products cultivated with organic regenerative practices from the Lassithi Plateau have been harvested and used as raw materials in the dishes prepared by our hotel chefs.
Through this process, Metaxa Hospitality Group helps shape a new perspective on the value of regenerative agriculture, informing and educating stakeholders—executives, employees, guests, partners, and suppliers—and acting as a catalyst for change within the local community, with measurable and meaningful outcomes for both the environment and society.
Metaxa Hospitality Group is committed to leading regenerative hospitality, generating a positive impact on both the environment and society, while simultaneously enhancing the guest experience. Through the implementation of our programs, we foster significant synergies between the hospitality and food sectors, for the first time shaping an environmentally friendly food management system with measurable environmental, social, and economic benefits.
The Group aims to reduce its carbon footprint through a cohesive policy of regenerative practices in soil management, cultivation, and the food supply chain. We employ certified, pioneering food production methods that draw upon traditional local practices developed over thousands of years, selecting indigenous varieties, cultivating according to seasonal cycles, and intercropping compatible species—thereby conserving energy, space, water, and nutrients.
This initiative ensures that the products produced are made available to guests and systematically involves younger generations in organic regenerative agriculture. Each year, the Group’s certified outdoor gardens provide more than 30,000 meals to guests, while in the past two years, 41.5 tons of products grown using regenerative practices in the Lasithi Plateau have served as raw materials for our hotel dishes. In this way, we safeguard the protection of the natural environment, the economic sustainability of local communities, and the connection of guests with agricultural production and the region’s heritage.
For Metaxa Hospitality Group, this initiative guarantees the availability of stable, high-quality raw materials, enhances the Group’s international reputation in matters of sustainability, and strengthens ESG indicators through reduced carbon footprint and improved biodiversity. At the same time, it differentiates the brand’s strategy, positioning it as a leader in the convergence of hospitality and agri-food, highlighting Greece as an authentic and sustainable destination, with a tangible and measurable positive impact on society and the environment.