Our good practices
Water
• We record water and gas consumption daily, from the different installed meters, to identify and avoid fluctuations in consumption.
• We reduce the flow of taps and showers.
• We have an automatic irrigation system installed to minimize water consumption.
• We use water from the well to irrigate the green spaces and the swimming pool.
• We installed four new hot water tanks heated using solar panels.
Hygiene and Cleaning
• We prefer environmentally friendly cleaning products to avoid exposure to harmful and toxic substances.
• We seek to purchase products without chemical compounds that are harmful to the environment, such as CFCs and HCFCs.
• We use the strictly necessary amount of detergents when washing.
Waste
• We separate waste into categories: paper/cardboard, glass, packaging, green waste, RCD, oils and grease, batteries.
• We avoid food waste.
• We reduce the purchase of products with single-use packaging.
• We focus on digitalization, avoiding paper printing.
• We have ecopoint containers spread throughout the external space to promote recycling.
Energy
• We consume electrical energy produced by our photovoltaic panels.
• We replace incandescent and halogen lamps with low-energy LED lamps.
• We install lighting sensors in entrance halls and corridors to minimize energy consumed.
• We have an automatic system (key card) that turns off lighting and electrical appliances in the rooms.
• We have an Electric Vehicle Charging Station – PCV.
• We try to increase the insulation capacity of pipes, walls, roofs and windows.
• We regularly clean and disinfect all AC filters, extractors, faucets and showers.
Food and Drinks
• We consume fresh seasonal products and give preference to locally produced goods.
• We have a food control system that allows us to reduce food waste.
• We provide quality tap water to customers in the restaurant.
Internal and External Environment
• The establishment is practically a smoke-free place, meaning smoking is prohibited in enclosed common spaces and in all accommodation units, with the exception of rooms on the ground floor (001 to 014).
• We have gardens and green spaces of approximately 3,500 m2 with some variety of native vegetation.
• We avoid the use of chemicals when treating green spaces.
• Pruning of trees, shrubs and ornamentals is carried out outside the birds' nesting period.
Green Activities
• We provide information about natural parks, gardens, landscapes and protected areas in the region.
• We inform you about the nearest place to rent bicycles and the most environmentally friendly means of travel.
• We collaborate in awareness-raising activities about local environmental issues.
Social Responsability
• In partnership with IEFP, we make it possible for high school students to attend internships, so that they can integrate into active life.
• We implement HACCP to ensure and promote hygiene and food safety.
• We established a charitable partnership with the Refood institution to donate meals.
• We donate physical goods (towels, furniture…) to charities on a regular basis.
• We collaborate with the Monte Gordo Parish Council in entertainment events.
• We collect plastic lids for various charitable purposes.
• We keep our guests, customers, employees and management informed about environmental initiatives, whenever appropriate.
Sociedade Turística Vasco da Gama operates in an environmentally and socially responsible manner, is committed to applying the best environmental practices, as well as the best sustainability principles in its business strategy, for which it obtained the Green Key distinction. 
