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Sustainability: the mission of Conca Park, the dream of Mariella

One of the most important innovation brought by Ms. Mariella in our 4-star hotel in Sorrento, is the strong belief in eco-sustainability. A philosophy permeating nowadays the walls and spaces of Conca Park, influencing all the aspects of our welcome in hotel.

Awareness

The passion for the green policy, to Mariella, is something more than a temporary trend or a way to communicate the brand identity: it is a sincere attempt of awareness. A passionate desire that the owner tries to impart to the guests, but also to the whole staff, at work as at home. The main message is focused on the optimization of precious and limited assets: the team of Conca Park commits to use water, detergents, plastic and food only when it is strictly necessary. It is a fact that luxury is often associated with waste: it is completely misleading, as our excellent level of service demonstrates. On the contrary, we believe opting for sustainable practices to reduce the amount of garbage, and waste in general terms, is the best service to be done to the advantage of the community.  

Water and glass

Mariella works hard day by day to turn her passion in concrete actions in the hotel routine. Beginning with recycling – at 95% – and the cautious use of water: thanks to the reactivation of an ancient artesian well, at Conca Park we save more than 10.000 m² of water for irrigation. A great result achieved by the use of clean water only in the kitchen and on the table. Linked to this aspect is the battle against useless plastic, as in the little bottles, replaced by free dispenser and recyclable water bottles. In our bars and restaurants we do not sell packaged drinks: we prefer eco-friendly glass, that we gather and recycle to give the glass powder to a company producing pool filters. Have you never realized how such small attentions could give new life to material?

Green Food

The whole food offer of Conca Park Hotel is influenced by the green soul of Mariella, which is clear in the preference for zero-mile and zero-waste ingredients, organic and by sustainable production. A perfect example is our buffet breakfast, where the fruits of our garden rule for colors, scents and flavors.  But our happy good morning is completely green: when we tidy up, we throw all the leftovers – not oily nor fatty – in the compost to fertilize the garden and the green areas of the hotel. In this way, we reduce waste and create an excellent and natural fuel for the Earth.  Moreover, every day we propose a tasty “recycled” dish: paccheri of the day before, breaded and fried, are a true pleasure.

Another subject important to Mariella and her staff is the reduction of printed paper, to safeguard woods and forests. To this objective, technology represents a good ally, through monitors and virtual concierge for daily communication to guests.

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