Conservation: To reduce food waste, food is prepared according to the number of expected guests in all our restaurants (real time reservation monitoring). Furthermore, any food surplus is offered to the staff dining hall.
The bread and pastries served in our restaurants are produced daily in our bakery using organic flour. The honey served at our breakfast is collected from our own sustainably managed beehives.
To reduce wastewater pollutant load, ecofriendly cleaning products are used in all washing operations. To reduce water consumption, faucet, flush and shower flows are set to an efficient minimum (the average flow rate is less than 8.5L / min) and all our faucets are equipped with eco-aerators.
Our gardens are exclusively landscaped with local endemic flora featuring typical plants of Provence such as olive trees, cypresses, lavender, rosemary, and thyme. Our 1000m2 organic herb garden provides us with fresh vegetables and herbs used in our restaurants. Our Chefs use exclusively fresh, seasonal products from local producers.
Employee awareness is raised through annual training on ecofriendly attitude (green booklets and waste sorting memos are handed). Our resident naturopath carries out nutrition workshops on organic farming and healthy eating.
The forestland of the property sustainably maintained, and its undergrowth is kept humidified to protect it from fire risk. Hiking and cycling trips to the Luberon Regional Natural Park are offered to guests to discover the biodiversity of the region and raise awareness about the local environment.
Our company strives to promote the natural beauty of Provence and the Luberon Region in an economically and environmentally sensitive way.
Visits of the natural treasures of the region such as the Ochre hills and cultural landmarks such as the Abbaye de Senanque are a few of the experiences offered to our guests.
Our estate's vineyard is under organic farming and we encourage our guests to visit and taste our cuvées. We also organize annual events such as the "culinary hike" and the "village festival" during which our guests are introduced to local producers and informed about the surrounding flora and fauna.
Community: Our company aims to produce shared value by fostering sustainable livelihoods, building capacity, and engaging in community actions.
Carbon: Fully aware of the negative impacts of energy and resource overconsumption, and of the production of greenhouse gases, we implement measures to mitigate our carbon emissions and energy consumption.
Energy and water consumptions are computer monitored. All anomalies are detected and tracked. We are supplied with 100% green electricity sourced from wind and solar power.
Our heating system is powered by geothermal energy, a process that does not release CO2 into the atmosphere.
More than 99% of the bulbs in operation are energy saving class A to reduce electricity consumption. In addition, room amenities come in dispenser format (shower gel, shampoo, soap, body milk, etc.) and other amenities (such as razors, toothbrush, etc.) are available on request to reduce waste from disposable items.
A note is available in each guestroom to remind our guests to keep the windows closed during heating or cooling periods, to close taps after use, and inform about bath linen renewal.
Bicycles are made available for employees to commute from our staff quarters and carpooling is encouraged.