Best Practices

Manchebo is committed to operating an eco-friendly resort and adhering to the best practices of sustainable tourism

Please view our best practices below. For more information please email us at

Energy Saving

  • Solar panels producing 20% of energy
  • Motion senor lights in public areas
  • Inverter technology air-conditionings in Rooms, Restaurant, Offices and Gym
  • LED bulbs across the property
  • Energy saving equipment and appliances
  • Track consumption of electricity
  • New insulated and coated sliding doors in all guest rooms
  • New guest room doors with Drop Down Weather Draught & Acoustic Seal

Nature Preservation

  • Farmed wood
  • Use of eco-friendly cleaning products
  • Discourage guest activities that are harmful to the environment
  • Turtle nesting areas on the beach marked with appropriate signage (when necessary)
  • Reduce lights at night during turtle nesting season


Manchebo is proudly GreenGlobe Platinum certified since 2016. The Green Globe certification is a structured assessment of the sustainability performance of travel and tourism businesses and their supply chain partners. Businesses can monitor improvements and document achievements leading to certification of their enterprises' sustainable operation and management.

Community Support

  • Locally made bulk amenities in rooms (Aruba Aloe)
  • Weekly Arts & Crafts during Manager's Cocktail hour to support local artists.
  • Donation to several local non-profit organizations such as churches, Parkinson foundation and elderly organizations
  • Awarded in 2021 by the Aruban Government for the ongoing Social Efforts by the property

Reuse, Reduce, Recycle

  • Special water-filling station to reduce the use of plastic water bottles
  • Electronic signature at check-in instead of paper
  • Glass crusher
  • Recycling bins for plastic
  • Left-over food donated to local pig farm
  • Cooking oil recycled to Bio Fuel
  • Herb Garden and locally caught/purchased food to limit transportation cost
  • No disposable , single use items (forks, knives, spoons, plates, cups etc.)
  • Newspapers on request only
  • Reuse Keycards

Water Saving

  • Water saving faucets
  • Water saving toilets
  • Grey water used for irrigation in landscaping
  • Changing of linens on request
  • Sprinklers are on timers which are adjusted depending on amount of rainfall
  • Towels changed only when found on floor and at check-out
  • Track of water use

Health & Safety

  • Water Safety devices
  • Grease traps to avoid contaminating grey water supply
  • Food Safety practices (HACCP)
  • HACCP colored cutting boards
  • HACCP temperature controls of food and coolers to maintain safety
  • Annual testing of Legionella
  • Water circulation monitored weekly to avoid water stands still for more than 10 days
  • Use of eco-friendly cleaning products
  • All F&B staff are HACCP compliant and have government health certificate