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Sustainability

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 info@manchebo.com

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

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

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

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

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

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