ABOUT BOUTIQUE HOTEL SES BRUIXES

The staff of the Ses Bruixes Hotel wants to take care of every detail to ensure that their footprint is as small as possible. They are always improving themselves and consider that comfort is not at odds with sustainability.

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MEET THE CENTRAL FIGURES

Anja Sánchez-Rodrigo Wickers

Ceo and Founder

My roots and education have always made me concerned with environmental sustainability. So, when we had the opportunity to open the Ses Bruixes Hotel, for me there was no other way to do things. We recovered this building full of history and opened it to the public with a project with which we somehow try to give back to this island that we love for everything it gives us.

In the Ses Bruixes Hotel we try to take care of every detail to ensure that our footprint is as small as possible. We are always improving, for we know that comfort is not at odds with sustainability. From the gastronomic offer, elaborated with local and organic products, to the cleaning processes, treatments, welcome products to clients, or waste management and energy have been thought from that perspective.

“We try to be the most self-sufficient as possible, since this is the best way to control and ensure that the footprint left by our actions is as small as possible. The smallest it is, the closer we get to sustainability.”

ANJA SÁNCHEZ-RODRIGO WICKERS, CEO AND FOUNDER

AN EXAMPLE IN SUSTAINABILITY

This company carries out its business activities in accordance with numerous criteria for the protection of Menorca’s environment, identity and culture, and is exemplary in the following:

Waste reduction

Involves planning procedures to reduce resource consumption and waste generation, with special consideration for the reduction of plastic waste, promoting reuse and the use of non-pollutant alternatives, composting and the reduction of food waste.

Efficient water consumption

Water in Menorca is a scarce resource. The company has implemented systems for water savings, makes efficient use of water resources and has reduced the water footprint of its business activity.

Use of local produce

Makes use of local farm-to-table produce in its supply and production and prioritises produce from farms and fisheries that implement practices that are respectful with the environment.

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