Respect for Nature, Investment in the Future

Guided by our World For Us vision, Emir Hotels integrates environmental sustainability into every aspect of our operations. From energy and water conservation to waste management, from reducing our carbon footprint to protecting local biodiversity, we develop a wide range of eco-friendly practices. Our goal is to pursue a tourism approach that uses resources responsibly and considers not only today but also the future. Together with our guests, we are working toward a greener, better tomorrow.

• The heat generated in the laundries of our hotels is put back into the system and energy loss is prevented. This steam, which is lost from the system, is used to heat the changing rooms.
• Rainwater accumulated in our Arslan Zeki Demirci Sports Facility is collected and used to irrigate the garden of the facilities.
• Compost is obtained from dried branches and leaves and is used as fertilizer for the trees in our gardens.
• Spices and lemons grown in the gardens of our hotels are used in our kitchens and served on the tables of our guests.
• In the lawn areas of all hotels, grasses that require little irrigation and spread spontaneously are used.
• Our garden irrigation is watered with a spring (spray) system instead of hose irrigation to prevent water waste.
• We use paper straws instead of plastic straws in all restaurants and bars. In order to reduce the use of straws, we offer them to our guests upon request.
• Disposable cups, plates, stirrers and paper straws are used in all restaurants and bars.
• For breakfast products such as jam, honey, butter and chocolate, small closed containers divided into portions, rather than open containers, are used to prevent food waste.
• All food portions are served with presentation equipment that is as small as possible.
• In order to prevent food waste, menu planning is made according to the number of seasonal guests and their eating habits (allergen, vegan, vegetarian, etc.).
• Guests staying for 10 nights are given the right to use the à la carte restaurant free of charge, thus reducing the amount of open buffet waste.
• Celebration equipment such as fireworks and confetti are not used to avoid harming the environment and animals.
• The lower lobby, lobby, Turkish bath and indoor pool were transformed into under floor heating by transferring heat from air to water with a heat pump, thus reducing energy consumption.
• To minimize energy consumption, a heat recovery device is used throughout the ambient ventilation system.
• In order to minimize gas consumption, hot water obtained from solar energy panels is stored in accumulation tanks and made available for use. (In summer months, 85% of the hot water need is provided by solar panels and heat pump.)
• There is a frequency control device to ensure that the devices operate in the most efficient and economical way.
• All rooms have heat and motion sensors (presence sensors) to prevent unnecessary energy consumption. Energy systems in the room automatically shut down when they do not detect heat or motion. With this automation system, an average of 7,000 kW/h less energy is consumed per day than other hotels with the same number of rooms. 2.5 million kW/h is saved annually.
• In order to reduce energy loss in all rooms, climate control is provided with the help of switches on the balcony doors.
• In order to reduce energy consumption, LED lighting is used in all areas to provide illumination with a consumption of 12-24 W instead of 220 W. Additionally, all lighting used has sensors.
• In order to prevent water waste, shower heads and faucet aerators were changed and the amount of water consumed per minute was reduced from 12 liters to 7 liters.
• Instead of ready water, zero water line is used in tea boilers.
• Informational signs are available in all areas to prevent water waste.
• By preventing constant change of towels and linens in our rooms with a change card, our guests are encouraged to reduce water and chemical use, to explain how effective they can be in our effort to protect natural resources, and to support this goal.
• In order to reduce the plastics used on our pier, treatment has been installed in the mains water and postmix-premix devices have started to be used instead of plastic packaged drinks.
• To reduce paper waste, operational processes such as scanning and archiving are carried out online instead of printed.
• To minimize paper consumption, evaluations are made via telephone, internet and face-to-face interviews instead of paper surveys.
• In order to reduce the damage to nature and raise awareness, cleaning activities around the hotel are organized with our employees at regular intervals.
• In order to reduce carbon emissions, we take care to work with regional suppliers in purchasing transactions.
• In order to encourage our guests to prevent food waste, information about the daily amount of waste food and how many people's nutritional needs can be met is shared at the entrance of the restaurant.
• Awareness is created with visuals about water saving in guest rooms, general areas and staff areas.
• Efforts are made to minimize vehicle use through bicycle rental services and efforts to direct guests to public transportation.
• In restaurants and bars, water obtained from purifiers is used instead of ready-made water.
• To save electricity, lighting lamps that consume minimum energy are used.
• Hot water is provided by solar energy panels.
• We have an automation system in all areas.
• To prevent paper waste, hygiene tapes are not used in the toilets in our rooms.
• Cloth bags are used instead of plastic bags in laundries.
• In the management offices of our hotels, pencils are used instead of ballpoint pens.
• Guest information and special day celebrations are carried out interactively on television, without using paper.
• QR code surveys are used in guest rooms instead of printed satisfaction surveys.
• Disposable slippers are not provided except for special requests or VIPs.
• To save water, dry cleaning is done with fiber cloths instead of wet cleaning.
• The use of brooms is actively used for dry cleaning.
• Mini bars in the rooms are not used in closed cabinets, but are used with air exhaust.
• During the cleaning of guest rooms, natural ventilation is provided by turning off the air conditioning and opening the glass window.
• Entrance doors should open with a button instead of a photocell.
• Bulk cosmetic products are used in the rooms to prevent waste.
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