Eco & Sustainable Tourism Icons
Water Saving: 3 or more of the following practices in place: a no-leak policy, water audit, flow restrictors on taps and shower heads, dual flush toilet cisterns, harvesting rain water, utilising waste water (grey water), only watering early morning and evening, alien tree removal, planting water wise, drip irrigation system, compost toilet, garden well mulched.
Energy Saving: 3 or more of the following practices in place: energy A- rated appliances, low energy bulbs, geezer blankets and/or timers, established electricity strategy such as switching off appliances and lights when not being used.
Recycling: Established policy to reduce and re-use waste, the recycling of any of the following resources: Paper, Glass, Tin, Plastic and Organic Matter, on-site composting and wormeries.
Renewable Energy: Utilising solar and/or wind energy through solar panels and/or wind turbines. Green Design: Incorporated into the design of the building: proper insulation, sustainable and renewable building materials, maximising light and energy from the sun, building with recycled materials, non-toxic paints and other building materials, water and energy efficiency.
Carbon Neutral: Planting of trees to off-set the carbon footprint of the establishment and its guests.
Eco Cleaning Agents: utilising or selling products that are fully biodegradable, free of harmful chemicals and not tested on animals. Eco Body Products: Utilising or selling body products that are fully biodegradable, free of harmful chemicals and not tested on animals. Eco Packaging: Utilising or selling fully biodegradable packaging and take-away containers made from renewable resources. Accepting returns on product packaging for re-use. PEOPLE AND EARTH Biodiversity: no use of pesticides or poisons, planting only indigenous, conservation of indigenous flora and fauna on your property, alien vegetation removal and rehabilitation of indigenous.
Local Products: utilising products grown or manufactured within a 100km radius, the producing or selling of local products. Organic Food: Utilising or selling food that is produced using a system that sustains the health of soils, ecosystems and people without the use of inputs with adverse effects for biodiversity.
Fair Trade: selling products or implementing policies which contribute to sustainable development by offering better trading conditions to, and securing the rights of, marginalized producers and workers. Registered with Fair Trade Tourism or Fair Trade Label SA.
Empowerment: Skills development, training and profit share programmes which empower staff and enable better working conditions and work opportunities.
Free Range Chicken: raised in a humane manner with freedom to roam and constant access to vegetation , fresh air and fresh water. Chickens free of hormones and antibiotics (check with your supplier if they meet all these requirements)
Free Range Eggs: chickens raised in a humane manner with freedom to roam and constant access to vegetation, fresh air and fresh water. Chickens free of hormones and antibiotics (check with your supplier if they meet all these requirements)
Badger Friendly Honey: utilising or selling honey accredited with the Endangered Wildlife Trust certificate to ensure no honey badgers are harmed in the production of the honey.
Ethically Farmed Products: utilising or selling free range meat and/ or wool products that are have wildlife friendly management strategies which do not include the trapping, hunting, poisoning and killing of predators. Fair Game endorsed products.
Sustainable Fishing: utilising, promoting or selling sustainable seafood from well managed fisheries as listed in the South African Sustainable Seafood Initiative (SASSI).
Free Range Pork: Raised in a humane manner with freedom to roam outdoors and constant access to vegetation, fresh air and fresh water. Pigs free of hormones and antibiotics and their feed free of animal byproducts (check with your supplier if they meet all these requirements)
Veg Or Vegan: Serving purely vegetarian or vegan food, thereby providing healthy eating alternatives and decreasing the amount of natural resources used in the production of food.