7.3 The hotel has a water usage plan with specific savings goals. Weight: 1 [ ] yes [ ]

(Copy: water conservation plan)
(Copy: employee rules)

7.4 One person is responsible for managing the water saving activities. Staff employees know about this plan. Weight: 1 [ ] yes [ ]

Yes; managed by both Hans Pfister and Andrea Bonilla.
(Copy: leader’s meeting agendas)
(Copy: staff training)

7.5 Water saving by employees and guests is encouraged and a permanent promotion of this program has been established. Weight: 2 [ ] yes [ ]

Guests are given the option to wash their linen only every two or three days instead of every day.
(Copy: towel/sheet laundering)

7.6 The hotel’s water’s system is periodical monitored for leakage. Problems with their location are recorded, and repaired. Weight: 1 [ ] yes [ ]

There is a once a month revision by maintenance team beginning at the water source (spring box) to all the building sites. All leaks are immediately repaired.
(Copy: monthly maintenance routine)

7.7 The hotel uses water saving devices in the showers and faucets. Weight: 1 [ ] yes [ ]

Low water pressure showerheads and faucets were installed at the beginning of 2003.

7.8 At least every 2 months an independent laboratory monitors the quality of drinking water for both the drinking water and the ice machine water. Weight: 3 [ ] yes [ ]

The water is tested in a San José laboratory.
(Copy: drinking water test results)

7.9 The hotel collects periodical tests to verify the quality of the swimming pool water. Weight: 3 [ ] yes [ ]

The pool water chemistry is tested and adjusted daily in the morning.
Swimming pool water is periodically sent for analysis in San José.
(Copy: pool water test results)

7.10 The hotel has a system to record the daily chlorine addition. Weight: 1 [ ] yes [ ]

A new Autopilot system was installed in 2003, ridding the pool water from numerous chemical additions. This system is friendlier for pool users as well as the environment, using salt and little introduced-chemical adjustments.
(Copy: Autopilot general information)
Algaecides are certified biodegradable.
(Certification: Proquimia)

7.11 The swimming pool water is treated using a chlorine-free process. Weight: 2 [ ] yes [ ] no

Yes, the new 2003 Autopilot System. It uses salt.

An electric meter was installed to measure consumption.

Energy consumption is monitored monthly with a meter installed in the generator. Diesel consumption also reflects the amount of generator running time and electrical demand.
(Copy: diesel consumption chart)

Lapa Rios was designed for minimal impact. The determination of whether to add an electrical device depends on the amount of electricity available. The electrical plan demands need over want.

8.2 The hotel maintains a monthly record of energy consumption and the usage is statistically analyzed. Weight: 1 [ ] yes [ ] no

Energy consumption is monitored monthly through the generator’s metering system.

Management oversees the analysis of usage and educates staff how to keep their usage minimal.
(Copy: diesel consumption chart)

8.3 The hotel has an energy usage plan with specific savings goals. Weight: 1 [ ] yes [ ] no

(Copy: energy conservation plan)
(See: signs for energy conservation by guests in the bungalows)

8.4 A person is responsible for managing the ongoing education about energy saving activities for both guests and employees. Weight: 1 [ ] yes [ ] no

Yes, Hans Pfister and Andrea Bonilla
(Copy: staff training)

8.5 The hotel maximizes its use of natural light. Weight: 1 [ ] yes [ ] no

Yes, through design and construction: 3 sides of the cabins use all natural lighting during daylight.

All workstations have large windows or are of open design for natural lighting during the day.

8.6 The hotel has a preventative maintenance program for all electrical equipment and systems. Weight: 2 [ ] yes [ ] no

All department heads have a checking routine of all electrical equipment.
(Copy: monthly maintenance routine)

The refrigeration, electrical generator, diesel trucks, etc. have separate professional maintenance contracts, apart from the Lapa Rios staff.
(See: Sico Refrigeration, Taller Secundino, Font)

8.7 The hotel promotes the turning off of lights whenever they are not needed. Weight: 1 [ ] yes [ ] no

Reception employees explain minimum electrical supply/usage during the guest orientation, encouraging guests to turn off lights and fans when unnecessary.
(Copy: orientation topics)
(See: signs in the rooms and employee areas)

8.8 The hotel uses energy efficient light bulbs in at least 80% of the hotel’s facilities. Weight: 2 [ ] yes [ ] no

The entire hotel is minimally lighted.

The hotel uses no more than 50% energy efficient light bulbs, as generator efficiency must meet a minimum demand, or 1/3-load-capacity. The demand created from 80% energy efficient bulbs is not enough and the low draw would result in a damaged generator:
(Copy: bulb placement charts)

11-watt energy saving bulbs are used in those areas where the bulbs are used continuously for more than 6 hours: kitchen, office, staff common areas and pathway/cabin out-lights. (In the Osa these bulbs have all been painted yellow to cut down on insect attraction.)

The restaurant has been illuminated using only eight 40-watt reflector bulbs. Each table has candle supplementation.

Cabins have some 40-watt bulbs with 11-watt bulbs for general light.

Staff night lighting at the dormitories/ranchito is with 11-watt energy saving bulbs

8.9 Energy efficient electric equipment is used to meet at least 50% of the hotel’s needs. Weight: 2 [ ] yes [ ] no

Refrigerators and freezers have been designed and built especially for Lapa Rios using 4—5-inch foam walls, thereby cutting down the need to run the motor excessively.

the kitchen refrigerator has 4 small doors to minimize cool air loss

motors were placed on the top of the refrigerators allowing the heat from the motor to escape above the unit and out the roof.
(Copy: Sico report)

All fans operate by switch, making it easier for guests and staff to shut off fans and lights at the same time.

The dryers, washer, computers and ice machine have automatic cut off switches when they receive insufficient current from the generator. These cut offs warn the management about the supply problem, minimizing the stress to the small motors.

Each generator produces energy efficient 440-watts of power that is distributed in 3 phases and balanced to handle the long run load (project stretches over 1.4-kilometers). Many transformers convert power to 110-watts. When balancing the load to the generator the design was created considering: when and at what time each day each machine is using electricity.

8.10 The hotel uses alternative energy sources for lighting, such as solar panels. Weight: 3 [ ] yes [ ] no

A photovoltaic system illuminates and powers both the Carbonera and Rio Oro schools, electrical projects that Lapa Rios built and donated to the community.

Hydropower was professionally researched and considered both in 1991, 1998 and again in 2003. All studies show that the terrain around the lodge is not suitable for cost-effective hydropower lacking sufficient water throughout the year.
(See: Jason Borner, in Pto. Jiménez)

8.11 The hotel uses alternative energy sources for heating or pumping water, or other energy needs. Weight: 3 [ ] yes [ ] no

There are 6 solar convection panels for heating water.

There are 9 gas ‘on demand’ water heaters supplementing hot water to the cabins. The heaters have no pilot light and ignite with a “D” battery.

8.12 The hot water tanks and/or exposed pipes are covered with insulating materials to avoid heat loss. Weight: 1 [ ] yes [ ] no

Yes.

8.13 The hotel uses natural breezes, shade covering and other alternative air conditioning systems. Weight: 1 [ ] yes [ ] no

The (deforested) building site location was based on most available breeze collection.

Lapa Rios has no air conditioning. Local, traditional cooling technology—woven indigenous palm leaves that allow air to rise and vent—is the most energy efficient roof material in the tropics.

There are few solid walls. To maximize airflow and eliminate the need for air conditioning all sides of every building have screens, open for breezes.

8.14 The hotel uses technologies that increase the efficiency of the refrigeration and air conditioning systems. Weight: 2 [ ] yes [ ] no [ ] n/a

All refrigerators and freezers have been house-designed and built using 4-5” foam walls, thereby cutting power use. Refrigerators have 4 small doors to minimize cooling loss and cut down on energy use. All units have motors on top to permit heat escape above the cooling unit.

A walk in cooler to store fresh produce was created by enclosing an unused poolside bar with 6-inch insulating foam, installing an energy efficient 5,000 BTU air conditioner was placed in an unused patio bar/storeroom to create a walk in cooler for fruits and vegetables and the walls and ceiling were lined with 6-inch insulating foam.

A new energy-efficient air conditioner was purchased for the office in Pto. Jiménez office, decreasing energy consumption from the grid.

A 5 cubic meter ice chest (holding 2 large ice blocks) was designed in-house for the long haul truck. The box walls have 5-inch foam insulation and shelves. The cooler transports 16 huge plastic boxes of fresh produce and perishables over 400 kilometers without any food loss.
(See: San José transfer truck)

8.15 The hotel maintains a strict control on any air or gas leakage in its cooling systems. Weight: 2 [ ] yes [ ] no [ ] n/a

The monthly professional inspection requires checking of seals, motor functionality, gas levels, etc. This inspection is management monitored.
(Copy: monthly maintenance routine)

8.16 Efficient electrical equipment is used for at least 50% of hotel’s needs. Weight: 2 [ ] yes [ ] no

All refrigeration motors are placed above the unit to evacuate the heat above the cooling area.
(Copy: Sico report)

All laundry equipment is labeled highly efficient.

The largest machines (washer and dryer) are wired three-phase, 220-watt electricity, the most efficient use of electricity.
(See: laundry equipment)

The swimming pool pump is over-sized for 30,000 gallons of water, only pumping a few hours each day.
(See: pool pump)

Low watt bulbs are used in all areas where lighting is needed 6 continuous hours.

8.17 The hotel laundry takes advantage of solar heat to dry clothes, sheets and towels. Weight: 2 [ ] yes [ ] no [ ] n/a

Weather permitting sheets and towels are line-dried. Towels are dryer fluffed 5 minutes.

An industrial 50-pound load propane gas dryer serves the hotel, secondary to the sun.

Care must be given that purchased products and/or discarded materials have no negative effect on the environment either at their source or in Lapa Rios.

All locally harvested building materials must have up to date cutting and transport permits/licenses. Dated Copy must be kept on file.

Use inventory controls to maintain hotel quality and guest expectation: keep accurate supply lists to aid an efficient use of time, personnel, transport logistics and expenses.

Purchase concentrates to avoid transporting water: detergents, soaps, fruit pulps, etc.

Look for and purchase only from distributors packaging in bulk verses individual or small, family-sized portions.

Re-use hotel-owned plastic transport boxes, coolers, etc.

Recycle cardboard boxes to Pto. Jiménez or San José (for produce companies) and plastic bottles and gallons for community use in Pto. Jiménez. Aid conservation groups in Pto. Jiménez by donating metal and glass for their recycling program.

Serve soft drinks and beer only in refillable bottles.

Purchase only from local businesses that demonstrate sound environmental practices, those who promote refillable beverage containers, organic produce, certified biodegradable products, etc.

The management must investigate sourcing of fresh produce; where it is being grown, the farmers’ standards, who handles/cleans/packages, etc.


Purchase and serve only fresh vegetables/fruits vs. canned or frozen.

Buy fresh produce, fish and meats from local farmers when possible.

Promote organically grown produce when available.

Continue to seek, promote and purchase biodegradable products. Insist on proof (and Copy) of their government certifications.

- Purchase prepared items (tamales, tortillas, etc.) from community members.

Invest in local artists and promote Costa Rican art.

Request guests’ dinner entrées early in the day to eliminate waste of over-preparation.

Honor sustainable by modeling the distinction between need vs. want.
(Copy: purchasing guidelines)
(See: staff booklet)

9.2 The employees know the purchasing guidelines of the hotel. Weight: 2 [ ] yes [ ] no

(Copy: purchasing guidelines)

9.3 The hotel has a directory of trustworthy suppliers to ensure the hotel’s social and environmental standards are met. Weight: 1 [ ] yes [ ] no

Management inspects and visits each supplier routinely to ascertain quality, organic compliance, commitments to reusable packaging materials, bulk purchasing, etc. It seeks and purchases when possible refillable containers, beverages and use of concentrates. A list of reliable, cooperative suppliers is updated in the computer.
(Copy: suppliers directory)

Drivers carry a copy of the Lapa Rios supplier’s directory (including the purchasing guidelines) in the long haul truck.

9.4 The hotel does not use or sell products that are harmful to the environment. Weight: 1 [ ] yes [ ] no

No.

We use Basudin-60 for termites in suiita roof leaves. This routine maintenance practice slows leaf rot, reducing harvesting or roof replacement to 6 or 7 years.
(Copy: Basudin-60)

9.5 At least 50% of the hotel’s printed materials are printed on recycled, chlorine-free paper. Weight: 1 [ ] yes [ ] no

Lapa Rios office uses recycled paper when it is available in San José.
(See: newsprint-quality comandas)
(See: banana and coffee paper menus)
(See: guest information book)

Food and beverages

9.6 The hotel primarily uses fresh produce in food preparation. Weight: 1 [ ] yes [ ] no

Yes.

9.7 The hotel sources certified organic agriculture. Weight: 3 [ ] yes [ ] no

(Certificate: Comercio Alternativo - fresh produce)
(Certificate: Ecowines - wines from Uruguay)
(Certificate: Café Cristina - coffee)

9.8 The menu offers national and/or regional dishes. Weight: 2 [ ] yes [ ] no

(Copy: weekly dinner menu chart)
(Copy: breakfast menu)
(Copy: lunch menu)

9.9 The processed foods purchased by the hotel are sold in large containers, in either recyclable metal or reusable glass containers. Weight: 1 [ ] yes [ ] no

The policies of Lapa Rios promote the use of large containers, recyclable and returnable only.
(See: kitchen)

All beverages sold in Lapa Rios (with the exception of bottled water) must be in refillable or recyclable bottles.

Plastic bottles and aluminum cans are not sold at Lapa Rios.

Pichingas, glass jars and Dos Pinos taros are reused or donated to staff or community projects.

9.10 As a norm the hotel reuses or recycles its containers. The hotel has suppliers offering recycling services. Weight: 2 [ ] yes [ ] no

Plastic and glass containers are sent to Pto. Jiménez: plastic gallon, estañones and pichingas to companies that accept and/or re-use them.

PET plastic (individual water bottle) is collected/recycled by Coca Cola.

The glass and metal is donated to local conservation groups earning money through recycling.
(Copy: glass recycling - Ana)

Refill is promoted over recycle, particularly using concentrated cleaning supplies/soaps, etc. and bottled beers and sodas.

9.11 The hotel uses refillable or reusable containers for serving food such as butter, marmalade, honey, sugar, sauces, etc. Weight: 2 [ ] yes [ ] no

Yes.

9.12 The hotel kitchen, restaurant and bar use only reusable dishes and glasses avoiding plastic or cardboard utensils, dishes, etc. Weight: 2 [ ] yes [ ] no

Yes. Lapa Rios does not offer take out or express service to avoid litter.

Cleaning and cosmetics

9.13 The hotel uses biodegradable, non-toxic, non-corrosive cleaning products. Weight: 1 [ ] yes [ ] no

(Certificate: Proquimia)

9.14 The dish washing and laundry detergents are phosphate and bleach free. Weight: 1 [ ] yes [ ] no

(Certificate: Proquimia)
(Certificate: Amway)

9.15 The soap and personal products used by guests and employees are biodegradable. Weight: 1 [ ] yes [ ] no

(Certificate: Proquimia)
(Certificate: Punto Rojo)

9.16 The hotel uses cleaning and cosmetic products that come in recyclable, biodegradable or reusable containers. Weight: 1 [ ] yes [ ] no

Yes.

9.17 Dispensers are used to supply cosmetic products in guest rooms. Weight: 2 [ ] yes [ ] no

Yes.

9.18 Leftover shampoo or soap is recycled or reused. Weight: 2 [ ] yes [ ] no

-Left anti-bacterial over bar soap is distributed to employees.

Yes. All departments collect and separate trash daily. When each department’s bins are full, waste is sent to the central area for distribution/recycling.

10.2 The hotel has a waste production record, either by department or guest room. Weight: 1 [ ] yes [ ] no

(Copy: waste control data)

10.3 The hotel has a solid waste reduction plan, with specific goals. Weight: 1 [ ] yes [ ] no

(Copy: waste reduction plan)

Lapa Rios publishes its goals for sustainable practices using standard industry guidelines. Most guests are highly educated people already practicing waste management as part of their effort for conservation.

Guest information book includes suggestions on how to better practice waste management at home.
(Copy: good environmental habits)

10.4 There is a person responsible for managing waste reduction both for guests and employees. All employees know this plan. Weight: 1 [ ] yes [ ] no

Andrea Bonilla, the General Manager, is the person in charge of waste reduction and waste control.

Management is continually educating and implementing better standards regarding waste management/reduction. The kitchen leader and the head of housekeeping also play important teaching roles. Bi-monthly staff meetings has time devoted to upgrading waste management practices.

Organic wastes

10.5 Organic wastes are deposited in separated containers. Weight: 1 [ ] yes [ ] no

Yes, 2 bins: one for vegetable/fruit trimmings the other for plate scraps.

10.6 Organic waste produced in the hotel is either composted or recycled. Weight: 1 [ ] yes [ ] no

Yes. 1. Vegetable and fruit trimmings become compost site and 2. plate scraps are fed to a neighbor’s pigs.

Inorganic waste

10.7 Labeled containers are used for waste separation (organic, aluminum, plastics, glass, and paper). Weight: 2 [ ] yes [ ] no

Each department has numerous labeled separation containers. The maintenance staff does a general separation at the central disposal center.

All rooms have labeled containers for waste separation and the housekeeping bodega has a separation area as well.
(See: housekeeping separation center)

10.8 The housekeeping personnel separate waste not sorted by guests. Weight: 2 [ ] yes [ ] no

Each cabin has a paper container and a second one marked: “glass, plastic and metal”. The cleaning staff separate these items to send to the maintenance area when their containers are full.
(Copy: waste control data)

10.9 There is a defined location for final waste separation. Weight: 1 [ ] yes [ ] no

See the recycling area.
(Photo: central separation center)

10.10 The hotel participates with recycling programs. Weight: 3 [ ] yes [ ] no

In the remote Osa Peninsula no drop off recycling programs exist. The hotel pre-separates all waste products to distribute to the recycling collection areas:

• PET plastic is collected by Coca Cola Company.
• Plastic gallons, containers for community use in Pto. Jiménez.
• Glass donated in Pto. Jiménez to Ana Felicia Fallas.
• Paper/cardboard to Romelio Edwards - Imprenta NASO.
• Refillable soda and beer glass bottles are returned to be refilled.
  (Copy: letters from recycling recipients)

Support companies that sell concentrates and ‘refill’ vs. ‘recycle’ when possible. Lapa Rios refills: detergents and cleaning supplies, soaps, shampoo, conditioner, etc., printer ink cartridges and beer and sodas.
(Copy: refillable cartridge printer)

Final disposal

10.11 Solid waste generated by the hotel is properly stored before final disposal. Weight: 2 [ ] yes [ ] no

In 2001 we finished a new bodega for inorganic waste 55-gallon covered plastic barrels. The open air building is animal-proof with heavy guage fencing and a door that is tight fitting.

The cleaning staff has a new (2001) separation area close to the bungalows.

See various labeled, sealed containers in the waste management area near the compost site.

All used batteries are stored in plastic 55-gallon barrels set in a sealed concrete box. The box is marked on a site map and labled toxic. When a recycling center opens in San José the batteries will be transferred for proper recycling.
(Copy: map)

10.12 The hotel verifies and guarantees the collection and final disposal of waste is efficiently done. Weight: 1 [ ] yes [ ] no

We do not depend on collecting agents rather we transport all recyclables and solid wastes for final distribution. Management also verifies receipt with locally based NGO organizations.
(Copy: waste dumping permit)

Management continuously is training staff on the unique opportunity Lapa Rios has to teach and demonstrate sustainability.
(Copy: sustainability plan)
(See: staff booklet)

Our employees recognize their job centers around sustainability: their job is guaranteed with performance and cooperation to those principles.
(Copy: employee rules)

11.2 There are departmental training programs for the employees. Weight: 1 [ ] yes [ ] no

The sellers of the new pool non-chemcial system Autopilot trained the staff over a period of several days, making sure all those responsible (maintenance, guards and reception employees) for the quality of pool water knew the necessary steps.

Font Company installed and taught the maintenance team the proper maintenance and running instructions for the new generators.

The maintenance team received 6-weeks of fulltime plumbing and electrical training from 2 San José engineers.
(Copy: receipt Kari and Roberto)

Proquimia Company did a departmental training regarding the importance of biodegradable products and their proper use.

Monthly departmental meetings increase awareness of social, environmental and job issues.
(Copy: leader’s meeting agendas)

Semi-monthly specific staff trainings are offered by the managing director of Cayuga Sustainable Hospitality.
(Copy: staff trainings)

In June 2003, Alexander Benavides, San José CPA gave a session on personal finances and personal budgeting to all employees.
(See: staff booklet)

In 2001 both the kitchen staff and the cleaning staff received certification from INA all kitchen personnel are now certified chef’s helpers and the cleaning staff received certificates for camarero de hotel.

Guides have received courses from INBio in San José and the top guides of INBIO came to Costa Rica for on site training of our guides.
(See: Danilo Alvarez)

Representatives from each Lapa Rios team have received complimentary training and multiple overnight visits at leading Costa Rican hotels, to focus on service quality and that hotel’s approach to sustainability in tourism. This once a year experience teaches staff about other options in Costa Rican tourism.

In 2002 we began a cross training program whereby staff members of the kitchen, restaurant, cleaning staff and reception move into other departments for 2 or more days. This cross training has given individual staff members a better understanding to what challenges other teams encounter in terms of sustainability issues. In the low season of 2003 staff crosstraining was implemented again
(Copy: intercambio laboral)

Cayuga Sustainable Hospitality, the hotel’s management company, brings an operation expert every 6–8 weeks to train one different department. Some of those classes focus on sustainibility issues, such as hygiene and efficiency in the kitchen as well as increasing knowledge to organic products and the reasons behind their uses.

In 2001 and 2002 more than 5 people changed departments within the project (as part of promotions). All changes were an advancement due to individual self motivation, the employees particularly interested to work closer with the guests, to learn new skills and speak more English.

English classes are taught during low season. More than 10 staff members attended classes in 2002 and again in 2003.

11.3 The employees actively participate in the design of hotel’s environmental activities and programs. Weight: 2 [ ] yes [ ] no

In 2002 guide leader Danilo Alvarez combined a turtle research project based and funded in the Rio Piro, Osa, with Lapa Rios guests. His tour idea helps support this community’s project with an admission fee and by guests assisting with egg collection of recently-hatched turtles. Tourism protects not only this local community financially but by eliminating their need to sell eggs for profit furthers the turtle population for the future.
(Copy: tours - turtle)
(Copy: turtle project booklet)
(See: plant identification booklet)

Staff is actively learning the methods voicing their opinions regarding deforestation and the future of sustainability issues for their own future and the Osa Peninsula.
(Copy: letter to government and media)

Staff knows they are creating a legacy of waste for their grandchildren and have become more committed to lives with less non-recyclable products. Additionally, they’ve experienced trash separation can become a routine. Many recite tales about teaching recycling principles to their families and neighbors.

Employees have become involved in their local primary school development, and have created educational foundations. They explain this lesson was learned while at Lapa Rios.

Employees are invited on forest hikes, to better know what function the forest serves for the guests and to experience the area’s bio-diversity.

11.4 The hotel employees periodically participate in meetings in which sustainability matters as discussed. Weight: 1 [ ] yes [ ] no

Different sustainability issues are discussed at leader meetings bi-monthly and in employee ongoing training programs.
(Copy: sustainability plan)

Leaders (with staff suggestions) are encouraged to talk with management about new ideas or solutions for better forest management, recycling collection, guest educational programs or tours, etc.

Employees talk with guests about their own participation in sustainability issues: upon request the gardener leads tours highlighting use of compost and guides educated reasons behind trail development.

11.5 The hotel has a strategy to provide employee incentives for improvement suggestions relating to the hotel’s sustainability program. Weight: 2 [ ] yes [ ] no

The management continues to praise and share with staff the positive feedback Lapa Rios receives regarding its mission to sustainability. After 10 years the community members realizes they have made a difference not only to their own lives and also with their commitment to work with a business promoting land preservation serving a local region.

Individual staff members are acknowledged for sustainable improvement ideas either in written form (tour information, published booklets, etc) or verbally promoted to guests.
(Copy: The Lapa Rios Story)

To promote sustainable practices (like turning off unused light bulbs, proper trash separation, etc.) Lapa Rios expects employee participation, with changes. If Lapa Rios receives 5 leaves following the CST re-certification there will be a pizza party!

11.6 The hotel has an evaluation and control program that monitors training programs. Weight: 1 [ ] yes [ ] no

(Copy: individual staff performance evaluations)
(Copy: breakfast service and food evaluation)
(Copy: dinner service evaluation)

Employees have begun changes in their own homes reflecting sustainable lessons learned at Lapa Rios:

• Harvest excess homegrown fruits and vegetables to sell to Lapa Rios.
• Staff members are separating and recycling trash at home.
  Staff guide Eduardo offers natural history lectures to school classed. He is also creating active participation nature tours in the Lapa Rios reserve for different age level school groups.
• Edwin V. supports his local school program with gifts of money and supplies.
• Lapa Rios buys expensive energy saving bulbs in bulk to resale at a reduced per item cost for staff home lighting.
• Employees write in a staff journal, noting sustainable changes they are using in their own homes/lives.
  (See: staff journal)
  

Driver training/testing has been encouraged and partially funded to improve skills and promote licensing.

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