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

- Yes, Lapa Rios documents its water conservation plans in management files, in the guestroom booklet (#16, pages 32-46) and in its employee sustainability manual (#87)

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

- Yes. Jorge Arrieta (General Manager) Hans Pfister and Andrea Bonilla (Cayuga Sustainable Hospitality) are responsible for managing the water saving activities. This plan can also be found in our employee sustainability manual (#87)

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

- Sheets in guestrooms are changed every other day in order to save water. Additionally, guests are given the option to change sheets every two or three days if they wish (#50)

- Signs located in both guestrooms and employee areas encourage guests and employees to save water (See signs in guestrooms and employee areas (#113)

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 (#1)

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

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 approximately every two months (#32).

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 (#51). Data from the pool water is periodically sent to San Jose for confirmation (#32)

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

- The pool water chemistry is tested and adjusted (#51).

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

- Yes, the new 2003 Autopilot System uses salt instead of chlorine (129)

- An electric meter was installed to measure consumption.

- Data is collected on energy consumption by maintenance (#6) and is monitored by management (#7). Diesel consumption also reflects the amount of generator running time and electrical demand.

- In 2006, a detailed study was conducted by Jason Borner peaks of energy consumption and the possibility to install an inverter bank at the lodge (#89)

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

- Data on energy consumption is collected monthly by maintenance through the generator’s metering system (#6).

- Management oversees the analysis of usage and educates staff how to keep their usage minimal (#7).

- Additionally, a recent study completed by Jason Borner maintains a record of our current energy consumption (#89)

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

- Yes, Lapa Rios maintains a written energy conservation plan both in management files, in its guestbook (#16, page 37) and in its employee sustainability manuals (#87).

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, Jorge Arrieta, General Manager and Hans Pfister and Andrea Bonilla are responsible for managing the ongoing education about energy saving activities for both guests and employees. This information is also included in employee sustainability manuals (#87)

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.

- The renovation of the bathroom in the Puerto Jimenez office included an opening in the ceiling to allow natural light during the day and special lamps were installed to use energy saving light bulbs.

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

- Our maintenance department a checking routine of all electrical equipment (#1).

- The refrigeration, electrical generator, diesel trucks, etc. have separate professional maintenance contracts, apart from the Lapa Rios staff (#54)

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 (#44)

- Additionally, signs in guestrooms remind guests to turn off lights and fans when the leave the room (#113)

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 and uses compact fluorescents to meet lighting needs.

- Motion sensors were installed in guest bathrooms to ensure that lights were only used when necessary.

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

- 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 (#17-18).

- Over the years we have been trying to implement kinetic flashlights, which cut down drastically on battery consumption. However, we have found these flashlights to be poorly made and, thus, need to supplement them with regular flashlights. We plan to find better kinetic flashlights for the following year (#15)

- New energy efficient laundry equipment was bought in 2004 (#54)

- Kitchen equipment has been replaced to be more energy efficient (see kitchen).

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

- A test was done recently to determine the peaks of energy consumption during the day in 2006. Many of these suggestions were undertaken recently, although the study was found that solar was no feasible (#89)

- Lapa Rios has begun to implement biodiesel in its vehicles and plans to continue implementing it in its generator. Additionally, all excess kitchen grease is donated to this project. Currently, we are using a 30% biodiesel blend in our pick-up trucks and 30% biodiesel in our generator (#105).

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

- In 2005, the hotel invested in a complete solar - water heating system (55)

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

- Yes, all exposed pipes are covered with insulating materials to avoid heat loss.

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

- Only one small air conditioner is used on property. This air conditioner is used to keep fruits and vegetables, which would otherwise spoil in the tropics, from going bad. Using only one small air conditioner, instead of another refrigeration system, is actually much more energy efficient.

- New energy efficient equipment has recently been added to the kitchen.

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

- A professional inspection requires checking of seals, motor functionality, gas levels, etc. This inspection is management monitored (103)

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

- New kitchen equipment is energy efficient (#54).

- All laundry equipment is labeled highly efficient and was purchased recently (#54)

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

- Computers in the office of Puerto Jimenez are labeled as energy efficient.

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

- In 2005, the hotel invested in upgrading its laundry area to maximize the use of solar heating to dry its linen.

- Lapa Rios maintains a specific policy to assure that all purchased products and/or discarded materials have no negative effect on the environment either at their source or in Lapa Rios (#56).

- All locally harvested building materials must have up to date cutting and transport permits/licenses (#57).

- Lapa Rios has worked extensively to educate its suppliers about the importance of social and environmental responsibility. Lapa Rios has written letters to its guest water bottle supplier asking for a decrease in the amount of packaging and has also begun to investigate the prospectives of buying Marine Stewardship Certified seafood products. (#104).

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

- Yes, all employees know about the purchasing guidelines of the hotel. Purchasing guidelines are included in the employee manuals (#87).

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

- The administration 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 (#56).

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

- In general, Lapa Rios does not use or sell products that are harmful to the environment. We do, however, 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 (#59).

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

- Lapa Rios uses banana and coffee paper for menus (#60) and guest information (#16, #42) and occasionally on recycled paper for its general office and supply needs (#111). We have recently been trying to make sure that all office paper uses only recycled or certified sustainable forestry sources, but this task has proven difficult, as it is often difficult to find a reliable source of recycled paper in San Jose. We have exchanged emails with other lodges looking for a more reliable source and hope to improve this area in the future (#111)

10, Food and beverages

- Yes, Lapa Rios uses primarily fresh produce in its food preparation (#60). 

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

- Yes, Lapa Rios sources its coffee from certified organic agriculture sources and supports various Bioland products and organic wine(#61).. Additionally, Lapa Rios supports many local producers and farmers, many of which do not hold actual organic certifications, but whose standards who believe meet the criteria for being organic produce (#126)

10.3 The menu offers national and/or regional dishes. Weight: 2 [ ] 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 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. Our purchasing policies lay out this policy (#56)

- 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.

Organic wastes

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

- In December 2006, Women of the Osa (a nonprofit organization from San Jose whom Lapa Rios supports) created the first recycling collection center in Puerto Jimenez. Therefore, plastic, glass and can bottles are sent to Puerto Jimenez for collection (#21).

- Refill is promoted over recycle, particularly using concentrated cleaning supplies/soaps, etc. and bottled beers and sodas. See buying policy for more information (#56 and #134)

- Guests are given complimentary, reusable plastic waterbottles upon arrival. These water bottles allow our guests to reduce plastic bottle production. It is also a way for our guests to take a good practice home with them.

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

- Yes, Lapa Rios uses refillable containers for all of its condiments. See kitchen.

10.7 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. All plates and glasses in our restaurant are reusable.

- Yes, Lapa Rios uses biodegradable, non-toxic, non-corrosive cleaning products (#62).

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

- Yes, Lapa Rios uses detergents that are biodegradable, phosphate and bleach free for its dish washing and laundry needs (#62).

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

- Yes, all soaps, shampoos and conditioners in guestrooms are made from biodegradable ingredients. Additionally, we are in the process of assuring that all personal products offered in employee areas are biodegradable as well (#63).

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

- All cleaning and cosmetic products come from #2 HDPD plastic, which we are able to recycle here on the Osa Peninsula.

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

- Yes. In 2005, one of our neighbors was commissioned to create new containers in bamboo to use renewable products and also to support local workers (#97).

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

- Since we use reusable containers for soaps, shampoos and conditioners, all products are used up completely.

- Yes. All departments collect and separate trash daily. Data is collected for kitchen waste (#11), waste found in guestrooms (#9) and final waste disposal (#13). This data is then analyzed by management. While we have been analyzing the waste from the kitchen for some time now ( #12), we have just begun analyzing the data from housekeeping (#10) and total trash disposal (#14). See our sustainability plan for more information (#15).

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

- Yes. All departments collect and separate trash daily. Data is collected from kitchen waste (#11) and waste found in guestrooms (#9) and final waste separation (#13). This data is then analyzed monthly by management. While we have been analyzing the waste from the kitchen for some time now ( #12), we have just begun analyzing the data from housekeeping (#10) and total trash disposal (#14). See our sustainability plan for more information (#15).

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

- Lapa Rios publishes a solid waste reduction plan on its website and in its guestbook. Additionally, our guest information book includes suggestions on how guests can better practice waste management at home as well (#16, pages 32-36). Additionally, this information is included in our employee sustainability manual (87)

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

- Jorge Arrieta, the General Manager, is the person in charge of waste reduction and waste control. This plan is also included in employee manuals (#87).

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

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

- Yes. Food scraps become food for our pigs, which in turn produce bio- gas used to cook the staff’s food.

- All organic material that pigs do not eat is composted.

- 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)

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

- Each cabin has two separate containers for waste separation. The cleaning staff separates these items to send to the maintenance area when their containers are full (#9).

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

- In 2004 a new recycling area was built to accommodate the different containers, and to prevent indirect sources of animal feeding.

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

- In December 2006, Women of the Osa (a nonprofit group with whom Lapa Rios is involved) opened up the first recycling collection center in Puerto Jimenez. Lapa Rios helped in the creation of this center, promotes its use among its employees, and sends all plastic, can and glass bottles to this center (#21).

- Additionally, Lapa Rios promotes recycling in the community and with its employees. In 2007, Lapa Rios hosted its second sustainability event, in which recycling receptacles were placed in the private homes of Puerto Jimenez and recycling pamphlets were handed out. The concept for this event was an idea of the employees (#115)

- In 2004, Lapa Rios finished creating a new bodega for inorganic waste 55-gallon covered plastic barrels. The building is animal-proof with heavy guage fencing and a door that is tight fitting.

- In 2004, a new separation area close to the bungalows was built for the cleaning staff.

- Old compost sites were covered to avoid contamination and animal feeding.

- 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. Lapa Rios is also searching new kinetic flashlight which require no batteries (See sustainability plan, #15)

15.2 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 (#13,#14, #122).

- We have been attending municipal trash meetings to try to find a solution to the current town dump. These meetings are being attended by various businesses, nonprofit organizations and others who wish to improve the current situation (#102)

- Management continuously is training staff on the unique opportunity Lapa Rios has to teach and demonstrate sustainability. This is done through one-on-one trainings (#47 and #48) and tours of the physical property and its sustainability elements (#67)

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

- Monthly departmental meetings increase awareness of social, environmental and job issues.

- Periodic specific staff trainings are offered by the managing director of Cayuga Sustainable Hospitality.

- In 2006, guidesd receive training from Costa Rican Expeditions on proper guiding techniques (#65).

- In 2006, our entire maintenance staff received training information on our generator (#95).

- Cayuga Sustainable Hospitality, the hotel’s management company, periodically 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 (#117) Additionally, Lapa Rios has held exchanges with Lapa Rios employees and employees of other hotels to enhance their own job performance. In 2007, for instance, one of our employees did an exchange with an ecolodge in Montana, USA (#117).

- English lessons are offered multiple times throughout the year, often free of charge to employees (#116)

- Biology specialists are often invited to give lectures at Lapa Rios to promote conservation and environemental awareness. These lectures are designed specifically for our guides but other staff members and guests are welcome to attend as well (#66).

- All staff has taken our sustainability tour and is familiar with our policies and programs of the hotel (#67).

- From February through May 2007, Lapa Rios hosted a graduate student from Germany studying sustainable hospitality. This student was responsible for completing a survey on the possibility of adding a carbon-neutral program for guests who would like to neutralize the carbon produced by their flight to Costa Rica. This student made various presentations to our staff about global warming, carbon offset and carbon neutral traveling (#112).

- All staff have received a biodiesel presentation, where they were taught about the importance of using biodiesel over regular diesel and why we are choosing to use it (#105).

- San José consultants specializing in motivational activities offer a once-a-year training for all staff. The hotel is closed for this event (#77).

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

- Employees are asked to participate in environmental activities and programs through leaders meetings (#64) and yearly sustainability events (#68, #115). Additionally, employees have suggested a number of sustainability and cultural tours which have been added, such as the Finca Ramirez Tour and a Local Fishing Tour (#70).

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

- Different sustainability issues are discussed at leader meetings weekly and in employee ongoing training programs (#64).

- 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 during sustainability tours (#67)

- A suggestion box is available to employees to make suggestions related to sustainability issues (#118)

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

1. Hosted a DARE event to deal with problems arising from drugs and prostitution (#91)
2. Increased the number of times we offer our sustainability tour in order to better communicate the CST to guests.  See reception for schedule.
3. Hosted a GTZ event with teachers in the area to better improve their environmental management (#90)
4. Worked on solutions to improve the town dump site information (see our proposal for a new dump site #102)
5. Implemented erosion control for cabins 1 & 2 by planting vetiver and other native plants.

- In 2007, employees were invited to participate in a contest to think up a new environmental slogan to put on a new product of Lapa Rios.  Winners of this contest were awarded a free dinner (#123).

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

- Yes, training program is constantly evaluated by management and Cayuga Sustainable Hospitality staff (#69).

- Programs to evaluate employees’knowledge about the CST are in place. Surveys have been given out to test our employees’knowlege of the CST. Most recently, in 2006, an anonymous survey was given to all employees in order to measure how much guests knew about sustainability issues. The results of these surveys have been analyzed and will be used to create future sustainability plans (#48).