Sustainability steps / SDGs (Sustainable Development Goals) Sustainability Initiatives of Sanyo-so

Sustainability initiatives at Prince Hotels & Resorts

As a leader in the tourism industry, we are committed to creating a sustainable future for all travelers and leisure seekers. To achieve this, we engage in various sustainable practices involving our guests, employees, and stakeholders.

>Sustainability initiatives at Prince Hotels & Resorts

Sustainability at Sanyo-so

〇 Preservation of Cultural Heritage Architecture and Japanese Gardens
The architecture of Sanyo-so, designated as an Important Cultural Property, is a treasured cultural asset passed down over many years. We are committed to preserving the traditional beauty of Japan through careful restoration of the buildings and meticulous upkeep of the gardens. In maintaining the gardens, we adopt nature-friendly practices that respect the local ecosystem and allow guests to enjoy the scenery in every season.

〇 Wellness and Sustainability Through Tea Culture
We offer experiential programs that highlight Shizuoka’s rich tea culture. Through activities like tea picking and learning how to enjoy tea, guests can gain a deeper understanding of sustainable agriculture and traditional industries. We also propose a restorative stay through tea-based wellness activities and healthy food culture that nourish both mind and body.

〇 Disposable Amenities
For long-term stays, room cleaning can be skipped. If you cooperate by not using disposable amenities or skipping room cleaning, activities. we will donate the equivalent cost to local environmental conservation.

〇 Food Safety
We ensure food safety for our guests through stringent quality and hygiene management of ingredients and kitchen operations, comprehensive employee training, and proactive prevention of food-related incidents. Measures include preventing food poisoning and norovirus infections, accommodating guest allergies, preventing foreign object contamination, checking expiration dates, and holding food safety committee meetings. The food safety committee meetings are part of our efforts to reduce food waste.

〇 Local Production for Local Consumption
We offer menu items featuring local ingredients such as Shizuoka rice and Izu wasabi. We are committed to supporting and revitalizing local producers.

〇 Corporate Culture
Respecting each and every employee
We support maternity leave, childcare leave, and short working hours. We also ensure that employees take at least five days of annual paid leave.

〇 Promoting employee health and wellness
We encourage no smoking during work hours. We also provide aftercare following health examinations and stress checks.