Following its recent win at the International Sustainability Awards for its outstanding commitment to environmental sustainability through measurable impact, technological innovation, and long-standing leadership in responsible tourism, Aquila Porto Rethymno stands as a benchmark in sustainable hospitality in Greece.

In this exclusive interview, led by Alexander Chetchikov, President of the World Luxury Chamber of Commerce, he speaks with Eftychis Petrakis, General Manager, to explore the hotel’s innovative approach to eco-conscious luxury and the wider shifts shaping the hospitality industry.

Alexander Chetchikov: Congratulations, Eftychis, on your well-deserved win and the recognition of Aquila Porto Rethymno! Sustainability is often seen as a long-term goal. What short-term changes have had the biggest impact at Aquila Porto Rethymno?

Eftychis Petrakis: The hotel’s environmental contribution is deeply rooted in the core principles of the European Green Deal, aligning with the objectives of Travelife standards.

Two exemplary initiatives in 2024 underscore the hotel’s leadership in environmental sustainability: food waste prevention and energy efficiency.

AC: Can you talk about the role that technology plays in your environmental efforts—from data analytics to energy management?

EP: Aquila Porto Rethymno has adopted a robust food waste management program through the digital application Stop-Waste, which aligns with SDG 12 (Responsible Consumption and Production) and supports transition towards a circular food system.

Energy management is another cornerstone of our sustainability commitment. The hotel demonstrates exemplary performance in energy consumption.

1. Food Waste Monitoring and Prevention

Over the 2024 operational year, the hotel meticulously monitored food waste across 230 operational days, representing 40,523 guest-nights. The results reveal:

• Total food waste generated: 15,470.97 kg
• Daily average: 67.27 kg
• Waste per guest-night: 0.382 kg

A granular analysis of waste sources provides a strong case for operational excellence:

• Food preparation waste: 60.09% – primarily fruits, vegetables, and mixed food waste
• Plate waste: 27.61%
• Expired/spoiled items: 9.88%
• Food surplus: Only 2.42%, indicating highly efficient portion control and buffet management

These results are indicative of a well-executed source-segregation and prevention strategy, minimizing waste at origin while increasing staff awareness and operational control. In addition, real-time data monitoring has enabled adaptive decision-making and staff retraining, fostering a culture of responsibility and accountability in food service operations.

This effort not only mitigates GHG emissions related to food loss (Scope 3), but also contributes directly to cost efficiency, reduced landfill use, and improved kitchen resource management — in line with Travelife Gold requirements.

2. Energy Efficiency and Renewable Energy Use

The hotel demonstrates exemplary performance in energy consumption, consistently maintaining energy usage below 20 kWh per guest-night, far exceeding industry benchmarks for 5-star resorts.

Key energy-related initiatives include:

• Solar thermal systems supplying the majority of the hotel’s hot water needs, effectively replacing fossil fuel use
• A digital energy monitoring system that tracks and controls energy performance in real-time, ensuring optimal efficiency and swift corrective actions
• Use of low-consumption LED lighting, high-efficiency HVAC systems, and automated controls in public areas and guest rooms

AC: How do you engage your guests and staff in your sustainability mission while maintaining a luxury standard?

EP: Sustainability is embedded in our identity—not as a background process, but as an integral part of the guest experience itself, aligning with leading frameworks such as the Sustainable Tourism standard (Travelife, Blue Flag)

Our guests are invited to experience sustainability as a lifestyle through:

STOP WASTE app use: Menus are created using seasonal, local produce, with full product utilization. Our chefs educate guests on traditional Cretan cooking methods that emphasize minimal waste and high nutritional value. All food waste is measured daily with the use of the app and reports help the chefs on how to reduce food waste.

Responsible Travel Experiences: Guests can choose from a portfolio of curated, low-impact experiences such as nature and city walks, local farm visits, and workshops with community artisans, allowing them to engage authentically and sustainably with Crete.

This conscious luxury model attracts modern travelers seeking not only indulgence but purpose and ethical value in their journey.

We ensure that guests see and embrace sustainability without sacrificing comfort and convenience. We offer guests the opportunity to participate in activities such as reducing linen and towel consumption during their stay. This not only saves resources but also enables them to actively contribute to our sustainability efforts. Instead of making sustainability measures mandatory, we offer them as optional and convenient.

AC: What’s one lesson you’ve learned on your sustainability journey that you think every hotel should know?

EP: If you truly care, results will follow.

AC: The hospitality sector is highly competitive. How do you differentiate Aquila Porto Rethymno beyond sustainability?

EP: We are offering a local, immersive experience. Guests are not isolated from the destination – they are invited into its essence. From artisan-led workshops to private heritage tours, we create a sense of exclusivity through access to the authentic and the undiscovered.

AC: How have guest behavior and expectations evolved over the years, especially among international travelers?

EP: Environmental impact is a crucial consideration for a great number of potential guests. At Aquila Porto Rethymno, our approach to delivering an exceptional customer experience is built upon the fusion of refined hospitality, personalized service, immersive sustainability practices, and authentic local culture. We believe that true luxury is no longer defined solely by opulence, but by meaningful, emotionally resonant, and responsible experiences. With this philosophy, we craft every element of the guest journey with care, intention, and innovation.

Our service model is built around the principle of “anticipating needs before they are expressed.” From the moment guests arrive, we provide a seamless, warm, and tailored experience that reflects their preferences, lifestyle, and reason for travel.

We maintain a boutique-style approach to service, allowing for high staff-to-guest ratios, personalized welcomes, special occasion recognition, and flexible, guest-driven scheduling for in-room dining, spa treatments, and local excursions. All of our front-line staff are trained in emotional intelligence and cultural sensitivity to ensure empathetic, discreet, and memorable interactions.

Sustainability is embedded in our identity—not as a background process, but as an integral part of the guest experience itself, aligning with leading frameworks such as the Sustainable Tourism standard (Travelife, Blue Flag)

Our guests are invited to experience sustainability as a lifestyle through:

• This conscious luxury model attracts modern travelers seeking not only indulgence but purpose and ethical value in their journey.
• A pillar of our exceptional experience is our culinary offering, which combines gastronomic excellence with wellness and local authenticity.

Guests enjoy:

• Signature Cretan and Mediterranean Cuisine, featuring farm-to-table ingredients, wild herbs, and traditional recipes passed through generations.
• Nutrition and Wellness Menus, designed in alignment with the health benefits of the Mediterranean diet.
• Interactive Food Experiences, including cooking classes, wine pairings with local tastes, all curated to create sensory moments and lasting memories.

AC: What advice would you give to young professionals entering the hospitality industry today?

EP: Thank you for giving us the opportunity to share our ideas with you. I would advise other hotels seeking to adopt more sustainable practices to focus on the basics first: reduce, reuse and recycle. Sustainability is a principle that should be passed to all the team members. Often, simple measures have a big impact. Improve yourself against yourself.

Thank you to Eftychis Petrakis for sharing his thoughtful insights on the intersection of hospitality and sustainability.

To learn more, visit https://portorethymno.com/.