Through innovative practices, La Sultana Oualidia ensures responsible water use and conservation while maintaining an exceptional guest experience.

The property has developed a state-of-the-art underground water management system to achieve 100% sustainability in its water usage. 

Grey water from showers and kitchens is treated through processes that include degreasing, oxygenation, UV sterilisation, and filtration. This system generates 40 cubic metres of water daily, which is used to irrigate the lush gardens. Additionally, sewage water is recycled through underground conduits that utilise vegetation to break down bacteria, providing nutrients that help the gardens thrive. This ancient method, adapted for modern needs, culminates in a natural evaporation process where mature eucalyptus trees play a crucial role, evaporating up to 200 litres of water per day.

All water used at La Sultana is sourced through desalination. Once used, it is recycled entirely underground, ensuring a zero-impact approach to freshwater resources. 

Further measures to conserve water include a drop-by-drop irrigation system for the gardens, low-consumption toilet flush systems, and chemical-free cleaning of swimming pools and jacuzzies using ionisation and UV technologies. Separate water meters are installed for each department to monitor and optimise usage, and water infrastructure is under constant surveillance to prevent leaks.

La Sultana has also eliminated the use of plastic bottles by implementing an on-site bottling system for still and sparkling water, which is served in reusable glass bottles. This initiative not only ensures the highest quality of drinking water but also eliminates the environmental impact associated with transportation and single-use plastics.

Daily efforts to protect the environment include shoreline clean-ups conducted by staff and local boatmen. 

Guests are also invited to participate in these activities by collecting litter during their excursions. Materials are provided for volunteers, who are thanked with a cup of Moroccan mint tea upon returning their collected rubbish to the concierge for appropriate disposal or recycling.

Since 2017, La Sultana has invested over MAD 30,000 annually in equipment and wages to support these environmental initiatives. The hotel also uses its excursions into the natural reserve to monitor the ecosystem’s health, ensuring that no waste is left behind and that the lagoon remains a pristine habitat for wildlife.

Through its commitment to sustainable water use, innovative recycling systems, and active environmental stewardship, La Sultana Oualidia continues to exemplify the harmony between luxury hospitality and ecological responsibility, safeguarding resources and biodiversity while supporting local communities.

La Sultana Oualidia has implemented innovative initiatives to reduce its carbon footprint and promote responsible resource management.

To address its carbon emissions, La Sultana has assigned a financial value of MAD 350 per tonne of CO₂, pledging 50% of this evaluation to a Positive Impact fund. This fund finances eco-friendly projects and supports charities that benefit Moroccan people and communities. In 2023, the Positive Impact fund amounted to MAD 198,000. 

However, following the earthquake that struck Morocco, the hotel exceeded its initial commitment, spending MAD 352,000 on regenerative projects and charity efforts, demonstrating its adaptability and dedication to positive change.

The hotel’s organic garden, established in 2019, supplies fresh vegetables and herbs for its culinary offerings, providing 4,637 kilograms of produce in 2023—equivalent to 32% of the hotel's needs. Crops include zucchinis, carrots, lettuces, tomatoes, and over 50 other varieties, grown sustainably using chemical-free practices and fertilised with nettle-based solutions and assistance from free-range hens. The garden supports the hotel’s emphasis on plant-based dishes, expanding its vegetarian and vegan options to align with sustainable dining principles.

La Sultana’s Terroir Cuisine philosophy highlights the flavours and ingredients native to Morocco, sourced from a small network of Slow Food producers. This includes saffron from Taliouine, salt from Zerradoun, cumin from Alnif, and argan oil from Tensift-El Haouz. Fish and meat options are ethically sourced from local producers, while at least 50% of the breakfast selection is organic. 

By prioritising local and seasonal ingredients, the hotel showcases the richness of Moroccan agriculture while reducing its carbon footprint.

The property also actively promotes Moroccan creativity and craftsmanship. The hotel boutique exclusively stocks handmade goods and crafts from local artisans, with a dedicated corner featuring items from charities. All proceeds from charity sales directly support their causes, creating a meaningful connection between guests and the community.

In line with its commitment to reducing waste, La Sultana installed a glass water bottling plant on-site in 2022, eliminating the need for plastic water bottles and saving 2,000 plastic bottles each month. 

Across its operations, the hotel has banned imported goods (except select cosmetics and alcohol) and prioritises reusable, compostable, and eco-friendly materials.

La Sultana’s initiatives reflect a holistic approach to sustainability, respecting natural resources, supporting local economies, and fostering meaningful connections between luxury hospitality and environmental stewardship. 

The lagoon serves as a vital stopover for waterbird species migrating along the East Atlantic route between Spain and sub-Saharan Africa, with rare species such as pink flamingos, grey herons, great cormorants, storks, and spoonbills gracing its shores during spring and autumn migrations.

Recognising the growing threat of plastic pollution to the lagoon’s ecosystem, La Sultana takes active measures to mitigate its impact. Daily beach clean-ups are conducted in collaboration with local boatmen and community members, ensuring litter is removed from the shorelines. 

Twice a year, the entire La Sultana team participates in Lagoon Clean-Up Days, where significant efforts are made to remove waste from the lagoon and surrounding areas.

In 2023, these initiatives resulted in the collection of 6.5 tonnes of rubbish, directly contributing to the health of this vital ecosystem. One of these clean-up events is held annually on World Wetland Day, celebrating the anniversary of the Convention on Wetlands and raising awareness about the importance of wetland preservation.

To further highlight the ecological value of the lagoon, La Sultana offers a unique Bird Watching Safari designed to educate guests and staff about the region's avian biodiversity. This immersive experience introduces participants to the diverse bird species and the intricate ecosystem of the lagoon, fostering a deeper appreciation for its conservation. 

Guests can observe migratory and resident species in their natural habitat, learning about the critical role the lagoon plays in supporting their life cycles. The excursion also underscores the importance of safeguarding these habitats from environmental threats.

La Sultana has also established a Bird Infirmary, where injured birds are cared for with the assistance of a local veterinarian. This initiative reflects the hotel’s dedication to preserving the lagoon’s wildlife, offering direct support to individual species in need.

Guests are invited to contribute to conservation efforts by participating in beach clean-ups. La Sultana provides all necessary materials for collecting litter during excursions in the natural reserve. Bags filled with rubbish can be returned to the hotel’s concierge, where proper recycling or disposal is ensured. As a token of appreciation, participants are offered a refreshing cup of Moroccan mint tea, creating a sense of community and shared responsibility for preserving Oualidia’s natural beauty.

By integrating conservation practices into its daily operations and guest experiences, La Sultana Oualidia ensures the long-term health of the lagoon’s ecosystem.