Santo Pure Oia Suites and Villas

In 2021 Santo Pure introduced the ‘Sustainable Supplies-Initiative for a sustainable future' programme in collaboration with Local Food Experts with a goal to form a group of suppliers who are trained in sustainable procurement to transition from local products to sustainable products.

11 partners/suppliers were initially identified to create a group of sustainable suppliers and gradually build a sustainable supply chain.

Participants in the program are being trained in sustainable business practices related to the environment, society, corporate governance, and supply chain management.

By the end of the programme each supplier will gain substantial knowledge of sustainable practices in the food sector, understand the principles of sustainable corporate governance, and gain tools and novel, readily applicable sustainability practices.

This 'Sustainable Supplies-Initiative for a sustainable future' programme aligns with the hotel’s long-term sustainable development vision and brings them closer to sustainable hospitality in Santorini.

In collaboration with the Lassithi Plateau Agricultural Cooperative, Santo Pure are pioneering the transition to regenerative agriculture in the region by implementing a programme "Regenerating Lassithi Plateau and its People | Towards a Sustainable Food Destination" which is designed to prioritise the local environment, community, and economic development.

Local farmers are trained on the implementation of regenerative practices enabling cultivated land to regenerate supporting essential ecosystems, providing clean air and water, healthy plants and animals, balance and quality. Thus maximizing biodiversity, minimizing soil disturbance, and keeping the soil alive all year round.

These practices enhance crop profitability while also providing financial support to the local community with better income opportunities by sourcing their produce for use in the hotel.

Santo Pure is committed to contributing to the actions for preventing climate change and environmental degradation, as well as to a sustainable, healthy, and environmentally friendly food system. 

They follow the principles of the European Green Agreement and aim to connect sustainable food production with gastronomy, offering healthy, slow-food options to the guests.

They have implemented a 360º approach incorporating 4 pillars to contribute to sustainable hospitality in Santorini.

Food production in the gardens: they cultivate organic herbs, fruits, nuts, and vegetables using certified sustainable practices. Providing their restaurants and bars’ needs for fresh products and aromatic herbs come from their own production.

Sustainable man-made landscape management: By taking care of soil health, reduce water use, onsite composting and use of organic fertilizers only encourages the development of biodiversity zones that contribute to creating a self-controlled sustainable ecosystem.

Issues related to energy & soil: Reduce their carbon footprint by implementing a coherent policy of sustainable practices for horticulture and cultivation. 

Using EU approved formulations and avoiding the use of synthetic fertilizers and pesticides and thereby allowing the soil’s organic matter to function and sequester carbon.

Mindset transformation through small actions: informing and educating stakeholders including executives, employees, existing and future guests, partners and suppliers.