25th Sep 2019

Canary Wharf Magazine dubs Ravana Garden “A hotel with a conscience” as it breaks down all the ways the beach boutique hotel has managed to put sustainability first. Starting with the design of the hotel where the number of rooms was decreased and so were the sizes of the rooms to ensure minimal use of building materials. The hotel has consciously left out televisions from the rooms to promote spending time outdoors; this is all in addition to getting rid of paper menus and directories, as well as encouraging paperless bills.

When it comes to staff, the hotel employs more than 35% of their staff from the local surrounding area to empower the local community. As for food, highly unsustainable meats like lamb, beef, pork and farmed salmon have been removed from the menu along with processed foods. Plus, you will notice the great efforts to eradicate single-use plastics from the property.