Sustainability

Club Hotel Sera sustainability initiatives form an important part of our commitment to continuously improving our environmental, social and economic responsibilities. Since 2023, we have been developing our sustainability practices and sharing our progress with our management, employees, guests, suppliers and other stakeholders to increase awareness and achieve common goals.

This sustainability report covers data from 2022 to 2025. Measurements and reporting activities were carried out based on data from 2022, 2023 and 2024, with the aim of establishing targets for our activities in 2025.

Club Hotel Sera Sustainability and Environmental Practices

As part of our Club Hotel Sera sustainability approach, we focus on energy efficiency, water management, waste reduction and the protection of natural resources. We use energy- and water-saving systems and adopt practices that support the use of renewable energy sources.

Social Sustainability and Local Contribution

We value interaction with the local community and contributing to local development. We respect local culture, cooperate with local suppliers and support local employment. We also provide training and awareness programs for our employees to strengthen their understanding of sustainability.

Economic Sustainability

In the area of economic sustainability, we aim to manage our resources efficiently and optimize costs. Through diversified revenue streams, efficient operational processes and cost-reduction strategies, we aim to maintain sustainable financial performance.

The Club Hotel Sera sustainability report helps us measure, evaluate and continuously improve our environmental, social and economic sustainability practices.

HOTEL INTRODUCTION AND FACILITIES

Opened in 1986, Club Hotel Sera was one of the first hotels in Antalya to feature a sandy beach. With its lush and meticulously maintained gardens reminiscent of a greenhouse, as suggested by its name, it continues to be one of Antalya’s distinguished hotels.

Category: Deluxe

Opening Year: 1986 (renovated in 2007)

Concept: Ultra All Inclusive

Operation: 12 months

Total Number of Rooms: 559

Location: Seafront

Distance to Airport: 9 km

Website: www.clubhotelsera.com.tr

E-mail: info@clubhotelsera.com.tr

General Atmosphere:

Club Hotel Sera is an elegantly and classically designed hotel suitable for couples, families, and business travelers. Important historical and cultural attractions such as Kaleiçi, Perge, Aspendos Theatre, and the Temple of Apollo in Side are within convenient reach.

Transportation:

Minibus, public bus, and taxi services are available.

INTEGRATED QUALITY POLICIES

As Club Hotel Sera, within the scope of our sustainability policies, we prioritize the social, cultural, and fundamental rights and freedoms, as well as the health and safety rights of our guests, employees, and all relevant stakeholders, without discrimination based on religion, language, race, gender, sexual orientation, physical abilities, or similar characteristics.

We take the necessary measures to protect these rights and act with environmental responsibility in all our activities both within and outside the hotel. We embrace continuous improvement while considering our quality standards and the economic interests of our hotel and employees.

Our primary sustainability responsibilities within this framework are as follows:

HUMAN RESOURCES MANAGEMENT

• Oppose all forms of discrimination based on gender, language, race, age, physical or psychological conditions, socioeconomic status, educational background, sexual orientation, ethnic origin, religious belief, disability, vulnerable group status, or similar factors.
• Ensure the health, safety, and well-being of all employees without discrimination and protect their personal information from third parties.
• Assign duties based on the principle of equality and apply equal pay for equal work.
• Support women’s participation in the workforce across all departments.
• Prevent women, specially protected groups, and other vulnerable groups from being subjected to abuse, harassment, discrimination, oppression, coercion, defamation, or similar conduct.
• Remain open to one another’s opinions.

CHILDREN’S RIGHTS

• Recognize all individuals under the age of 18 as children and respect their rights.
• Protect children against all forms of psychological, physical, and other forms of exploitation.
• Observe families’ attitudes and behavior toward their children and ensure that suspicious actions involving children are reported to local authorities and relevant organizations.
• Recognize and encourage the achievements of our child guests and support healthy communication with other children.
• Ensure that parents or another trusted adult authorized by the family can always be contacted when children are entrusted to areas such as playrooms or kids’ clubs.
• Provide our employees with training on children’s rights and child protection.

OCCUPATIONAL HEALTH AND SAFETY

• Conduct regular health checks and training for our employees within the scope of Occupational Health and Safety and provide a safe working environment.

GUEST SATISFACTION

• Fulfill the commitments made to our guests in order to maintain the highest possible level of guest satisfaction through an impartial and non-discriminatory approach.
• Handle guest suggestions, requests, and complaints in accordance with the principles of transparency, accessibility, responsiveness, objectivity, confidentiality, and accountability.
• Consider guest suggestions, requests, and complaints, investigate and evaluate them within the required timeframe, and resolve them with the aim of turning them into satisfaction. Inform our guests about the results.
• Adopt an accessible and inclusive service approach for guests with special needs.

INFORMATION SECURITY

• Protect the confidentiality, integrity, and availability of information and increase information security awareness among all our stakeholders.

RELATIONS WITH STAKEHOLDERS AND THE COMMUNITY

• Identify local employment and supply resources to contribute to the regional economy and prioritize resources that comply with national and international legislation.
• Cooperate with associations and institutions that support local communities and residents.
• Contribute to initiatives supporting the local community with an open approach to all opinions and suggestions.
• Support the promotion of the region’s cuisine, activities, culture, and traditions to our guests and primarily educate our employees on these subjects.

ENVIRONMENT

• Identify the potential negative environmental impacts of our activities, control potential hazards and waste, and protect the environment in which we live.
• Separate waste at its source and ensure recycling, recovery, or appropriate disposal whenever possible.
• Use natural resources responsibly and comply with applicable environmental laws, regulations, and legislation to minimize energy consumption and air, water, and soil pollution.
• Prioritize the prevention of environmental pollution and promote environmental awareness.
• Cooperate with local authorities to create added value for nature and the environment.
• Prioritize environmentally friendly products to reduce environmental pollution.
• Measure the qualitative and quantitative results of our activities and pursue continuous improvement.
• Improve environmental conditions, increase our positive environmental impact, and minimize negative impacts.
• Consider the overall impact of climate change on economic and social welfare and growth, and work toward a transition to lower carbon emissions.

RESPECT FOR BIODIVERSITY

• Consider biodiversity and ecosystems when developing environmental strategies and planning our activities.
• Protect the ecological system within the hotel grounds, monitor invasive species, and contribute to the conservation and sustainability of local wildlife and natural habitats.

PURCHASING

• Ensure that all operations within our supply chain are conducted in compliance with the law and ethical principles.
• Prioritize local products and services within the framework of sustainable procurement.
• Give preference to environmentally sustainable products, including food and beverages, construction materials, and consumables.
• Establish sincere, honest, respectful, fair, impartial, and transparent business relationships with all suppliers and ensure fair procurement processes.
• Promote a sustainable supply chain culture by encouraging sustainability and corporate social responsibility among our stakeholders.
• Cooperate with suppliers to ensure continuous improvement and encourage the sharing of feedback and best practices.
• Prioritize suppliers that respect society and the environment, are sensitive to climate change, promote energy efficiency, conserve resources, reduce waste, reuse and recycle materials, and comply with environmental and energy legislation.

WILDLIFE PROTECTION

• Avoid using products derived from wild animals for commercial purposes.
• Prevent the use of products derived from threatened species.
• Contact the relevant authorities and ensure appropriate treatment when injured or unhealthy wildlife is found.

CONSUMPTION DATA

2022

Annual Electricity Consumption: 5,439,521.49 kW

Electricity Consumption per Person: 18.76 kW

Annual Natural Gas Consumption: 4,750,600

Natural Gas Consumption per Person: 16.38 kWh

Annual Water Consumption: 71,890 m³

Water Consumption per Person: 0.24 m³

2023

Annual Electricity Consumption: 5,787,248.72 kW

Electricity Consumption per Person: 21.77 kW

Annual Natural Gas Consumption: 4,766,768

Natural Gas Consumption per Person: 17.93 kWh

Annual Water Consumption: 73,744 m³

Water Consumption per Person: 0.28 m³

2024

Annual Electricity Consumption: 6,085,891 kW

Electricity Consumption per Person: 23.22 kW

Annual Natural Gas Consumption: 4,919,373

Natural Gas Consumption per Person: 18.76 kWh

Annual Water Consumption: 76,100 m³

Water Consumption per Person: 0.29 m³

IMPROVEMENT ACTIVITIES RELATED TO CONSUMPTION DATA

The aging of the solar energy system panels and steam generator was identified among the main causes of the increase in natural gas consumption.

Accordingly, the solar energy system panels and associated lines were renewed in 2024, followed by the replacement of the steam generator. Consumption data for 2025 is being monitored to evaluate the impact of these improvements.

In 2025, electrical panels were renovated to identify the reasons for increased electricity consumption and to enable more effective energy monitoring.

The electrical panels were connected to the automation system, allowing energy consumption to be monitored through software.

CHEMICAL MANAGEMENT

To manage chemical use effectively and safely, we regularly train our employees and increase their awareness of this subject.

Chemicals are stored separately according to their type and storage instructions. MSDS (Material Safety Data Sheets) are available for the chemicals used at our hotel.

We use automatic dosing systems for cleaning chemicals to keep chemical consumption under control. Through this practice, we aim to prevent unnecessary chemical use and reduce environmental impacts.

To reduce chemical use in pest and invasive species control, alternative methods such as adhesive traps are also used in our kitchen and restaurant areas.
WASTE MANAGEMENT

Waste management includes reducing waste at its source, separating it according to its characteristics, collecting, storing, recovering, recycling, and disposing of it in a controlled manner.

Our hotel holds a Zero Waste Certificate issued by the Ministry of Environment, Urbanization and Climate Change.

We provide annual environmental awareness and zero-waste training to our employees to ensure effective waste separation.

To encourage our guests to participate in waste separation, appropriate waste bins are provided in common areas, supported by information and guidance materials.

Our hotel has designated areas for the management of organic (domestic), cardboard, plastic, glass, medical, and hazardous waste.

Recyclable waste separated at source is delivered to contracted recycling companies to ensure proper recovery and disposal.

Waste vegetable oils are collected separately at designated waste collection stations and disposed of through authorized organizations to prevent soil, environmental, and water pollution.

Hazardous waste is separated according to its characteristics and classification and delivered to contracted authorized disposal companies.

To reduce waste and encourage the use of reusable products, paper cups in guest rooms have been replaced with washable porcelain and glass cups.

To reduce paper consumption, internal announcements and guest communications are shared digitally whenever possible.

QR code applications are used for guest information, surveys, menus, and similar content to reduce the use of printed materials and direct guests to digital content.

Through these initiatives, we aim to conserve natural resources, reduce waste, increase recycling rates, and continuously improve our environmental performance.