Sustainability
Sustainability is intrinsic to the business philosophy of Insotel Hotel Group, evident through Be Blue and the decades of work by Álvaro Sanz in utilizing the territory, traditions, and culture.
Be Blue is the Corporate Social Responsibility project of Insotel Hotel Group and Insotel Marine Group, created with the philosophy that sustainability and respect for the environment are fundamental elements of the company. Protecting the natural environment of the islands and promoting a responsible attitude in their operations are part of their corporate DNA.
Over the years, Be Blue has initiated numerous CSR actions, focusing on environmental education for young people at a local level, in collaboration with public and private institutions, NGOs, and schools in Ibiza and Formentera. Activities include beach cleanups, awareness and recycling workshops, and support for environmental research programs, including the protection of cetaceans, among other related activities.
Be Blue is also a founder and member of the Promoter Team of the Marine Forum and Future Forum, a think tank aimed at reflection and debate for the preservation, conservation, and regeneration of the Mediterranean.
Álvaro's Commitment
Álvaro Sanz is the first chef on the island of Ibiza to earn a Michelin Green Star for his commitment to sustainability and local products in his cuisine.
From his restaurant Es Tragón and now at Sa Talassa, he demonstrates a profound responsibility towards the territory and the environment. Since arriving on the island, he has been investigating the origins of Ibizan cuisine as part of the Mediterranean, learning about and using local products, and reviving forgotten aromatic herbs.
He collaborates with the Archaeological Museum of Ibiza and Formentera, the Biotechnological Botanical Park of Ibiza, biologists, and local producers to create honest and sustainable cuisine.
