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The first and only hotel on the island of Barú and in the Colombian Caribbean to have LEED certification, the most recognized worldwide for sustainable buildings. This endorsement demonstrates the hotel’s commitment to achieving a friendly and sustainable operation with the environment in its 19,750 square meters of built area.
This is a commitment that evidence that the respect for the environment is not an intention but a reality that is reflected in concrete facts of optimization, efficiency and economy of the use of energy, water, use of local materials and/or recycled materials, materials from forest crops or from the development of construction processes in which nature was cared for and preserved, among many other aspects that qualify for obtaining an environmental certification.
From the beginning, the project design was conceived with low buildings and all oceanfront rooms in order for the hotel to offer guests a wonderful view of the sea. Biodiversity is the most important aspect of this project and therefore, as time passes and the preserved trees recover and the sown species grow, the animals that live in this environment will very soon return. This will achieve the ultimate goal of “disappearing architecture” in the environment and coexisting with nature.
Barú is an island steeped in history. Sofitel Barú Calablanca Beach Resort and Arquitectura y Concreto began a process of building a relationship with the community, seeking an inclusive development based on their traditional tasks and achieving a joint working relationship with the locals that leads to the social and economic growth of the island.
We strive to eliminate the use of plastic through out the guest’s experience. Today we have cartons of water in the rooms instead of plastic bottles. Our in-room amenities are now plastic-free and come in biodegradable packaging. Our room keys are not longer plastic, they are now designed in wood. All the waste bags in the hotel have been replaced by ones that are made with compostable and biodegradable elements.
In the hotel, the use of single-use plastic is not allowed, in addition, we work with suppliers that have certifications in good environmental practices.
We have a food waste reduction program. We have sought that our menus in bars and restaurants include local products, which means that the carbon footprint of these products is lower and contributes to the local economy. We are currently in the development of our own herb garden and orchard. We will plant varieties of vegetables, fruit trees and spices that will be used directly in our kitchens.