Maria’s Eco-Hospitality Network – From Guest to Green Leader

How Maria built a Regional Eco-Hospitality Network Inspired by Daphne’s Club

Background

In Corinthia, Greece, where tourism is thriving, environmental sustainability in the hospitality sector remains inconsistent.

Maria, a 36-year-old hospitality consultant, found inspiration during a stay at Daphne’s Club Hotel Apartments. The hotel had implemented a wide array of sustainable practices:

• Eliminating single-use plastics

• Offering refillable toiletries

• Sourcing local organic food

• Composting and using solar panels

• Involving guests in eco-initiatives like WWF’s Check-out for Nature campaign

Additionally, Daphne’s Club submitted benchmarking data to Green Globe 21 and achieved both the European Ecolabel and Green Key certifications. Though later discontinued due to cost and bureaucracy, the practices remained — reinforcing the idea that authentic sustainability goes beyond official labels.

Inspired, Maria launched SustainEx Hotels to help regional hotels implement eco-friendly upgrades. Her services included audits, staff training, toolkit development, and local producer partnerships.

Her mission: to scale a proven model into a regional sustainability network.

1. The Birth of SustainEx Hotels – Actions Taken

After completing her studies in tourism management and gaining industry experience, Maria launched SustainEx Hotels, a regional network of small and medium-sized hospitality providers committed to eco-friendly practices.

Her vision was simple but ambitious:

• Support local hotel owners in adopting sustainable operations

• Offer training and resources to implement green standards while keeping the charm of small-scale hospitality

• Promote the region as a sustainable tourism destination

Specific actions included:

• Piloted the model in a family-run hotel in Xylokastro → achieved 45% waste reduction in 4 months

• Created a toolkit: 25 Green Actions for Any Hotel

• Built local producer directories to promote the circular economy

• Introduced guest incentives such as discounts for public transport use

• Supported hotels in adopting eco-practices: composting, energy-saving devices, vegan menus, refillables

• Shared success stories digitally, winning a small EU grant for social innovation

2. Growth Story

The first year began with just three hotels. Maria provided hands-on guidance, from energy-efficient systems to plastic-free guest experiences.

• Year 2: 4 more hotels joined (coastal and rural)

• Year 3: Partnerships with farmers and artisans → integration of local products

• Year 4: Promotional agreement signed with the regional tourism board → visibility across Europe

Results & Impact:

• Collaborated with 7 hotels in Peloponnese within 24 months

• Hotels reduced plastic and waste by 35–60%

• Two hotels achieved Green Key certification

• Created 4 new jobs and boosted local supplier income

• Increased bookings by 12% in participating hotels

• Inspired environmental education projects in local VET schools

3. Challenges Faced

• Initial skepticism from traditional hotel owners

• Lack of financial incentives or state support

• Bureaucratic hurdles (same issues Daphne’s Club faced)

• Inconsistent guest understanding of eco-label value

• Difficulty aligning diverse certification schemes

4. Lessons Learned

• Good practices can survive beyond certifications

• Education, visibility, and local connection create long-term trust

• Low-cost innovations (solar heaters, composting, refillables) build momentum

• Strong narratives (like Daphne’s Club) inspire confidence and legitimacy

5. Recommendations

• Start with one pilot hotel and showcase results publicly

• Simplify eco-upgrades into affordable, scalable steps

• Involve guests actively in sustainability efforts

• Build partnerships with education, municipalities, and local producers

• Advocate for streamlined certification options for SMEs

6. Key Enablers

7. The Story Behind This Case Study

In 2005, Daphne’s Club signed up for the Green Globe 21 certification, later achieving both the European Ecolabel (2008) and Green Key (2010). Certifications were eventually discontinued due to high cost and bureaucracy, but sustainable practices remained at the core of operations.

Key practices included:

• Waste & Recycling: elimination of single-use plastics, composting, recycling with guest participation

• Eco-Cleaning: eco-labeled detergents, natural cleaners (vinegar, soda)

• Transport Incentives: free bicycles, discounts for guests using public transport

• Dining & Sourcing: vegetarian/vegan menus, organic local produce, no disposable takeout containers

• Accommodation Features: refillable toiletries, solar panels, low-energy fans, auto power-off systems

• Guest Engagement: sustainability questionnaires, carbon footprint monitoring

Despite challenges (cost, bureaucracy, low consumer awareness), Daphne’s Club thrived as a regional role model — inspiring ventures like SustainEx Hotels.

8. Client Success Stories

• Hotel A: reduced water consumption by 30% in one year with greywater recycling

• Hotel B: attracted eco-conscious travelers from Germany & Scandinavia after media feature

• Hotel C: boosted off-season occupancy with “eco-experience” packages (nature walks, organic cooking classes)

9. Impact of SustainEx Hotels

• Environmental: 15 tonnes of CO₂ reduced annually; significant waste diversion; biodiversity protection

• Economic: 20% increase in off-season bookings among members

• Community: stronger ties with local suppliers, new jobs, youth opportunities

10. Future Plans

Maria aims to:

• Launch a SustainEx Training Academy for staff and VET students

• Expand nationally and then into neighboring countries

• Develop a SustainEx Certification Label recognized across Europe

11. Conclusion

From guest to green leader, Maria’s journey shows how one inspired idea can become a movement. By combining entrepreneurial spirit, sustainable values, and collaboration, she created a replicable model for small-scale hospitality businesses across Europe.

Her story encourages VET students to see sustainability not only as an ethical choice, but as a strategic advantage in the competitive tourism market.

12. Recommendations for Green Entrepreneurs

• Start local with a demonstrator hotel

• Showcase results visually (before/after data, guest reviews)

• Use simple tools before expensive systems

• Build bridges between tourism, education, and sustainability policy

13. Suggested Use in Training

• Case discussion: What made Maria succeed where others failed?

• Group exercise: Design a micro-sustainability plan for a small hotel

• Role-play: Pitch Maria’s consulting service to a skeptical hotel owner

• Reflection: What similar models could emerge in your region?