Dashboard
Global status of the SPI Audit programme across the chain.
SPI Audit
Recent activity across all auditing stages.
Most compliant indicators
Top performers across the chain.
Indicators needing attention
Lowest compliance across the chain.
SPI Audit
Global status of the SPI Audit programme across the chain.
SPI Audit
Recent activity across all auditing stages.
Most compliant indicators
Top performers across the chain.
Indicators needing attention
Lowest compliance across the chain.
Iberostar Grand Paraíso In review
Results by criteria
Performance across all criteria, grouped by sustainability area.
| Criteria | Result | |
|---|---|---|
| 1.01 | CE. The use of single-use plastics is reduced, and circularity is ensured in products and packaging. | 73.3% |
| 1.02 | CE. Systems for measuring and monitoring waste are established and maintained. | 64.2% |
| 1.03 | CE. Effective waste minimization strategies focused on prevention, reuse, and recycling of materials are implemented. | 56.0% |
| 1.04 | CE. Correct waste management is guaranteed through the allocation of human, financial, and technical resources. | 69.5% |
| 1.05 | CE. Correct waste management procedures have been implemented and documented. | 58.0% |
| 1.06 | CE. The waste reduction target has been met. | 60.2% |
| 1.07 | CE. Food waste is systematically reduced. | 76.0% |
| 1.08 | CE. The target for reducing organic waste is met. | 78.6% |
| 1.09 | CE. A system for measuring and monitoring water consumption is in place. | 49.7% |
| Criteria | Result | |
|---|---|---|
| 2.01 | NA. All current and applicable environmental legislation and regulations are complied with. | 71.5% |
| 2.02 | NA. The sustainable management of natural areas and local ecosystems under the hotel's administration is ensured. | 53.8% |
| 2.03 | NA. Adequate management is in place to achieve the objectives related to greening and ecological restoration. | 66.1% |
| 2.04 | NA. The goal of eradicating invasive plants has been achieved. | 62.9% |
| 2.05 | NA. The goal of promoting endemic and native species has been achieved. | 68.4% |
| 2.06 | NA. Wastewater treatment and compliance with water quality parameters are guaranteed. | 42.3% |
| 2.07 | NA. The storage and use of hazardous substances is managed. | 74.8% |
| Criteria | Result | |
|---|---|---|
| 3.01 | BF. A system for monitoring and controlling the responsible consumption of fish is in place. | 71.0% |
| 3.03 | BF. Training is provided on responsible fishing, and the employees are familiar with the concept. | 57.5% |
| 3.04 | BF. The goal of consuming fish and seafood from responsible sources is met. | 64.8% |
| Criteria | Result | |
|---|---|---|
| 4.01 | CA. A system for monitoring and controlling energy consumption is in place. | 81.2% |
| 4.03 | CA. Energy consumption is managed efficiently. | 72.4% |
| 4.04 | CA. Emissions are reduced, and the transition to renewable energy sources is underway. | 51.0% |
| 4.06 | CA. The objective of reducing energy consumption has been met. | 87.0% |
| 4.08 | CA. The target for reducing leaks of fluorinated gases has been met. | 44.0% |
| 4.09 | CA. Sustainable mobility and transport optimization are promoted. | 58.6% |
| 4.10 | CA. Progress is being made towards reducing climate risks. | 66.7% |
| Criteria | Result | |
|---|---|---|
| 5.01 | DS. Support for local communities in the hotel's destination is promoted. | 68.9% |
| Criteria | Result | |
|---|---|---|
| 7.01 | CP. Working conditions meet local and international labour standards. | 79.4% |
| 7.02 | CP. Health and safety policies are implemented across all operations. | 82.1% |
| 7.03 | CP. Equal opportunity, diversity and inclusion are actively promoted. | 67.2% |
| 7.04 | CP. Career development and training opportunities are available to staff. | 71.8% |
| 7.05 | CP. Employee well-being and mental health initiatives are in place. | 54.6% |
| Criteria | Result | |
|---|---|---|
| 6.01 | RG. There is a commitment to environmental certification and good practices. | 74.2% |
| 6.02 | RG. Sustainability is correctly managed and communicated throughout the customer experience. | 63.9% |
| 6.03 | RG. The staff are familiar with sustainability strategies. | 57.4% |
| 6.04 | RG. The staff are trained and educated on sustainability. | 85.0% |
Results per department
Achieved score vs maximum possible, by operational department.
| Department | Result | Maximum | Difference |
|---|---|---|---|
| General Management | 72.4% | 100% | 4.2 |
| Kitchen | 68.1% | 100% | 1.8 |
| Bars | 61.3% | 100% | 2.1 |
| Housekeeping | 74.6% | 100% | 5.3 |
| Maintenance | 65.0% | 100% | 0.6 |
| Gardening | 58.9% | 100% | 3.4 |
| 3R | 70.2% | 100% | 2.7 |
| Spa | 63.5% | 100% | 1.2 |
| Entertainment | 59.7% | 100% | 1.9 |
| Reception | 71.8% | 100% | 3.6 |
| Guest Service | 66.4% | 100% | 0.9 |
| Warehouse | 54.1% | 100% | 4.8 |
| Hygiene and Quality | 77.3% | 100% | 6.1 |
CE. Systems for measuring and monitoring waste are established and maintained.
The management is aware of the KPIs of the circular economy.
CE. Correct waste management is guaranteed through the allocation of human, financial, and technical resources.
The hotel has a 3R department with the resources defined for managing the waste generated by the establishment.
The hotel incorporates the 3R department into its operations.
CA. A system for monitoring and controlling energy consumption is in place.
Management has access to energy-saving data on the energy and consumption monitoring system dashboard.
DS. Support for local communities in the hotel's destination is promoted.
The person responsible is familiar with the concept of local communities.
The hotel establishes formal alliances or agreements with local communities or organisations that support socioeconomic development, community well-being, and/or environmental protection in the destination.
The hotel keeps records of the impact of its activities on community businesses.
RG. There is a commitment to environmental certification and good practices.
The sustainability policy has been disseminated to supplier companies through the usual communication channels.
RG. Sustainability is correctly managed and communicated throughout the customer experience.
The hotel has the mandatory customer experience points.
RG. The staff are familiar with sustainability strategies.
The hotel staff are familiar with the hotel's sustainability certifications.
RG. The staff are trained and educated on sustainability.
The sustainability policy has been disseminated to the staff through the usual communication channels.
Newly recruited staff receive a sustainability module as part of their training.
Hotel staff have completed sustainability training related to their jobs.
The hotel staff has completed the training on human rights and the code of ethics and is familiar with its content.
Data Analytics
Performance against objectives across divisions, regions and hotels.
Resultado SPI y Objetivos por división › región › hotel
SPI compliance score against the annual objective set for each hotel.
| Division | Region | Hotel | SPI | Objective |
|---|---|---|---|---|
| AME | Aruba | ARB | 87.5% | 72.5% |
| AME | Aruba | ARB | 87.5% | 72.5% |
| AME | Aruba | ARB | 87.5% | 72.5% |
| AME | Aruba | ARB | 87.5% | 72.5% |
| AME | Aruba | ARB | 87.5% | 72.5% |
| AME | Aruba | ARB | 87.5% | 72.5% |
| AME | Aruba | ARB | 87.5% | 72.5% |
| AME | Aruba | ARB | 87.5% | 72.5% |
Diferencia Resultado contra Objetivo por división › región › hotel
Positive values exceed the objective; negative values fall below it.
| Division | Region | Hotel | SPI − Obj. |
|---|---|---|---|
| AME | Aruba | ARB | +15.0% |
| AME | Aruba | ARB | +15.0% |
| AME | Aruba | ARB | +15.0% |
| AME | Aruba | ARB | +15.0% |
| AME | Aruba | ARB | +15.0% |
| AME | Aruba | ARB | +15.0% |
| AME | Aruba | ARB | +15.0% |
| AME | Aruba | ARB | +15.0% |