Environmental responsibility
Our planet
deserves
our best effort.
More clean energy.
Less carbon footprint.
At Protur Biomar Sensatori Resort, we believe that maximum comfort must go hand in hand with absolute respect for our environment. Every decision, every investment and every service is designed with the impact we leave on the planet in mind.
Protur Natura Park, Sa Coma
38,000 m²
of solar energy.
Photovoltaic Park. The largest hotel self-consumption project in Spain, just a few metres from the resort, in Sa Coma.
10,000 solar panels. State-of-the-art panels that transform sunlight into 100% clean energy 24 hours a day.
−1,200 t CO₂/year. Avoided annually: equivalent to planting 55,000 trees or supplying 2,000 households.
Protur Natura Photovoltaic Park
The largest hotel
self-consumption in Spain.
of installed capacity (4,098.6 kW). On a sunny summer day it generates ~34,000 kWh.
Protur Hotels leads the largest hotel self-consumption project in Spain with its Protur Natura photovoltaic park in Sa Coma. 10,000 state-of-the-art panels supplying the 5 hotels of Club Protur Sa Coma Resort and the 3,500 m² Biomar Spa wellness centre.
Zero Waste.
From plate
to planet.
Following the European WASTELESS initiative, we apply a strict food waste prevention policy across all catering services — Altair and Lyra restaurants, show cooking, warehousing and all resort bars. “The best waste is the waste that is never generated.”
Annual reduction targets
Kitchen
−20%
Reduction of kitchen waste compared to the previous year.
Dining rooms
−30%
Reduction of surpluses in Altair and Lyra restaurants and the show cooking service.
Bars
−8%
Reduction of waste at all resort bar points.
Measurement system results · 2025–2026
Scope has doubled; waste grew by just 27 %.
In 2025, only hot dinner dishes were monitored. In 2026, both lunch and dinner are controlled, representing nearly double the services analysed. With a similar volume of guests (−4.6 %), waste increased by only 27 % when doubling scope, reflecting a genuine improvement in efficiency and more responsible food waste management across all resort services.
Methodology in place
Planning
Production adjusted to guest forecasts with technical sheets for each section and service.
Production
Controlled portion weights, batch preparations and priority use of surpluses from the previous service.
Service
Optimised buffet replenishment, adjusted portions and doggy bag option available for guests.
Measurement
Daily weighing and logging of surpluses by area: kitchen, dining rooms and bars. Indicator: kg / diner.
Analysis & improvement
Periodic review of indicators, documented corrective actions and updated objectives.
Indicators & monitoring
Daily measurement
Main indicator: kg wasted / number of diners. Also tracked by service, by dish and monthly trend. Results under quarterly monitoring.
Ongoing training
Kitchen and front-of-house teams receive regular training on lean production, food preservation and efficient buffet management.
Local KM0 produce
Seasonal local ingredients to reduce the carbon footprint of transport and better calibrate production planning.
Corrective actions
When indicators show deviation: production adjustment, recipe review and buffet replenishment optimisation.
Training & internal communication
A trained team
is the best tool.
Training Programme
Induction training
All new food and beverage staff receive training in the SGDA: objectives, measurement procedures and best practices in lean production.
Ongoing training
Regular sessions for kitchen and service teams on production techniques, food preservation and efficient buffet management.
Reminders & awareness
Posters in work areas showing SGDA objectives, procedure reminders and current period results. Visual information at buffets for guests.
Regular Meetings & Corrective Actions
Incident review
FortnightlyAnalysis of detected waste incidents. Actions are documented and responsibilities assigned for each improvement measure.
Indicator review
MonthlyTracking of the key indicator (kg/diner) and comparison against target. Areas with deviation are identified and corrective actions proposed.
Strategic review
QuarterlyManagement review of annual targets (−20%, −30%, −8%), cumulative results and action plan update.
Corrective action protocol
When indicators show deviation from target, the following are automatically triggered: adjustment of planned production, recipe and portion review, buffet replenishment optimisation and targeted refresher training for the team involved.
Protur Natura Farm
A place to learn
to care for the Earth.
For the youngest guests, Protur Natura Farm is an environmental awareness space where they can interact with native animals, take part in organic allotments and learn about reforestation.
Protur Natura Farm, Sa Coma, Mallorca
Technology
An Eco-efficient
Resort.
We have incorporated pioneering technology and infrastructure aimed at achieving maximum resource efficiency across all hotel areas. From intelligent climate and lighting control systems to eco-friendly pool treatment, every detail has been designed to minimise environmental impact without compromising the level of comfort our guests deserve.
Smart systems
Water, light and heat-saving devices in rooms and common areas.
Clean energy
Biomass boilers and thermal solar panels complement the photovoltaic supply.
Sustainable pools
Salt electrolysis for more eco-friendly, skin-kind maintenance.
Plastic reduction
Elimination of single-use plastics and less polluting packaging.
Sustainable mobility
Electric charging points and promotion of cycling.
40 years of philosophy
People
at the centre.
Team & guests
For more than 40 years, we have put people at the centre of every decision. Active listening and transparency are the foundation of our culture.
With our guests
We innovate and renew our facilities every year to provide the most efficient service through active listening and transparency.
With our team
Human capital is the pillar on which Protur Hotels has stood for more than 40 years. We promote professional growth, workplace wellbeing, continuous training and internal advancement.
Community & society
We build lasting relationships with those around us, supporting the local fabric and the sustainable development of the territory.
With our suppliers
We champion KM0 products and partner with local suppliers who share our values. An active policy of less polluting packaging.
With society
We defend local traditions and culture, and collaborate with social support projects for the economic development of Mallorcan communities.