SUPERCLUBS GRAND Lido Negril has received its Green Globe re-certification for the fifth consecutive year. The resort received the news in a letter addressed to Catherine Massey, the hotel manager advising on the accreditation and achievement.
Grand Lido Negril, according to Cathy Parsons, global manager of Green Globe 21, advised that the resort will continue to be listed on the Green Globe website in the Participant's List and the Travel Planner.
John McIntosh, food and beverage manager, heads Grand Lido Negril's Green team, along with the team members from grounds, sanitation, housekeeping, engineering and public relations. "The green team is particularly pleased with our accomplishment as the bench marks are raised annually, so you have to work that much harder to achieve this international standard," Mr. McIntosh said.
LUSH GARDEN
The property sits on 22 acres of lush garden area, which is home to a variety of birds including the Jamaican woodpecker, bald pate, hummingbirds, and the Jamaican Oriole, crested heron, which stands at three foot from ground up and is just a darling to watch among many more.
The grounds are 'greened' with willows, hibiscus, screw pines, coconut trees, sea grapes, fichus, exoria, royal palms naming just a few of a list that could easily be endless. But having beautifully manicured and clean beaches is not enough to retain the Green certification.
The standards speak to not only the three Rs: recycle, reuse and reduce but also to the education of the community with which the resort interfaces and interacts. In that light a community service programme as an adjunct to the resort's service association Grand Lido Negril HEARTS has sought to rigorously educate and provide up to date information on green globe made simple to craft vendors and the schools involved in the programme.
Grand Lido Negril is charged with using environmentally friendly chemicals and implementing energy cost-saving methods; Diversey D Line of chemicals which has no phosphates is used, fluorescent bulbs replace incandescent bulbs and the resort uses sensor taps in the public area restrooms and the kitchen uses knee and foot operated water taps. Compost heaps in five stages is used to recycle the useable debris and trimmings from the kitchen and grounds and then used as mulching for the plants.
