SDGs
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- SDGs
We will work to promote the SDGs, driven by the "spirit of challenge" that was the starting point of our founding.
Renaissance Okinawa Resort supports the SDGs (Sustainable Development Goals) advocated by the United Nations, and is working together with our guests to realize the SDGs by coexisting with local communities, caring for the environment, contributing to society, promoting diversity, and creating new value in order to realize a sustainable society.
Environmental Initiatives
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Providing safe and secure ingredients
We carry out thorough safety and health management in accordance with the strict standards of Global Food Safety, the global food hygiene safety standard.
Based on this standard, we strive not only to maintain hygiene but also to use up all uncooked ingredients without wasting them. -
Reducing food waste
We support efforts to recycle food waste into feed.
When serving meals, uneaten ingredients inevitably end up being produced. If we dispose of it as is, it becomes "raw garbage," but we recycle it by processing it safely and then giving it to livestock producers as feed. -
Recycling waste oil
We reuse resources by turning the 2,850 liters of waste oil produced during the cooking process into animal feed. By collaborating with local companies, waste oil is turned into a recycled resource.
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of linen
Implementation of selective non-exchangeFrom an environmental perspective, we propose a no-exchange and no-cleaning service to our customers, and distribute in-house vouchers to customers who agree with our policy. By doing so, we are working to conserve power and water resources associated with washing linens, and to reduce the environmental impact of wastewater.
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Detoxification of wastewater
Onna Village, where the resort is located, does not have a sewage system. Therefore, it is necessary to treat the wastewater at your own in-house facility. Therefore, we are working to completely detoxify all wastewater discharged at our facilities.
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fossil fuel reduction
Effective use of energy- We promoted the conversion of in-house lighting to LED and achieved 70%.
- By introducing high-efficiency water heating equipment (April 2020), we switched the fuel used from A heavy oil to LPG gas, and achieved a monthly CO2 reduction of 23 tons compared to 2018. (2018 VS 2020, same month, same operation)
- By introducing an inverter centrifugal chiller (June 2020), we achieved a monthly CO2 reduction of 82 tons compared to 2018. (2018 VS 2020, same month, same operation)
- We promoted the conversion of in-house lighting to LED and achieved 70%.
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reducing waste
- To protect the marine environment, we do not use plastic straws that become microplastics. We provide paper straws upon customer request.
As a beach resort, we consider marine environmental protection to be one of our biggest challenges. The selection of in-room amenities includes microbead-free amenities. - We are striving to thoroughly reduce the amount of food waste by purchasing whole ingredients rather than cut processed ingredients and making full use of everything.
- We have continued to carefully use the same silver cutlery since we opened in 1988. Silver is a difficult material to manage, but if you take good care of it, you can use it for a long time.
- To protect the marine environment, we do not use plastic straws that become microplastics. We provide paper straws upon customer request.
Coexistence with the
local community
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Promoting local production for local consumption /
Cooperation with producers- We proactively use locally produced ingredients for local consumption, procure safe and secure ingredients, and reduce food miles.
- We purchase fresh, whole fish from market auctions, and serve locally harvested, seasonal fresh fish that is even more delicious. We strive to incorporate local wisdom and create new ways to make the food that can only be eaten here, and the food that can only be eaten now, even more delicious.
- We develop products using ingredients from local farmers that may otherwise go to waste. This initiative was successful, and Higashimura's Gold Barrel tart, which uses pineapples, won an award at a national competition, contributing to increasing the popularity of Gold Barrel.
- We proactively use locally produced ingredients for local consumption, procure safe and secure ingredients, and reduce food miles.
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We agree with the spirit of Onna Village's "Coral Village" declaration,
Cooperating with coral plantingWe are supporting efforts to achieve 30% coverage of reef-building corals by 2030.
We actively participate in the beach cleanup organized by Onna Village. Through collaboration with the local community, our aim is to keep the ocean clean and to make our staff aware of marine protection. -
For ocean conservation
Cooperating with planting green beltsWe support and cooperate with active efforts to resolve the red soil runoff problem. We recognize that red soil runoff is an issue that must be resolved in Okinawa, where tourism development has progressed rapidly.
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Work experience at local elementary and junior high schools /
Acceptance of trial classesIn order to provide educational opportunities for local children, we actively offer manners classes and work experience programs. As a hotelier, I would like to continue doing what I can to contribute to the children of the local community.
Creating a better
working environment
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Holding an internal competition
We hold in-house cooking competitions and other events as opportunities to feel rewarding while working. With the support of senior staff, you will use your creativity and take on challenges that are different from your usual work. This provides strong motivation for subsequent career advancement.
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in the staff cafeteria
Provide a balanced dietThe staff cafeteria provides well-balanced meals to help staff who work irregular shifts stay healthy. We have devised menus so that children can consume plenty of vegetables and fruits, which are often in short supply.
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There are no differences in wages due to gender.
Adopting a position pay system52% of Renaissance Okinawa Resort's employees are women. We have adopted a position pay system in which salaries are determined based on job responsibilities, and there are no differences in pay based on gender.
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Maintain a 95% take rate for pre- and post-natal leave and childcare leave
Although we have been able to maintain high levels of maternity leave and childcare leave, we are working to meet the needs of staff for diverse work styles when returning to work after childcare leave.
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celebration system
The company offers congratulations to staff members at major milestones in their lives, such as marriage and childbirth. We also hold a staff family party every year to show our gratitude to the families who support our staff. We award long-term service awards to staff who have dedicated themselves to the company over a long period of time. We believe that when a company supports work-life balance, it motivates staff to work with motivation.
