We keep your needs in mind to ensure you have the most enjoyable stay possible​

Green Ocean

Green Ocean Green Ocean is a strategic environmental plan implemented in 2010 with the aim of reducing the consumption of energy and water, CO2 emissions and waste production by 10% by the year 2015.               

Thanks to the numerous environmental management initiatives involved in the implementation of this Plan that improve our energy efficiency, we contribute towards maintaining the balance between nature and society.

Our key commitments

  • Programmes to reduce the generation of solid and dangerous waste.
  • Training programmes to raise environmental awareness.
  • Secure the active participation of our guests and providers.
  • Guarantee compliance with current national, regional and local environmental legislation.
  • Encourage local employment.
  • In purchasing processes, prioritise the acquisition of local products and services.
  • Join local organisations in activities related to the environment.
  • Continuously improve all our processes, especially those that have a bearing on social and cultural, economic and environmental aspects

Environmental Statement

At Ocean by H10 Hotels we are working towards the Sustainable Management of our activity by applying a Policy for the Conservation and Improvement of Cultural Heritage and Economic and Social Development of our destinations, through the effective management of all our resources.

The implementation of our Responsible Tourism System has allowed us, among other things, to create a Good Environmental Practices programme that guarantees the conservation of the area and raises the awareness among employees, suppliers and customers.

Energy consumption


2010: 29,1 kWh/guest

2015: 26,2 kWh/guest

Water consumption


2010: 324 L/guest

2015: 292 L/guest

Waste Production


2010: 4,72 Kg/guest

2015: 4,25 Kg/guest



2010: 16,2 Kg CO2/guest

2015: 14,7 Kg CO2/guest​

Good Energy Consumption Practices

  • Implement information and training campaigns among employees on the subject of energy efficiency.
  • Schedule activities to avoid excessive consumption during peak hours and spread it over off-peak hours.
  • Use computer equipment in low-consumption mode.
  • Replace old non-efficient equipment.
  • Whenever possible, install alternative energy generators (small wind generators, solar panels, etc.).
  • Disconnect electrical systems that are not in use.
  • Install timer switches that switch off automatically.
  • Exploit natural daylight as much as possible.
  • Use compact low-energy light bulbs.
  • Use presence detectors in hallways, bathrooms, etc.
  • Keep lighting systems in a good state of cleanliness.
  • Use devices on doors and windows to avoid warmth or cold from escaping.
  • Do not leave the magnetic card (the room key) in the slot on leaving the room in order to save electricity.
  • Fully load washing machines and use cold wash programmes.
  • Ensure the doors to cold storage rooms are well sealed.
  • Use natural gas (lower in emissions)
  • Preferably use coloured clothing instead of white as the washing temperature is lower.
  • Fully load washing machines and dish washers and wash at the most suitable temperature, or use a half-load or energy-saving cycle.
  • Instruct kitchen staff and raise their awareness concerning turning appliances on just before using them and only using as much water as is needed.

Good Water Consumption Practices

  • Implement information and training campaigns among employees on the subject of saving water.
  • Control water consumption on a daily basis to detect possible waste.
  • Detect and fix possible faults or leaks.
  • Soften hard waters to protect installations.
  • Use hose pipes for watering trees, sprinklers for larger areas and drip watering for flower beds.
  • Use indigenous plants that are suited to the local climate.
  • Use treated wastewater for watering plants.
  • Use tap aerators and shower pressure regulators.
  • Use dual-flush or low consumption devices in toilet cisterns to reduce water consumption.
  • Aerators for taps and showers.
  • Dual-flush toilets.
  • Desalinators
  • Rainwater tanks for watering plants
  • Guest information cards in rooms to raise awareness about saving water, washing towels and the frequency of changing sheets.

Good Waste Production Practices

  • Control the amount of waste generated by the hotel (per year, overnight stay, etc.).
  • Classify packaging and sort it into different types.
  • Separate special waste (toner, printer cartridges, cooking oil, etc.).
  • Place signs in visible places to remind staff and guests of the need to separate waste.
  • Separate dangerous waste (batteries, phosphorescent light bulbs, motor and generator oil, aerosols, etc.).
  • Prioritise bulk consumption to cut down on packaging.
  • Use recycled products.

Good CO2

  • An average comfortable temperature is between 21 and 23ºC, while night-time temperatures of between 15 and 17ºC are sufficient. Bear in mind that increasing the temperature by one degree could increase consumption by between 5 to 7%.
  • Use renewable energy such as biomass and thermal solar energy to reduce consumption as well as CO2 emissions.
  • Use green energy to reduce consumption and thus CO2 emissions.
  • Take part in certified CO2 emission reduction projects.


© H10 Hotels, C/ Numància, 185 - {0} 08034 Barcelona, Spain

© H10 Hotels, C/ Numància, 185 - {0} 08034 Barcelona, Spain
+(34) 900 444 466

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