moteab alsaloum
Fairleigh Dickinson University Petrocelli College of Continuing Studies
Aixa Ritz
Keep this story going! Share below!
Lapa Rios Eco Lodge in Costa Rica has been providing a sustainable experience for its guests for over two decades.
The lodge is strategically positioned at the tip of Osa Peninsula and sits on a 389 hectares reserve. Lowland rainforest covers the area making the lodge a good site for the conservation of the forest. Mr Johan Hassard, general manager of Lapa Rios, said that Lapa Rios has made great contribution to improve the livelihood of the community as it has the highest rate of reforestation in the region. Lapa Rios has gone above the standards to improve the hospitality service. From year to year, employees at Lapa Rios felt more confident working within the strategies of the CST (Certification for Sustainable Tourism) awarded by Costa Rica's Tourism Ministry.
What Lapa Rios provides,
- Walls are made with flat rocks instead of blocks.
- Staff teach the guests about the ingredients that are used in making dishes.
- Coconut shells and produced bamboo replace metal bowls.
- A 6-cubic meter ice chest replacing the idea of a refrigerated truck.
- A separated building with an air conditioner substituted the need for a walk in refrigerator.
- Recycling cardboard containers, reusable glass, and plastic.
- 80% of the lodge is made of renewable resources: roofs, all equipment and furniture are made from bamboo.
- Wood used for exterior floors and stairs are taken from certified sustainable forests and interior wood is local plantation-grown.
- Food scraps and peelings from both guest and workers are given to pigs; their manure used as fuel to run their laundry dryers.
For the owners, the idea of setting up the eco-lodge came when on a trip to view the property they saw beautiful scarlet macaws flying across the reserve and immediately knew that this was what they wanted. Their vision was for the lodge to be a private nature reserve named “Lapa Rios”. However, the couple was forced to sell all their assets to acquire funds to buy the large rain forest reserve. They eventually set up the eco lodge in 1993.
Besides assessing the necessity and situation before coming up with an innovation, the management looks at its impact to nature and the people. This is to say that the innovation has to improve the environment and the well-being of the community. For example, since its inception in 1992, Lapa Rios has focused on buying local goods and services thus improving the livelihood of the local people. In addition, it has supported community projects, such as education, and eventually offers full time positions to the inhabitants. Within the Osa Peninsula region, Lapa Rios plays a role in the conservation of the Parque Nacional Corcovado. The lodge is at the forefront in matters of conservation, environmental awareness, and improving livelihoods of the community.
The eco-lodge provides economical support to the locals. For instance, it works with Caminos de Osa, a local group of entrepreneurs seeking to improve their business by learning the practices and strategies of experienced companies. In addition, of the US $2.6 million expenditure between October 2001 and August 2005, 24.2% went to the peninsula economy with another uncategorized 20% spent within and outside the peninsula.
Lapa Rios has made immense social and environmental contribution to the peninsula region. For example, it has maintained relations with Carbonera School by providing educational materials and infrastructure. After building the Carbonera School in 1991, it had spread the project in the region and currently supports six schools influencing over 600 children. Moreover, its policy of hiring local staff and suppliers has had a huge impact on the local economy as it provides sustainable growth. It has enabled tourism students to develop the relevant work related skills by offering them training in tourism and hospitality. The sustainable tourism philosophy has seen Lapa Rios mentor and engage students and visitors in the importance of conservation. It maintains a healthy diet for guests by using more than 70% fresh local products. Efforts are proceeding to restore degraded areas.
Get stories of positive business innovations from around the world delivered right to your inbox.
Johan Hassard, General Manager
