The camp has an operator’s statement which acts as the guide on the facility’s operations in regard to efficient resource use, promoting nature conservation, complying with environmental legislations and promoting social responsibility.
Kiboko Luxury Camp has a tree planting initiative where indigenous tree seedlings have been planted throughout the camp. Seedlings have been obtained from Kenya Wildlife Service and the town council office. Papyrus trees are the preferred species due to their ability to retain water and slow down erosion. Further, the camp is built on low impact, raised on locally obtained wooden platforms and beige canvas tents that blend in with the natural surroundings.
There is a resident camp naturalist who implements conservation initiatives for the facility. Additionally, the facility conducts an activity dubbed “White Strip”-a daily initiative for all staff to collect plastic waste and papers all around the camp to reduce on littering.
Waste water management
The kitchen effluent system has grease traps to filter out oils and grease. All grey water from the kitchen, laundry, guest rooms and staff quarters is managed via soak pits. Black water within the facility is managed through septic tanks and effluent exhausting is done regularly and disposed via the municipal council.
Solid waste management
Solid waste is collected using waste bins and stored at the waste management center waiting disposal by the municipal council. Plastics, metallic waste (tins), glass (waste bottles) and organic waste are disposed of via the municipal council.
The path-lights are fixed with low light emitting bulbs to reduce on light pollution while the generator is stored in a sound proof room to reduce on light pollution.
Main source of power for the camp comes from the main electricity grid. There is a back-up generator with an output of 450 KvA. The camp has installed solar water heating panels in compliance with Section 3 in the Energy (Solar Water Heating) Regulations, 2012. Energy saving bulbs are installed throughout for energy conservation while staff are sensitized on energy conservation through departmental briefings whereas visitors are sensitized on arrival briefings.
The main source of water for the camp is obtained from a borehole within the facility. The water is pumped to high elevation in reservoirs of 9,000 liters for supply through gravitational force to the entire premises.
The facility has adjusted the guestrooms toilet flush cisterns, fixed low pressure shower heads and lift taps aimed at reducing water usage. It further encourages its visitors to ‘re-use their towels’ through their room information folders aimed at water conservation and reduced use of laundry chemicals.
Purchasing and supplies
The camp purchases its products in bulk to reduce on packaging, fruits and vegetables are packed in re-usable crates.
The camp uses biodegradable shower amenities and laundry chemicals. Liquefied petroleum gas is stored in two bulk 1.5 tonne cylinders which are adequately secured for safety purposes.
Health and safety
Environmental Health and Safety
The camp has a core team of staff that constitutes the Health and Safety committee that regularly monitors the facility on its safety preparedness. There is a well-trained team of staff on fire-fighting and first aid skills. Medical emergencies are referred to Kijabe hospital and Aga Khan Hospital. Additionally, there is a doctor on call.
Verified medical check-ups are conducted every six months for all kitchen staff (food and beverage handlers) in the camp to ascertain their health fitness, and in compliance with the Food, Drugs, and Chemical substances Act. Cap 254.
Occupational Health and Safety
Fire-fighting equipment including, fire extinguishers, fire electric alarm, fire blanket, are serviced and strategically placed within the facility while fire assembly points and fire exits are clearly and conspicuously marked within the camp. The facility provides protective gear / PPE (Personal Protective Equipment) such as boots, uniform, gloves, apron to the staff.
Social cultural criteria
Benefits to staff and local community
The facility employs from the local community. Approximately 40% of the staff is from the Naivasha region. It also purchases its products including fruits and vegetables, staff meat from local farmers in the region.
The camp engages its guests through various initiatives including philanthropy and guest donations while staff is provided with health care, uniform, food, accommodation facilities and basic amenities such as soaps.
The resident naturalist expounds on the local culture to the visitors who are also taken to visit the local Masai community villages to experience local culture. The facility organizes cultural dances for guests from a local dance group arranged from local flower farm workers.
Visitor communication and education
Guests are briefed upon arrival on the existing activities of the camp and environmental conservation.
Staff communication and education other recognition.
Staff briefings are held at departmental level on daily basis for planning activities. Employees also have a staff welfare committee which handles and addresses staff issues which meets on monthly basis. They are registered members of KUDHEIHA - Kenya Union of Domestic, Hotels, Education Institutions, Hospitals and Allied Workers.