|Name of the facility||Voyager Beach Resort|
Voyager Beach Resort is located along Nyali Road in Nyali, Mombasa County. The camp is specifically located on Global Positioning System (GPS) Coordinates, Latitude: S 4 02.151 and Longitude E 39 43.018. It was opened in 1996 owned by Silver Holdings Limited and managed by Heritage Hotels. It has 236 guest rooms with a bed capacity of more than 400 guests and a total work force of 288 staff for its operations.
Haller Park formerly Bamburi Nature Trail is located along the Mombasa /Malindi highway approximately two kilometers from Voyager Beach resort. Haller Park was formed as a result of Bamburi Cement Ltd efforts to convert barren landscape of unused limestone quarries into diverse ecosystem of forest, grasslands and wildlife. Currently, Haller Park plays host to a variety of wildlife including hippos, giraffes, buffalos, and antelopes as well as birdlife such as Weaver birds, Kingfisher, Storks, Herons, Egrets, Owls, Eagles, Kites, Cranes, Ibis, and Sandpipers. The Park consists of a Game Sanctuary, Reptile Park, demonstration Fish Farm area, Palm Garden, Crocodile pens and a giraffe viewing platform. The park is a haven for botanists due to its biodiversity including indigenous tree species such as mangroves and palms. (Ref: www.lafarge.co.ke Sustainable Development).
Voyager Beach Resort is guided by comprehensive corporate environmental policy outlining commitment to sound environmental management, compliance with relevant regulations, pollution prevention, creating awareness and promoting social responsibility through sharing tourism benefits with local communities. The facility has an Environmental Management System (EMS) with management plans for water, energy and waste. The facility has carried out its annual Environmental Audit to comply with EMCA 1999 - Environmental (Impact assessment and Audit) regulations, of 2003.
The facility conducts regular beach cleanups in partnership with the KWS and the local community.The facility partners with dm AFRICA to raise money and awareness on the effects of Rhino poaching. Rhino moneybox is situated at the reception area for guests to donate,10% of money collected from money box goes to Save the Rhino International
|Waste water management|
Grey water from the kitchen flows through a grease trap then to septic tank. Black water throughout the facility is managed through a system of septic tanks Swimming pools are cleaned via sieving, vacuum cleaning and backwash system. PH levels (i.e. acidity and alkalinity levels) are checked on daily basis. Backwash is conducted for approximately 10 minutes after 3 days. The resort conducts regular water effluent sampling in compliance with Environmental Management and Coordination (Water Quality) Regulations of 2006.
|Solid waste management|
The waste is disposal through Kleen Cleaners – NEMA approved waste collector.The hotel uses 18 litres, water dispensers in the main departments such as kitchen and offices. Medical waste is packed in safety boxes and disposed off for incineration at Public health offices in Mombasa.
The facility uses low light emitting bulbs to minimize light pollution at night.
The facility’s main source of water is a well. The water is pumped from the well, filtered and then passed through a reverse osmosis system which purifies the water. The water is stored in a reservoir of 70,000 litres and later pumped to the premises .The water is metered at source. Meter readings are done on a daily basis. Visitors are encouraged on towel re-use program through use of card information – a measure aimed at water conservation. Guest rooms are fixed with water efficient equipment to reduce on water consumption such as low filter shower heads and lift taps. The laundry machines water uptake is automated. Laundry is weighed to ensure machines are run at their optimum weight for efficient water use Employees are sensitized on water usage during departmental meetings
Main source of power for the hotel comes from Kenya Power electricity grid. The power is metered and monitored on a monthly basis. The facility has a back-up generator with a power output capacity of 550 KvA. The facility is fitted with Energy saving bulbs and light emitting diodes - LED for energy conservation. Liquefied Petroleum gas (LPG) is used for guests and staff cooking. ‘Key cards’ are used to operate the air conditioners (AC’s) installed in the guest rooms to control energy use. The resort has an energy committee to spearhead energy conservation within the facility. The facility has conducted an energy audit to comply with section 6 of the Energy (Energy Management) Regulations, 2012. Visitors are briefed upon arrival on the need to conserve energy through switching off unnecessary lights.
|Visitor communication & education|
Visitors are briefed upon arrival on the facility’s operations and environmental values.The hotel has room information folders, equipped with brochures to sensitize the visitors on its activities and operations.
Laundry chemicals are supplied by Diversy washing detergents. Material Safety Data Sheet records for the chemicals used within the facility are available. Liquefied Petroleum gas cylinders are well secured and signs fixed for safety purposes
|Benefits to local community/community empowerment|
On a weekly basis, small local traders are allowed to sell curios and artifacts to the guest. The hotel also gives donations of food stuff, stationery, clothing bed sheets to Wema Centre and Nyumba ya Wazee. The hotel also supports Bombolulu Workshop by procuring leather bags. The facility participates in Cancer awareness walk. The hotel provides attachment opportunities to students from Wema Centre. The facility purchases its products including fruits and vegetables, staff meat from local suppliers in Mombasa Town. The facility employs staff primarily from the local area. Approximately 60% of the employees are locals.
|Cultural preservation and promotion/protection of local sites|
The hotel contracts a local dance group to perform cultural dance. The facility is decorated with Swahili handicraft and antiquities
|Business Practises Criteria|
|Purchasing and supplies|
Vegetables and fruits are packed in reusable crates while meat and dairy products are stored in freezers. Where possible dry goods are bought in bulk to reduce on the packaging.
|Health and safety|
Fire fighting equipment, fire exits and fire assembly points have been clearly marked and strategically placed within the facility .Health inspection has been conducted and the hotel issued with a Health Inspection Certificate from the County department of Public Health. The facility has a fire safety policy as well as a fire safety plan in case of a fire occurrence. An adequate team of staff are trained on first aid and fire-fighting skills. Medical check-ups are conducted every six months to food and beverage handlers to comply with Food, Drugs, and Chemical substances Act. Cap 254.The hotel has a healthy and safety team who are trained on occupational health and safety. The team meets on quarterly basis and minutes for the meetings are available for verification. The facility provides protective gear / PPE (Personal Protective Equipment) such as boots, uniform, gloves, apron to the staff. The hotel has conducted a fire safety audit in compliance with the Fire Risk Reduction Rules 2007.Safety precautionary signage has been fitted throughout the premises. The swimming pools are properly marked for safety purposes.
|Employment and remuneration/staff welfare|
Employees are provided with health care, uniform, and basic amenities. The facility has established a staff reward scheme for recognizing the staff. The staff is under a staff union that handles staff welfare
|Child labor, abuse and human rights|
The hotel has a well-defined Human Resource policy that guides against employment of minors. Minimum employment age is 18years. The hotel also subscribe to child sex tourism charter
|Staff education, communication and awareness training|
The hotel has a notice board for staff communication. Staff briefings are held at departmental level on daily basis for planning activities.Employees (departmental heads and kitchen staff) are often sent for refresher training at Utalii College
|Entry Date||9th March 2018|
- Embracing the Plastic Bags Ban for Tourism Facilities13th May 2017 - 2:32 pm
- Sustainable local purchasing18th April 2017 - 9:48 am
- Adoption of Green Energy in Tourism Accommodation Facilities11th April 2017 - 2:19 pm
- Sustainability for tour operators; The Travelife Partner18th March 2017 - 8:00 am
- Sustainability and customer satisfaction10th March 2017 - 5:46 pm
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ECOTOURISM KENYA (EK)
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