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WE PUT PEOPLE FIRST

We put people first

Our purpose and philosophy are simple — we’re here to inspire explorers by connecting them with local people and places. It’s good for guests. It’s great for everyone.

We know all our neighbours. They’ve become our friends. And it might sound corny to say our team is a family – but it’s true. We’re on first-name terms with all our suppliers, and we know where all of our ingredients come from. We promote learning, sharing, upskilling, and we see hospitality as an opportunity for personal growth — for our staff as well as our guests.

When it comes to careers, we invest in our service culture and invite guests to share ideas and experiences too. And our Skill Swap platform helps guests enjoy meaningful exchanges with locals while learning a new skill, teaching one, or doing both.

WE’RE PESTICIDE AND PLASTIC FREE

We’re pesticide and plastic free

Our forward-thinking SALT Farm is a short stroll away. It’s where we use hydroponics and permaculture practices to grow our own vegetables, fruit and herbs. In our greenhouses, you’ll find Mauritius’ only farm-to-table, shoot-to-root, vegan-friendly restaurant. And in SALT Farm’s workshop, we host events for the local community as well as our guests.

Plastics: you won’t see any single-use synthetic stuff at SALT. As part of our campaign to reduce waste, we’re not only composting. We’re also spreading the love for our planet through our suppliers by helping them to be eco-friendlier.

Behind the scenes, we’ve created more kitchen storage, so there's less need for plastic wrapping. See those bathroom amenities in what looks like plastic? It’s biodegradable cornstarch. And all our towels and bed linens are pure organic cotton. 

WE SOURCE LOCALLY AND CAREFULLY

We source locally and carefully

Provenance is not just about where your food comes from — it relates to the origin of everything you see, touch and hear at SALT.

It’s no secret that Mauritian produce has long been grown using an eye-watering amount of pesticides. So, anything we don’t grow on site ourselves, we source from carefully selected farms and suppliers that side-step chemicals. The plan is to inspire a chemical-free revolution and serve only organic ingredients.

Angelo at La Roche Noire supplies our cheese; Giuseppe provides our homemade pasta; Bibi brings us fruit; Ricardo sources our sea urchins; Sudesh gives us the best oysters; Kishor loads us up with lobster.

Even what you listen to at SALT is native. We curate playlists that celebrate the local music scene. It reveals new talents and gives you an authentic earful of the soul of the place you are in.

WE DO WHAT IT TAKES

We do what it takes

We wear our butterfly badge proudly – it means that Positive Luxury define us as a genuinely responsible brand. And we are. We support important initiatives and projects such as the 17 UN Sustainable Development Goals, the 10 Principles of UN Global Compact, the Tread Lightly project, the Ray of Light Platform, the Code of Conduct against Child Trafficking in Travel and Tourism, GRI Standards and IIRC Reporting frameworks. It’s all about making our impact a good one.

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ENVIRONMENT

Environment

The Lux Collective (TLC) manages all the hotels of Lux Island Resorts Ltd; a company listed on the Stock Exchange of Mauritius and the first hospitality group listed on its Sustainability Index. As part of TLC, SALT of Palmar adheres to the group’s regular sustainability reporting and overall energy and water reduction targets. Data collected is audited by environmental finance experts, AERA Group and Ernst & Young. Overall, TLC’s Sustainability Management Plan has established targets to optimise the group’s energy efficiency by 10%, water efficiency by 5%, reduce waste production by 10%, and reduce group carbon emissions by 10% by 2020.

To contribute to these targets, SALT of Palmar has implemented the following environmental initiatives.

  1. Energy and water
    • From May 2019, SALT of Palmar’s farm will be watered using harvested rainwater to save drawing on local water supplies.
    • Awareness training has been undertaken by our kitchens and housekeeping heads of department on sustainable measures including saving water and electricity.
    • For an extra €5—€60 a night, SALT of Palmar offers guests 100% carbon-free stays by offsetting emissions. TLC’s Tread Lightly carbon-offsetting programme is designed by environmental consultants AERA Group which uses the Hotel Carbon Measurement Initiative methodology to ensure accuracy. Since 2013, almost 100,000 tonnes of carbon dioxide equivalent have been offset. Find out more, here.
    • Flow-reducers on taps throughout the hotel reduce water consumption (0.6 litres/min).
    • Air-conditioning is switched on at an environmental friendly temperature of 24 degrees and the building has been designed for maximum cross ventilation and natural sunlight.
    • Low VOC paints were used in the decorating.
    • Solar energy is used to heat the water in the guest rooms.
    • We are working towards using 100% LED lighting across the property by 2020.
    • Bikes are available to guests to reduce dependence on cars.
  2. Waste
    • Our overarching philosophy follows the ‘Recycle, Reuse, Reduce’ principle with a waste management plan in process.
    • SALT of Palmar was designed to reuse 80% of the site’s existing structure, to minimise the waste caused during construction and the retrofit maximised on the recycling of existing materials.
    • The intention is to work towards having zero single-use plastic at the resort; the property is progressing towards already having achieved being 100% free of single-use plastic front of house.
    • From May 2019, SALT of Palmar’s farm produce will be grown in compost generated by food waste — creating a full-circle farming method.
    • From May 2019, SALT of Palmar’s Island Bio farm will supply the bulk of our pesticide-free, homegrown vegetarian food, honey, and mushrooms — with all green vegetables supplied from the 4,000 sq m farm.
    • To reduce food waste, there are no buffets and portion sizes are based on what people need.
    • Nordaq triple-filtered tap water is bottled in glass on site removing the need to import water or use plastic bottles.
    • Guests are given a refillable water bottles and shopping bags to ensure they don’t need any single-use plastic while on island.
  3. Produce
    • In as much as is possible, the produce used is organic and free of pesticides to support producers that prioritise the health of the land, nature and humans.
    • Seasonal produce is prioritised to reduce dependence on imported goods.
    • From May 2019, SALT of Palmar’s Island Bio farm will supply the bulk of our pesticide-free, homegrown vegetarian food, honey, and mushrooms.
  4. Conservation
    • To help conserve the indigenous flora and fauna, five types of endemic plants, like the ebony plant, are scheduled to be planted in SALT of Palmar’s small garden.
    • At a corporate level, we support the Mauritian Wildlife Foundation (MWF).
PEOPLE

People

Responsible management and care of people is core to TLC, which is a signatory of the UN Global Compact’s four pillars: Human Rights, Labour, Environment and Anti-Corruption. Transparency and accountability throughout the organisation ensure that employees can escalate concerns and grievances via the company’s Code of Ethics and Anti-Bribery policies. TLC has a comprehensive Child Protection Policy and is a member of the Code of Conduct for the Protection of Children from Sexual Exploitation in Travel and Tourism.

The vision of TLC is: ‘We make each moment matter’ and our purpose is ‘Helping people celebrate life’. Our five core values are: people, passion, responsible, innovation and transformation, reflecting our philosophy. Our values are communicated to each team member through TLC’s training academy and the role-modelling of senior management. We favour local suppliers and social enterprises where possible reducing our carbon footprint. In terms of team member wellbeing initiatives, we host games and tournaments between team members. If a team member is admitted to the hospital, we help ensure all other members of the team are able to pay them a visit — and take a fruit basket or something to cheer them up.

COMMUNITY

Community

SALT of Palmar aims to provide positive social and economic opportunities to its surrounding communities and the Mauritian population. Locality is very much part of the guest experience at SALT, which helps to foster a greater understanding of Mauritian culture and encourages guests to spend money and experience life beyond the hotel.

  1. Local suppliers
    • Approximately 80% of fruit and vegetables come from local suppliers.
    • We prioritise local suppliers at SALT – when it comes to what we serve to what we sell. Or if Mauritius doesn’t have a home-grown product, we look at the closest market for the best-quality alternative.
    • The free SALT Guide to Mauritius celebrates locals and lists lesser-known villages, towns, markets, beaches and experiences to celebrate Mauritian culture and ensures that guests support the broader economy.
  2. Local employment
    • SALT of Palmar’s team at the property is almost all Mauritian — we are proud to have a Mandarin-speaking member of our team who comes from China.
  3. Outreach and charity
    • TLC supports numerous charities in Mauritius; SALT of Palmar specifically supports the local Laventure Technical School for Disabled. TLC’s flagship project Ray of Light sees each property affiliated to an NGO which supports its local community. We support this charity to help its beneficiaries with disabilities through physiotherapy courses, agricultural and home economics classes or woodcraft, as well as transport so that they can attend the school. SALT of Palmar also supports Laventure Technical School for the Disabled in kind and through donating services such as decorations or catering for special events.
COMMUNICATION

Communication

TLC seeks out ways to help guests and staff to understand why sustainability matters.

• Team members across TLC properties receive Tread Lightly training to ensure an understanding of carbon offsetting, climate change mitigation, and how to communicate these initiatives to guests. 
• The SALT app encourages guests to contribute to the Tread Lightly fund.
GOVERNANCE

Governance

TLC’s sustainability strategy is aligned with local and international sustainability guidelines including the Global Reporting Initiative, UN Global Compact and the Sustainable Development Goals. It also uses the Montreal Protocol for phasing out greenhouse gases, DEFRA UK (Department for Environment, Food & Rural Affairs) and the HCMI (Hotel Carbon Management Initiative) as guidelines. The strategy is also aligned with the Stock Exchange of Mauritius Sustainability Index (SEMSI), which is based on the Global Reporting Initiative (GRI) sustainability guidelines and the four pillars are Corporate Governance, Economy, Environment and Social. TLC is also part of the Small Island Developing States (SIDS).

 

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