Seychelles sustainable Tourism Label

1. Management

The Management Section includes policy, monitoring, health and safety. This section requires some sustainability documentation that will ensure the hotel’s sustainability initiatives are undertaken systematically. It requires that progress is monitored over time and that opportunities for further improvements are identified.

Sustainability practices are communicated to the staff, guests, and other stakeholders with the aim of raising the overall awareness of sustainability and creating a positive impression.

2. Waste

Waste has a number of potentially serious environmental impacts, risk to health.  The most obvious impact is the waste that is sent to a landfill. On a small island, landfill waste toxins can easily leach into the soil and eventually back to the sea.

Waste reduction is a widely understood and visible form of sustainable practice and therefore presents a good opportunity to foster support from guests, staff, and the community.

  • Reducing,Reusing and Recycling are effective ways of cutting business costs.

 3. Water

The broad aim of water-related practices is to reduce the amount of fresh water used by hotels. This reduces the impact on fresh-water supplies as well as the potential for water pollution. As with waste, the first step is to reduce water use through conservation and rainwater collection, and then to explore options for water reuse and recycling.

4. Energy

Energy typically comprises up to 50% of a hotel’s utility operating costs. Reducing energy use is the area that is likely to have the most significant financial benefits to an enterprise.  Energy reduction practices can consist of ‘management’ practices that change staff and/or guest behaviour in order to reduce energy use.

Examples include staff turning out lights and guests choosing not to have their towels laundered so frequently.  There is also a range of practices that require investment in appliances, insulation, heating, or other energy-efficient technology. These investments often pay for themselves in the medium term.

5. Staff

Staff and guest-related practices are of significant importance to the sustainability of a hotel  enterprise and of  tourism in the Seychelles. The Staff criteria aim to recognise fair treatment of staff and staffing opportunities given to local people to reduce staff turnover and encourage loyalty.  

6. Conservation

Most sustainability practices focus on reducing the negative impact of a business on the environment or the community in which they operate.   The community and conservation criteria reflect the fact that an important part of sustainable tourism is to make a positive contribution to the local community and to local conservation activities.

7. Community

A hotel can get recognition for the community and conservation practices, it is necessary to keep a record of such activities. This may include receipts or letters of gratitude from community groups, photos of conservation work, or testimonials from community members.  

8. Guests
The Guest criteria recognise the importance of guest satisfaction to the sustainability of the business. Satisfied guests go home and recommend Seychelles to their friends. Word of mouth is one of the most effective forms of tourism marketing.


About SSTL

The SSTL is a sustainable tourism management and certification programme designed specifically for use in Seychelles. It is voluntary, user-friendly, and designed to inspire more efficient and sustainable ways of doing business. 


Contact us

Address: Ministry of Tourism, Civil Aviation, Ports and Marine
Botanical House, PO Box 1049
Victoria, Mahe, Seychelles 

Phone: (+248) 4 28 65 00