At Beachcomber Resorts & Hotels, the company has a long-standing commitment to sustainable development.

Beachcomber Hotels recognizes that its properties may have a negative impact on the environment and the communities in which they operate. The company considers it its responsibility to minimize this impact wherever possible.

This commitment has led to a significant achievement: since 2024, all Beachcomber properties, including the Group’s Head Office, Beachcomber House, have been awarded the EarthCheck Benchmarked Gold Status.

About EarthCheck

Founded in Australia in 1987, EarthCheck is a scientific benchmarking, certification, and advisory group dedicated to the travel and tourism industry. The EarthCheck certification evaluates:

• Implementation of sustainable development policies, including water, paper, and energy consumption, as well as waste management
• Responsible use of pesticides
• Proper use of maintenance and hygiene products
• Engagement with local communities

EarthCheck’s mission is to help businesses, communities, and governments create clean, safe, prosperous, and healthy destinations for travellers to visit, live, work, and play. For more information, visit the EarthCheck website.

Commitment in Practice

As part of its ongoing commitment to sustainable development, Beachcomber Resorts & Hotels applies best practices in environmental and social sustainability. Key initiatives include:

• Implementation of improved systems and technologies to enhance energy efficiency and reduce CO₂ emissions
• Installation of wastewater treatment plants
• Numerous CSR projects supporting the communities where its hotels are located

Additionally, Beachcomber encourages its “Artisans of Hospitality” to communicate the company’s commitment to environmental and social sustainability to all key stakeholders, including guests, suppliers, and contractors.

Beachcomber Resorts & Hotels, as a Mauritian company and pioneer in the hospitality industry, is fully aware that reducing its environmental impact is essential for the sustainable development of Mauritian tourism.

The company has therefore committed to assessing, measuring, and controlling its activities to ensure full compliance with applicable environmental laws and regulations, alongside industry best practices. To support this commitment, Beachcomber Resorts & Hotels has implemented a comprehensive Environmental & Social Policy.

The Bee Sustainable initiative demonstrates that sustainability and hospitality can go hand in hand. Part of Beachcomber Resorts & Hotels’ “52 Commitments to Our Planet,” Bee Sustainable is a project that installs beehives at hotels across the Group. The initiative aims to support the conservation of bees while providing guests with high-quality honey straight from the hotel gardens.

Why Bee Sustainable?

Bees are vital to the ecosystem, but their numbers are rapidly declining due to industrial agriculture and global warming. Bee Sustainable seeks to help preserve these essential pollinators by providing safe habitats and raising awareness of their importance for a healthy and viable ecosystem. The project’s objective is to establish 12 fully functioning beehives across the Le Morne Peninsula.

The initiative forms part of the Group’s Sustainable Engagement Policy and was implemented with the expertise of local beekeeping specialist Etienne de Senneville (Bee Works). First launched in the gardens of the Royal Palm Beachcomber Luxury and gradually expanded to all Group hotels, the beehives produce an average of 12 kg of honey each year, most of which is served on breakfast tables throughout the resorts.

Food waste has long been a problem in the hospitality industry. The NGO Foodwise tackles the issue by redistributing leftover food from hotels, supermarkets and restaurants to vulnerable youth in selected schools across the island and other NGOs.

In-line with our social commitment to the community, we are proud to partner with Foodwise to offer children from RCA Case Noyale Government School, and Résidence Mère Teresa ( with the approval of their parents) a balanced meal two nights per week.

The PLEDGE™ on Food Waste at Victoria Beachcomber Resort & Spa: An Analysis of one-month of implementation at Le Superbe Kitchen & Restaurant

Reducing food loss and waste is crucial, as it contributes to the realisation of broader improvements to agri-food systems toward achieving food security, food safety, improving food quality and delivering on nutritional outcomes. Reducing food loss and waste also contributes significantly to the reduction of greenhouse gas emissions, as well as pressure on land and water resources.

Victoria Beachcomber Resort & Spa is committed, through its EarthCheck Silver certification, to continuously improve its environmental and social impact. As part of this endeavour, the management of the hotel recognises the impact of food waste on society and the environment, and hence engages to manage this waste responsibly.

Victoria Beachcomber commits to create a food waste conscious environment within its food operations. The main kitchen and restaurant, Le Superbe, is therefore embarking on a journey to cut on food waste, reduce unnecessary costs and negative environmental impacts, and reach the international certification and benchmarking standard, The PLEDGE™ on Food Waste.

This certification is a practical and scalable answer to the widely underestimated and consequential issue of food waste. In line with the United Nations’ Sustainable Development Goals 2, 12, and 13 and designed on first-hand knowledge from F&B sustainability experts and academics, it helps restaurants to drastically reduce food waste, cut on cost, boost their image, and foster collaboration with complimentary food waste solution providers.

The Singapore-based third-party audited certification and benchmarking system is articulated around 7 key pillars that include Process Documentation, Employees Commitment, Food Waste Monitoring System, Food Handling Before Preparation, Food Preparation and Offering, Customer Engagement, and Post Consumer. The angle is for food operations to aim for zero food waste to landfill.

A dedicated team, called the Food Lovers Committee has been set up at Victoria Beachcomber. The committee members have received technical training to implement an advanced food waste monitoring system in the main kitchen and restaurant, using LightBlue’s FIT technology. They were also trained on The PLEDGE™ on Food Waste certification, through a holistic approach involving 95 criteria categorised under the 7 pillars.