Environmental, Social and Governance

ESG

ESG at Japy: what we do in practice

Real actions, every day, to reduce impacts, value people and strengthen the community — with environmental responsibility in Serra do Japi. Our ESG commitment involves resource efficiency, waste management, responsible procurement, guest and employee well-being, and environmental preservation linked to the golf course.

See below for the main measures taken.

The following initiatives were developed in collaboration with our departments and demonstrate how Japy transforms routine into positive impact — from the efficient use of energy and water to recycling, waste reduction, and support for social and animal protection projects.

Social: Partnership with an NGO (Pet Friendly)

  • Partnership with ASFAC (rescue of abandoned animals).
  • Support through the allocation of a portion of the pet fee, promotion of pets, and an adoption fair at the hotel.


Biodiversity and Golf Course

  • Irrigation with local water supply support (pump in the lake for fields and gardens).
  • From the creation of the golf course to the planting of thousands of seedlings and the encouragement of reforestation with native species.
  • Environmental preservation area demarcated and golf operation with electric carts.


Governance and Operations (Hospitality)

  • Reuse materials whenever possible (e.g., sturdy laundry bags for other linens).
  • Linen exchange policy focused on efficiency: sheets at check-out or in planned cycles according to the stay.
  • Pool towels: change control (once a day, except in exceptional cases).
  • Communicating with guests to support water conservation (e.g., instructions on washing towels).


Responsible Shopping

  • Supplier selection focused on quality and durability, reducing waste.
  • Partnerships with local suppliers in Cabreúva (with potential for expansion to more areas).
  • Purchasing criteria that prioritize companies with established practices and proper waste disposal.


Gastronomy and Combating Waste

  • Planned reuse of surplus food and control of buffet replenishment.
  • Vegetarian options and attention to dietary restrictions are available at the buffet.


Energy and Water

  • Using sunlight as an alternative energy source and to supplement pool heating.
  • Flow restrictors on faucets to maintain pressure with lower consumption.
  • Use of well water.
  • LED lighting in hotel areas and continuous improvements.
  • Installation of timers (e.g., beach and restaurant) and motion sensors in technical areas.


Waste and Recycling

  • Separating aluminum cans for recycling (a large portion of the volume generated).
  • Use of biodegradable straws and cups.
  • Cardboard recycling and proper waste disposal by partners.
  • Oil collection and actions to reduce waste in the kitchen.