Whilst creating unforgettable experiences for the most discerning travellers has always been at the forefront of our efforts, an equal amount of effort goes in behind-the-scenes to minimising the environmental impact of our three Relais & Chateaux hotels, Awasi Atacama, Awasi Patagonia and Awasi Iguazu.

Awasi Patagonia is located in a private reserve of native lenga trees


We protect 340 hectares of native woodland in Iguazú and Patagonia. These areas absorb over 10,000 tonnes of CO2 per year. This amount is greater than the emissions generated by our three lodges, including the travel emissions of our guests, which makes Awasi carbon neutral.

At Awasi Iguazu, we enjoy watching the nature thrive in the areas we protect


Our properties are located in three of South America’s most unique environments. We are committed to protecting their natural and cultural heritage through the conservation of their ecosystems, the reintroduction of native species and the implementation of educational and artistic initiatives with the local communities.

Read more about the projects of the Awasi Foundation at awasi.org.


An art workshop the Awasi Iguazu Team carried out with local children


The SDG’s directly address the current global challenges, including those related to poverty, inequality, climate, environmental degradation, prosperity, and also peace and justice. Here are a few examples:

No Poverty: This is a noble and long-term goal, something we try to aid by employing mainly local people at our lodges. Each of our three hotels generates approximately 100 jobs, the majority of which are given to people from the area. We also donate unused or surplus supplies to those most in need in the destinations where our hotels are located.

Zero hunger: We offer food of the highest quality to all Awasi employees during their time at work. This encourages the consumption of seasonal produce and further supports local suppliers many of whom are small and rely on our commerce for their businesses. It also means our team benefits from a healthy, balanced diet which is very positive for their wellbeing.

Quality Education: As travel has been hugely reduced, we have tried to make the most of the slower pace of tourism to further educate and expand the knowledge of our team. One of the long term initiatives are language classes for Awasi staff and their children (English and Portuguese). We have also offered workshops in story-telling, art, history, first aid, cooking, housekeeping, maintenance and well-being. Also, for many years now we have been running the Awasi Guide School.

Gender Equality: We have more female than male management staff (managers and heads of department), and pay equal wages to our staff regardless of gender.

Read more about our efforts to follow the UN’s 17 Objectives here.

Growing our own organic vegetables


Here are some further details about the actions we take daily at Awasi to keep our lodges green and sustainable in our daily operations:

  • The Awasi drive for tailored luxury has led to an emphasis on a la carte meals, shortened menus and food being prepared on demand. No more oversized buffet spreads which inevitably lead to food waste.
  • Food is seasonal and locally-sourced where possible at all the Awasi hotels to minimise food miles, and also prepared on site – yogurts, juices and granolas served at breakfast are prepared fresh each morning. Better for the environment and tastier for you.
  • The chefs all produce their own jams, vinegars, pickles, snacks, infusions and syrups, therefore minimizing wastage and optimizing the use of excess and surplus ingredients.
  • Vendors and suppliers are vetted and selected based on the quantity of packaging they use.
  • The preference for local supply also ranges from building materials to decoration, food and experiences for our guests.
  • Plastic straws have been eliminated across our hotels.
  • In the bathrooms, larger, refillable bottles for soap and other products reduce the use of disposable dispensers and mini-bottles.
  • Most personal hygiene and cleaning products at the hotel are biodegradable.
  • Reusable water bottles are provided to all guests. Whilst bottled mineral water is available on demand, it is discouraged; filtered water dispensers have been installed in common areas to minimize the use of disposable plastic bottles.
  • Reducing water waste: Furthermore, each of our lodges has its own well from where water is sourced and each hotel has its own water treatment plant which can treat the local water.
  • Our kitchen gardens use organic waste to produce compost and fertilizer to help grow more locally sourced ingredients.

Chef Juan Pablo is never ceased to be amazed by the products that grow in the Atacama Desert