At Iniala, we are deeply committed to preserving the environment and minimising our ecological footprint. We believe that each of us has a responsibility to help create a greener future. That’s why we continuously strive to integrate sustainable hotel practices across every aspect of our operations. Below are some of the key sustainability initiatives we are proud to undertake at both our hotel and restaurant.
Sustainability
Your Eco-Friendly Luxury Hotel
Sustainability Initiatives
At Our Hotel
Driving Electric Vehicles
We are proud to own two electric London-style cabs, which are used for all our transfers. Our Iniala Cars are charged whenever not in use and are always driven within speed limits to extend battery life, reduce fuel consumption, and minimise harmful emissions.
Encouraging Linen and Towel Reuse
Guests can choose when they would like their bed linens and towels changed. A simple card is provided for linens, and towels are replaced only when left in the laundry basket.
Integrating Energy-Efficient Solutions
Each room is equipped with motion sensors that automatically turn off lights and power when not in use, while all lighting and electrical appliances, both in guest rooms and back-of-house areas, are energy-efficient, helping reduce overall energy consumption across the property.
Ensuring Water-Efficient Amenities
All guest rooms and public areas are equipped with water-efficient toilets and showers, helping to significantly reduce water consumption.
Serving Filtrated Water
We use the Nordaq water filtration system, which filters local water through a reverse osmosis system. The water is bottled in-house in reusable glass bottles, reducing plastic waste and offering fresh, sustainable drinking water in all guest rooms and at our restaurant.
Sourcing Locally
We prioritise sourcing products locally whenever possible. This includes our welcome gifts, which are carefully selected from local artisans and producers.
Supporting Environmental Causes
Over the years, we have proudly supported a number of environmental initiatives aimed at fostering sustainability and protecting our planet. This includes Din l-Art Ħelwa, which is Malta’s National Trust and plays a crucial role in preserving Malta’s rich heritage and safeguarding its environment.
Sharing Our Practices
Our expert Front Office and Guest Experience teams are always available to suggest eco-friendly activities and experiences, empowering guests to make environmentally conscious choices while supporting local businesses and the community.
Sustainability Initiatives
At Our Restaurant
Using Hyperlocal, Seasonal Ingredients
ION Harbour is deeply committed to sourcing only the freshest, most sustainable ingredients, prioritising hyper-local, seasonal produce. By forging strong partnerships with local farmers and artisans, they ensure that the menu not only celebrates the best of what the region has to offer but also supports the community and promotes sustainability.
Ensuring Zero Food Waste
Our restaurant team at ION Harbour ensures that every part of the produce and animals they use are maximised. For example, bones are used to create stocks, while peels are repurposed into marmalades, reducing waste and promoting a circular approach to sourcing ingredients. The restaurant also preserves any excess produce for use in the off-season, through pickling and fermenting methods.
Composting
ION Harbour collaborates with the local environmental NGO Friends of the Earth Malta (FOE), which are based nearby in Floriana. All ION Harbour’s excess organic kitchen waste – which cannot be repurposed or preserved – is sent to FOE Malta to be composted using a composting machine donated by ION Harbour. The resulting compost is then used to enrich the soil in FOE’s growing beds.
Foraging Wild Ingredients
The ION Harbour menu features a variety of wild ingredients foraged by our Head of Sustainability, Keith Abela. This practice allows the restaurant to serve fresh, seasonal produce in a sustainable way – without the need for irrigation, pesticides, or plastic packaging. Some invasive species are even repurposed as table decorations, creating space for native species to thrive.
Educating & Empowering The Team
The restaurant and kitchen teams regularly attend educational foraging trips with Keith, who also is a lecturer at the university specialising in sustainability in the local food chain. During these outings, they learn about indigenous and invasive species and their growing seasons. At the table, the front of house team communicates with guests about the sourcing and provenance of its ingredients.
Offering Vegetarian and Vegan Options
Both our room-service menu and our rooftop restaurant ION Harbour offer a variety of vegetarian and vegan options to cater to sustainable dining choices and promote a plant-based lifestyle.
