Since their creation, the Hospitality Awards have recognised the efforts made at every level to improve hotel operations. The Local Awards are dedicated to individual initiatives developed within single properties, driven by the same commitment to innovation and excellence.
WINNER: Chamboa Farm (SHIADUhotels, Alentejo, Portugal)
Chamboa Farm is SHIADUhotels’ organic farm and circular-sourcing project in Alentejo, bridging hospitality and responsible agriculture. Spanning 41 acres with 800 olive trees, 3,000 fruit trees, and 500 chickens, the farm supplies the group’s Lisbon hotels with organic eggs, vegetables, and olive oil for its signature breakfasts. Powered 75 percent by solar energy, Chamboa applies permaculture and supports refugee integration in partnership with local NGOs. Funded partly by the EU’s PDR 2020 program, it produces over 11 tons of organic harvest annually. More than a supply source, Chamboa is a living model of circular hospitality rooted in community, ecology, and shared value.
FINALIST: Heritage Marine Education Centre (Heritage Resorts & Golf, Mauritius)
Opened in 2024 at Bel Ombre, the Heritage Marine Education Centre embodies Heritage Resorts & Golf’s long-term vision of sustainable luxury. Created with Reef Conservation, the centre combines scientific research and environmental education to protect the lagoon’s biodiversity. Two resident marine biologists lead workshops, field studies, and citizen-science initiatives such as Mangrove Matters. Equipped with a laboratory, the centre monitors coral health, water quality, and coastal regeneration. By welcoming over 3,500 participants in six months, including local schools, it serves as a hub for awareness and regional cooperation, positioning Mauritius as a reference for sustainable marine hospitality.
FINALIST: Sheraton Lisboa Hotel & Spa (Portugal)
Sheraton Lisboa redefines urban hospitality through circular innovation. Guided by Marriott International’s Serve 360 strategy, the hotel integrates measurable sustainability across operations: an automated composter processing 300 kg of food waste daily; “Rooster Ale,” a craft beer brewed from leftover bread; a tree-planting program offsetting 207 tons of CO₂; and a Library of Things promoting shared resources. Led by Portugal’s first in-house Sustainability Manager, each department applies green KPIs and local partnerships. This model proves that creativity, accountability, and teamwork can turn a city landmark into a benchmark for circular, regenerative hospitality.
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