Organic Horticulture Native Plant Propagation Waste Management Practices Volunteer Tourism & Community Sustainability Reforestation Sustainable Water Management Sustainable Energy Practices Sustainable Dairy Production Wildlife & Habitat Preservation
Costa Rica Ecotourism & Wildlife Refuge
Our DNA has been green right from the start.
One of the early advocates of eco-tourism, Greentique Hotels founder and CEO Jim Damalas helped pioneer the concept of sustainable hospitality more than 20 years ago, with the group’s first property, Sí Como No Resort & Wildlife Refuge, in Manuel Antonio. Today, Greentique Hotels is a recognized leader in sustainable hospitality in Costa Rica, and beyond. Sustainable hospitality is the unifying principle that connects all Greentique staff and management and is expressed through our passionate and deeply held conviction to respect, honor, and protect the Magic of Nature.
Those values are the foundation of our brand, resulting in a behavioral commitment to continuous improvement in sustainable hospitality across all Greentique properties and activities. It is how we deliver exceptional Costa Rica experiences that are shaped around the unique bio-regions within the four climate zones in which we operate.
Reducing our carbon footprint while increasing our activity in protecting the natural resources in our areas of operation is one of our key objectives. The other is the economic sustainability of the surrounding communities where we operate. We believe Costa Rica’s natural resources include its people, heritage, and culture. So we actively support programs and initiatives in the towns and villages surrounding each hotel, which includes our long-held commitment to hire locally. We invite you to learn more about the hotel and surrounding communities by talking to our staff at any Greentique Hotel, the majority of whom grew up in the area.
Greentique's partners in protecting our planet
Gold Level Green Leader
Sí Como No has been accepted as a Gold Level Green Leader into the TripAdvisor® GreenLeaders™ program, which helps travelers around the world plan greener trips by highlighting hotels and B&Bs engaging in environmentally-friendly practices.
Sustainable Practices and Policies
Greentique sustainability policies govern the following key areas of environmental impact and adherence to these policies are supported by formal training for employees. We also have ongoing orientation programs led by each hotel’s Green Committees for new hires, hotel guests, and visitors from an array of national and global NGOs, GAs, foundations, universities, and private groups advocating sustainability and conservation.
Recycling and Waste Management
We recycle glass, plastic, paper, and aluminum cans across all hotel operations utilizing the local recycling center in each community. Fruit and vegetable waste is recycled for compost to fertilize hotel gardens. Meat, fish, and poultry waste is collected daily for farm animals, reducing demands on local waste disposal facilities. We have also eliminated plastic shampoo bottles and have limited soap bars to the vanity sinks. All soap bar wrappers are recyclable and banana paper is used wherever possible for printed material.
Housekeeping teams use certified biodegradable cleaning and laundry products, eliminating the use of chlorine bleach and other harmful chemicals. Chlorine is used only in swimming pools in compliance with Health Department regulations. However, waterfalls were designed into each of our pools for improved aeration, which reduces overall chlorine use.
To involve our guests in sustainability, each room has cards with suggestions to minimize environmental impact. Guest support in turning off lights and air conditioning when not in the rooms, and reusing linens per their preference, helps us significantly reduce energy consumption and save water.
We also learn from our guests and our staff. Through guest feedback in conversations and surveys, we’ve fine-tuned our services and policies, acting on many of their suggestions and observations over the years.
Water Conservation
Greentique Hotels use their own wells to irrigate hotel gardens in the summer. Practicing indigenous landscaping also helps reduce water demand throughout the dry season. All Greentique properties use both water saving showerheads and faucets throughout their hotels.
Organics and Food from the Source
Sustainability for us is certainly about the essential issues of protecting Costa Rica’s biogeography and biodiversity. These are the price of entry as far as we’re concerned. But we also care deeply about what our guests eat, so we have practices in place that help preserve and promote sustainable food production, as well as to protect the traditional lifestyles that are now tied to it in Costa Rica.
The shorter the distance from the right food source to your plate, the better we control the quality. Greentique restaurants source high quality meat, poultry, seafood, and produce from a combination of local farmers and artisan fisherman, as well as from our own organic farming, gardens, and green houses. Importantly, the relationships we maintain, built over time with local food producers, contribute to superior quality and selection as we support their businesses and livelihoods. Our spa menus include various treatments and therapeutic ingredients that feature locally sourced organic herbs and extracts, with some of those products available for sale in some hotels.
Can't wait to go back!
“I would like to congratulate Jim on his outstanding contribution to eco-friendly tourism, as well as his support of habitat protection and rehabilitation."
Treading Lightly
We’re not only mindful of our carbon footprint. We’re also mindful of the footprints we make in the Greentique Reserves and Wildlife Refuges under our stewardship. Our commitment is to minimize the disruption of the flora and fauna in these precious areas, carefully crafting the paths and access infrastructure so Greentique guests can experience these tropical forests in as close to their original condition as possible. Greentique Certified Guides adhere to our own rigorous standards in leading tours in public areas such as National Parks, exceeding compliance with regulations and laws. We take out everything we bring in. We take nothing from any park, public sanctuary, or Greentique Reserve — except photographs and extraordinary memories.
Part of that commitment is also in what we won’t do. We won’t run or directly promote any motorized tours into the jungle or concessions using personal watercraft on the water. Our motorized activity on the water is limited to boats used for water transportation, mangrove tours, diving and snorkeling, and our catch-and-release fishing fleet.
Greentique Teacher Wish Lists – Greentique helps to fill teachers' requests for school supplies through the support of donations from hotel guests, special interest groups, and Travel/Trade FAM groups.
Santa Juana Scholarships – Scholarships for primary students in the Santa Juana Pueblo are funded by the $2.00 movie-rental fee at Santa Juana Lodge.
Drake Bay School – This matched donation program at Águila de Osa supports the local elementary school, and includes presentations for the students by Greentique Master Guide Carlos Gonzales.
Greentique Conservation – This voluntary program asks guests to donate $2.00 per night during their stay which, matched by Greentique Hotels, helps support the protection of Greentique Reserves, the Jose Miguel Alfaro Cloud Forest Research Station at Villa Blanca, and the Mono Titi Alliance in Manuel Antonio through Sí Como No.
Patrol & Control – Greentique Certified Guides from Villa Blanca volunteer along with citizen teams to patrol protected areas to help discourage poaching, sport hunting, plant smuggling, and other violations of conservation and sustainability laws and regulations in the Central Highlands.
Pack for a Purpose – We are proud members of Pack for a Purpose, an initiative that allows travelers like you to make a lasting impact in the community at your travel destination. If you save just a few kilos of space in your suitcase and take supplies for area schools or medical clinics in need, you’ll make a priceless impact in the lives of our local children and families. Please click here to see what supplies are needed.
Jimmy Mata
Biologist and Herpetologist Greentique Wildlife Refuge, Sí Como No
Born in Cartago, Jimmy Mata joined the Greentique Wildlife Refuge (WLR) in 2002 as its resident biologist. Jimmy’s idea for the Wildlife Refuge was to create a natural habitat and living laboratory to help the native frog populations of the Manuel Antonio area recover without any requirements for enclosures. He subsequently assumed the management and development of the WLR Nature Exhibits, including the Butterfly Atrium, and the Amphibian Gardens and Reptile Lagoons adjacent to Si Como No Resort. Jimmy’s education includes a Masters in Natural Resources Management from the Institute of Technology of Costa Rica, plus a Bachelor of Science degree in Biology from the Latin University of Costa Rica. He is an official consultant for the research of the ecology of the frog species of Costa Rica, focusing on vanishing frog species over the last 25 yeas in Costa Rica. He also works in recording vocalizations of the frogs with Mark Wainwrith and Alexander Villegas, and works with Fabio Hidalgo photographing the herpetofauna of Costa Rica. Previously, Jimmy was the Advisor Biologist for tour projects in La Selavtura Park in Monteverde, Parque Arenal Natura, Arenal Oasis, ant the Botanical Garden of Monteverde and Veragua Rain Forest. Jimmy consultants for new conservation and research program on amphibians and reptiles and supports the Cloudmaker Nature Reserve in Santa Juana.
Greentique Certified Master Guide (GCMG) Osa Peninsula, Águila de Osa
Carlos is a bilingual naturalist guide and the resident Greentique Certified Master Gudie for Aguila de Osa. Born on the Osa Peninsula, he’s been guiding across the region for 18 years. During his career, Carlos has earned a combined 12 certificates from the Instituto Nacional de Aprendizaje (INA), Instituto de Biodiversidad (Inbio), the Organization for Tropical Studies (OTS), and the Asociacion Ornitológica de Costa Rica (AOCR). Working with Aguila de Osa since 2005, he is the lead guide for Osa birding, the Mangrove Estuary Tour, and the Night Walk. His deep knowledge, incredible passion, and amazing eagle eyes make every tour an exceptional experience in the coastal lowland rainforests of the Osa Peninsula.
Greentique Certified Master Guide (GCMG) Los Angeles Cloud Forest Private Reserve, Villa Blanca
Born in San José, Costa Rica. Roy was raised in San Ramón, surrounded by nature, rolling farmland, and the mountain cloud forest. Working at the Villa Blanca Cloud Forest Hotel & Nature Reserve for more than seven years, he is the resident Greentique Certified Master Guide and the Director of the José Miguel Alfaro Research Station, guiding and conducting research in the Los Angeles Cloud Forest Biological Reserve. A bilingual naturalist guide, Roy specializes in birding, amphibians and reptiles, and tours that focus on the natural history of the different ecosystems, particularly the nightlife of the mountain cloud forest. His education includes the National Technical University in Alajuela, where he studied Tour Guiding. In addition, he studies Sustainable Tourism at the State University, and over the past several years, has completed courses in Volcanology, Biology for the Conservation of Ecosystems, Birds of Costa Rica, and Photography. Roy is a skilled photographer and his nature photography is exceptional.
Greentique Certified Guide (GCG) Greentique Wildlife Refuge, Sí Como No; Cloudmaker Nature Reserve, Santa Juana
Henry Sequeirach grew up in Costa Rica’s Central Pacific Region in the pueblo of Esperanza, which means “hope.” There that he began his quest for a deeper understanding of the extraordinary range of the species that were so much a part of his childhood. That intellectual curiosity sparked Henry’s to become a naturalist guide. He studied in Canada to learn English, part of his preparation to fulfill that dream, and later returned to Costa Rica to the National Learning Academy (INA) to become a licensed guide. After six years guiding in the Monteverde cloud forest, he joined Greentique Hotels in 2013, quickly advancing to become a Greentique Certified Guide. An expert in the flora and fauna of the Central Pacific Coastal and Mountain Wet Forests, Henry leads day and night tours in the Wildlife Refuge, tours into Manuel Antonio National Park, as well as into Greentique’s Cloudmaker Nature Reserve at Santa Juana. He is the senior Greentique guide for the Santa Juana Rural Mountain Adventure Tour, and Wet Forest birding tours.
Executive Chef, Greentique Hotels Executive Chef, El Sendero Restaurant, Villa Blanca Could Forest Hotel
Chef Hannia Campos Orozco, affectionately known as Hannita, was born in Costa Rica’s Central Highlands in Piedades Sur, just outside of San Ramón. Trained in French and Italian cuisine at the Escoffier Gastronomic Institute in Alajuela City, and the Culinary Pan-American Forum, her culinary career began its meteoric rise working with some of the great chefs at the National Association of Chefs in San José. In Korea and Guatemala, she won critical international young chef challenges in 2013, as well as silver and bronze medals at the 2015 Culinary Championship Cup in Costa Rica.
Hannia’s exquisite creations reflect a keen understanding of the extraordinary quality of food and ingredients produced by local farms across the region, as well as in Villa Blanca’s own organic gardens. The essence that these locally sourced essentials add to the dishes she prepares can be tasted in every meal she creates. One of the country’s new generation of culinary professionals, Hannia was recently named the Executive Chef for Greentique Hotels, as well as the Executive Chef at El Sendero Restaurant at Villa Blanca. She is already delighting guests from around the world with truly inspired food that is taking Costa Rican cuisine to a new level of excellence.
José Miguel is proudly 100% Quepeño, which explains something of his commitment to using the best ingredients, sourced as close to his kitchen at the Rico Tico Grill as possible. His commitment to authenticity in traditional Costa Rican recipes, and in expanding relationships with local sustainable sources, makes his food a vital extension of the culture and heritage of the Quepos and greater Central Pacific Coastal Region. For over 18 years, José Miguel and his teams have been the vanguard for sustainability and customer satisfaction, continuously elevating the dining experience at the Rico Tico, Sí Como No’s original restaurant. A graduate of the Professional Technical College of Quepos, José Miguel earned his “A” Cook Certification at INA, and continues his culinary education with INA courses, and in concert with Greentique Executive Chef Daniel Rodriquez and with Reimy Cruz of the Claro Que Sí. Under José Miguel’s leadership, the Rico Tico has made lasting impressions on tens of thousands of guest palates, recognized year after year through top customer ratings and Awards of Excellence from TripAdvisor.
Reimy Cruz was born in Cartago, Costa Rica and has lived in the Manuel Antonio area for over 12 years. A key member of the culinary team at Greentique’s Sí Como No Resort, he spent his first year at the Rico Tico Jungle Grill and the past three years at Claro Que Sí. He achieved the senior cook position in 2015. Reimy is a graduate of the Professional Technical College in Quepos, where he studied food and beverage before continuing his culinary education, receiving his Class A certification from INA. His passion for cooking focuses on becoming one of the leaders of the emerging Costa Rican style of “sustainable gastronomy,” with its commitment to healthy, fresh, locally sourced products shaped by a combination of traditional technics and bold, inventive new approaches and recipes that are already transforming the Manuel Antonio restaurants experience for guests at Claro Que Sí.
Greentique Chef Olmos Dixon Cererino, affectionately known as Chef Dixon, was born in Panama into a family that came over from England and France. Trained at the Culinary School Academy in Panama City and at the Culinary Institute of America, he began his now 20-plus-year cooking career working for some of the great chefs in San Francisco and Seattle. In the Caribbean, he worked at restaurants in Barbados, St. Lucia, Antiqua, and St. Martin. As Executive Chef of The Great Room at Águila de Osa for the past seven years, Dixon has created a truly exceptional Costa Rica dining experience for guests from around the world. His passion for vibrant and flavorful food reflects his love of Caribbean, Indian, Italian, Thai, and vegetarian food, each an influence on his cooking style. A fierce advocate of the “closer is better” Greentique Sustainable Gastronomy philosophy, Dixon’s great tasting food starts with his hand selecting the freshest ingredients from farms around the Osa. He and his staff grow vegetables, herbs, and pinto beans in a hydroponic garden. They also make farmer’s white cheese and bake the breads and pastries on premise. And then there’s the seafood — caught locally by artisan fisherman, as well as hotel guest sport fishermen. Incredible fish make their way from the boat to your plate – with just a brief stop in Chef Dixon’s amazing kitchen in between.
Julia Solis is a member of one of the areas first families, her grandparents having settled in the Fila Chonta region when she was a young girl. She raised two sons, putting both of them through high school, then moved to Santa Juana where she joined Roxana as a Greentique Hotels employee in 2010. She is now the second cook at El Mirador and Head Housekeeper for Lodge operations. Her eldest son, Allan, also works for Greentique and helps with the family farm chores, which include raising much of the produce and other ingredients used in Julia’s recipes.
Roxana Vindas was born in San Marcos de Terrazu, and moved to Santa Juana as young girl to help her brothers and sisters run the family farm. It was there that she learned traditional cooking on a wood-burning stove. In 2008, she became the head cook at El Mirador, using local ingredients to create amazing “platos typicos” for the lunches on the Santa Juana Rural Mountain Adventure Tour. Roxana raises her own hens and chickens, which she uses in many of the authentic Campesino meals that delight tour and lodging guests alike. She teaches the Campesino cooking class, making tortillas from scratch, along with other guest favorites, including her pumpkin squash deserts, which are flavored with local sugar cane and seasonal tropical fruit juices.
