| Name of the facility | Lake Naivasha Sopa Resort |
|---|---|
| Certification Achieved | Silver |
| Year opened | 2004 |
| Tourism region | North Rift |
| County | Nakuru |
| Address | 72630, 00200 Nairobi Map It |
| Telephone/Mobile | 254-20-3616000 |
| [email protected] | |
| Website | sopalodges.com |
| Facility Notes | Lake Naivasha Sopa Resort is located in Naivasha Township along Moi South Lake road. The resort is specifically located on GPS coordinates Latitude 0.81114 (00°48′40.115″S) || Longitude 36.39215 (36°23′31.734″E). It was opened in 2004 owned and operated by Sopa Lodges. The facility has 84 guest rooms with a bed capacity of 168 guests and a total workforce of 176 employees. Lake Naivasha is a fresh water body designated as a wetland of international importance for avi-fauna conservation under the Ramsar Convention. The high diversity of habitats in Lake Naivasha provide critical refuge to over 200 water dependent, local and international migratory birds species. In addition, the lake supports abundant populations of many species of wildlife, both mammals and reptiles in the vast hinterland. These natural attributes and tranquility make Lake Naivasha an important tourism destination. Tourists enjoy boat rides and water sports as well as hiking and trekking along the shoreline. Apart from tourism, the fresh water lake has a thriving fisheries industry, which economically supports many local households. The lake is the main source of water for commercial horticultural farms in the region. However, water pollution, over-fishing, high water abstraction and invasive species have degraded the conservation value of Lake Naivasha over time. |
| Energy management | The resort has Kenya Power grid as the main source of energy. It is used for lighting, water heating and running the resort refrigerants. However, the resort has backup generator with power output of 350 KvA. Energy is metered at source. Daily recording is conducted to monitor usage while the generator fuel consumption is also monitored. Energy saving bulbs and light emitting diodes are installed throughout the resort for energy efficiency. Guests are briefed on energy conservation upon arrival. Visual signage was also observed in key areas within the resort sensitizing on energy conservation. The facility is fixed with ‘Key card’- a magnetically encoded plastic card used as a key in a door and to operate other electronic devices, aimed at energy control within the guest rooms. |
| Environmental management | LNSR is guided by its corporate philosophy on environment which indicates dedication to the practice of sound environmental stewardship, promotion of health and safety of guests and employees as well as integration of all social and environmental concerns in their business operations. The resort has undertaken its annual Environmental Audit (EA) as required by EMCA 1999 (Environmental Management and Co-ordination Act |
| Chemical use | The resort uses Robico Organic Soaps biodegradable solutions for cleaning and laundry. The chemicals are accompanied by a Material Safety Data Sheet (MSDS). Swimming pool chemicals consumption records are properly kept to monitor chemical use. Liquefied Petroleum gas is stored in 50 kg cylinders while fuel i.e. diesel is stored in 20 liters containers in a properly secured store. Safety signage is available |
| Conservation Criteria | |
| Community Criteria | |
| Solid waste management | Waste separation is conducted at source. The bins are colour coded. Organic waste within the resort is donated to a local pig famer. Medical waste such as sharps is disposed at Naivasha District Hospital. Plastics, glass and other waste is stored in a waste management area where it is well sorted awaiting disposal through a local company which conducts recycling within Naivasha Township. Tins and tetra packs are reused for tree seedlings planting. |
| Water management | The main sources of water for Lake Naivasha Sopa are two (2) boreholes located within the premises. The facility has invested in a water treatment system which conducts filtration, chlorination and treatment of water before use within the resort. The water is then stored in reservoirs with a total capacity of approximately 420,000 liters. It flows via gravity to the entire premises. Water is metered at source and also at the main outlet. There are three (3) meters in total. Water consumption monitoring is done through recording on daily basis. |
| Visitor communication & education | Visitors are briefed upon arrival on the resort’s operations and environmental values. The guest cottages are equipped with room information folders to brief the visitors on environmental conservation and operations of the resort. The facility also has notice boards for visitors’ communication. |
| Pollution | The guest kitchen is fixed with a kitchen hub for proper ventilation. The pathways are mildly lit at night top reduce light pollution |
| Environmental conservation | The resort conducts low environmental impact activities such as bird watching, nature walks, cycling, boat rides and fishing activities for its visitors. The activities are aimed at sensitizing the visitors on the surrounding environment. The resort conducts an environmental day on weekly basis. The day entails, litter collection and tree planting activities. These activities are spearheaded by an environmental committee which constitutes both senior and junior staff members. Naivasha Sopa constructed gabions aimed at reducing soil erosion within the facility periphery. The facility works closely with Kenya Wildlife Service (KWS) on, protection, and reporting on injured / sick wildlife within the premises. The lodge is a member of the local Lake Naivasha Water Resource Users Association and it also supports the Naivasha Owl Centre, an organization that rescues raptors |
| Waste water management | The facility swimming pool is cleaned via sieving, and vacuum cleaning. Backwash is conducted every 2- 3 days. Effluent from the guest kitchen flows through a grease trap before draining into the septic tanks. Grey water effluent from the guest tents and staff quarters is managed through septic tanks. Black water from the guest cottages and staff quarters is managed through septic tanks. The facility has conducted effluent tests analysis and issued with an effluent discharge license. |
| Purchasing and supplies | The facility purchases its products in bulk to reduce on packaging; fruits and vegetables are packed in re-usable crates whereas meat is stored in freezers |
| Employment and remuneration/staff welfare | The resort provides employment opportunities to the locals- all the casuals are hired from the local community. The employees are trained internally by the management. The employees have a staff welfare committee which addresses issues with the management. In addition, the committee runs the staff canteen and profits shared as dividends. Staff accommodation is in good and proper condition for health and hygiene standards. Employees are provided with health care, uniform, food, accommodation facilities, entertainment and basic amenities |
| Staff education, communication and awareness training | Sensitization and briefings are conducted to the staff on health and safety. Selected staff are sent for refresher courses at Kenya Utalii College. |
| Cultural preservation and promotion/protection of local sites | Every Wednesday is African night where activities involving local culture are involved such as cuisine, and traditional dance and cultural performances. There are two troupes from the Luhya and Masai communities |
| Benefits to local community/community empowerment | Local purchasing is made where possible; such as goat meat (10 goats monthly) for staff, milk, eggs (50-60 trays), fish, fruits, vegetables and flowers. The facility supports the Catholic Empowerment Institute in Naivasha by taking their students for internships and training. The resort donated its plastic bottle waste to Longonot Primary school which was reused to construct a fence round the school compound |
| Cultural Criteria | |
| Health and safety | LNSR has a health and safety policy committed to compliance with relevant health and safety regulations, minimizing injuries and illness, communication to staff and visitors for continual improvement. In addition, there is a health & safety committee which spearheads safety issues within the resort. The facility has a team of 15 staff trained on general first aid and fire-fighting. In addition, it has a doctor on call from the region. Medical emergencies are referred to Naivasha hospitals. The resort is linked to Flying doctors emergency services while first aid kits are distributed in the main departments. The facility has a Health Clearance Certificate from the County Ministry of Public Health and Sanitation. The facility is also registered as a workplace under DOSH (Directorate of Safety and Health). Medical check-ups are conducted in every six (6) months to food and beverage handlers to ascertain their health fitness, and in compliance with the Food, Drugs, and Chemical substances Act. Cap 254. Verified records showed medical examination was conducted on June 2016.Adequate firefighting equipment including, fire extinguishers, fire blanket in the kitchen, are serviced. Fire assembly point is clearly and conspicuously marked within the resort. In addition, a fire emergency plan is availed in guest rooms showing the nearest fire exits and assembly points. The facility provides protective gear / PPE (Personal Protective Equipment) such as boots, uniform, gloves, apron to the staff. Guest rooms are equipped with a night flush light and a fire alarm is in place. The resort has installed safety and precautionary signage such as, highly flammable in strategic areas such as diesel storage room. LNSR has conducted a fire safety audit to comply with Factories and other places of work (Fire Risk Reduction) Rules 2007, and a Safety and Health Audit to comply with the Occupational Safety and Health Act, 2007. |
| Child labor, abuse and human rights | The facility does not employ people under the age of eighteen. |
| Business Practises Criteria | |
| Entry Date | 17th November 2017 |
