| Name of the facility | Samburu Sopa Lodge |
|---|---|
| Certification Achieved | Bronze |
| Year opened | 2006 |
| Tourism region | Laikipia/Samburu |
| County | Samburu |
| Address | Samburu National Reserve Map It |
| Telephone/Mobile | +254 733 610 060 / 065 |
| [email protected] | |
| Website | sopalodges.com |
| Facility Notes | Samburu Sopa Lodge is located in Samburu National Reserve is 151 square kilometres in size. It is situated in an arid and semi-arid region with a bimodal rainfall pattern having an annual average rainfall of less than 500 millimetres. The two rainfall peaks occur in April and November, with the rest of the year remaining dry and hot. The camp is specifically located on Global Positioning System (GPS) Coordinates, Latitude: 0.6085 | Longitude: 37.5232.The lodge was opened in 2006 and leased from Samburu National Reserve. It has sixty (60) guest tents with a bed capacity of 120visitors and a total work force of 47 employees. The reserve is rich in wildlife with an abundance of rare northern species such as the Grevy’s zebra, Somali ostrich, reticulated giraffe, gerenuk and the Beisa Oryx. The reserve has over 350 species of birds. Large predators such as lion, leopard, cheetah, hyena and occasionally the rare wild dog can be found too. The Reserve hosts a well-established elephant research centre that monitors and studies elephant ecology and population dynamics. |
| Energy management | Samburu Sopa is powered by three (3) generators each with an output of 220KvA, 110KvA and 80KvA respectively. Power is rationed for at least ten hours daily and generator fuel consumption is monitored. Low wattage energy saving bulbs are fixed throughout the premises. Main switches are easily accessible in all the cottages to conserve power. The facility restaurant, kitchen and stores are designed with translucent roofing which allows light to pass through. Liquefied petroleum gas (LPG) is used for cooking both in the guests and staff quarters. The staff kitchen also uses charcoal for cooking. Guests and staff are briefed on energy conservation and efficiency through meetings, memos, posters and guests’ briefing on arrival respectively |
| Environmental management | Samburu Sopa Lodge is steered by its general policy which lays emphasis on universal principles of social, economic and environmental sustainability. Further it is guided by its mission to provide safe, comfortable and hospitable services to clients. This is envisioned by need to develop, own and manage a community based business that provides mutual respect and benefits to the local people. The camp has an environmental management system illustrated through clearly spelt out operational guidelines on general management , environmental management, purchasing, resources use including water, energy and waste, community involvement, guests integration and staff development |
| Chemical use | Biodegradable bathing soaps are used within the Lodge. Shower products are supplied by Clique Limited while laundry chemicals are supplied by Diversy Limited. Liquefied Petroleum gas is stored in 50 kg, and 12kg cylinders. Fuel (diesel) is stored in a 9000 litre underground tank. Precautionary signage properly fixed for safety purposes |
| Conservation Criteria | |
| Community Criteria | |
| Solid waste management | Waste separation is conducted at source. Additionally, further sorting is done at the waste management centre. Organic waste is managed through a compost pit which is well enclosed to keep off scavengers. Few glass and metallic waste is sorted and transported to recycling companies in Nairobi. Medical waste involving sharp objectives is collected in safety boxes and disposed through Isiolo district hospital |
| Water management | Main source of water for Samburu Sopa is obtained from a well within the Reserve. The water is pumped and collected in a reservoir with a capacity of 156,000 liters. It is treated and stored in overhead tanks with a capacity of 23,000 liters for supply via gravity. The water is metered at the extraction point (inlet) and recording done on a regular basis for monitoring purposes. Guest tents are fitted with dual flush toilet cisterns which reduce on the amount of water consumed per flush. Laundry machines are operated at their optimum weight to conserve on water and energy. Guests are encouraged to ‘re-use their towels’ through sensitization cards placed in the guest cottages aimed at water conservation and reduced use of laundry chemicals |
| Visitor communication & education | Visitors are briefed upon arrival on the lodge’s operations, reserve code of conduct and environmental values. Guests engage in low impact educational activities which include; game drives, village visits and nature walks which are aimed at reducing the carbon footprint of the facility |
| Pollution | Low light emitting paraffin Lanterns are used to light the pathways at night which greatly reduces light pollution while the generator has a sound proof body to reduce on the noise pollution. |
| Environmental conservation | The facility has a resident naturalist in charge of guiding guests within and explaining surrounding environment. The camp is unfenced which allows free movement of wildlife. On weekly basis (every Wednesday); the facility participates in environmental clean-ups and sensitizations within and surrounding environs. This involves awareness on proper waste management and hygiene. The Lodge guides assist the reserve rangers in wildlife monitoring and reporting on any wildlife incidences. The facility offers low environmental impact activities such as nature walks, culture talks, village visits, and bird watching. The activities are also aimed at low carbon footprint. |
| Waste water management | Grey water from the kitchen flows through a three (3) compartment grease trap to filter fats and oils before draining into a septic tank. Grey effluent from the guest cottages, staff quarters, laundry and public areas is managed through septic tanks and later drains into soak pits. Effective microorganisms are added in the septic tents to facilitate sludge digestion. The facility has a swimming pool which is cleaned via vacuum cleaning and backwash systems. PH and chlorine levels are checked daily and chemical usage recorded Backwash is done once a week depending on guest occupancy. |
| 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 packaged in cool boxes. |
| Employment and remuneration/staff welfare | The facility has a staff welfare committee that meets regularly to deal with staff issues with the management. |
| Staff education, communication and awareness training | The Lodge holds weekly departmental meetings and daily briefs are held for staff sensitization. The facility has notice boards for staff communication. Emails and memos are also used to facilitate communication |
| Cultural preservation and promotion/protection of local sites | Samburu Sopa offers village visits to guests for cultural experiences. The visitors are sensitized on the local Samburu culture. Samburu Sopa encourages the visitors to purchase products – beadwork – directly from the local women. Cultural dances and lectures are organized on demand and provided by the local community. The proceeds are given to the community |
| Benefits to local community/community empowerment | The facility employs from the local community. Approximately 50% of the staff is from the local Samburu community. Priority for casual labor is also given to the local community. The facility clinic caters for the immediate local community’s medical care. The lodge also provides transport for the community during emergencies such as medical referrals. Periodically, the lodge supplies water to the local Kiltamany village via a water bowser (6,800 liters per trip). The facility supports needy children from Kiltamany primary school through funds for school fees, exam registration fees, uniforms, stationery etc. Samburu Sopa Lodge purchases from the locals where possible. Products such as beadwork and meat for staff meals, is obtained locally |
| Cultural Criteria | |
| Health and safety | The facility has a designated health and safety committee which meets on quarterly basis to spearhead health issues within the facility. The committee also conducts regular in-house training on health and safety. The facility has been inspected and issued with a Health Clearance Certificate in compliance with the Public Health Act. Safety and precautionary signage has been installed at the fuel storage area, workshop and generator room for safety purposes. Fire assembly points are clearly marked and displayed within the Lodge. The facility has conducted a fire safety audit to comply with Factories and other places of work (Fire Risk Reduction) Rules 2007. Dated November 2016.The lodge has conducted a safety and Health Audit to comply with the Occupational Safety and Health Act, 2007 Dated October 2016. The facility has a designated health and safety committee which meets on quarterly basis to spearhead health issues within the facility. The committee also conducts regular in-house training on health and safety. Medical tests for food and beverage handlers are done to comply with Food, Drugs, and Chemical substances Act. Cap 254. There is an operational clinic at the lodge with a clinician available throughout to attend to medical issues for staff and guests (illustrated below) Medical referral emergencies for either staff or guests are referred to Archers Post clinic. Firefighting equipment including, fire extinguishers, fire blanket in the kitchen, are serviced and strategically placed at key areas within the facility |
| Child labor, abuse and human rights | The facility does not employ any person below the legal working age of 18 years. |
| Business Practises Criteria | |
| Entry Date | 13th March 2018 |
