We are gradually phasing out single-use plastics and choosing sustainable alternatives. We are reducing single-use guest amenities and plastic packaging in our rooms, while helping to reduce plastic bottle use through water dispensers and refillable water systems in public areas. As part of our current initiatives, we are introducing bamboo products and encouraging our guests to embrace reuse and recycling practices.

We send all packaging used across our properties to a recycling company, ensuring it is processed into raw materials for other products. Through our new initiative, we also channel products bearing the DOA emblem into recycling through the DOA system.

The use of plastic straws and cups has been completely discontinued across our properties. Through the paper cups bearing the “Ethical Tourism” label used in our hotels and the single-use bamboo plates, spoons, forks, knives and cups provided to guests at the Akra Meze Festival, we aim to extend this approach to the culture of the city we call home.

By protecting the marine ecosystem, we ensure that our beaches meet Blue Flag standards. We regularly certify all our facilities.

With a zero-waste goal, we minimize our waste and aim to increase our recycling rate each year.

Circular Construction and Material Reuse

At Akra Didim, soil, rock and sand obtained during excavation were processed at the property’s on-site crushing and screening plant and reused in landscaping, grounds development and boundary wall construction. This reduced waste generation and the need to source materials externally, supporting circular resource management.

Approximately 260,000 m³ of excavated material was converted into fill materials such as sand and gravel, or screened for reuse as soil. In addition, 15,000 m³ of rock rubble was used to build stone retaining walls. These practices reduced the demand for natural aggregates and transport-related carbon emissions while supporting landscape design in harmony with the natural topography.

Gravel sourced from quarries was applied to the roofs of the main buildings in a layer at least 10 cm thick, providing natural thermal insulation and helping to reduce cooling demand during summer. The stone retaining walls and reused materials also support the long-term durability of the structures, contributing to lower maintenance requirements.

Monitoring and Reducing Food Waste

Winnow food waste monitoring devices used in two restaurants at Akra Didim analyse the sources and quantities of food waste, with the aim of achieving the following goals:

• Reduce food waste and associated costs through data-driven decisions,
• Improve menus, portion sizes, purchasing and inventory planning to prevent plate waste and overproduction,
• Strengthen employee awareness and training to support a sustainable kitchen culture,
• Track sustainability key performance indicators (KPIs), reduce environmental impact and support continuous improvement through regular analysis and reporting.

Environmentally Friendly Biological Waste Treatment

At Akra Didim, a chemical-free solution reduces grease and sludge build-up in grease traps, improving treatment efficiency. A system using environmentally friendly bacteria also breaks down organic solid waste. These practices help reduce environmental impacts and support sustainable waste management.

We work to combat climate change and reduce the climate impact of our operations. By measuring our carbon and water footprints, we assess our resource use and environmental impacts and develop initiatives to reduce greenhouse gas emissions. We support this approach through renewable energy, energy efficiency, electric vehicle use and water conservation practices, while continuing our efforts to adapt to climate change.

We carry out activities to raise climate awareness among our employees and guests, and encourage walking and cycling as environmentally friendly transport options. Akra Antalya, Akra V, Akra Sorgun and Akra Kemer hold “Bike-Friendly Hotel” certifications. In doing so, we support our guests in taking part in nearby activities and exploring local attractions by bicycle.

We carry out projects to protect loggerhead sea turtles (Caretta caretta), sea daffodils and endangered species, while safeguarding wildlife and natural habitats around our properties.

Through our collaboration with associations dedicated to protecting marine and coastal ecosystems, loggerhead sea turtle hatchlings on our beach continue to hatch safely and make their way to the sea.
In our landscaping, we include native and endemic plants suited to the local ecosystem and use species with low water requirements to conserve water resources. We take care to reduce the impact of pesticides on the environment and wildlife by choosing more environmentally friendly or organic alternatives.

We support sapling donation and tree-planting projects. Through the initiative launched at Akra Kemer on 6 September 2024, we donate saplings in partnership with the OGM Foundation on behalf of guests who have stayed with us more than 10 times, contributing to a greener future.

We work to raise our guests’ awareness of sustainable tourism and offer environmentally friendly options at every stage of their journey, from travelling to our properties to the choices they make throughout their stay. We support low-carbon transport alternatives and encourage electric vehicle use, cycling, public transport and walking. Our bicycle services at Akra Antalya, Akra V, Akra Sorgun and Akra Kemer, all certified as Bike-Friendly Hotels, reinforce this approach.

We encourage our guests to participate in practices such as conserving water and energy, reducing single-use products and separating waste during their stay. We support responsible consumption by choosing local and seasonal products, as well as environmentally friendly services and products. By providing information on protecting local culture and natural areas, we help our guests enjoy a travel experience that respects the region they visit.

We support energy efficiency through our increased use of LED lighting, lighting automation, inverter air conditioning systems, air conditioning shut-off switches, solar energy and solar collectors. We manage consumption through energy monitoring, remote tracking and regular maintenance. Through drip and smart irrigation systems, the reuse of treated wastewater and greywater, landscaping with low water requirements and water consumption monitoring, we use resources efficiently and encourage our guests to conserve water and energy.

1. Greywater Recovery Project: Through the Greywater Recovery Project launched at Akra Sorgun in 2024, rainwater and greywater are used for garden irrigation, helping to conserve water. In addition, Zoysia japonica grass and drought-tolerant landscaping reduce water use by 30% and garden fertiliser use by 98.4%.
2. At Akra Fethiye and Akra Fethiye The Residence, between 2015 and 2024, 95% treated wastewater was used for garden irrigation (a total of 1,083,658 m³ of treated wastewater used as irrigation water). In this way, no additional water source was used for garden irrigation, and natural water resources were preserved.
3. Reverse Osmosis (RO) Water Treatment System: At Akra Didim, a Reverse Osmosis (RO) water treatment system removes dissolved salts and various contaminants to produce high-quality water for drinking and general use. To manage seasonal variations in water demand effectively, the property has two separate RO systems with capacities of 750 m³/day and 1,200 m³/day. The seawater intake is located 650 metres offshore at a depth of 11 metres, ensuring a consistent supply of high-quality raw water. The discharge point for the concentrated water (brine) produced during treatment is located 1,300 metres offshore at a depth of 15 metres.
4. Pool Backwash Water Recovery System: At Akra Didim, swimming pool backwash water is collected and treated within the system, then reused to replenish pool water. This practice helps reduce freshwater consumption and supports a more efficient and sustainable water management cycle across the property.
5. MBR Treatment System – Sustainable Wastewater Management: A Membrane Bioreactor (MBR) wastewater treatment system with a capacity of 1,200 m³/day has been commissioned at Akra Didim. This advanced, compact technology combines biological treatment with membrane filtration to produce clean, high-quality water suitable for reuse. Operating with a high degree of automation and advanced technology, the system offers significant advantages in space efficiency, reduced labour requirements and energy savings. The treated water is reused to irrigate landscaped areas, directly contributing to sustainable water management and helping to reduce overall freshwater consumption.
6. To reduce plastic use among our employees at all our facilities, personalized drink bottles were designed and distributed to each staff member. Our employees were also encouraged to adopt a plastic-free daily life.
7. Smoke-Free Environment: To create a positive impact both environmentally and socially, smoking is prohibited in common areas and rooms across all our hotels. Smoking is allowed only in smoking areas.
8. ISO 50001: We regularly provide our employees with training on improving energy performance—including energy efficiency, energy use, and energy consumption—within the scope of ISO 50001, encouraging energy conservation and waste management in their working environments.
9. Certifications and International Standardization: We work with various internationally recognized certification bodies to improve social and environmental standards. We transparently publish all the certifications we have received on the Akra Hotels website.
10. Data-Driven Approaches: Sustainability reports for all our facilities are prepared regularly each year and published transparently on the Akra Hotels website

Akra Didim has three greenhouses on its grounds. Two have been completed, while construction of the third is ongoing.

One greenhouse is dedicated to growing aromatic herbs for cocktails and culinary use. It is located close to the kitchen to improve operational efficiency.

The second greenhouse, located within the Art & Culture Village, has been designed as an accessible organic garden where guests and children can participate directly in planting and harvesting.

Once completed, the third greenhouse, situated in the Zeytin’lik Restaurant area, will support the production of fresh herbs and vegetables for the restaurant.

In addition, a two-hectare agricultural area is being developed for open-field organic farming to grow local fruit and vegetables suited to the area. Infrastructure planning is being carried out in collaboration with an agricultural specialist.

As BHM, we embrace gender equality in the business world not as a goal but as a core value; placing the empowerment of women and their access to equal rights and opportunities at the heart of our corporate culture. Our status as a signatory of the United Nations Women’s Empowerment Principles (WEPs) and our practices crowned with the KAGİDER FEM Certificate are the most concrete indicators of our commitment to creating an equitable, fair, and inclusive work environment.

The proportion of female employees working within Akra Hotels increased from 43.8% in 2023 to 51.2% in 2024. In general, the proportion of female employees at BHM AŞ, to which Akra Hotels is affiliated, increased from 41.2% in 2023 to 46.7% in 2024.

Encouraging actions have been taken to give women a greater voice in hotel management, and the proportion of female managers has increased from 20.6% to 23.8% by the end of 2024.

In 2025, this upward trend continued, and according to the reviews conducted in January 2025, the proportion increased from 23.8% to 24.1%.

According to data from August 2026, women account for 33.20% of the total workforce across all our hotels.

We encourage the majority of our employees to be recruited from the local community.

We aim for an economic model in which all waste is fully recycled and resources are used efficiently.

We prioritize local suppliers and local partnerships to procure our kitchen ingredients, providing ethical and sustainable food and beverage offerings.

At all our facilities, efforts such as culinary journeys, support for cooperatives and local producers, and R&D and product development activities are carried out to encourage the localization of kitchen teams within the supply chain.

We encourage our business partners from whom we procure supplies to adopt ethical and sustainable practices.

From food to textiles, we support local producers in our supply chain wherever possible, contributing to a sustainable economy.