Il Bottaccio hires 100% of its staff locally, and many employees have worked at the property for decades, including staff members with 40, 36, 17, and 15 years of service. The hotel provides staff with two meals daily, supporting wellbeing and financial stability.

The hotel operates apprenticeship and job training programs, welcoming students and young adults and providing hands-on experience in hospitality.

Il Bottaccio also supports staff education through partnerships with universities and training programs, helping employees develop new skills and advance their careers. The hotel prioritises working with family-owned suppliers to ensure that its spending benefits local businesses and families directly.

Il Bottaccio maintains equal pay and equal opportunity policies. The hotel has a majority female workforce and women hold positions in management. Pay is based on role and performance rather than gender, religion, or background. 

Every two years, staff are evaluated for promotion and salary increases.

The hotel supports local suppliers and small businesses through frequent small orders and long-term partnerships. Il Bottaccio works with local farms, fishers, artisans, and service providers, ensuring that every euro spent benefits local families and micro-enterprises. The hotel also provides staff with financial support and regular check-ins to identify and address any personal or professional challenges.

Il Bottaccio operates as a family-owned property and maintains close relationships with its collaborators. The owner has written two books that inspire staff and guests, and the hotel holds weekly meetings with collaborators, along with individual check-ins to understand and support staff wellbeing. The hotel also supports employees who wish to study new courses and develop new skills, and it partners with schools across Italy to provide training and learning opportunities.

The hotel welcomes guests from different backgrounds, religions, and sexual orientations, and it provides accessibility improvements such as ramps to support guests’ needs. 

Il Bottaccio also participates in local community activities and supports the region through tourism that prioritises local experiences, suppliers, and services. The hotel has a security system in place for staff safety and operates with strict compliance, without engaging in illegal activities.

Il Bottaccio manages its operations with a clear focus on reducing waste and promoting responsible consumption. The hotel has eliminated single-use plastics across guest rooms, restaurants, and common areas, and it maintains a structured waste sorting and recycling system supported by staff training. The hotel serves individual breakfasts to reduce food waste and improve service quality.

Il Bottaccio sources 60% of its kitchen products locally, and it bases its menus on seasonal, organic, and labelled produce. Most breakfast ingredients come directly from local farmers, which reduces food miles and supports the regional agricultural economy. Any excess food is redistributed to staff and local communities, ensuring that surplus products are not wasted. The hotel also uses cooking school lessons to educate guests about reducing food waste through simple, practical steps.

The hotel has developed a park enriched with 120 olive trees, and it manages its green spaces with native plantings and no chemical pesticides. Water consumption is reduced through natural garden management, and landscaping is designed to support ecological resilience. 

Il Bottaccio also sources food from small-scale local farms, working directly with producers to share forecasts and co-plan harvest cycles.

The hotel offers apprenticeships and job training programs for students and young adults, and it supports staff education through partnerships with universities and training courses. It also participates in World Ocean Day activities and promotes sustainable seafood sourcing through its partnerships.

Il Bottaccio plans menus carefully to minimise waste, and it works with local farms to compost organic waste. The hotel prepares food from scratch, including fresh juices made on site, and it avoids using preserved ingredients whenever possible. 

The hotel maintains a strict waste sorting system and continues to review and improve its purchasing decisions to avoid waste.

Il Bottaccio has taken clear steps to reduce its carbon footprint by improving energy efficiency and switching to renewable energy. Since 2022, the hotel has operated using 100% green energy, ensuring that its electricity consumption comes entirely from renewable sources. 

The hotel also uses 90% LED lighting in guest areas and optimises IT equipment to reduce energy consumption. These actions improve efficiency and lower the overall energy demand of the property. 

Il Bottaccio works with the Relais & Châteaux sustainability platform to measure and improve its carbon footprint through self-assessment tools, action planning, and best practice sharing. The hotel supports sustainable mobility by offering e-bike charging stations, encouraging guests to choose low-impact transport options.

By combining renewable energy sourcing with energy efficiency and measurement tools, Il Bottaccio is actively reducing its climate impact while demonstrating a practical and measurable approach to sustainability.