At KOBA HOSTEL we have designed a sustainability plan with the objective of implementing a sustainability management system in the long term that is appropriate to our reality and scale, and that considers environmental, social, cultural, quality, health, and safety issues.

This Plan identifies objectives and intends to design short, medium and long-term measures to minimize the negative impact that our activity may have on the social, cultural and environmental surroundings.

We comply with all relevant legislation and regulations, both local and international.

We comply with and improve the collective agreement applicable in the sector. In our case, we take as a reference the Collective Agreement for Accommodations in Guipúzcoa. The workers' employment reality is reflected in the employment contract. This includes: the real number of hours worked, job category equivalent to the tasks performed, remuneration, etc. In addition, we comply with Law 31/95 on the prevention of occupational hazards, as well as the environmental legislation applicable to the sector, among others.

We strongly reject and DENOUNCE the usual practices in the sector that we understand to be unethical, such as voluntary work or the employment contract not reflecting the worker's actual job category.

We ensure that all our subcontracted services are carried out by companies that comply with the aforementioned legislation.

The personnel receives periodic training related to their function in the management of environmental, social, cultural, health, and safety practices.

At KOBA HOSTEL, we train workers in sustainability. Four working hours are allocated annually to training in this area. Workers can attend workshops, courses, or lectures that address the impact of tourism. We sensitize company members to sustainable development and invite them to participate in the implementation of this company's sustainability plan.

Customer satisfaction, including sustainability aspects, is measured, and corrective measures are taken when appropriate. We seek continuous improvement.

Customers can complete a satisfaction questionnaire, on paper or online, which will contain closed as well as open-ended questions. The sustainability of the Hostel is among the areas evaluated, and space is left for customers to share complaints and propose solutions and/or improvements. Ratings and proposals are taken into account when planning changes and improvements, both in management and infrastructure.

The promotional materials we use are truthful, accurate, and complete regarding the organization, products, services, and even sustainability aspects.

The website has a specific section dedicated to sustainability. From this space, we provide rigorous information about the measures taken by KOBA HOSTEL to promote sustainability. This section serves a purely informative function, and sustainable strategies are not used as a mere marketing tool.

We have integrated sustainability into the planning, design, construction, renovation, and operation of the company. Among the different measures adopted, the following stand out.

For the location of the Hostel, we have taken into account the impact of its activity on the environment, avoiding areas crowded by tourism activity, although it is true that our neighborhood is increasingly becoming crowded by tourism.

In order not to encourage speculation on housing, and not to contribute to the reduction of housing for residential use, we chose an old commercial space for the activity.

The space we are in was an old car workshop that had been abandoned and in a state of ruin. It had been closed for more than fifteen years and until its remodeling, it was a burden on the street.

The recovery and renovation of the space have served as a driving force for change in the regeneration of Carquizano Street.

It is a space located in a 1917 building with a grade III heritage protection, which protects its exterior façade and rationalist construction style. The renovation carried out respects the protected elements and emphasizes the value of the industrial character of the space.

Sustainability was taken as a priority criterion when it came to construction.

In the case of wood, we made sure that all suppliers could certify the legal origin of this material. Sustainable materials were used for insulation. The windows and enclosures ensure that energy losses are minimal. The air conditioning works through a heat pump, which means great energy savings. Showers are activated by buttons to reduce water consumption.

The necessary insurance for the protection of the building and the activity has been managed by Nortlan insurance brokerage, the first ethical and solidarity brokerage in the Basque Country.

The Hostel is adapted for people with mobility difficulties (wheelchairs, etc.). The access, common spaces, and connectors (hallways) are free of obstacles, and we have a room adapted for people in wheelchairs.

We provide our clients with information and interpretation about the natural surroundings, local culture, and cultural heritage, in addition to explaining appropriate behavior while visiting natural areas, living cultures, and cultural heritage sites.

We have a library with books, magazines, guides, and local maps. Clients can use this material to learn about the heritage of San Sebastián and Guipúzcoa, as well as surrounding areas, organize routes and activities, or learn about Basque culture.

Our staff has specific training to offer guidance and advice to our visitors, and since all workers are local, they can provide much more personal information. The objective of this information is to offer travelers a broader view of the tourist opportunities in the environment and facilitate the organization of activities.

We advise clients on how to engage in responsible tourism that contributes to the local economy and is respectful of the environment.

We have created a series of videos with proposals for plans, called KOBA plans, which aim to promote other types of activities that take us out of the most crowded places and instill values of sustainable tourism.

We actively support initiatives for social community development.

Our facilities can be used occasionally and free of charge by local organizations to carry out activities for educational, cultural or other social purposes. So far, the following activities have been organized:

We provide equal employment opportunities in our organization.

Equal employment opportunities are provided to local residents. Periodic training is offered to all employees. Each position has a profile defining the functions, responsibilities, knowledge, etc. of the person who will fill the position. These profiles will be available to all workers so that they can learn about the requirements for each job, understand their functions and characteristics in detail, and design their career path.

The organization purchases and offers local goods and services, following fair trade principles.

When choosing suppliers, we value the following aspects: that they are local companies, that the products are ecological or come from fair trade, that they are social enterprises, etc.

The organization offers facilities for small local entrepreneurs to develop and sell their sustainable products based on the nature, history, and culture of the area (including food and beverages, crafts, performing arts, agricultural products, activities, etc.).

At least 50% of the products offered and used at Koba Hostel are produced by local producers (breakfast, beer, rental surfboards, rental bicycles, surf wetsuits, beds and furniture, etc.).

Surfboards: Up Surfboards Wetsuits: Seland Bicycles: Purchased from Bizipoza

At KOBA Hostel, we are committed to equal job opportunities.

43% of the positions are filled by women and 66.6% of the managerial positions are held by women.

In the labor field, we respect national and international legality.

We offer our employees salaries above those set in the sectoral agreement, as well as improved conditions (annual workday, breaks, etc.).

100% of our workers have contracts.

The contracts reflect the position held by each employee in the company.

Our activity does not endanger the provision of basic services, such as water, energy, sanitation, quality of rest, to our neighbors.

The organization follows established guidelines or a code of behavior for visits to culturally or historically sensitive sites in order to minimize the impact caused by visitors and maximize their enjoyment.

At Koba Hostel, we believe it is necessary for visitors to respect and value the historical and cultural heritage of the area. We believe that information is key to this mission and, to this end, we will take the following actions:

We have a guide to good practices to inform tourists on how to behave and make them aware of their impact on the environment as tourists. We provide free information to visitors through brochures and magazines. Visitors have access to the library with information (guides, magazines, books, etc.) and recommendations. Workers have specific training to provide information and teach good practices. At Koba Hostel, we offer the possibility of hiring cultural, social, and sports activities that allow for an in-depth knowledge of the heritage and local environment in a sustainable and respectful way, with local active tourism companies.

We use local elements of art, architecture, or cultural heritage in our operations, design, decoration, food, or shops.

In the decoration of the hostel, we have used traditional and artistic elements of the area. We avoid resorting to those clichés that are currently being exploited by the tourism industry (allusions to the shell, the wind comb, gastronomy, etc.) in order not to reduce the cultural and folk vision of our environment.

We have preserved the heritage value of the place and its history as Stinus workshops with old photographs and highlight, through architectural elements, the historical value of the place.

We promote local producers and artists, allowing the hostel to be a platform for exhibition, sale, and information.

The purchasing policy favors locally appropriate and environmentally benign products to be used as building materials, capital goods, food, beverages, and consumables. When selecting building materials, environmental criteria are included as a determining condition in decision-making. We aim to have at least 50% of the food, beverages, and consumables sold in our establishment come from local production.

The purchase and use of disposable and consumable items are measured, and the organization actively seeks ways to reduce their use. It should be the objective of every company and citizen to minimize waste production. To this end, KOBA HOSTEL has taken the following measures:

Facilities and works:

Bathrooms and showers have soap dispensers. The air conditioning works with a heat pump, which uses the energy from the environment to convert it into cold or heat. The entire envelope of the premises has been insulated with rock wool and air chambers and triple plasterboard to prevent high heat losses and save energy consumption. The window frames have thermal breakage and air-filled laminated glass with an air chamber to prevent thermal transmittance and interior heat loss.

Daily actions:

a) Consumables

In breakfast, food is displayed in bulk, and packaged products are not used for individual distribution. Every day, the occupancy of the following day is analyzed, and the food needs are calculated to have quality local products and avoid waste. Having services from local businesses allows for quick service. Beer bottles, Coca-Cola, etc., are recyclable or reusable. Customers have free water jugs at their disposal.

b) Bathrooms:

Toilet paper is dispensed using devices designed to prevent paper waste. This paper is also made from recycled materials. The soap dispensers are foam to reduce soap waste. The showers are equipped with a "timer button" to limit customer water consumption. Aerators have been installed on faucets and showers to reduce the flow of water. The toilets have dual flush systems for water savings.

c) Reception:

We have a signature digitization system to avoid unnecessary printing of paper (conditions signature). Invoices and all documents are sent by email to avoid unnecessary paper usage. Except for customer's express request. Energy consumption is measured and sources indicated, as well as measures adopted to decrease total consumption, while encouraging the use of renewable energy.

d) Electricity supply:

The electricity supply is contracted through the Goiener cooperative, which guarantees a supply of energy from renewable sources.

e) Design:

LED bulbs are used for lighting the premises. The rooms have large windows that provide natural light. There are presence detection sensors to activate lights in common areas such as corridors. Windows and doors are insulated to prevent the rooms from getting too hot on warm days or too cold on cold days. Every appliance has a minimum AA energy efficiency rating certificate. As far as possible, the appliances will belong to the AAA category. Water consumption is measured, and measures are taken to reduce total consumption. The water sources are sustainable and do not adversely affect ecological flows. The kitchen faucet operates with a pedal to prevent water loss by unnecessarily leaving the water running. Informational posters have been placed to remind our customers of the importance of responsible use of natural resources. The patio is decorated with local vegetation (hydrangeas, moss, etc.) adapted to the climate. This way, we avoid excessive watering. Within 2 years (by 2025), we will have an electricity consumption meter. Customers will be able to view the data on our website and at the establishment. This meter will allow us to understand the electricity consumption behavior of the establishment and develop plans to reduce it.

The organization measures greenhouse gas emissions from all sources controlled by it and establishes procedures to reduce and compensate for them. The compensation of the remaining emissions is promoted. The organization motivates its clients, staff, and suppliers to reduce their greenhouse gas emissions related to transportation. We promote cultural and sports activities that are accessible by public transportation. We promote cycling tourism. We have facilities for storing bicycles and repair services for visitors who come by bike. We promote the rental and use of bicycles as a means to explore the attractions of the city and its surroundings. We promote sustainable tourism activities that respect the environment and surroundings (bicycle tours, kayaking, hiking, guided city tours, cultural tours, surfing, stand-up paddle, etc.) Solid waste is measured, and mechanisms are implemented to minimize waste; where reduction is not feasible, waste is reused or recycled. The disposal of remaining waste does not produce adverse effects on the local population and the environment. In the purchase of raw materials, we prioritize the acquisition of bulk products and those made by local producers, with minimized transportation. We sort waste at the source for subsequent recycling. We inform staff and guests about the selective collection of paper, plastic, glass, oil, and organic waste. We avoid the use of disposable materials (plastic cups and cutlery, bags, soaps, etc.). Instead, we provide durable materials (quality tableware, soap dispensers, etc.). We donate forgotten products and other equipment that the company does not use to people in situations of exclusion. Harmful substances, such as pesticides and cleaning materials, are minimized and replaced with harmless products or processes, when available. All storage, use, handling, and disposal of chemicals are properly managed. We use ecological products in the cleaning of the hostel. We do not use chemical pesticides in the care of plants, both indoors and outdoors. The organization implements practices to reduce pollution caused by noise, lighting, ozone-depleting compounds, and air and soil pollutants.

In order to minimize harm to the environment and interior quality, different factors that can be harmful if not considered are controlled:

Noise: To avoid noise disturbances for both guests and neighbors, the entire envelope of the premises has been insulated with rock wool insulation, air chamber, and up to triple plasterboard, guaranteeing acoustic insulation of less than 37dB. Lighting: In order not to require an excessive amount of light in the premises, all rooms have exterior natural light and light control through sliding curtains. The use of artificial light is limited to nighttime.

We raise awareness among guests through a guide to good practices and verbal instructions on the behavior they must have to be respectful of the environment.

Wild species are only collected, consumed, exhibited, sold, or traded when done as part of a regulated activity that ensures their use is sustainable and in compliance with local and international legislation. All activities promoted from our establishment must ensure that the activity is regulated.

The organization helps to support the conservation of biodiversity, including supporting protected natural areas and areas that have high biodiversity value.

We make known the protected natural spaces that exist in the area through guides, books, and magazines. Our clients can consult this information for free.

We publicize conservation campaigns as well as activities organized by different associations in favor of environmental conservation (garbage collection in the Urumea and Cantabrian, repair and cleaning of roads, etc.). We encourage our clients to participate in them.