environment & sustainability
NATURE. Inside and outside the hotel.
Since its opening, Il San Pietro di Positano has had a very close relationship with the environment.
From the very beginning, Il San Pietro di Positano has maintained a deep connection with its natural surroundings. Its architecture pays tribute to the landscape in which it is set, blending outdoor and indoor spaces so seamlessly that nature flows inside—with light, plants, and fragrances—into the rooms, the lobby, the restaurants, and the spa.
Large floor-to-ceiling windows provide abundant natural light, enhancing the pastel tones of the décor, while the sea itself becomes an integral element of the interior design.
But this close bond with nature is not merely scenic.
The hotel pays tribute to it with unconditional respect and responsible practices: the flowers used for decorations come from its own gardens, and the vegetables used in its two restaurants are 100% organic.
This philosophy extends to other daily practices as well, such as homemade breakfast products prepared every day and bread baked as often as three times a day.
In this way, the hotel can rely on a wide range of zero-kilometer ingredients for use in its kitchens, whose authentic flavors profoundly transform the taste of each dish.
This sustainable ethos also becomes an experience for guests, who can enjoy a guided tour of the terraced gardens or simply follow the path that descends from the lobby to the beach—a typical Amalfi Coast trail to be explored in complete relaxation, without ever leaving the hotel.
San Pietro’s organic farming follows the natural seasonal production cycles and carries forward the rich agricultural heritage of Campania Felix.
Across 6,000 square meters of vegetable gardens arranged on the traditional terraces of the Amalfi Coast, production focuses primarily on vegetables—such as tomatoes, zucchini, peas, and broad beans—typical of southern Italy. Among these, special priority is given to tomatoes, with four to five different varieties grown.
Cultivation is non-intensive and does not aim to exhaust the soil. On the contrary, great care is taken of the land, using traditional methods to obtain produce of the highest quality.
During winter, the gardens are left to rest so that organic matter can regenerate and be recycled. This follows the ancient fertilization technique of green manuring (sovescio), practiced for centuries along the coast: a specific plant is grown and harvested just before flowering, then buried in the soil, where it releases valuable nutrients, protects the land from marine erosion, and helps prevent invasive species. One such plant is protein-rich vetch (favino), which releases nitrogen into the soil and allows the production process to remain as natural as possible.
PREVENTION Consumption Management
Always attentive to environmental issues and pollution prevention, the hotel promotes a sustainable approach to its business.
Since 2002, this commitment has been implemented and certified through an Environmental Management System compliant with the UNI EN ISO 14001 standard.
Aware that daily consumption can have a significant impact on the surrounding area, San Pietro’s Environmental Policy addresses a wide range of aspects and relationships: from encouraging guests to adopt eco-friendly behaviors, to the efficient use of water and energy resources; from reducing waste production to preventing noise pollution.
Hot water and air conditioning are generated by heat pumps with zero emissions. Low-impact products and technologies are used throughout the property: the new kitchen is equipped with an electrical load control system that allows it to operate at just 150 W compared to a nominal consumption of 350 W. It is also fitted with a tri-generation system, in which the engines produce heat that is not dispersed into the environment but instead converted into domestic hot water.
The kitchen is also equipped with an aspirating ceiling which, during the night, releases ozone into the rooms, allowing for the complete sanitization of both the spaces and the equipment.
Ozone is produced through a mechanical, not chemical, process, generated by the interaction of air with electrical discharges.
THE ENVIRONMENT High Energy Efficiency
At Il San Pietro, a long-term vision for a sustainable future begins in the present.
Whenever a service or activity is introduced or reimagined, it is always framed within this commitment to high energy efficiency, with the goal of reducing both consumption and emissions.
This is the case with the hotel’s new private boat, the Md51 The Dreamer, equipped with IPS (Inboard Performance System) engines featuring forward-facing pulling propellers. These are more efficient because they are not affected by shaft turbulence, resulting in a 35% reduction in fuel consumption and 30% lower CO₂ emissions compared to traditional engines.
The same approach applies to the upgrading of the entire thermal plant system, enhancing its performance in hot water production while significantly reducing energy consumption.
ECO-SUSTAINABILITY
100% Organic Production
In recent years, San Pietro’s eco-sustainable vision has expanded beyond the borders of the Amalfi Coast.
In 2018, Carlo and Vito Cinque, in co-ownership with the Bianconi brothers of Norcia, acquired the Vallaccone estate, located south of the Umbrian town from which it is separated by the Sibillini Mountains.
The property covers approximately 136 hectares, 42 of which are arable land, with the remainder consisting of centuries-old woodland, where six truffle grounds are located.
The estate also includes 1,200 square meters of buildings, among them a manor villa, a farmhouse, and a small church dating back to the 1600s, when they belonged to the noble Antici-Mattei family—uncles of the poet Giacomo Leopardi, who himself once visited the estate.
After years of abandonment, the joint venture between the two historic hotelier families brought new dignity to Carlo Bianconi’s dream—father of Vincenzo and Federico—by restoring an authentic testament to the land.
Here, eco-sustainable principles make it possible to produce spelt, chickpeas, lentils, roveja peas, Senatore Cappelli wheat, and grass peas, all grown through 100% organic farming. These ingredients are served at Il San Pietro, further enriching its already remarkable zero-kilometer production.
The ongoing definition of improvement objectives, employee training and instruction, internal audits, and the monitoring of environmental performance are further factors that contribute to San Pietro’s sustainable management program.