Envoironmental Impact

Envoironmental Impact

All visits in nature virgin areas cause impact, but there are ways to minimize them: 

  •  Utilizing solar power;
  •  Separating and recycling the waste;
  • Avoiding the repetition of the same route and circuit;
  • Utilizing suspended trails;
  • Creating a rotation system on the trails and visited zones;
  • Subdividing the visitors into smaller groups, with a maximum of 8 people;
  • Utilizing low sound, visual and gaseous pollution equipment;
  • Respecting distances and the “privacy” of the observed animals;
  • Monitoring and guiding the visitors’ behavior in relation to the removal of “souvenirs”, such as plants, among other things, and in the production of “garbage”. 

Demand this attitude from your guides/operators. 


​​​The rules of Eco-Tourism 

Nothing is taken, except for photos; Nothing is left, except for footprints; Nothing is kept, except for memories... 

Some preventive measures 

Organic Waste 
Referring to the “leftovers” of our meals, they are reused in the feeding of chickens and pigs.

Toxic Waste 
Used batteries, due to their high potential for pollution of the water table, are collected in a proper container and stored in metal cans and taken to collection points in Cuiabá.

Aluminum cans, plastic and glass 
Are stored and accumulated separately, taken to Pocone and donated to the local community for subsequent sale to the recycling company.

Wood packages 
They are reused at the lodge for the camp fire. 

Other non recyclable materials

They are bagged and conducted to Poconé to the municipal waste drop point. 

Usage water 
Our water comes from a 52-meter depth semi-artesian well. Due to the high presence of iron in suspension, the lodge counts with its own WTS (Water Treatment Station), thus providing clean and disinfected water to the use in the bathrooms. In the kitchen the water gets additionally purified to the drinking state and this water is used for drinking, cooking, washing and disinfecting fruits and vegetables and to produce ice. We provide free drinking water to our guests.


Apiculture and honey production
Apiculture and honey production

Traditionally, its extraction, in nature, is made with the use of an axe and fire to generate smoke, leading to the mut…

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Control of the origin of food in the lodge
Control of the origin of food in the lodge


Dairy and meat products are produced on our farm.

Seasoning and green leaves for salads are planted in our organic ga…

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Waste Management
Waste Management
  • Organic waste has, as its destination, the farm animals. 
  • Toxic waste is correctly stored.
  • Aluminum cans, glass, paper …
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