Announcing the Winner of the Eco Hotel Award at The World's 50 Best Hotels

We’re delighted to share that Chable Yucatán in Mexico is this year’s Eco Hotel Award winner at The World’s 50 Best Hotels, announced last night in Paris. 

As our CEO, Juliane Caillouette Noble, said of the win, “Congratulations to Chablé Yucatán for winning the Eco Hotel Award 2026! Their menus do a wonderful job of celebrating regional cuisine. Heritage ingredients like bitter orange, hoja santa and epazote are grown on their own farm across 73 ka'anche's, or traditional raised beds, and harvested alongside honey from the native Melipona bee. They support natural ecosystems through reforestation and coral restoration partnerships, and have collected over 250kg of litter by organising pick-ups with both their team and the local community. Behind the scenes, they’re also doing fantastic work on reducing waste and energy consumption. Well done to the entire team.” 

Read on for a more detailed look at the smart initiatives in place at Chablé Yucatán. 

Responsible sourcing at Chablé Yucatán 

Menus at Chablé Yucatán are designed to showcase local cuisine and heritage ingredients like bitter orange, hoja santa and epazote. They grow some of their own food on site in 73 ka'anche's, the raised beds that are traditional in the region. With much of the hotel’s ingredients coming from these ka’anche’s (a total harvest of 465kg between December 2025 and April 2026), the kitchens here are actively reducing food miles to give guests a real taste of the Yucatán peninsula.  

Also on the property is Abu’s Farm, which is open to guests. The farm plays host to the hens who supply the hotel’s eggs, as well as ponies and donkeys. The hotel keeps its own bees, too. Roughly translating as “royal lady bee”, Xunan Kab is the Yucatec Maya name for Melipona beecheii, a stingless honeybee native to the Yucatán peninsula and raised in traditional Mayan meliponiculture for over 3,000 years. The hotel’s bees produce enough honey to meet the demands of all four kitchens and the spa. 

The kitchens compost their organic waste for use in the gardens and farm, closing the loop and keeping soils nutrient-rich.   

Social sustainability at Chablé Yucatán 

The majority of the team at Chablé Yucatán comes from the local community, most with permanent contracts. Across the hotel, 43% of leadership positions are held by women, and there are good training and development programmes in place. 

The team is active in the community through volunteering, taking part in events and even providing training for local children on how to look after their pets responsibly. The hotel also organises clean-ups in the surrounding areas, encouraging both employees and the community to participate. To date, they've collected over 250kg of waste. 

Environmental impact at Chablé Yucatán 

The hotel has solar panels that provided over one-quarter of their energy in 2025. They are also taking action to reduce energy consumption, such as adding timers for lights, and are actively working to reduce organic and inorganic waste.   

Over the past year, they have implemented reforestation campaigns around the property, planting approximately 20 trees and 150 ornamental plants to revitalise the local ecosystem. They also extend their impact through partnerships with environmental organisations for reforestation and coral restoration.   

Well done to the team at Chablé Yucatán for this impressive work. 

Interested in how your own sustainability work measures up? Take our free, five-minute Food For Thought quiz to find out, or get in touch to learn how The SRA can support your progress.    

Read more about Chablé Yucatán on their website. You can learn more about our work with 50 Best here and discover previous winners of the sustainability awards here.    

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All photos from the Chablé Yucatán Instagram page.