How does morning coffee taste when mixed with a green vision?

On Wednesday, June 10, our boat Grand Bohemia turned into an inspiring breakfast lounge. The scent of golden pancakes, morning sun, and fresh coffee drifted from the deck along with questions about CO₂ emissions, the circular economy, and sustainable operations. Instead of a traditional conference, we hosted a networking breakfast by Prague Convention Bureau – and from the very first bite, it was clear this wouldn’t be just about words. It would be about action.

At Prague Boats we shared our long-term journey toward sustainability. It began in 2006 with our first electric boat – and today it is represented by a fleet of silent electric catamarans that consume less energy than a household dryer. They are powered by our own energy from solar panels on the roofs of our pontoons, complemented by two elegant solar sunflowers that rotate with the sun throughout the day. Waste from our gastronomic cruises is processed in a professional composter, and the resulting soil is used for planting trees. We've already planted over 200,000 of them. For us, sustainability is not just a term – it’s the driving force that moves us forward – without subsidies, purely out of conviction.

Petr Vejvoda Křivonožka from Fashion Arena Prague Outlet also shared his concept. Their program Go Beyond is built on four pillars: from stakeholder collaboration, through community support and sustainable buildings, to educating so-called “conscious consumers.” They use advanced energy consumption monitoring, run themed campaigns like Sustainable October, offer more sustainable gastronomy, and regularly train their tenants. It's a strategy that covers every detail – thoroughly, practically, and without compromise.

Katka Hajná from Prague Marriott Hotel followed with a presentation that smelled of fermentation. As the first hotel chain in the Czech Republic with a Green Key certification, Marriott shows in practice what a circular hotel operation can look like: they ferment coffee grounds and seeds, grow their own herbs that guests can cut directly onto their plates, and eliminate waste at the level of internal processes. The result is an environment where sustainability is not a limitation, but a part of the comfort.

And the most important part?
All three of us were really saying the same thing that day – each in our own words.
That sustainability is not a trend. It’s a way of life. And it has a solid place in business.

Because when you look at the world from the deck of a silent boat, without engine noise or the smell of exhaust, you begin to believe that some changes are truly worth it.

And this breakfast? It tasted like responsibility. And maybe a little bit like pancakes.