On Wednesday 10 June our barco Grand Bohemia was transformed into an inspiring breakfast salon. The scent of golden pancakes, morning sunshine and freshly brewed coffee drifted across the deck alongside questions about CO₂ emissions, the circular economy and sustentável operations. Instead of a traditional conference, we hosted a Praga Convention Bureau networking breakfast — and from the very first bite it was clear that this was not going to be just about words. Above all, it was about action.
For Prague Boats we shared our long journey towards sustainability. It began in 2006 with the first elétrico barco — and today it is represented by a fleet of quiet elétrico catamarans that consume less energy than a household tumble dryer. They are powered by our own energy from photovoltaics on the roofs of our pontoons, complemented by two elegant solar “sunflowers” that turn to follow the sun throughout the day. The waste from our restaurante cruzeiros is processed in a professional composter, and the resulting soil is used for trees. We have already planted more than 200,000. For us, sustainability isn't a buzzword — it's the engine driving us forward, with no subsidies, just out of conviction.
Petr Vejvoda Křivonožka from Fashion Arena Praga Outlet also shared his concept. Their Go Beyond programme is built on four pillars: cooperation with stakeholders, community support, sustentável buildings and education of so-called “conscious consumers”. They use advanced energy consumption monitoring, run themed campaigns such as sustentável October, offer more sustentável gastronomy and regularly train their tenants. It's a strategy that reaches into every detail — consistent, practical and uncompromising.
Katka Hajná from Praga Marriott Hotel followed up with a presentation that smelled of fermentation. As the first hotel chain in the República Checa with the Green Key certification, Marriott shows in practice what circular hotel operations can look like: they ferment coffee grounds and seeds, grow their own herbs that guests can snip straight onto their plates, and they eliminate food waste at the level of internal processes. The result is an environment in which sustainability is not a limitation, but part of the conforto.
And the most important thing?
All three of us were essentially saying the same thing that day — each of us in our own words.
That sustainability isn't a trend. It's a way of life. And that it has its firm place in business.
Because when you look at the world from the deck of a quiet barco, with no engine noise and no smell of exhaust fumes, you start to believe that some changes really are worth making.
And this breakfast? It tasted of responsibility. And maybe a little of pancakes too.
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