In our hotel operations, we are constantly addressing the issues of energy, water, waste, and the responsible use of resources.
We have established a dedicated environmental committee to address these issues. Together with our employees, we develop operational goals and measures and regularly review their implementation.
Our employees receive regular training on relevant operational topics—including waste separation, waste prevention, and the responsible use of resources.
Energy
Energy consumption is a key component of our hotel operations. That is why we implement various technical and organizational measures to use energy in a targeted and efficient manner.
In our kitchen, we use induction cooktops, among other things.
We also operate a combined heat and power (CHP) plant, which generates both electricity and heat simultaneously. The heat generated is used in the hotel for hot water and heating, among other things.
Our CHP plant runs on liquefied petroleum gas (LPG). A portion of the energy generated is used directly in the hotel.
In addition, a large portion of the hotel’s lighting has been converted to LED technology. Motion sensors are used in common areas to automatically dim the lights when the space is not in use.
Our sauna facilities are also controlled by automated systems. Ventilation is regulated according to demand.
Water
Water is an important part of our hotel operations. That is why we implement technical measures to reduce water consumption.
Our faucets are equipped with flow restrictors.
For garden irrigation, we collect rainwater and use it—when available—to water the outdoor plants.
In addition, we have waterless urinals.
Waste Prevention and Waste Separation
We strive to prevent waste at the source and to separate unavoidable waste.
In our hotel operations, we separately collect glass, paper, plastics, kitchen waste, organic waste, and general waste, among other items. Electronics, batteries, and fluorescent tubes are disposed of through designated collection and disposal channels.
Certain types of waste are disposed of by contracted specialized companies.
Our guests do not need to sort waste in their rooms themselves. Waste is sorted by hotel staff.
Food and Regional Products
When selecting our food, we also pay close attention to its origin and specific characteristics.
According to our current certification, our hotel primarily uses organic food. The exact percentage may vary depending on the season and availability.
We also use regional products whenever they are available and suitable for our operations.
We bake our own bread using local spelt, rye, or wheat flour.
We make our own jams and various ice cream flavors, using organic fruits, among other ingredients.
We ensure that our game meat comes from regional sources. The game meat we use is not certified as an organic product.
When selecting wines, we also consider organic wineries, including those from the region as well as other German wine-growing regions.
Our coffee is made from 100% Arabica beans and, according to our records, is certified organic and Fairtrade. It is sourced through our supplier.
Swimming Pool
We use a salt-based electrolysis system to treat our swimming pool water.
In this process, sodium chloride (salt) is electrolyzed to produce an active ingredient necessary for water treatment. The substances required for water treatment are dosed automatically and as needed.
Water quality is monitored in accordance with applicable requirements.
Buildings and Technical Measures
We also take energy consumption and building usage into account when implementing structural measures.
Among other things, parts of the building have been insulated. For example, the north side of the seminar area was insulated, and thermal insulation was installed on the flat roofs.
Further technical measures are being evaluated as part of ongoing maintenance and modernization efforts.
Mobility
For business trips and guest transportation, we use vehicles with diesel engines, among other options.
Two of our diesel vehicles meet the Euro 6 emissions standard.
Our hotel shuttle can transport up to seven people, including luggage.
Our Commitment
Environmental measures are an ongoing process for us. We therefore regularly review where we can use resources more effectively in our hotel operations and further improve our operational processes.
In doing so, we distinguish between specific measures, measurable operational data, and general objectives.
We want to provide transparent information about what we are actually implementing—and avoid making sweeping statements about a supposed environmental impact that cannot be substantiated with verifiable evidence.
