Waste reduction
With the help of our waste reduction and recycling measures, we will reduce carbon emissions per overnight stay from 20 kilograms to 12 kilograms by 2030. This corresponds to 40%.
To achieve this, for example, we do not use plastic bottles that end up in the rubbish. Our pump dispensers for soaps and lotions are refillable and thus we save 30,000 plastic bottles per year. We fill our mineralised drinking water in glass bottles and reuse them.
If we buy disposable containers, they are made exclusively from natural and recycled materials.
With the help of our waste reduction and recycling measures, we will reduce carbon emissions per overnight stay from 20 kilograms to 12 kilograms by 2030. This corresponds to 40%.
To achieve this, for example, we do not use plastic bottles that end up in the rubbish. Our pump dispensers for soaps and lotions are refillable and thus we save 30,000 plastic bottles per year. We fill our mineralised drinking water in glass bottles and reuse them.
If we buy disposable containers, they are made exclusively from natural and recycled materials.
Organic waste
We will reduce organic waste by 60% by 2024 by using kitchen waste in our own agriculture, e.g. to produce compost or to feed our animals in a species-appropriate way.
We will reduce organic waste by 60% by 2024 by using kitchen waste in our own agriculture, e.g. to produce compost or to feed our animals in a species-appropriate way.
Recycling materials
When using various paper products, such as toilet paper, napkins or brochures, we insist on 100% recycled material. Ballpoint pens, straws and co. are a matter of course for us.
When using various paper products, such as toilet paper, napkins or brochures, we insist on 100% recycled material. Ballpoint pens, straws and co. are a matter of course for us.
Renunciation of overproduction
We have decided not to overproduce food, or to overproduce it as little as possible. Therefore, we do without buffets and focus on unique and enjoyable plate dishes in menu sequences.
We have decided not to overproduce food, or to overproduce it as little as possible. Therefore, we do without buffets and focus on unique and enjoyable plate dishes in menu sequences.
