Since 2011, we have been predominantly burning certified wood from regional forest maintenance. By 2022, our 360 KW Swiss Schmid incinerator will be set up to supply the entire main building (excluding the restaurant kitchen) with hot tap water and keep both the central heating system and pool water at the right temperature.

By 2022, ample investment has been made to upgrade the hotel building to energy label C or higher. With the help of the future-proof DEOS building management system, the energy systems (cooling, heating and air conditioning) are easily and energy-efficiently controlled responsibly.

All 5 utility vehicles on the estate are electrically powered (3 golf carts serving Technical Services and Gardens and 2 box trucks for Housekeeping)

We have been using separated waste streams in the company since 2001. For example, cardboard, glass, plastic, paper and food waste are separated and disposed of in such a frequency that no unnecessary kilometers are driven.

We are working daily to minimize food waste. We do this by offering a daily changing house menu and the à la carte menu does not have an excess of different choices.

In our restaurant we work as much as possible with local, organic products from the region. We follow the seasons when it comes to offering products. Think of buffalo mozzarella from the buffalo farm and fresh shiitakes from our own village. Vegetables and meat are also sourced regionally as much as possible.

Guests are actively asked consciously to help save energy through explanations such as delayed towel changes during their stay.

For our guests, the estate has 8 charging stations for electric cars. This is for more than 10% of the number of rooms available in the hotel.