In the heart of Athens lies the Welcommon Hostel, a seven-story facility pioneering in sustainable tourism. This innovative hostel not only offers accommodation to individuals of all ages and backgrounds, but also serves as a hub for social, cultural, and environmental activism. Its modernized infrastructure breathes life into the concept of social impact, demonstrating a transformative approach to hospitality that transcends traditional boundaries. Welcommon Hostel proudly aligns itself with the LE MAT Network, an organization committed to promoting sustainable tourism and social inclusivity.
The atmosphere in Welcommon Hostel is vibrant and dynamic, facilitating meaningful interactions between tourists, visitors, volunteers, staff, and refugees. Activities such as discussions, cooking, painting, language lessons, and music create a culturally rich environment that stimulates social engagement. A stay in the Welcommon Hostel is not just a visit to Athens; it's an opportunity to be part of the social and ecological change that is happening within the city. Guests have the chance to understand Greece's social economy, its potentials and challenges, and contribute their ideas and experiences. A beacon of cooperative enterprise and social innovation, the Welcommon Hostel emphasizes the positive impact that such initiatives have on revitalizing neighborhoods, bridging diverse communities, and steering society towards sustainability and social fairness.
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What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
The structure maximizes air flow to reduce the need for air-conditioning
The structure maximizes natural light to reduce the need for lighting and heating
Windows that block heat/cold (i.e. triple-glazed windows)
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
Toilets flush up to 6 litres per flush
Signs in the rooms informing guests that towels will only be changed upon request
No disposable (single use) cups/glasses, plates and cutlery
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years