ARBERLAND Tagungshaus takes pride in its commitment to sustainability and eco-friendly practices. Certified by TripAdvisor GreenLeaders, Klima Umwelt Pakt Bayern, and as a Fairtrade Partner, the hotel's environment-friendly ethos extends across its operations. Energy is derived from renewable biomass, ensuring reduced carbon footprint. The use of non-toxic cleaning products, LED lighting, and the appointment of an environmental manager reinforce their dedication to green principles.
An essential aspect of the hotel's eco-friendly approach involves measures aimed at resource management and conservation. Toilets with reduced flush volume and signs encouraging guests to reuse towels are implemented for water conservation. Composting of organic waste and separation of waste into at least three categories highlight their efficient waste management system. The commitment to local and organic food sourcing for their restaurant, where a vegetarian menu is also provided, adds a gastronomic dimension to their sustainability practices. The hotel also provides bicycles for guests, promoting eco-friendly mobility. Added to all this, the establishment conducts an energy audit every five years, reinforcing its commitment to efficient energy use. A final noteworthy feature is their effort to reduce plastic usage in rooms, and their use of refillable hotel supplies and digital guest maps.
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Certifications: TripAdvisor GreenLeaders
Klima + Umwelt Pakt Bayern
Fairtrade Partner
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
Bicycles provided to guests
Toilets flush up to 6 litres per flush
Signs in the rooms informing guests that towels will only be changed upon request
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years
