Waldhotel am See Berlin-Schmöckwitz is a pioneer in integrating eco-friendly practices into its operation. Notably, the building was designed with sustainability in mind, featuring a green roof, triple-glazed windows to reduce heat exchange, and architecture that leverages natural airflow and light to minimize the need for air conditioning, heating, and artificial lighting. The property’s eco-conscious initiatives also extend to the use of building materials from sustainable resources and non-toxic cleaning products for maintenance. Waste management is another area of focus, with waste being separated into at least three categories and organic waste being composted. These efforts are guided by a written environmental policy statement and reinforced by staff training, emphasizing environmental awareness and commitment among the workforce.
Furthermore, Waldhotel am See Berlin-Schmöckwitz offers a range of eco-friendly amenities and services. Visitors can explore the local area using the bicycles provided by the hotel, reducing carbon emissions from transportation. In the dining department, the hotel boasts a restaurant that serves organic food, with many ingredients locally sourced. Special consideration is given to vegetarian and vegan dietary preferences, with alternative menu options readily available. Energy conservation is prioritized, with an energy audit conducted every five years, LED lighting throughout the property, and plans to install photovoltaic systems. Additional green initiatives include the use of non-chlorine bleached toilet paper or products with eco-labels, refillable soap and shower gel dispensers in rooms, and a policy to only replace towels upon guest request. The establishment's commitment to sustainability also extends to its refurbishment efforts, which involve using sustainable materials and upcycling existing furniture and decor.
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What makes your hotel/accommodation eco-friendly? Green roof
Building materials from sustainable resources
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)
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Employees are trained to follow environmental policies
Bicycles provided to guests
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
