Harma Boutique Hotel is an eco-friendly sanctuary harnessing the power of the sun, with a solar radiation system supplying much of the property's energy. The architectural design promotes an ideal blend of airflow and natural light, reducing the reliance on artificial heating, lighting, and air-conditioning. Triple-glazed windows aid in maintaining a comfortable indoor climate, while the automatic system efficiently turns off lights and electrical appliances when guests are out, promoting energy conservation.
Emphasis on environmental stewardship extends to its culinary offerings as well. The restaurant at Harma Boutique Hotel serves organic food, and the majority of the ingredients are sourced locally, bolstering the local economy while ensuring the freshness of your meals. There's also a variety of options for the health-conscious and eco-aware, with a proposed vegetarian alternative menu. In-room signs remind guests that towels will only be changed upon request, contributing to water conservation. Additionally, disposable cups, glasses, plates, and cutlery are not used, lessening the waste footprint.
Lastly, through an energy audit carried out at least once every five years, the hotel ensures that all practices remain efficient and updated. For hot water, the hotel uses a hybrid system with solar collectors and heat pumps. All hotel wastewater ends up in a Municipal Biological Cleaning Unit. For room air conditioning, the latest technology Central Air Conditioning Units have been installed for reduced electricity consumption. At the Harma Boutique Hotel, sustainability is at the heart of luxury.
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What makes your hotel/accommodation eco-friendly? 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)
Serving organic food at the restaurant
LED lighting throughout the premises
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
Automatic system or key card that turns off the light and electrical appliances when guests leave their room
Air-conditioning and heating automatically switches off when windows are open
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
