Kaiser's Hof demonstrates its commitment to sustainable hospitality through a number of eco-friendly practices and facilities. The hotel's dedication to eco-friendly practices is eminent in its construction, utilizing sustainable resources for building materials and an architectural design that optimizes natural light, thereby reducing reliance on artificial lighting and heating. This focus on sustainability goes beyond physical structures to incorporate organizational strategies, evidenced by the appointment of an environmental manager to guide the team in adhering to green practices.
In terms of culinary offerings, the hotel's restaurant shines with its dedication to organic, locally-sourced ingredients, and even offers a vegetarian alternative menu. Waste reduction is also a top priority, with composting of organic waste and segregation into at least three categories. The hotel's dedication to eco-friendliness extends to the elimination of single-use items, availability of electric car charging stations, and use of non-toxic cleaning supplies. Additionally, guests will appreciate the environmentally-responsible choices such as toilet paper made from non-chlorine bleached paper or those with eco-label certifications, and clear signage indicating that towels will only be replaced upon request. All these measures demonstrate the hotel's comprehensive approach to promoting an eco-friendly stay.
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What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
The structure maximizes natural light to reduce the need for lighting and heating
Use of non-toxic cleaning products
Serving organic food at the restaurant
Environmental manager appointed
Employees are trained to follow environmental policies
Electric car charging station(s) available
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
