Boutique Hotel Shambala Zeitlos, certified by ISO 21401, ISO 14024, ISO 14001, and EMAS, stands as a model of sustainability in the hospitality industry. The establishment carries an extensive list of eco-friendly practices and services that have been recognized internationally. The building itself is a testament to green construction, designed with sustainable materials and a green roof. The design also maximizes natural light and airflow, thus reducing reliance on artificial lighting, heating, and air-conditioning. Complementing these measures, triple-glazed windows provide excellent insulation, minimizing heat loss and gain.
Aside from structural advantages, Shambala Zeitlos employs various practices to foster an eco-friendly environment. Rainwater collection systems and wastewater reuse after treatment contribute to water conservation, while non-toxic cleaning products maintain a safe and healthy environment. LED lighting, known for its energy efficiency, is utilized across the property, contributing to decreased energy use. Moreover, an intelligent system automatically shuts down lighting and electric devices when guests vacate their rooms, enhancing the energy-saving measures. The hotel's restaurant excels in serving organic meals, many of which are prepared from ingredients procured locally. As part of its commitment to a zero-waste approach, the hotel implements a robust waste management system that segregates waste into three or more categories. Additionally, composting is used for organic waste, further minimizing landfill contributions. Finally, an environmental manager oversees these initiatives, ensuring that employees are well-trained in implementing and maintaining the hotel's environmental policies.
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Certifications: ISO 21401 Sustainable Accommodation
ISO 14024 Ecolabelling
ISO 14001 Environmental management systems
EMAS
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)
Rainwater collection and usage
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
Toilets flush up to 6 litres per flush
Wastewater is reused after treatment
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
Zero-waste hotel/accommodation
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
