Aparthotel Rubinius is a paradigm of environmental stewardship within the hospitality sector. With a Silver Green Seal Certification, EU Ecolabel, and Österreichisches Umweltzeichen under its belt, this establishment shines bright in its commitment to eco-conscious practices. The hotel efficiently leverages renewable energy sources, including solar radiation and biomass, to meet its energy needs. Thoughtful architecture maximizes natural light, reducing the need for artificial lighting and heating. Triple-glazed windows keep rooms cozy and temperature-regulated, conserving energy, while collected rainwater is effectively used in hotel operations.
Sustainability at Aparthotel Rubinius also extends to careful waste management, energy conservation, and a respect for natural resources. A written environmental policy statement guides the establishment's practices, from the use of non-toxic cleaning products to the separation of waste into at least three categories. With an automatic system in place, lights and electrical appliances are switched off when guests are out, fostering energy efficiency. Organic waste doesn't go to waste either—it's composted as part of their waste management efforts. The restaurant delights the palate with locally produced, organic meals, even offering a vegetarian menu. An environmental manager oversees these eco-initiatives, ensuring staff are well-trained in environmental policies. Aparthotel Rubinius facilitates a sustainable journey for guests as well, offering bicycles for transportation and electric car charging stations. Room signs inform guests about towel-changing policies, encouraging them to join in the hotel's eco-friendly endeavors. And as part of a continual pursuit of improvement, an energy audit is performed at least once every five years.
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Certifications: Green Seal Certification level: Silver
Ecolabel or Eco Flower (EU)
Österreichisches Umweltzeichen
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
The structure maximizes natural light to reduce the need for lighting and heating
Windows that block heat/cold (i.e. triple-glazed windows)
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
Bicycles provided to guests
Electric car charging station(s) available
Signs in the rooms informing guests that towels will only be changed upon request
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Automatic system or key card that turns off the light and electrical appliances when guests leave their room
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