Bio Hotel Bergkristall in Schladming sets a precedent for eco-friendly hospitality with its deep commitment to sustainability. Years ago, this hotel chose the path of offering guests a conscientious stay, delivering memorable holidays steeped in sustainability. Every morning, a breakfast table is laid out with organic bread and homemade jam, setting the tone for an eco-friendly day. Rather than focusing on ostentatious luxury, Bio Hotel Bergkristall emphasizes honest and authentic experiences with organic quality products that inspire through their simplicity. This is a hotel that has intentionally evolved into a sustainable haven, with every change made a testament to this commitment.
One of the two owners of this green haven, Franz, is an architect with a deep respect for nature and authenticity, as well as a beekeeper, enhancing the breakfast buffet with sweet, self-made indulgence, and is consistently working towards the continual development of the hotel's eco-friendly initiatives. Co-existing with Franz's passion is that of Karin, the hostess and an experienced yoga instructor. She has harmoniously combined organic living with the philosophy of yoga throughout the hotel, resulting in a holistic, eco-conscious space. This harmonious vibe is reflected throughout the hotel, where each detail bears the touch of the dedicated staff. Surrounded by the natural beauty of the Schladming Tauern, guests of Bio Hotel Bergkristall are encouraged to focus on the essential joys of life, facilitating moments of true happiness in a setting that values sustainability and well-being.
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Certifications: LEED Certification level: Platinum (80+ points earned)
Biohotels
GWÖ Mitglied
What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
Written environmental policy statement in place
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
Carbon footprint is measured by recognised CO2 measurement tool
Electric car charging station(s) available
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
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
