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We want to be the forerunner for environmental conservation in our area and have been striving to achieve this by presenting corporate management to our guests. In conjunction with all suppliers and firms that we work with, we want to be a hotel that protects our ecosystem and we want to convince staff, locals and guests that our environment needs to be treated with care in order to help our environment and all that live in it.
Our hotel has adopted a series of energy-saving measures such as having double and sometimes triple glazed windows and heat sensors that help us monitor our energy output. We have a municipal heat distribution system using solar and wind power to generate the needed energy. We use heat recovery and heat exchange techniques for our cooling plant, washing machines, air conditioners and sauna building. Our power supply system is controlled in order to reduce tension voltage. Our floors have their own heating systems with temperature sensor. We also use energy saving bulbs. We source water from local springs and we collect rain water for the feeding of our organic gardens. We have have installed water reducers in the showers and re use filtered water for the toilet.
The ingredients used for cooking are sourced from local farms and all our produce is organic and have our own compost heap for any organic waste. We make a point of informing our staff and guests about nourishment and the benefits it can have on the body, mind and soul. We only change the towels when guests request it or, and the bedding is changed once a week. We also use ecofriendly cleaning products. Since 1960 we have been cultivating organic produce. We only use local products sourced especially from farmers in the Gail and Lesach-valley. Our menu is seasonal, which means we only use fresh produce. During the winter we use our own frozen products cultivated in our greenhouse. We also make sure to inform our guest and staff about the benefits of nourishment and health, nature and whole-foods.
All our suppliers send us goods with very little wrapping in order to reduce waste. We also produce many of our own products, like marmalade, juices, mustard and sausages and therefore minimise packaging. We make sure that recyclable waste is recycled and compost organic waste to use on for the cultivation of our crops. Our spa and cosmetic products are natural products which we receive from local firms (soap made of honey, herb bathes) or from farmers (whey, butter). We also prepare special herb baths from locally sourced hay and herbs.
We motivate our staff to be environmentally aware and we organise weekly staff discussions and seminars so that our staff accepts more environmental responsibility. We also work together with an environment adviser and commissioner for nature preservation. We have taken the initiative to organise an agricultural tour company in order to produce a new eco model in order to set an example for other local operators. We work closely with the environment and tourism regional committee. I am a member of the Soroptimist international club. In this club we strive to give aid to children and women, in our region, in Europe (this year we are building a school in Kosovo) and in the World (we are currently helping communities in Mali). Since 1960 we have been cultivating organic produce. We only use local products sourced especially from farmers in the Gail and Lesach-valley.
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