The Almfamilyhotel Scherer presents an example of eco-friendly hospitality at its best, cleverly weaving sustainable practices into every facet of its operation. The hotel leverages renewable energy, harnessing solar radiation and geothermal energy to provide for its energy needs. The structure of the hotel has been thoughtfully designed to maximize natural light and air flow, reducing reliance on artificial heating, lighting, and air conditioning. Triple-glazed windows contribute to the energy efficiency, effectively blocking heat and cold. A commitment to sustainability is exhibited in their choice of building materials, all derived from sustainable resources, as well as a green roof that contributes to insulation and rainwater absorption.
The hotel’s dedication to environmental preservation extends to water management, waste management, and energy conservation. Rainwater is collected and used throughout the property, while the wastewater is responsibly treated and reused. The toilets are designed to flush using only up to six litres per flush. Waste separation is diligently performed into at least three categories, and all organic waste is composted. The property has installed LED lighting and employs an automatic system that turns off lights and electrical appliances when guests leave their rooms. Guests are encouraged to participate in energy conservation through signs informing them that towels will only be changed upon request. Furthermore, the on-site restaurant provides an exceptional dining experience with organic food sourced primarily from local producers, also offering a vegetarian menu. To ensure continual improvement, the hotel performs an energy audit every five years, reaffirming its commitment to eco-friendly operations.
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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
Employees are trained to follow environmental policies
Electric car charging station(s) available
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
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
