Avaneo Hotel Marktredwitz is a testament to the importance of integrating sustainability from the very beginning of a project. Throughout the planning and development phases, careful consideration was given to topics such as resource conservation and the environmental impact of building materials. Partnerships were formed thoughtfully through comprehensive selection processes to ensure the hotel's vision of eco-friendliness was realised.
The hotel's commitment to sustainability is noticeable in its choice of construction materials. Wood, a natural and renewable resource, is widely used, supplemented with ecological natural fibre boards in both the interior and exterior of the building. These composite panels not only enhance the aesthetics but also significantly improve the indoor climate by regulating humidity and absorbing pollutants from the air. Additionally, Avaneo Hotels are committed to offering guests a natural and healthy sleeping environment, evidenced by their bed systems constructed from 100% natural materials. The intention is to provide a high-quality sleeping experience while keeping environmental impact to a minimum.
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What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
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)
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
Electric car charging station(s) available
Toilets flush up to 6 litres per flush
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
