Adorned with prestigious certifications such as ECOLAB and DIN SPEC 10534, Mediterran Hotel Juwel paves the way towards sustainable hospitality. This green haven utilises building materials derived from sustainable resources and optimises the structure to enhance airflow and natural light, reducing reliance on air-conditioning, heating, and artificial lighting. Triple-glazed windows form an integral part of the structure, efficiently blocking heat or cold to maintain ideal room temperatures. The hotel further embodies eco-friendliness by participating in environmental initiatives such as reforestation and wildlife conservation.
In line with its commitment to eco-friendliness, Mediterran Hotel Juwel implements several practices geared towards resource conservation and waste reduction. LED lighting illuminates the premises, ensuring energy efficiency. Rainwater collection systems and water-saving toilets that flush up to 6 litres underline the hotel's careful approach towards water conservation. The waste management protocol is equally commendable, with waste being categorised into at least three types and organic waste composted. Furthermore, guests find recycling bins in their rooms and are informed about towel-change policies to help minimise water and energy usage. The hotel’s dining scene echoes its sustainability mantra with the provision of organic and locally sourced meals, alongside a thoughtful vegetarian menu. Contributing to local biodiversity, the hotel's 5000m² garden, Garten Eden, is a verdant sanctuary housing an array of trees, shrubs, and flowering plants, playing a significant role in preserving native insects and small animals.
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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 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
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
Recycling bins in guest rooms
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
