Grubhof stands as a shining example of an eco-friendly hotel, making sustainability a priority in every aspect of its operation. The accommodation utilizes hydro energy, a renewable source, for its power requirements. The edifice has been built with sustainable resources and is designed to maximize natural light, minimizing the need for artificial lighting and heating. Furthermore, the triple-glazed windows work to keep the interiors comfortable by blocking heat or cold from outside.
In addition to the physical features of the building, Grubhof implements a wide array of green initiatives. An environmental policy is strictly adhered to and monitored by an appointed environmental manager. Guests can dine on organic food at the restaurant, much of which is locally sourced to reduce the carbon footprint. The premises make use of LED lighting and non-toxic cleaning products, reinforcing their commitment to eco-friendly practices. Electric car charging stations are available for guests, and waste is diligently sorted into three categories for effective recycling, with organic waste composted. Signs in each room remind guests that towels are replaced only upon request, a small step towards water conservation. An added bonus for conscious diners, a vegetarian menu is always available at the restaurant. Through these measures, Grubhof ensures a sustainable and comfortable stay for every guest.
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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)
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Environmental manager appointed
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
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
