Biohotel Grafenast, Tyrol's pioneering CO2 neutral hotel, exemplifies sustainable hospitality by integrating a comprehensive set of eco-friendly practices into its operations. The hotel's mature structure is a testament to its commitment to sustainability, using building materials from sustainable resources and strategically designed windows that block heat and cold, enhancing energy efficiency. The hotel goes beyond just conservation of resources, engaging in larger eco-friendly initiatives like reforestation and wildlife conservation. Rainwater collection systems and the use of non-toxic cleaning products reflect their dedication to sustainable practices. Their dining services follow suit, serving organic food sourced mainly from local producers, providing a vegetarian menu, and forgoing disposable cutlery and plates.
The Grafenast's eco-friendly ethos is prevalent in all aspects of the guest experience. An array of bicycles is available for guests, fostering environmentally friendly exploration of the surroundings. Electric car charging stations cater to green travelers, while LED lighting is used throughout the premises, enhancing energy efficiency. Thoughtfully placed signs in rooms inform guests that towels will only be changed upon request, encouraging water conservation. Recycling bins in guest rooms, a dedicated policy for waste separation, and composting of organic waste attest to the hotel's comprehensive waste management plan. The hotel's commitment to transparency is evident in its use of recognized CO2 measurement tools to track its carbon footprint. An inspiring blend of relaxation and eco-consciousness, the Biohotel Grafenast offers an unparalleled sustainable stay, enabling guests to contribute to global climate goals while enjoying breathtaking views over the Inn Valley.
Show more
What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
Written environmental policy statement in place
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
Carbon footprint is measured by recognised CO2 measurement tool
Bicycles provided to guests
Electric car charging station(s) available
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
