Hotel Der Löwe LEBE FREI showcases the harmonious blending of luxury and sustainability, exemplifying how establishments can thrive while respecting nature. They have taken a firm stance to uphold numerous stringent criteria, having received both Austrian and European Ecolabels as a testament to their determined efforts towards the environment. This commitment extends to the people who form the backbone of the hotel, fostering a community that collectively assumes environmental and social responsibility. The hotel is proud to be recognized as a "Klimabündnis-Betrieb" ("climate alliance business"), reinforcing its commitment to corporate social responsibility, sustainability, and environmental protection.
This eco-conscious hotel has implemented a plethora of green measures. Thermal energy is sourced from local district heating, supplemented by a 17 kW photovoltaic roof, primarily utilizing green energy. A continually expanding range of organic and regional products is offered, and e-mobility is promoted through a charging infrastructure for guests and their own e-car. Efforts have been made to reduce energy and water consumption through efficient building construction, saving 90 tons of CO2 annually. A transition to eco-certified detergents has been made, and high-quality, timeless, and regional materials are used throughout the property. Freight has been reduced by expanding local and regional purchases. They've adopted the best possible practices for waste prevention, reduction, and separation, and even their printed materials conform to established certified proof of origin such as PEFC or SFC. The hotel also values its employees, fostering a positive company climate that has kept some team members for over 20 years, highlighting the hotel's commitment to both the environment and its people.
Show more
Certifications: EU-Ecolabel
Österreichisches Umweltzeichen
Klimabündnis Österreich
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)
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
Bicycles provided to guests
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
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
