Boutique Hotel Hardthaus, despite its intimate size of just 13 rooms, maintains a strong commitment to sustainability. It showcases an eco-friendly blueprint, with a green roof and construction materials sourced from sustainable resources. The hotel's design has been thoughtfully devised to maximize the use of natural light and facilitate air circulation, resulting in decreased dependence on artificial lighting and air conditioning. Moreover, the implementation of triple-glazed windows contributes to a consistent and comfortable indoor climate, thereby curtailing the need for heavy use of energy-consuming heating or cooling mechanisms.
The property's commitment to the environment extends to its operations. LED lighting illuminates the premises while non-toxic cleaning products are used throughout. Toilets have been designed to flush using only up to 6 litres of water, and guests are informed about the policy of changing towels only upon request. This, along with the use of toilet paper made from non-chlorine bleached paper or one with an eco-label, reflects their water and resource conservation efforts. Waste management is also a priority, with waste separation into at least three categories and composting of organic waste. Energy conservation is further ensured by an automatic system that switches off lights and electrical appliances when guests leave their room. On the culinary front, the hotel serves organic food at its restaurant, with most ingredients being locally sourced and a vegetarian menu option available. The property also conducts an energy audit every five years, showcasing its ongoing commitment to reducing its environmental impact.
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What makes your hotel/accommodation eco-friendly? Green roof
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)
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
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
Automatic system or key card that turns off the light and electrical appliances when guests leave their room
Air-conditioning and heating automatically switches off when windows are open
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
