Ortners Eschenhof - Alpine Slowness is an environmentally-conscious retreat that embodies the principles of sustainability at every level. The hotel boasts certifications from Ecolabel or Eco Flower (EU) and the Austrian Environmental Seal, reflecting its dedication to green practices. Harnessing solar radiation as a renewable energy source, the hotel highlights its commitment to sustainable resource usage. In keeping with the eco-friendly ethos, the building materials used are sourced sustainably. The hotel promotes transparency in its green commitments through its written environmental policy statement.
The hotel features LED lighting across the premises and utilizes non-toxic cleaning products, demonstrating a consistent eco-friendly approach. Additionally, employees are trained to adhere to environmental policies, promoting an eco-conscious culture. Amenities such as bicycles are offered to guests to encourage low-impact transportation, and electric car charging stations are available. Eco-friendly initiatives also extend to the restaurant, where locally sourced organic food is served, including a vegetarian menu. Steps to curb waste generation are noticeable in the hotel's waste management strategy, which includes dividing waste into a minimum of three categories and doing away with single-use products. Furthermore, the hotel's commitment to constant enhancement in sustainability is manifested through energy audits performed every half-decade.
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Certifications: Ecolabel or Eco Flower (EU)
Österr. Umweltgütesiegel
What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
Written environmental policy statement in place
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Employees are trained to follow environmental policies
Bicycles provided to guests
Electric car charging station(s) available
Signs in the rooms informing guests that towels will only be changed upon request
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
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