Hotels Taking Steps Towards Sustainability in Neue Scheune

This eco-minded hotel is Green Sign, BIO (90-100% organic produce), and Green Key certified. It uses natural, fair trade, and non-toxic materials for mattresses, pillows, and linen. Bathrooms are equipped with water-saving Orbital-Systems showers, and complimentary toiletries are from a sustainable range. The on-site restaurant uses 100% organic and locally sourced produce, and the hotel transparently displays food waste at breakfast to encourage mindful consumption.

This hotel is part of the Althoff hotel group, which features a dedicated 'Green Team' at each location to manage sustainability issues. Its sustainability strategy is based on the UN Sustainable Development Goals, and it actively promotes employee health through varied and healthy meal options and high occupational safety standards.

Scandic Berlin Potsdamer Platz, a leader in sustainable hospitality, integrates eco-friendly practices into every facet of its operation. With sustainability ingrained in its values, the hotel continually strives to lessen its environmental impact. Certified by the Nordic Swan eco-label, one of the most stringent in the industry, the hotel has committed to achieving a 100% certification rate by the end of 2023, demonstrating its ongoing dedication to environmental responsibility.

Every detail at Scandic Berlin Potsdamer Platz is geared towards reducing its carbon footprint. Guests can make a significant difference, for instance, by turning off the tap while brushing their teeth, saving up to 25 liters of water per day. The hotel also offers charging stations for electric cars, ensuring a sustainable solution for eco-conscious drivers. Additionally, it has made great strides in plastic reduction, eliminating 1.3 million plastic straws annually since 2017 and working to remove all single-use plastic items from its premises. Sustainability also shines through in the design, with recycled materials used throughout Scandic Oceanhamnen, one of its newest hotels. Lastly, the hotel is proactive in addressing food waste. By encouraging guests to serve themselves smaller portions and take second helpings if needed, it reduces the amount of food discarded, while still ensuring guests can enjoy their meals to the fullest.