MASEVEN München Messe Trudering showcases sustainability in every facet of their operations. Using hydro and geothermal energy sources, they remain at the forefront of renewable energy utilization in hospitality. The hotel's architectural design prioritizes airflow and natural light, greatly reducing the need for air conditioning, lighting, and heating. They further bolster their energy efficiency with LED lighting and an automated system that powers down lights and electrical appliances when rooms are unoccupied.
Eco-friendly initiatives extend beyond energy management at MASEVEN. The hotel's green roof, combined with the usage of building materials from sustainable resources, contribute to a lower environmental impact. A system for rainwater collection and reuse, along with the treatment and reuse of wastewater, underline their commitment to water conservation. They also employ non-toxic cleaning methods, using 180-degree hot steam instead of chemicals. Furthermore, guests are encouraged to minimize their environmental footprint by offering incentives for opting out of daily room cleaning. Other commendable features include the use of 100% organic cotton for bed and bath linens, composting organic waste, separating other waste into at least three categories, and the provision of sustainable bamboo bikes for guests to rent.
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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)
Rainwater collection and usage
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
Toilets flush up to 6 litres per flush
Wastewater is reused after treatment
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
Most of the ingredients used to prepare meals are locally produced
An energy audit is carried out at least once every five years
