Ecolabel

Saving energy starts in everyday life: only use light where it is really needed and switch off appliances completely after use. Support existing automatic systems, avoid simultaneous heating, cooling and ventilation and keep doors and windows closed as appropriate. In this way, you can reduce energy consumption sustainably and make an important contribution to the Ecolabel.

Saving water starts in everyday life: fully loaded machines, economical programmes and conscious use when washing up and washing hands make all the difference. Watch out for leaking cisterns or urinals and report malfunctions immediately. The same applies to watering: be efficient and water preferably in the cool morning or evening hours.

Sustainability only works if it is understood: Employees communicate the sustainability concept and the Austrian Ecolabel clearly, visibly and comprehensibly to guests, partners and suppliers. They communicate the concrete contribution that everyone can make - from saving energy and water to waste separation, nature conservation, cultural heritage and the conscious use of resources. This makes sustainable behaviour in everyday hotel and catering operations transparent, tangible and effective.

Food waste can be reduced in a targeted manner in the hotel and catering industry - through flexible portion sizes, reusable offers and conscious guest information. Sustainable packaging, dispensing with portion packs and passing on surplus food that is still in perfect condition make an important contribution to this. This makes the responsible use of resources an integral part of day-to-day operations.

Motivate guests and employees to travel to and from your location in a climate-friendly way by visibly communicating clear information about public transport, sharing options, e-bikes or shuttles.Targeted information on the website, in documents or on site as well as attractive incentives such as price advantages make it easier to decide in favour of sustainable mobility.In this way, you make an active contribution to climate protection.

Sorting waste correctly starts with clear structures: suitable collection containers, clear instructions and knowledge of regional regulations form the basis.Anyone who sorts recyclable materials properly, collects problematic materials separately and disposes of non-recyclable materials correctly is actively contributing to environmental protection.In this way, sustainable behaviour in hotel and catering operations - including external operations - becomes a matter of course and effective.

Less chemicals, more responsibility: In this training course, employees from the hotel and catering industry learn how to use chemical substances safely, sparingly and only when really necessary. The focus is on environmentally friendly alternatives, legally compliant hygiene and the consistent avoidance of unnecessary biocides and additives. In this way, businesses fulfil the criteria of the Austrian Ecolabel and at the same time protect people, the environment and quality.

Guests are clearly and transparently informed about the quality, origin and specialities of the catering offer. Regional, seasonal and organic products and their producers are visibly communicated - for example on menus or place cards. This creates trust through competent information and practised sustainability in line with the Austrian Ecolabel.

The cultural programme promotes natural and cultural areas without damaging them. Guests are given clear instructions on behaviour and sensitive areas are only visited in small groups and with trained local guides. At the same time, the company ensures that historical, cultural and spiritual sites remain accessible to locals and guests alike.