Our sustainability efforts are aimed at long-term success that is to be achieved in the economic, ecological and social areas. The simultaneous and equal implementation of these areas results in a balance that secures and improves the performance of our design hotel and its employees.
Building biological standards
In the sense of resource-saving and future-oriented action, care was taken when building our four-star hotel in Heidelberg to ensure that building biology standards were met in the long term.
No PVC floors and carpets. Instead, only high-quality German oak solid wood parquet and natural stone floors were used. Use of environmentally friendly building materials. The walls were painted with mineral Biosil paint, which contains no solvents, plasticizers or preservatives and therefore not only has an excellent ecological profile (no emissions), but is also suitable for allergy sufferers. Natural plaster was used instead of wallpaper. In conjunction with the Biosil paint, this has a very positive effect on the indoor climate. Thanks to great efforts in architectural planning, it was possible to generate a lot of usable space on a small area (central development). As a result, only a small area was sealed in relation to the resulting square meters. Avoidance of heat loss through the use of environmentally compatible insulation materials for facade insulation, roof insulation and floor insulation. Installation of high quality solid wood windows with heat protection glazing and aluminum planking as weather protection (no repainting necessary). By using durable, high-quality materials, later renovations and the associated unnecessary rubble are avoided. Specially insulating roof tiles and thermal insulation of all pipes and tanks.
Almost all of the cooling for the catering sector is generated by a central compressor, which significantly reduces consumption. Furthermore, the thermal energy obtained is used to produce hot water. All rooms have a central power cut-off, which leads to a shutdown of the electrical consumers when leaving the room. This prevents stand-by operation of electronic devices and the area around the bed can be switched off to avoid electrical smog. The latest minibars with high-quality insulation (no glass doors were used) and absorption technology save approx. 30% energy compared to conventional cooling devices. They also work without a compressor and are therefore noiseless and self-defrosting. Throughout the hotel, energy-saving lamps or LED technology save up to 80% energy. Motion detectors, timers and twilight switches control the interior lighting in the hotel corridors and the exterior lighting.
The entire hotel is supplied by district heating from the city of Heidelberg. With each connection to the district heating supply, the number of chimneys that emit pollutants in Heidelberg decreases. Approximately 95% of the energy is obtained from cogeneration. This joint generation of heat and electricity is one of the most thermodynamically effective processes in energy generation. In addition, there is no need to transport and store fuels in the house. The fact that the municipal utilities are in the immediate vicinity has a particularly efficient effect here.
Water, one of the most important raw materials, is becoming increasingly scarce worldwide. We therefore try to limit its consumption as much as possible without compromising the comfort of our guests. This is achieved, for example, by using flow limiters in all hotel rooms with sinks and showers. All toilet cisterns have a water saving button. The bathtubs have a shape that is appropriate to the body, with which around 30% less water is required compared to conventional bathtubs. Also in the catering trade, water efficiency is taken into account when washing and cleaning. The glasses are washed with particularly economical glass showers and the gastro dishwasher has a dosing system for detergents: measures that help to reduce water consumption while at the same time complying with all legal hygiene regulations. In order to use as little cleaning agent as possible, a central decalcification system was also installed, which also protects the existing pipe systems. Disinfectants and toilet stones are completely dispensed with.
Where many people live, there is also a lot of waste. For this reason, care is taken to avoid waste in all areas. Disposable portion packaging is already dispensed with in the morning at breakfast. Jam, honey, butter, muesli and other things are offered from large packaging units. Soap and shower gel are in refill containers in the hotel rooms. Paper towels are collected in certain containers and thus recycled. We work with certified waste disposal companies that guarantee qualified disposal.
Particular emphasis is placed on regional and seasonal cuisine and the purchase of regional products. Short transport routes not only contribute to freshness and taste, they also help to positively influence the overall energy balance.
We have set measurable goals which we formulate in concrete terms and which we realistically schedule. We are planning a value of less than 3.0 kiloquickmeters for the total annual water consumption. Our target for annual electricity consumption is less than 0.20 MWh.