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Our claim

Our efforts in the area of sustainability are aimed at long-term success, which 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 biology standards

The modern building was completed in 2020 and built as a passive house. This makes the Qube Bahnstadt one of the first and few hotels in Germany to achieve maximum CO2 savings when heating and cooling. The triple-glazed windows that can be opened have been specially optimized for this. In terms of resource-saving and future-oriented action, care was taken during the construction of our four-star hotel in Heidelberg to meet building biology standards in the long term.
No PVC floors and carpets. Instead, only high-quality solid German oak parquet and natural stone floors were used. Use of environmentally friendly building materials. The walls were painted with mineral Biosil paint, which contains neither solvents, plasticizers nor 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 coat, this has a very positive effect on the room climate. Through great efforts in the architectural planning, it was possible to generate a lot of usable space on little built-up 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 friendly insulating materials for facade insulation, roof insulation and floor insulation. Installation of high-quality solid wood windows with thermal insulation glazing and aluminum planking as weather protection (no repainting necessary). By using durable, high-quality materials, later renovations and the associated superfluous construction waste are avoided. Special insulating roof tiles and thermal insulation of all pipes and tanks.


Almost all of the cooling for the gastronomic area is generated by a central compressor, which significantly reduces consumption. Furthermore, the thermal energy gained in this way is used to generate hot water. All rooms have a central power switch-off, which switches off the electrical consumers when leaving the room. This prevents electronic devices from being in stand-by mode and the area around the bed can be isolated from the electrical circuit to avoid electrosmog. The latest minibars with high-quality insulation (no glass doors) and absorption technology save around 30% of energy compared to conventional refrigerators. They also work without a compressor and are therefore noiseless and self-defrosting. Up to 80% of energy is saved throughout the hotel through the use of energy-saving lamps and LED technology. Motion detectors, timers and twilight switches control the interior lighting in the hotel corridors and the exterior lighting.


The entire hotel is supplied with district heating from the city of Heidelberg. With each connection to the district heating supply, the number of chimneys releasing pollutants in Heidelberg decreases. Approximately 95% of the energy is generated from combined heat and power generation. This joint generation of heat and electricity is one of the thermodynamically most effective processes of energy generation. In addition, there is no need to transport and store fuel in the building. The fact that the municipal utilities are in the immediate vicinity has a particularly efficient effect.


Water, one of the most important raw materials of all, is becoming increasingly scarce worldwide. We therefore try to limit its consumption as much as possible without affecting the comfort of our guests. This is achieved, for example, by using flow restrictors in all hotel rooms for washbasins and showers. All toilet cisterns have a water-saving button. The bathtubs feature an anatomical shape that uses approximately 30% less water than traditional tubs. Water efficiency is also taken into account when washing and cleaning in gastronomy. The glasses are washed with particularly economical glass showers and the catering dishwasher has a dosing system for cleaning agents: Measures that help to reduce water consumption while at the same time complying with all legal hygiene regulations. In order to use as few cleaning agents as possible, a central decalcification system was also installed, which also protects the existing pipe systems. Disinfectants and toilet blocks are completely dispensed with.


Where many people live, there is also a lot of waste. That is why attention is paid to avoiding waste in all areas. Disposable portion packs are already dispensed with at breakfast in the morning. Jam, honey, butter, muesli and other things are offered in large packaging units. In the hotel rooms there are soap and shower gel in refill containers. Paper towels are collected in specific bins and thus sent for waste recycling. We work with certified waste disposal companies that guarantee qualified disposal.

Regional cycle

Particular value 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 ourselves measurable goals, which we formulate in concrete terms and schedule realistically. For example, we are planning a value of less than 3.0 kilocubic meters for the entire annual water consumption. Our target for annual electricity consumption is less than 0.20 MWh.

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