Aligning the catering offer sustainably Favorite
The catering offer is gradually being geared more towards regional, seasonal, plant-based and resource-conserving dishes. Holistic animal utilisation, smaller meat portions and creative use of leftovers are also taken into account.
Passing on food surpluses
Suitable food surpluses are not disposed of, but passed on or sold via partner channels. This keeps edible food in circulation and establishes new partnerships.
Recycle furniture
Existing furniture is repaired, refreshed or remodelled instead of being replaced hastily. This conserves resources and enables customised design solutions.
Circular procurement Favorite
Durable, repairable, reusable and recyclable products are favoured in procurement. This reduces the consumption of resources over the entire life cycle of a product.
Carry out waste collection campaigns with guests
Guests are involved in regular or selective waste collection campaigns in the area surrounding the business. This creates a low-threshold commitment to the environment, destination and resource conservation.
Eliminate single-use plastic Favorite
Disposable plastic and non-recyclable packaging is gradually being replaced by reusable, refillable or nature-based alternatives. The aim is to significantly reduce short-lived plastic products in the company.
Smart expansion of energy management
Smart controls optimise heating, ventilation, air conditioning, lighting and other electrical appliances according to demand. Sensors, schedules and presence messages help to ensure comfort and avoid unnecessary consumption.
Measure energy consumption Favorite
Energy consumption is systematically recorded and analysed in order to visualise consumption patterns and potential savings. The data forms the basis for targeted efficiency measures and progress monitoring.
Use energy-efficient appliances
Old or inefficient appliances are gradually replaced by energy-efficient alternatives and existing appliances are utilised in line with demand. This reduces electricity consumption, operating costs and CO₂ emissions.
Communicating sustainability visibly
Sustainability measures in the company are communicated in an understandable, credible and convenient way. In this way, guests learn what concrete contributions the company is making and how they themselves can become part of it.
Using rainwater and grey water
Rainwater or treated grey water is used for suitable purposes, for example for irrigation, toilet flushing or cleaning work. This reduces the need for drinking water in the company.
Survey employee satisfaction Favorite
Employee satisfaction is surveyed regularly and in a structured manner. The results identify areas for action and form the basis for targeted employee retention measures.
Making local culture visible Favorite
Guests receive easily accessible information on local traditions, culture, events and regional specialities. This makes the guest experience more authentic and strengthens regional identity.
Diversify overall offering Favorite
The existing offer is being expanded in a targeted manner in order to reduce the dependence on individual seasons or weather conditions. This includes additional offers such as e-vehicles, bike tours, wellness, culinary experiences or offers for the extension of the peak season.
Promoting health initiatives
The company promotes the health and resilience of its employees through suitable programmes. These include, for example, exercise, healthy nutrition, ergonomics, stress prevention and mental health.
Offer room cleaning on a voluntary basis Favorite
Guests can voluntarily forego daily room cleaning during their stay. This saves water, energy, cleaning agents and working time.
Use water-saving technology Favorite
Efficient taps, flow restrictors and modern appliances reduce water consumption during operation. The measure can often be implemented gradually and with little loss of comfort for guests.
Implementing environmental protection projects Favorite
Guests make a voluntary contribution to climate protection, which is channelled into climate protection projects and internal sustainability measures. This combines guest participation with a concrete impact in the hotel business.
Evaluate accessibility in the company Favorite
The company systematically records existing obstacles for guests with disabilities. The evaluation shows opportunities for improvement and creates a basis for structural, digital and operational measures.
Establish strategic partner management Favorite
Strategic partnerships are being established with key suppliers to promote sustainable solutions in purchasing. For example, the focus is on large containers, reusable packaging, reduced packaging, better planning and joint sustainability goals.
Review sustainability performance Favorite
The company regularly carries out an assessment of its sustainability performance. This involves systematically recording existing practices, key figures and potential for improvement.
Use NextGen Hospitality Camp
Young up-and-coming managers and executives take part in the NextGen Hospitality Camp to familiarise themselves with new methods and work on practical business cases. The format strengthens development, networking and innovation expertise.
Incentivise public transport travel
Passengers travelling by public transport receive a small token of appreciation or a benefit. This could be an apéro, a discount, a voucher or a regional gift, for example.
Calculate environmental and nutritional balance
The environmental impact and nutritional values of food, dishes or menus are calculated and visualised using a suitable tool. This allows offers to be made more sustainable in a targeted manner and communicated transparently.
Building local partnerships
Long-term partnerships with regional businesses strengthen local value creation and increase the attractiveness of their own offerings. At the same time, they create the basis for joint commitment in the areas of Sustainability, quality and regional identity.
Grow your own food
The company grows selected foods itself, for example herbs, vegetables or berries in the garden, raised beds or greenhouses. This results in fresh produce for the kitchen and a visible link to regionality and Sustainability.
Order food with foresight
Purchasing and stocking of food is aligned with actual requirements in order to avoid food waste. This is based on occupancy, forecasts, empirical values and clear purchasing processes.
Standardise goods receipt
Goods are received according to clear criteria so that food is properly checked, stored and processed. This reduces losses and supports hygiene, quality and food safety.
Recycling organic waste
Organic waste is recycled as fully as possible, for example via biogas or composting in the hotel's own garden. This keeps nutrients in the cycle and reduces disposal waste.
Optimise breakfast buffet
The breakfast buffet is designed in such a way that food waste is reduced and guests are still attractively catered for. This includes smaller quantities, needs-based replenishment, customised presentation and complementary à la carte offerings.
Enable take-away leftovers Favorite
Guests are actively advised that food that has not been consumed can be taken away. Suitable packaging that is as reusable or plastic-free as possible is available for this purpose.
Measure food leftovers Favorite
Food waste is systematically measured in order to visualise causes, quantities and potential savings. The data forms the basis for targeted measures against Food waste.
Train employees on Food waste
Employees are trained on the causes, effects and prevention of food waste. This allows changes in purchasing, cuisine, service and guest communication to be implemented in a targeted manner.
Introduce waste separation for guests
Waste stations on floors, in communal areas or at central points make it easier to separate waste for guests. Clear labelling and simple communication support correct use.
Strengthen waste separation internally Favorite
A clear waste separation system supports employees in housekeeping, the office, kitchen and other areas of the business. Standardised collection points, labelling and training facilitate implementation in everyday life.
Pass on soap residues
Used hotel soaps are collected and recycled or passed on via specialised organisations (e.g. Sapo Cycle). This reduces waste and supports social or health projects.
Developing closed loops
Materials and products are reused, repaired, refurbished or recycled as fully as possible. The aim is to reduce waste and keep resources in the operating cycle for longer.
Use ecological cleaning agents Favorite
Certified, biodegradable cleaning agents reduce the environmental impact in the company. At the same time, dosing systems and training can reduce consumption and improve occupational safety.
Strengthen waste awareness
Employees are trained in waste avoidance, correct waste separation and recycling. Clearly visible information and regular impulses support the anchoring in everyday working life.
Measuring waste management Favorite
Waste quantities and types are systematically recorded and analysed. This makes reduction potential visible and progress in waste management measurable.
Avoid individual packaging
Individual packaging is replaced by refill stations, larger containers or reusable containers. Frequently used products such as hygiene products, jam, butter, tea or snacks are particularly suitable.
Reduce delivery packaging
Together with suppliers, unnecessary packaging is reduced and reusable or take-away solutions are promoted. This reduces the amount of waste even before it is used in the company.
Carry out waste collection campaigns with employees
Employees selectively take part in litter collection campaigns in the area surrounding the company. The campaigns raise awareness of littering and promote joint commitment within the team.
Buy directly from farms
The business sources food directly from Swiss farms or offers special shopping experiences for guests, e.g. farm visits or seasonal farm markets. This makes regional products more visible and strengthens the connection between producers, hotels and guests.
Operate ventilation efficiently
Ventilation systems are set according to demand and checked regularly. Adapted operating times, heat recovery and clean filters can significantly reduce energy consumption.
Operating heating efficiently
The heating control is adapted to occupancy, season and use. Even simple settings and clear processes can significantly reduce energy consumption.
Operating lighting efficiently
Lighting is controlled as required and gradually switched to efficient light sources. Motion detectors, daylight sensors and adapted operating times reduce power consumption without any loss of comfort.
Optimise spa energy consumption
Spa, wellness and fitness areas are operated according to demand in order to reduce energy consumption and costs. Opening times, water temperatures, coverings, humidity and ventilation are particularly relevant.
Optimising energy in the kitchen and restaurant
In kitchens and restaurants, appliances, refrigeration, dishwashing technology and operating times are controlled in an energy-efficient manner. This allows costs to be reduced without compromising quality or processes.
Recycling scraps
Suitable leftovers are not thrown away but used in the kitchen, for example for stocks, soups, sauces or vegetable sips. This increases the usable proportion of food.
Sensitising employees to energy issues Favorite
Employees are actively involved in energy-saving measures and trained in the conscious use of energy. Clear responsibilities and simple rules help to embed savings in everyday life.
Sensitising guests to energy
Guests are simply and positively invited to use energy consciously. Information, notices or digital displays make energy consumption clear without restricting the comfort of the guest.
Actively involve guests
Guests are actively involved in sustainable offers and decisions throughout their entire trip. This includes information before arrival, concrete opportunities to get involved during the stay and suggestions for sustainable behaviour after departure.
Conduct a survey on sustainability topics
Goers are specifically asked about their expectations, experiences and needs in relation to Sustainability. The results help to better align offers, communication and measures with the target groups.
Develop a fringe benefits strategy
Additional benefits supplement the salary and remuneration system and increase the company's attractiveness as an employer. These include, for example, mobility offers, catering, continuing professional development, health offers and benefits.
Enable flexible working hours
Working time models are tested and made more flexible where it is operationally possible. This allows us to respond better to different life situations, recovery needs and work-life balance.
Strengthen employee loyalty Favorite
The company develops long-term measures to retain, promote and develop employees. These include regular feedback, development discussions, mentoring and clear prospects.
Legal review of working hours
Working hours, overtime and rest periods are regularly checked for compliance with the applicable regulations. This protects employees and reduces legal risks for the company.
Record working time digitally
A digital tool simplifies the recording, evaluation and monitoring of working hours. This reduces administrative effort and improves compliance with legal requirements.
Implement industry-standard safety standards
Industry safety standards are implemented in all relevant work areas. These include suitable protective equipment, safe handling of equipment, hygiene courses, first aid, fire protection and building evacuation.
Set up a Food Save Management System
The company implements a systematic management system to reduce food waste, for example together with Foodways/United Against Waste. This combines measurement, training, process optimisation and communication.
Developing a sustainability strategy Favorite
The company develops a sustainability strategy with clear objectives, measures, responsibilities and key figures. It combines environmental, social and economic issues with the company's overall strategy.
Establish safety management
Systematic safety management regulates responsibilities, processes and training relating to occupational health and safety. A responsible contact person (KOPAS) coordinates implementation, monitoring and further development.
Ensure fire protection
The company ensures that fire safety regulations are adhered to and regularly checked. Responsibilities, evacuation procedures, training and inspections are clearly regulated.
Offer a neutral contact point for mental health
Employees are given access to a neutral point of contact for mental health, bullying, sexual harassment or other stressful situations. This enables problems to be recognised at an early stage and those affected to receive professional support.
Carry out safety training
Employees receive regular training on safety-related topics. These include, for example, fire safety, first aid, equipment safety, hygiene, bullying prevention and behaviour in emergencies.
Recruit local employees
The company specifically targets people from the community and region as potential employees. Attractive working conditions and a local presence strengthen regional roots and employer attractiveness.
Offer voluntary room cleaning
Guests can voluntarily forego daily room cleaning during their stay. This saves water, energy, cleaning agents and working time.
Involving the local population Favorite
The local population is actively involved in offers, events and exchange formats. This creates more proximity between the company, guests and the community.
Supporting cultural events
The company supports local cultural events or develops joint programmes with cultural partners. This can take the form of financial contributions, benefits in kind, communication or joint programmes.
Promoting local products Favorite
The company works with local providers of products and services. These include, for example, construction, maintenance, floristry, gastronomy, crafts or charitable organisations.
Develop partner offers
Together with local partners, attractive packages and experiences are developed, such as wine tastings, museum visits, guided tours or e-bike offers. This creates authentic offers with regional added value.
Purchasing sustainable electricity Favorite
The company obtains electricity from renewable sources or favours its own production, for example via photovoltaics. This significantly improves the company's carbon footprint.
Take seasonal structures into account
Changing seasonal structures are systematically incorporated into supply and opening time planning. This includes, for example, shorter winter seasons, longer summer seasons or new demand windows in the low and shoulder seasons.
Helping to shape destination development
The company is actively involved at destination level in the further development of summer and off-season tourism. New offers, activities and positioning are developed together with relevant partners.
Making climate risks visible
The company systematically assesses how climate risks such as heat, heavy rain, drought, lack of snow or natural hazards can affect its own operations. The assessment creates a basis for prioritisation, investment and further measures.
Making infrastructure climate-resilient
Climate risks are taken into account at an early stage for refurbishments, investments and new buildings. These include, for example, greening, heat and cooling insulation, shading, photovoltaics, drainage and protection against natural hazards.
Measure water consumption Favorite
Your own water consumption is systematically recorded and analysed. This reveals potential savings and creates the basis for targeted measures.
Designing a biodiversity-friendly garden
Exterior areas are designed to be close to nature, for example with native wildflower meadows, dry stone walls, wetlands or unsealed surfaces. This creates valuable habitats for plants, insects and small animals.
Offer local drinking water from the basic supply
Local tap water is used instead of bought-in bottled water and offered to guests. This reduces transport routes, packaging and costs.
Supporting renaturalisation projects
The company supports local projects for the ecological restoration of habitats, for example renaturalisation, networking measures or the upgrading of watercourses and landscaped areas. This will strengthen biodiversity in the region in the long term.
Install a hotel for bees
A bee hotel creates nesting opportunities for wild bees and other pollinating insects. In combination with suitable planting, it makes a visible contribution to the promotion of biodiversity.
Teaching diversity and inclusion
Employees are sensitised to diversity, inclusion and intercultural communication. Topics can include gender, nationality, sexual orientation, religion, disability or different realities of life.
Anchoring diversity strategically
The company defines goals and principles for diversity and inclusion and integrates these into its strategy, mission statement and management processes. In this way, inclusion is not only anchored selectively, but in the long term.
Integrating people with disabilities
The company creates suitable work opportunities for people with disabilities. Tasks, working environment and support are organised in such a way that successful integration is possible.
Enabling care and assistance for guests
The company enables guests with special needs to access care or support services during their stay. Suitable partner solutions are tested and clearly communicated for this purpose.
Making accessibility visible Favorite
Concrete measures improve accessibility in structural, digital and operational areas. These include, for example, barrier-free routes, clear information, trained employees and adapted service processes.
Check website for accessibility Favorite
The website is being tested for digital accessibility, comprehensibility and possible hurdles. This results in concrete improvements for user-friendliness, findability and access to information.
Addressing diverse target groups
The company addresses selected target groups with specific needs in a targeted and respectful manner. This can be done via suitable topics, partnerships, platforms or offers.
Offer taster days Favorite
Interested young people and potential trainees are given a practical insight into everyday hotel life and various professional fields on taster days. This allows them to get to know the company and better assess their career choice.
Take part in "Please Disturb" Favorite
The company takes part in the hotel open day «Please Disturb» and provides insights behind the scenes. This makes hotel professions more visible and directly appeals to potential trainees.
Apply for the "TOP training company" label
With the «TOP-Ausbildungsbetrieb» label, the company strengthens the quality of its training and supports vocational education and training staff in their role. The label makes the company's commitment to trainees visible and increases its attractiveness as a training organisation.
Enable work placements
Trainees are given the opportunity to gain work experience in another language area or company for a limited period of time. Such internships promote professional, linguistic and personal skills.
Progresso courses enable Favorite
Employees without a formal vocational qualification can use Progresso courses to expand their specialist skills in a targeted manner. The courses take place in short modules and can be combined directly with work in the company.
Co-operating with hotel management schools
The company establishes partnerships with hotel management schools to offer internships, project work or joint learning formats. This creates direct contacts with junior staff and educational institutions.
Create an internal training plan
Regular short training courses impart operational knowledge and strengthen expertise in the company. The content can be taught by experienced employees or external specialists.
Establish an onboarding process Favorite
New employees are familiarised with their tasks, the team and the operating procedures through a clear onboarding process. Regular check-ins ensure that expectations, questions and support needs are clarified at an early stage.
Anchoring employee appraisals Favorite
Regular, structured employee appraisals create space for feedback, development and clarification of objectives. A standardised guideline supports managers and employees in their discussions.
Offer development plans
Individual development plans are drawn up for employees based on interviews, strengths, interests and operational needs. They create clear prospects for continuing professional development, specialisation or internal development.
Embed SBB timetable on website Favorite
The SBB timetable is integrated as a widget on the website. This allows guests to directly see suitable train and bus connections to their hotel or the nearest stop.
Offer luggage transport
Guests have the option of having their luggage transported from the railway station to their accommodation. This facilitates a comfortable and stress-free journey by public transport.
Provide information on climate-friendly travel Favorite
Passengers receive early information on climate-friendly and convenient travel options. This includes public transport connections, luggage transport, shuttle services, charging infrastructure and information on the last mile.
Offer a shuttle service
A shuttle service connects the train station, bus stop or central arrival points with the hotel. This makes the last mile easier and travelling without your own car more attractive.
Promote public transport for employees
The company supports employees in using public transport, for example through contributions to season tickets or flexible duty planning. This makes sustainable commuting easier.
Provide guest bikes
Bikes, e-bikes and secure parking facilities are made available to guests. Supplementary information on routes and local offers facilitate car-free mobility on site.
Take part in "Bike to Work Favorite
Employees are motivated to take part in the «Bike to Work» campaign. The initiative promotes exercise, team spirit and climate-friendly commuting mobility.
Promoting employee bikes
The company supports employees who cycle to work. This includes secure parking spaces, charging options for e-bikes, communication measures and additional incentives.
Build up bike partners
The company works together with local bike hire companies, guides and tour providers. This creates additional mobility and adventure offers for guests.
Training employees on e-mobility
Employees are informed about the company's e-mobility offering and trained in the use of charging stations. This enables them to competently support guests and actively communicate the offer.
Create supplier guidelines Favorite
The company defines sustainability criteria for the selection of and cooperation with suppliers. For example, human rights, circular economy, origin, quality, longevity and transparent business relationships are taken into account.
Offer e-charging stations Favorite
The company provides charging infrastructure for electric vehicles and informs guests about availability, use and costs. This makes travelling with electric vehicles easier.
Treating suppliers fairly Favorite
The company organises its collaboration with suppliers in a spirit of partnership, transparency and reliability. This includes fair payment terms, clear contractual conditions, regular exchanges and an open dialogue in the event of challenges.
Building long-term partnerships
The company builds long-term partnerships with important partners and local companies. Common goals in the areas of quality, Sustainability, origin, packaging or social responsibility create added value for both sides.
Check suitable sustainability labels
The company assesses whether a sustainability label fits its own strategy, target group and operational reality. Labels can make existing services visible, structure development processes and create credibility
Digitise paper processes Favorite
Paper-based information and processes are gradually being replaced by digital solutions. This includes, for example, room information, activity programmes, feedback forms, internal check lists and housekeeping lists.
Create a sustainability report
The company regularly prepares a sustainability report with information on measures, key figures and progress. The report makes performance traceable and supports internal management and external communication.
Introducing digital room solutions
Introduce digital room solutions
Testing the integration of artificial intelligence
The company is testing the use of AI for suitable areas of application in everyday hotel life. Possible areas of application include guest communication, automated responses, translations, revenue management and inventory management.
Clarify data protection for guests Favorite
The company draws up a comprehensible data protection declaration for guests. This explains which data is collected, stored and used, e.g. for bookings, Wi-Fi use, video surveillance or digital services.
Train employees on data protection
Employees are trained in the correct handling of customer and personal data. The training conveys practical rules on confidentiality, access, storage, forwarding and deletion of data.
Protect employee data Favorite
The company provides clear information on the handling of employee data. This includes application data, contract data, salary data, time recording, qualification interviews and data from IT or social security processes.