We are an organic hotel

Back in 1995, we installed our first solar thermal system and joined the “Environmental Seal Hotels South Tyrol” group – focusing on waste separation, waste prevention, and the use of biodegradable cleaning products. Later on, things became a bit quieter in terms of sustainability, but we never stood still. In 2008, we installed our first photovoltaic system. In 2014, we upgraded the solar thermal system and switched to pellet heating.

Inspired by our children – a renewed return to nature
Our children were the ones who truly opened our eyes. Our eldest daughter Natalie, a passionate animal lover, showed us shocking videos of animal cruelty and poor farming conditions. Our son Tommy has been vegetarian for years, and our daughter Lisa is vegan. Lisa also delves deeply into sustainable skincare – avoiding plastic packaging and synthetic ingredients – and now creates her own toothpaste and soap using natural, organic ingredients.

Turning point: Mexico 2018
In January 2018, we (Sonja and Kurt) traveled to Mexico – a country rich in culture and nature. But we were shocked by the pollution: plastic waste everywhere – on beaches, in forests, and in the sea. Back home, we started looking closer – even here in South Tyrol, we noticed trash in nature. It became clear: we all contribute to environmental damage, and each of us can choose to change that.

Becoming a organic hotel
In 2018, we had our first CO₂ footprint calculated and were certified as a climate-neutral hotel. Including our team in the process was important – because real change happens together. In 2018, we joined the BIO HOTELS, a European hotel group that inspired us with its clear stance: “Everything else won’t make the world any better.”

Being a BIO HOTEL is a mindset
Bio is more than certified products – it’s a way of life. At the 2018 BIO HOTELS annual meeting, we met likeminded hoteliers and took part in workshops not just about organic food, but also about regionality, waste reduction, animal welfare, ecological building, and true sustainability. We felt instantly at home.

What “organic” means for our guests
Most of our guests hardly noticed the switch to organic – and that’s a good thing! Some regular guests may have noticed changes in our drinks menu: no Coca-Cola, but NOW Bio-Cola; no Forst beer, but Lammsbräu organic beer; a smaller, high-quality selection of organic wines, mostly from South Tyrol.
Our kitchen philosophy remains the same: regional, seasonal, innovative, and mostly vegan. Vegetables and herbs play a central role and come from our own permaculture garden whenever possible. We source organic meat from nearby: veal, beef and turkey from our daughter Natalie’s “Oberwerkstatt” farm, chicken from Öbersthof in Feldthurns. Pork currently still comes from Austria.

Climate responsibility since 2018
Since 2018, we’ve calculated our CO₂ emissions annually and offset more than we emit – that’s what we call climate responsibility:

• 2018: Climate report for 2017 with Terra Institute. 56 t CO₂ emitted, fully offset through reforestation in Nicaragua and clean drinking water in Uganda. Avg. 5.3 kg CO₂ per overnight stay.
• 2019: Report for 2018 with Fokus Zukunft. 48 t CO₂ emitted, 192 t CO₂ offset (Uruguay forest project, for two years). Avg. 4.43 kg CO₂ per night.
• 2021: Report for 2020. 31 t CO₂ emitted, 124 t CO₂ offset (Uruguay project, two years). Avg. 3.36 kg CO₂ per night.
• 2023: Report for 2022. 51 t CO₂ emitted, 102 t CO₂ offset (“Efficient cookstoves” project in Zambia, two years). Avg. 2.38 kg CO₂ per night.
• 2024: Report for 2023. 47 t CO₂ emitted, offset follows.