Ecology
Seasonal product range planning
Seasonal Offer Design
We design our menu seasonally. Thus, we offer a new, seasonally oriented menu in every season. The 3-course Culinarium also follows this principle.
Sustainability in a Glass
Our wines come exclusively from organic, biodynamic, or natural cultivation, ecological and without herbicides or pesticides. We also support rather smaller winegrowers who do not rely on mass production. We do not offer wines from overseas due to the long transport routes.
Save energy
At the Waldhotel, we strive to keep our energy consumption under control through various measures. However, it is always important to us that this happens without any comfort restrictions for you as a guest.
Recently, we have increasingly noticed that many guests leave their room cards in the card reader at the room door. This keeps the electrical circuit permanently on, and all lights that were not turned off continue to burn – sometimes all day long, even though no one is in the room.
We therefore ask you to always remove your room cards from the card slot when you leave the room and would be very pleased if you could help us save energy this way.
A new corresponding sticker on the card slot now reminds you to remove the card.
We are also in the process of gradually converting all our lighting to sustainable LED lamps and tubes, and wherever possible, using motion detectors.
Further points where we are committed in the field of ecology:
- Our energy consumption is recorded and analyzed monthly.
- We declare the origin of our products on the menu.
- The share of convenience food is max. 20%.
- We use water-saving taps.
- We instruct our employees on energy-saving options.
- We also use natural materials for our decoration.
- When purchasing non-food products, we also pay attention to their sustainability.