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Sustainable by conviction
Sustainability in action
We spoke to Helene and Oskar who run the Vitalpina Hotel Dosses in St. Christina, in the Gröden Valley, about sustainability and how they put into action this concept, one that is currently on everyone's lips, in their hotel.
Helene, if you had to describe the concept of sustainability in your hotel in just one line, what would it be?
Landlady Helene:
“At the Vitalpina Hotel Dosses we focus on sustainable development that takes equal account of business efficiency, environmental responsibility and social solidarity.”
What exactly does this mean?
Helene:
“All of our decisions involve environmental and human factors. This for example means that we pay attention not only to preventing food from going to waste, but also to paying fair wages to our employees. The quality of life of our staff is just as important to us. They can use our wellness area, gym and swimming pool at certain times. They can also have massages etc. in the beauty lounge at very favourable terms and join in our activity programme free of charge.
For projects such as renovation work we always think about how best to save energy in the long term and thus achieve a positive environmental balance.
We pay attention to fair trade for foodstuffs when shopping. Especially when it comes to exotic fruits (which we rarely offer), chocolate, coffee and many other products besides, environmental and working conditions are very poor. We therefore increasingly demand that our suppliers provide proof that the goods we order are sourced from fair trade."
Oskar, your wife has raised the issue of food waste. How do you tackle this problem?
Landlord Oskar:
“We follow the guidelines of “United Against Waste" Our kitchen and serving staff are made aware of the issue of food waste, as are guests, for example via the morning briefing. We have for example developed a 14-day menu plan to optimise the purchasing of fresh ingredients. We keep our stock levels low so as to stop food from exceeding its expiry date. The shelf life of products can be extended by means of less pre-production, smaller packaging quantities and vacuuming. As buffets represent the biggest sources of food waste, we have sought alternatives and to a certain extent revised our menus.”
And what if there are leftovers?
Oskar:
“In our hotel the food waste is measured and weighed daily and then a record is made: the aims are reduced waste, targeted purchasing and better menu planning. Logging the food waste motivates the kitchen team to further reduce waste.
if there are leftovers, e.g. bread, we give it away to local farmers to feed their animals and any residual waste is taken to Lana to produce organic fuel.”
Thank you, Helene and Oskar, for the interview and keep up the good work!
Landlady Helene:
“At the Vitalpina Hotel Dosses we focus on sustainable development that takes equal account of business efficiency, environmental responsibility and social solidarity.”
What exactly does this mean?
Helene:
“All of our decisions involve environmental and human factors. This for example means that we pay attention not only to preventing food from going to waste, but also to paying fair wages to our employees. The quality of life of our staff is just as important to us. They can use our wellness area, gym and swimming pool at certain times. They can also have massages etc. in the beauty lounge at very favourable terms and join in our activity programme free of charge.
For projects such as renovation work we always think about how best to save energy in the long term and thus achieve a positive environmental balance.
We pay attention to fair trade for foodstuffs when shopping. Especially when it comes to exotic fruits (which we rarely offer), chocolate, coffee and many other products besides, environmental and working conditions are very poor. We therefore increasingly demand that our suppliers provide proof that the goods we order are sourced from fair trade."
Oskar, your wife has raised the issue of food waste. How do you tackle this problem?
Landlord Oskar:
“We follow the guidelines of “United Against Waste" Our kitchen and serving staff are made aware of the issue of food waste, as are guests, for example via the morning briefing. We have for example developed a 14-day menu plan to optimise the purchasing of fresh ingredients. We keep our stock levels low so as to stop food from exceeding its expiry date. The shelf life of products can be extended by means of less pre-production, smaller packaging quantities and vacuuming. As buffets represent the biggest sources of food waste, we have sought alternatives and to a certain extent revised our menus.”
And what if there are leftovers?
Oskar:
“In our hotel the food waste is measured and weighed daily and then a record is made: the aims are reduced waste, targeted purchasing and better menu planning. Logging the food waste motivates the kitchen team to further reduce waste.
if there are leftovers, e.g. bread, we give it away to local farmers to feed their animals and any residual waste is taken to Lana to produce organic fuel.”
Thank you, Helene and Oskar, for the interview and keep up the good work!
The Vitalpina Hotels of South Tyrol are dedicated to the issue of sustainability. This is not merely a buzzword for our hosts, but a matter that lies close to their hearts.
You can read more about it in our blog!
You can read more about it in our blog!