1. SUSTAINABLE FOODS:
- Offering a predominantly vegetarian and vegan menu to reduce the environmental footprint of the hotel kitchen.
- Considering sustainable fish and meat options for guests who have these preferences.
- Preferring regional and seasonal produce to minimize transportation and support local agriculture.
- Minimizing food waste through accurate meal costing and offering leftover use dishes.
2. OWN PRODUCTION OF HONEY AND TABLE WATER:
- Continuation of own honey production through beehives on the hotel premises to promote biodiversity and offer sustainably produced honey to guests.
- Production of own table water to reduce the need for disposable plastic bottles and offer guests an environmentally friendly alternative.
3. SELF-SUFFICIENCY AND LOCAL PRODUCTS:
- On the terrace of the Harnack House, raised beds have been created in which culinary herbs are planted to make our own lemonades. This avoids long delivery routes.
- Cut flowers are largely dispensed with for table decorations, and herb pots are provided instead.
4. WASTE RECOVERY, WASTE SEPARATION AND RECYCLING:
- To reduce packaging waste, deliveries are made in bulk containers. In addition, means of transport such as baker's delivery boxes or fruit and vegetable crates are used several times to minimize the use of disposable packaging.
- Implement a comprehensive waste management system to separate and recycle waste.
- Minimize disposable products by using reusable alternatives, such as reusable dishes and cutlery.
- Asking guests to contribute to waste reduction and participating in recycling programs.
- Deep fryer grease is professionally disposed of after use and used for energy recovery.
- Preparation waste is used for stocks and sauces. Leftover food goes into biogas production to support the biological energy cycle.
5. ENERGY EFFICIENCY:
- Conversion of all light sources to energy-efficient LED lighting to reduce energy consumption.
- Use of motion detectors and timers to automatically turn off lighting in unused areas.
- Installing smart thermostats to efficiently control room temperature in large conference rooms.
- Encouraging natural ventilation in small conference rooms by allowing windows to open instead of using air conditioning.
- Encouraging guests to forgo lead night cleaning to reuse towels and linens to minimize water consumption from frequent washing and save energy.
- Converting guest room vanity faucets from manual controls to non-contact water-saving timers.
- Installation of water-efficient faucets and toilets to reduce water consumption in the hotel.
- Installation of water-efficient showerheads in bathrooms to reduce water consumption during showering.
- Raising guest awareness of responsible water use through in-room information.
6. EFFICIENT VENTILATION AND HEATING SYSTEMS:
- Replacement of the ventilation system in the restaurant and Einstein Lounge with energy-saving models.
- Integration of a heat recovery system in the ventilation system to further increase energy efficiency.
- Use of efficient, frequency-controlled fans in the ventilation system to reduce energy consumption.
- Control of the heating system based on outdoor temperature through outdoor temperature sensors to optimize heat demand.
- Installation of controls in the windows that shut off the ventilation system when windows are opened.
7. EQUIPMENT REPAIR:
- The Harnack House focuses on repairing equipment instead of immediately replacing it with new equipment. This applies to the kitchen, building services and other areas. Repairing extends the life of the equipment and saves resources.
8. SUSTAINABLE CLEANING AGENTS AND CARE:
- Cleaning agents are mainly used by means of dosing systems. They are label-free, contain no hazardous substances and are biodegradable.
- Detergents contain compatible surfactants that are such that they can be degraded in the environment without leaving residues. In addition, surfactants from renewable raw materials and from domestic cultivation are used in the Harnack House.
- The equipment in the Harnack House is carefully maintained to prolong its life and save resources by purchasing new equipment at a later date.
- Mattresses are regularly cleaned according to strict guidelines to ensure their hygiene and longevity.
9. GARDEN AND HUMMEL MEADOW:
- Maintenance and preservation of the large garden as a green oasis for guests and as a habitat for plants and animals.
- Planting a bumblebee meadow to promote pollination and protect endangered insect species.
- Raising awareness among guests about the importance of biodiversity and ecological gardening.
10. CONSERVATION MEASURES:
- Installing nesting boxes and placing resting places for bats on the building to create habitats for endangered species and promote their protection.
- Avoiding the use of pesticides and chemical fertilizers in the garden to maintain biodiversity and soil health.
- Maintaining natural green spaces and promoting biodiversity by growing native plants.
11. SUSTAINABLE GARDEN IRRIGATION:
- Switching garden irrigation from potable water to well water to minimize water use.
- Diverting rainwater into soakaways and infiltration trenches in the garden instead of discharging it into the sewer system to recharge groundwater and reduce the risk of flooding.
12. NATURAL GARDEN AREA:
- Maintain a woodland-like, natural area in the back of the garden with lush vegetation to provide a refuge for small animals and insects.
13. NATURAL AIR CONDITIONING THROUGH THE GARDEN:
- The large garden of the Harnack House with old trees offers guests shady places to linger, especially in high summer. This means less air-conditioned restaurant space is needed and guests have the opportunity to enjoy the natural surroundings.
14. GREENING AND UNSEALING:
- The previously sealed area next to the main entrance will be transformed into a green oasis. The removal of concrete or paving stones and planting will create a natural habitat with native plant species that are adapted to local conditions and attract insects. The newly created plantings not only contribute to environmental sustainability, but also create an attractive and inviting environment for guests and visitors.
- This not only improves the appearance of the Harnack House, but also has a positive impact on the environment. Habitat for small animals is created and biodiversity is promoted.
15. NATIVE PLANTS AND BIODIVERSITY:
- Native plant species are preferred for planting. These are adapted to local conditions and provide food and habitat for native insects and small animals. The promotion of biodiversity helps to strengthen the ecological balance.
16. MICROCLIMATE AND ECOLOGICAL USE:
- The green spaces help improve the microclimate by providing shade and increasing evaporation. This leads to natural cooling of the environment and helps reduce the energy required for air conditioning systems.
- Additionally, green spaces have a positive impact on air quality by sequestering CO2 and producing oxygen. They help filter pollutants from the surrounding air, improving the health and well-being of guests and staff.
17. SUSTAINABILITY COMMUNICATION:
- Creation of a sustainability concept that summarizes all measures of the Harnack House and makes them accessible to guests and employees.
- Training employees to promote sustainability practices and inform guests about sustainable options.
- Communicate sustainability initiatives through various channels such as website, brochures, social media, and bulletin boards in the hotel.
18. ENVIRONMENTAL EDUCATION AND AWARENESS:
- Provide information and resources on bike rentals and public transportation to encourage guests to make environmentally friendly choices.
19. PARTNERSHIPS AND CERTIFICATIONS:
- Collaborate with regional suppliers who also support sustainable practices and products.
- Consider certifying the hotel to recognized environmental standards at year-end to document and validate sustainability efforts.
- Participate in industry initiatives and networks to share best practices and work together toward a more sustainable hotel industry.
20. TRANSPORT LINKS AND ENVIRONMENTALLY FRIENDLY TRAVEL:
- The Harnack House is easily accessible by public transport. The nearest subway station is only 300 meters away. Guests are encouraged to use environmentally friendly transportation to reach the hotel.
- At Harnack House, staff welfare and satisfaction are paramount. As part of our commitment to sustainability and environmental protection, we provide our employees with job tickets. These job tickets allow our team to use environmentally friendly means of transportation, such as public transportation, to get to work. By providing them with these tickets, we not only want to help reduce individual transportation, but also give employees the opportunity to travel to work in an environmentally friendly and sustainable way.
21. EXPERIENCED AND DEDICATED STAFF:
- The Harnack House has a relatively small but experienced team of 35 full-time employees. The staff consists of professionals who have many years of experience in the hotel industry.
- The average length of service of 10 years demonstrates the staff's commitment and dedication. This experience helps to ensure that resources are used sustainably, cost-effectively and efficiently.
22. EFFICIENT SUPPLY CHAIN:
- The Harnack House prefers suppliers with regional products wherever possible. Delivery times are coordinated efficiently to avoid unnecessary transportation.
- By bundling purchases and good planning, deliveries are kept to a minimum, resulting in savings on transport.
23. LONG-TERM BUSINESS RELATIONSHIPS:
- The business relationship with Harnack House's customers is designed for the long term. Long-term sales targets are calculated in a best- and worst-case scenario to ensure a balanced business result. Annual targets and results are presented transparently and comprehensibly to employees.
24. PERSONAL DEVELOPMENT AND CAREER PLANNING:
- Harnack House promotes the personal development potential and wishes of its employees. These are discussed and, where possible, integrated into career planning within the house. This strengthens employee satisfaction and loyalty.
25. GUEST LOYALTY AND RESOURCE CONSERVATION:
- Many guests are willing to forgo daily room cleaning. Involving guests in deciding when their room, towels and bed linen should be cleaned not only saves working time, but also reduces the consumption of cleaning products.
- Plastic is avoided as much as possible at the breakfast buffet. Portions are deliberately kept small and refilled to minimize food waste. Coffee is brewed by the cup to save coffee, water and energy.
- The honey produced in the garden of the Harnack House is not only available to guests at the breakfast buffet, but can also be purchased as a regional and sustainable natural product at the reception as a souvenir.
