Sustainability as a way of life

“To gratefully accept the gifts of Mother Earth while taking from her only what we truly need, thereby ensuring that many future generations may also experience this splendor and abundance.”

The standards Daniela Pfefferkorn sets for her hotel, her staff, and herself are no easy feat. And yet, the Goldene Berg has been awarded the Austrian Ecolabel and the EU Ecolabel. It is, in fact, the first hotel in Lech and one of only a few in all of Vorarlberg to receive these distinctions. For this native of Lech, one thing is clear: not all possibilities for a more environmentally conscious hotel routine have been exhausted. As times change, new paths and methods for greater sustainability will continually emerge. Nevertheless, we look back with pride on the milestones already achieved in this regard—and which have been continually refined, not least through the involvement of our guests.

‍

‍

The House:

‍The use of an underground tunnel that allows electric vehicles to be used even in winter. Connection to the local district heating network. Thermal retrofitting and modernization of the building services. For greater environmental awareness right in the house.  

Resources:

Using what nature provides wisely. At the Pfefferkorn, this means (among other things): shampoos and soaps come from reusable dispensers, plastic is avoided, and wooden tables are used instead of table linens.  

Enjoyment:

Virtually no food waste, a predominantly plant-based cuisine, organic and regional products as a top priority, avoiding animal products on red lists, and more: for enjoyment with a clear conscience.

Respectful treatment:

Training and leisure opportunities for employees as well. Promoting diversity within the team. Generous donations and a strong social conscience: the Golden Berg has this covered as well.  Beyond the hotel walls: Local flowers blooming in the garden. Meadows allowed to grow wild, serving as “habitat” for important insects. Native mountain pines on the south terrace—contributing to the carbon footprint.

From the Region:

Whenever possible, we source products from the immediate vicinity or, at most, from the Alpine region. Only the cutlery, tableware, and cotton come from further afield.  

“We strive to do our best at all times. But please be patient with us, as we haven’t yet reached the highest possible standard in every area,” said the hotelier.