Responsible Tourism & Inntravel

Steps being taken by partner hotels

A growing number of hotels with which we work are adopting environmental policies. Here are just a few examples of what our partner hotels are doing to help the environment.

Gålå Høgfjellshotell, Highlands, Norway. The settlement of Gålå, which essentially consists of the hotel and numerous self-catering cabins, has been built in harmony with its surroundings, and has a very comprehensive environmental policy that has earned it various ecological awards. To reduce energy consumption, the settlement uses energy-saving light bulbs wherever possible, and temperatures in the hotel and cabins are regularly monitored throughout the day so the heating can be adjusted accordingly. To cut water consumption, shower savers and low-flushing toilets have been installed in all rooms and cabins, and there are reminders to guests about keeping laundry to a minimum. The restaurant primarily uses wild fish and game, and is working to increase the number of organic ingredients used. Currently, the breakfast buffet features nine organic products, and one organic dinner is offered per week. The hotel operates coach transfers from the airport in collaboration with the neighbouring hotel, thus maximising capacity and reducing the number of coach trips.

Posada del Valle, Asturias, Spain. The hotel is located in its own 18-acre organic farm which is managed so as to maintain and increase the diversity of flora and fauna and preserve traditional farming practices. Part of the farm is devoted to apple orchards planted with traditional Asturian varieties (the apples are sold to local cider producers), while the rest is dedicated to traditional hay meadows and wild meadows in which grazing is carefully controlled so as to encourage the appearance of a wide range of wild flowers. The farm owns a flock of xalda sheep, an indigenous Asturian breed that nearly became extinct in the 1980s, as well as a number of Asturian Pita Pinta chickens. In the hotel itself, energy consumption is reduced through the use of energy-saving light bulbs, lighting systems operated by a timer or sensor, and individual temperature controls in each bedroom. Waste is reduced through the recycling of paper, glass and plastic, and the avoidance of disposable items or items with excessive packaging. As for water consumption, every bathroom has a low-flushing toilet, and the water flow on showers and hand basins is limited. To support the local community, the restaurant uses local produce whenever possible, and guests are given a list of establishments which sell local crafts and foodstuffs.

Hotel Tamahuche, La Gomera, Canary Islands. With no shortage of sun on the Canary Islands, the Tamahuche can rely on solar panels to provide much of the energy needed in the hotel. It also employs some innovative recycling methods - for example, it recycles 'grey' water (eg water used for baths and washing clothes), cleaning it before using it to water the garden.

Blueberry Hill Inn, Vermont, US. Owner Tony Clark is president of the Moosalamoo Association, which was created to protect and preserve the area of forest and lakes in the Green Mountains of Vermont known as Moosalamoo. Since Tony took the helm in 1999, the Association has maintained 60 miles of trails, restored a 30-acre wild blueberry area, and improved over 200 acres of natural habitat each year for local wildlife. These achievements were recognised in 2004 when the Association won a World Legacy Award, which are awarded for excellence in environmental, social and cultural travel.

Hotel Matschner, Steiermark, Austria. The hotel has its own organic farm, and milk and dairy products from the farm are incorporated not only in the breakfast buffet but also in other meals, along with meat from the farm and organic vegetables and fruit juices. The fact that it offers an organic dinner menu every evening has won it a 'green cap' environmental award.

Hotel Urthaler, Südtirol Dolomites, Italy. Opened in 2003, this is the first hotel in the Alps to be built entirely from wood, completely in harmony with its surroundings. No glue or chemical substances were employed in the construction of the hotel (most components are held together by wooden dowels which swell to make very strong joints), and the bedrooms are free from allergens and electrosmog - the water, electricity, telephone and heating systems are located outside the rooms, and 'old-fashioned' keys are used rather than magnetic key cards. The mattresses are made of natural rubber, the flooring and furniture of wood, the hand-made rugs of wool, and the bathrooms of glass, natural stone and stainless steel.

Chanterelle Inn, Nova Scotia, Canada. In 2005 the hotel was winner of the Nova Scotia Tourist Board's Sustainable Tourism Award. Its green policies are wide-ranging, from incorporating local organic produce in the restaurant (speciality ingredients include mushrooms from the 150-acre estate, grass-fed Highland beef, lobster and crab, and Cape Breton lamb) and serving Fair Trade organic coffee and teas, to using only organic and fragrance-free soaps and detergents and installing solar panels to provide hot water and heating. The extensive grounds shelter a wide variety of wildlife, including moose, deer and squirrels, and you can explore by taking one of several trails through the woodland.

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