The document describes case studies of two hotels in Austria that have implemented various eco-innovations. Hotel Süd sources products locally and uses refillable soap dispensers to reduce waste. It harvests rainwater and uses natural materials. Hotel Retter serves organic food from the region and uses sustainable materials like wood in construction. It has an energy-efficient design and uses biomass heating. Both hotels raise staff awareness of sustainability and offer electric vehicles for guests.

1. Module 5 – Starting point towards Eco-
Innovation
Case Studies
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which solely reflect the views of the authors. The Commission cannot be held responsible for any use which may be made of the
information contained herein.

2. The Hotel Süd is an apartment- and
business hotel in Graz. There are 68 rooms
& short term apartments, 12 garden suites
in the boardinghouse and 10 long stay
studios. There is also a wellness area with
pool, sauna, infrared cabin and fitness
room
The hotel is certified and awarded
according to the ÖKOPROFIT method.
An important part of the mission statement
is the conservation of resources through a
considerate treatment of goods, premises,
equipment and furnishings.
Case Study No. 1: Hotel Süd, Austria

3. Best Practices in Product/Service
Innovation:
• Green procurement from local
producers:
Forest and cream honey ; eggs from free range farming;
pumpkin seed oil; Fruit juices
• Waste reduction:
Honey, jam, yogurt not in single use packages; refillable soap
dispenser in the rooms
• Sustainability
Rainwater harvesting for the garden; natural materials for the
interior; 90 % of the paper products in use were produced in
eco-friendly ways; Garden design is done with plants cultivated
exclusively in Austria
Best practices in Process Innovation:
• Energy efficiency:
Energyefficient lightening concept (LED, light shutdown);
combined heat and power plant to generate electricity and
heat; 30 kW peak PV-station on the roof to produce electricity
• Innovative technology:
Replacing aircondition by cooling ceiling; Reduction of
chemicals - only environmentally-friendly detergents are used

4. •Waste management:
Establishment of an integrated waste management system
with seperate waste collection
- for the entire hotel complex
- at the trolley for cleaning
Best practices in Organisational
Innovation:
• Awareness Raising
Awareness raising meetings for staff, Improvement-trainings
for cleaning personal
• Eco friendly Mobility
electric car charging point, possibility to rent an electric car
and bikes
Best practices in Marketing Innovation:
• Environmental management system
Eco Label - ÖKOPROFIT; Presentation of environmental
measures and sustainable activities on the website

5. The Hotel Retter, the "Hotel of the Future"
- one of Austria's leading companies in the
field of sustainability - is located in the
middle of the Pöllauer Tal Nature Park.
Absolute tranquility, fine delicacies made
from Styrian organic food and a sustainable
use of resources characterize the hotel
The guests are spoiled with BIO-certified
food directly from the region. Soothing
materials such as clay, glass and Styrian
solid wood contribute to relaxation in the
wellness area
Case Study No. 2: Hotel Retter, Austria

6. Best Practices in Product/Service
Innovation:
• Green products from local producers:
Natural grazing of pigs and innovative processing of meat - the
animals are guaranteed to be slaughtered stress-free by the
Labonca pasture slaughterhouse and the ham and sausage
specialties are produced in a phosphate-free and nitrite-free
process using the warm-frying method;
Organic lambs from the regional farmer -
On 20 hectares of organically certified land the animals move
from meadow to meadow with Bordercolli Tschippe. 100
mother animals are grazing on the pasture. The animals are
slaughtered directly in the Pöllautal
Own production of organic bread and pastry, jams, ice cream,
• Sustainability
Rooms made of Styrian woodmaterial - environmental-friendly,
local and sustainable materials instead of conventional
construction materials;
Rainwater System - saving of drinking water: They flush their
toilets and water their gardens with rainwater. Due to this
measures they save 3 mio. litres drinking water each year.

7. Best practices in Process Innovation:
• Energy efficiency:
Saving of energy costs – Use the hillside and opened the house in
south direction with glass surfaces;
A hotel build with energy efficient construction , high quality
materials and good insulation
Innovative technology:
Light domes, solar lamps und LED lamps -
Conference rooms flooded with light and a perfect control
technology with visualization reduces our energy consumption;
Biomass heat station and low temperature heating -
Wood chips spend cosy warmth. An optimated energy concept
with low temperature, cooling and heating the ceiling helps us to
save 1 mio. kg CO² emission per year;
Wellness-area „Bewusst Sein“ - by using natural materials like
clay, glass and wood in the spa the clients have a place to recover
energy and health

8. Best practices in Organisational
Innovation:
• Awareness Raising
Integration of environmental topics (energy, waste, water) into
the staff meetings
• Eco friendly Mobility
8 free electric filling stations for all electric vehicles can be
used by the guests for free;
Rental of e-cars and e-bikes for hotel guests;
Retter Crew drives green - Five catering executives are driving
to work with BMW i 3 with 100% green electricity
Best practices in Marketing Innovation:
• Ecological Marketing and Charity
Water from Retter‘s own mountain source turnes into „Water
for Africa“
Instead of sparkling water which is transported over great
distances, they use their own sparking water which comes
direcly from the Masenberg. So they save unnecessary
transport costs, emissions and cost of goods. They donate the
proceed for fountain, hospital and orphanage projects to
„Austria helps Africa“