Green Hotel Sonnschupfer in Schladming
The Hotel Sonnschupfer in Schladming is a certified Green Hotel and has been awarded the Österreichisches Umweltzeichen. The hotel focuses on sustainable tourism, energy-efficient measures, regional products, and a conscious approach to resources. The sustainable orientation is a central part of the philosophy of the family-run hotel.
Real. Heartfelt. Sustainable.
Real. Heartfelt. Sustainable.
Sustainable Vacation on the Sunny Side of Schladming
Our hotel is located in the midst of the Schladminger Tauern. This special location is both a gift and a responsibility for us. Therefore, we at Hotel Sonnschupfer pay attention to a conscious use of energy, water, food, and waste.
Regional, organic, ecological
Our hotel - in earlier generations a pure farm with agriculture - has evolved from generation to generation and has grown with the times – slowly, but healthily and sustainably. Our most important task as a tourism business is also to treat nature with the utmost respect.
We have a responsibility to our guests and to our environment and strive to keep our ecological footprint as small as possible.
We have a responsibility to our guests and to our environment and strive to keep our ecological footprint as small as possible.
Hotel with Charging Station in Schladming
Do you want to arrive in Schladming with your electric car? No problem! Sustainable refueling at the charging station for electric cars at our two charging columns from EASEE. Our guests receive a chip for the duration of their stay, which can be used to charge the electric car. The billing is then conveniently done upon departure.
With our electric car charging station, you can quickly and comfortably reach the surrounding destinations while being environmentally friendly. It's more sustainable to go on foot, ride your mountain bike, or use the ski and hiking bus!
With our electric car charging station, you can quickly and comfortably reach the surrounding destinations while being environmentally friendly. It's more sustainable to go on foot, ride your mountain bike, or use the ski and hiking bus!
Our Sustainability Concept
Our Business and Our Understanding of Sustainability
The Hotel Sonnschupfer is located in the heart of the Schladminger Tauern, about 4 km from the center of Schladming. Our family-run business has been managed by the Gerhardter family for many generations and has evolved from a former agricultural operation into a 4-star hotel.
We have 26 rooms and offer space for up to 70 guests. The location in nature is a gift and a responsibility for us. Our guests come to experience the landscape, the mountains, the peace, and the diverse recreational opportunities of the Schladming-Dachstein region. Therefore, it is our aim to protect the natural foundations of life and to gradually run our operation in an even more resource-conserving manner.
Sustainability means acting ecologically, economically, and socially responsibly for us. We want to use energy, water, and raw materials consciously, avoid waste, strengthen regional economic cycles, involve our employees, and enable our guests to have a responsible vacation.
With the implementation of the criteria of the Austrian Environmental Label, we want to make our environmental performance visible, continuously improve it, and communicate it transparently.
Environmental Management and Responsibility
The management is responsible for implementing and developing our sustainability measures together with the responsible employees. Environmentally relevant issues are regularly discussed in the company and are taken into account in training, internal information, and in daily workflows.
Our sustainability concept is regularly reviewed and adjusted as needed. The most important consumption data, especially energy, water, and waste, are monitored and serve as a basis for further improvement measures.
Our goals are:
Energy and Climate Protection
Energy use is one of the most important environmental aspects of our business. Heating, hot water, lighting, kitchen, cooling, and general electricity consumption have a direct impact on resource consumption and CO₂ emissions.
A certificate of energy efficiency according to OIB Guideline 6 is available for the hotel wing. The heating is provided through a pellet heater. This utilizes a renewable energy carrier. The heating system is regularly maintained, and the heating control is set in such a way that comfort for guests and efficient energy use are combined.
Implemented and ongoing measures:
Our further goals in the energy sector:
We ask our guests to keep windows closed when the heating is on, to turn off lights and electrical appliances when leaving the room, and to use energy consciously.
Water and Wastewater
Water is a valuable resource. In a hotel operation, water consumption arises mainly in guest rooms, kitchens, laundry, cleaning, and wellness or outdoor areas. Our goal is to use water sparingly, without compromising quality and comfort for our guests.
The Hotel Sonnschupfer has its own spring, which is regularly monitored. At the same time, we aim to avoid unnecessary water consumption and thus relieve the wastewater and sewer systems.
Implemented and ongoing measures:
Our further goals in the area of water:
We ask our guests to use water consciously, report dripping faucets or defective flushes, and only request towel changes when actually desired.
Waste and Circular Economy
Waste reduction and correct waste separation are central environmental goals of our business. Waste is generated primarily in the kitchen, gastronomy, rooms, office, cleaning, and during deliveries. Our goal is to avoid waste as much as possible, to collect recyclables separately, and to dispose of unavoidable waste properly.
A waste management concept is maintained for the operation. Waste separation is carried out according to the prescribed collection systems and is organized understandably for both employees and guests.
Implemented and ongoing measures:
Our further goals in the area of waste:
We ask our guests to use the offered separation options and not to dispose of waste in toilets, sinks, or nature.
Purchasing, Food, and Regional Value Creation
As a hotel with gastronomy, purchasing and use of goods have a significant impact on sustainability. We pay attention to origin, quality, season, and transport routes. Regional products strengthen local agriculture and economy while reducing transport burdens.
Implemented and ongoing measures:
Our further goals in the area of purchasing and food:
Cleaning, Chemicals, and Hygiene
In the area of cleaning, we pay attention to the responsible use of cleaning and washing agents. Hygiene is indispensable in hotel operations, while chemicals should be used as sparingly, purposefully, and correctly dosed as possible.
Implemented and ongoing measures:
Our further goals in the area of cleaning and chemicals:
Mobility
The arrival and local mobility are important topics in tourism. We want to motivate guests to use climate-friendly means of transport and to leave the car parked as much as possible during their stay.
Implemented and ongoing measures:
Our further goals in the area of mobility:
Office, Communication, and Digitalization
Even in administration, we strive for resource-conserving work. Paper should only be used where necessary. Digital solutions help to reduce printing and material use.
Implemented and ongoing measures:
Our further goals:
Employees and Social Responsibility
Sustainability only works together with our employees. They are an essential part of the quality of our house and the implementation of our environmental measures.
Our principles:
Our further goals:
Information for our Guests
Our guests are informed about our sustainability measures and invited to actively support them. This is done through guest information, notices in the business, personal inquiries, and digital information offerings.
We especially ask our guests for support in:
Ongoing Improvement
Sustainability is not a one-time project for us but an ongoing process. We regularly review our measures and develop our environmental program further.
For the next few years, we set the following priorities:
The Hotel Sonnschupfer is located in the heart of the Schladminger Tauern, about 4 km from the center of Schladming. Our family-run business has been managed by the Gerhardter family for many generations and has evolved from a former agricultural operation into a 4-star hotel.
We have 26 rooms and offer space for up to 70 guests. The location in nature is a gift and a responsibility for us. Our guests come to experience the landscape, the mountains, the peace, and the diverse recreational opportunities of the Schladming-Dachstein region. Therefore, it is our aim to protect the natural foundations of life and to gradually run our operation in an even more resource-conserving manner.
Sustainability means acting ecologically, economically, and socially responsibly for us. We want to use energy, water, and raw materials consciously, avoid waste, strengthen regional economic cycles, involve our employees, and enable our guests to have a responsible vacation.
With the implementation of the criteria of the Austrian Environmental Label, we want to make our environmental performance visible, continuously improve it, and communicate it transparently.
Environmental Management and Responsibility
The management is responsible for implementing and developing our sustainability measures together with the responsible employees. Environmentally relevant issues are regularly discussed in the company and are taken into account in training, internal information, and in daily workflows.
Our sustainability concept is regularly reviewed and adjusted as needed. The most important consumption data, especially energy, water, and waste, are monitored and serve as a basis for further improvement measures.
Our goals are:
- conscious and economical use of energy and water
- ongoing reduction of waste and better waste separation
- use of regional and as sustainable as possible products
- reduction of CO₂ emissions
- information and involvement of guests and employees
- long-term, economically stable, and generation-appropriate operation
Energy and Climate Protection
Energy use is one of the most important environmental aspects of our business. Heating, hot water, lighting, kitchen, cooling, and general electricity consumption have a direct impact on resource consumption and CO₂ emissions.
A certificate of energy efficiency according to OIB Guideline 6 is available for the hotel wing. The heating is provided through a pellet heater. This utilizes a renewable energy carrier. The heating system is regularly maintained, and the heating control is set in such a way that comfort for guests and efficient energy use are combined.
Implemented and ongoing measures:
- Energy certificate for the hotel wing is available
- central heating supply with pellet heating
- heating control with temperature control and lowering times
- activation of electricity in guest rooms via room cards
- no heaters in outdoor areas
- heat insulation present on the building
- ongoing transition to energy-efficient lighting
- conscious use of electricity in the kitchen, laundry, rooms, and common areas
- raising awareness among employees and guests for energy saving
Our further goals in the energy sector:
- ongoing monitoring of energy consumption
- further reduction of unnecessary electricity consumption
- checking additional motion sensors and timers
- further optimization of heating and hot water preparation
- checking the feasibility of a photovoltaic system for self-generated electricity
- annual assessment of CO₂ emissions based on consumption data
We ask our guests to keep windows closed when the heating is on, to turn off lights and electrical appliances when leaving the room, and to use energy consciously.
Water and Wastewater
Water is a valuable resource. In a hotel operation, water consumption arises mainly in guest rooms, kitchens, laundry, cleaning, and wellness or outdoor areas. Our goal is to use water sparingly, without compromising quality and comfort for our guests.
The Hotel Sonnschupfer has its own spring, which is regularly monitored. At the same time, we aim to avoid unnecessary water consumption and thus relieve the wastewater and sewer systems.
Implemented and ongoing measures:
- use of an own spring with regular monitoring
- flush stop buttons or water-saving toilet flushes
- water-saving technology in fittings
- hot water connections for dishwashers and washing machines
- training of employees on the economical use of water
- rapid rectification of leaks and dripping fittings
- guest information on conscious water use
- towel changes as needed and at guest request
Our further goals in the area of water:
- regular monitoring of water consumption
- checking for further water-saving measures in fittings and showers
- ongoing monitoring of toilet flushes, water faucets, and technical installations
- raising awareness among guests and employees
We ask our guests to use water consciously, report dripping faucets or defective flushes, and only request towel changes when actually desired.
Waste and Circular Economy
Waste reduction and correct waste separation are central environmental goals of our business. Waste is generated primarily in the kitchen, gastronomy, rooms, office, cleaning, and during deliveries. Our goal is to avoid waste as much as possible, to collect recyclables separately, and to dispose of unavoidable waste properly.
A waste management concept is maintained for the operation. Waste separation is carried out according to the prescribed collection systems and is organized understandably for both employees and guests.
Implemented and ongoing measures:
- waste management concept available
- separate collection of residual waste, paper/cardboard, packaging, glass, organic waste, food scraps, and used oil
- waste separation opportunities for guests in the corridors
- waste room with storage options for different waste fractions
- disposal by authorized specialist companies
- proper collection of problematic waste
- waste avoidance through targeted purchasing and good planning of half board
- reuse of suitable food in sauces, salads, spreads, or other dishes
- avoid unnecessary disposable products wherever possible
Our further goals in the area of waste:
- further reduction of residual waste
- better separation and labeling of waste containers
- reduction of packaging material through appropriate supplier agreements
- ongoing raising of awareness among employees
- further reduction of food waste
- clear information for guests on waste separation
We ask our guests to use the offered separation options and not to dispose of waste in toilets, sinks, or nature.
Purchasing, Food, and Regional Value Creation
As a hotel with gastronomy, purchasing and use of goods have a significant impact on sustainability. We pay attention to origin, quality, season, and transport routes. Regional products strengthen local agriculture and economy while reducing transport burdens.
Implemented and ongoing measures:
- preferential purchase of regional products
- use of Austrian meat products
- regional suppliers for beef, dairy products, and oyster mushrooms
- consideration of seasonal availability of food
- targeted planning of half-board to avoid food waste
- reuse of suitable food in other dishes
- conscious purchasing based on origin, quality, and season
Our further goals in the area of purchasing and food:
- document the origin of regional products even clearer
- make regional partners and suppliers more visible to guests
- incrementally increase the proportion of sustainable and organic products
- further reduce food waste
- further develop climate-friendly and vegetarian food offerings
Cleaning, Chemicals, and Hygiene
In the area of cleaning, we pay attention to the responsible use of cleaning and washing agents. Hygiene is indispensable in hotel operations, while chemicals should be used as sparingly, purposefully, and correctly dosed as possible.
Implemented and ongoing measures:
- automated dosing systems in washing machines, glass washers, and dishwashers
- cleaning agents concept with dosing and application guidelines
- training of employees for correct application
- use of a steam machine for basic cleaning, as far as possible without additional chemicals
- no use of biocides and plant protection products in outdoor areas or for balcony flowers
- proper storage and application of cleaning products
Our further goals in the area of cleaning and chemicals:
- ongoing review of the products used
- preferential use of environmentally friendly cleaning agents
- reduction of the quantities of cleaning agents used through proper dosing
- regular training of employees
- avoid unnecessary disinfectants as far as hygienically possible
Mobility
The arrival and local mobility are important topics in tourism. We want to motivate guests to use climate-friendly means of transport and to leave the car parked as much as possible during their stay.
Implemented and ongoing measures:
- public arrival by train and bus possible
- free shuttle service from Schladming train station
- information about public arrival for guests
- free mountain bikes for guests
- E-bikes available at the hotel
- employee apartments directly at the hotel
- usage options of public transport in the region, especially via regional guest card offers
Our further goals in the area of mobility:
- even stronger promotion of public arrival
- improve information on train, bus, shuttle, and local mobility on the website
- actively point guests to car-free vacation options
- strengthen collaboration with regional mobility offerings
Office, Communication, and Digitalization
Even in administration, we strive for resource-conserving work. Paper should only be used where necessary. Digital solutions help to reduce printing and material use.
Implemented and ongoing measures:
- office paper with environmental label
- electronic invoices, where possible
- tablet at the reception
- digital brochures and guest information
- use of apps, e.g., for regional guest cards
- reduction of printed promotional materials
Our further goals:
- further reduce paper consumption
- further expand digital guest information
- communicate environmental label and sustainability measures visibly
- invite guests to actively support our measures
Employees and Social Responsibility
Sustainability only works together with our employees. They are an essential part of the quality of our house and the implementation of our environmental measures.
Our principles:
- equal treatment of all employees
- respectful interaction and flat hierarchies
- training on the environment, resources, and operational processes
- information about waste separation, energy saving, water saving, and correct dosing of cleaning agents
- employee apartments directly at the hotel
- support for mobility and regional offerings
Our further goals:
- annual refresher training on sustainability and environmental labels
- involvement of employees in improvement measures
- promotion of a conscious use of energy, water, food, and waste
Information for our Guests
Our guests are informed about our sustainability measures and invited to actively support them. This is done through guest information, notices in the business, personal inquiries, and digital information offerings.
We especially ask our guests for support in:
- conscious use of energy and water
- correct ventilation and heating
- waste separation
- avoidance of food waste
- use of public transport, shuttles, bicycles, and e-bikes
- respectful behavior in nature
- protection of the landscape, plants, and animals of the Schladming-Dachstein region
Ongoing Improvement
Sustainability is not a one-time project for us but an ongoing process. We regularly review our measures and develop our environmental program further.
For the next few years, we set the following priorities:
- reduce energy consumption and CO₂ emissions:
collect consumption data, optimize heating and hot water, continue to convert to LED, and check photovoltaic potential. - consciously manage water consumption:
control consumption, check fittings, continuously inform guests and employees, reduce residual waste and food waste, improve waste separation, optimize purchasing and kitchen planning, inform guests - strengthen regional and sustainable products:
document origin, make regional suppliers visible, check organic fraction - promote climate-friendly arrivals:
more strongly communicate train arrival, shuttle, e-bikes, and mountain bikes - reduce chemical use:
control dosing, check products, conduct training
Our Commitment at Eco Hotel
The Sonnschupfer hotel stands for a holiday in an intact natural and cultural landscape. We want to provide our guests with relaxing days while taking responsibility for our environment.
Our goal is to operate in a way that conserves resources, strengthens regional cycles, involves employees, and ensures the long-term quality of life in the region.
We are pleased when our guests support this path and contribute to responsible tourism together with us.
Our goal is to operate in a way that conserves resources, strengthens regional cycles, involves employees, and ensures the long-term quality of life in the region.
We are pleased when our guests support this path and contribute to responsible tourism together with us.
Vacation with a Good Feeling
Experience nature.
Enjoy the mountains.
And know that your vacation is designed responsibly.
That's what vacation at inhalte_lesen feels like.
The sun shines for you – and for future generations.
Enjoy the mountains.
And know that your vacation is designed responsibly.
That's what vacation at inhalte_lesen feels like.
The sun shines for you – and for future generations.
Is the Sonnschupfer Hotel a sustainable hotel?
Yes. The Green Hotel is certified with the Austrian Environmental Seal and implements numerous sustainable measures.
What does the Austrian Environmental Label mean?
The Environmental Label is a state award for tourism businesses that operate in a particularly environmentally friendly and sustainable manner.
What sustainable measures does the hotel implement?
The hotel focuses on energy-efficient technologies, regional products, and a conscious use of resources.
Are regional products used?
Yes. Many products in the kitchen come from the region and are deliberately selected. The Gerhardter family places great importance on the use of seasonal and regional products. We obtain most of the meat from our neighboring farmers.
Why is sustainable tourism important?
Sustainable tourism helps protect nature and resources while also enabling high-quality holiday experiences.