HOTREC | Energy Efficiency Report

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Denmark: Green Solution House (Bornholm)
Green Solution House is a newly renovated hotel on Bornholm with 4
stars and with environmental label Green Key. It wants to inspire visitors
by offering a comfortable stay in a healthy and creative environment.
The building and landscape show a holistic approach to sustainable
design, emphasising regenerative solutions including healthy indoor
climate, renewable energy sources, active materials and recyclability.
The design of the building itself is based on several parameters to
show a holistic approach to sustainability. The building is certified to
the standards of the recognised German Sustainable Building Council
(DGNB), based on the criteria of the Active House vision and inspired
by the Cradle to Cradle® framework. When choosing materials and
products for Green Solution House they have to meet or exceed high
standards.
France: The Solar Hotel (Paris)
The Solar Hotel Paris has chosen to be the first green,
affordable and activist hotel. Since 2009, it has involved
its 34 rooms in a greening process: the carbon footprint
is assessed and worked to obtain green certifications
(European Ecolabel & Green Key). The hotel aims to
prove that ecology means investing, not spending.
The hallways, lounges and rooms are all exclusively lit using energy-saving LED and fluorescent compact
bulbs. The landings are equipped with motion sensor lights. Some of the outdoor lighting is powered with
solar panels. The goal is to reduce electricity consumption by 75%. Thanks to its energy provider, the hotel
only buys 100% renewable electricity.
Denmark: Restaurant BARK (Copenhagen)
BARK is nestled inside the beautiful atrium of Hotel Crowne Plaza
Copenhagen Towers, among 60 full-grown trees and no less than 4,500
green plants. All energy comes from renewable sources, such as the
facades of the building, which is covered with solar panels. The heating
and cooling groundwater installation means that the building is using
65% less energy compared to other similar structures. The chefs rely
on local ingredients, handpicked for quality and sustainability. Food is
prepared on energy efficient induction stovetops and served by a staff,
which is trained to be passionate sustainability ambassadors.
Making tourism more resource efficient: guidance and solutions to raise energy efficiency in the european hospitality industry | 23