Sustainability starts with breakfast
In addition to a large selection of local products, the Lindner Hotels and the me and all hotels only use free-range or barn-raised eggs. This is a further step towards intensifying sustainable and resource-saving action.
Whether scrambled eggs, 4-minute eggs or freshly prepared pancakes, waffles or crepes - in the hotel restaurants of Lindner Hotels AG* only eggs and egg products from alternative sources are served on the table. “Since sustainable business is very important to us and we already source the majority of our eggs from free-range farming, it was only logical to go this route completely,” reports Thomas Raszeja, Corporate Coordinator Purchasing at Lindner Hotels AG.
Local producers in focus
When selecting eggs, the Lindner Hotels and me and all hotels, together with their partners and suppliers - consistently pay attention to using regional products of very good quality wherever possible - as with all food and products. “In this way, we support the local economy and shorten transport routes,” explains Thomas Raszeja. Cooked fresh eggs, for example, must always come from free-range farming.
Energy transition in the Lindner Hotels
This is a further step for Lindner Hotels AG to promote sustainable and resource-saving business practices. The hotel group has had a number of measures in favor of intelligent air conditioning technology, energy saving and environmental protection for many years: from its own combined heat and power plants and photovoltaic systems, the use of LEDs, e-charging stations and e-bikes to beehives and insect hotels. The numbers prove the success: CO2 consumption per room has been reduced by almost 80 percent since 2006 and electricity savings of a quarter have been achieved. Since 2017, Lindner Hotels have been producing 12 percent less food waste per year through various measures, and since 2018 there has been an annual reduction of 40,000 Nespresso capsules.