• Short Description of the Practice

Hotel Luise is an eco-hotel which embeds sustainability and circular economy principles into every aspect of its operations. The property has developed a holistic approach to resource efficiency, aiming to reduce environmental impact while creating added value for guests, staff, and the local community. Among its many initiatives, two standout practices illustrate this philosophy particularly well: the reuse and recycling of obsolete hotel furnishings, and the redistribution of surplus food to staff to prevent waste and support well-being. Both measures demonstrate how operational processes can be reimagined to minimise waste, optimise resource use, and foster social responsibility. These low-cost, high-impact actions serve as tangible examples of how hospitality businesses can integrate circular principles into daily routines, setting a benchmark for sustainable tourism operations.

• Implementation Period: Ongoing (multiple initiatives over recent years)
• Status:

[  ] Planned [  ] Pilot phase [x] Fully implemented [x] Ongoing and evolving

• Thematic Areas Addressed:

[  ] Farm to Fork / Sustainable Food Systems
[x] Waste Management
[x] Resource Efficiency
[  ] Other: ___________

• Describe how the practice aligns with the selected Thematic Areas.

Hotel Luise demonstrates resource efficiency by extending the life cycle of hotel items, such as furniture, décor, and fittings, that would otherwise be discarded when worn out or replaced during renovations. Instead of sending these objects to the landfill, the hotel actively repurposes them throughout its premises. Chairs, tables, lamps, textiles, and decorative elements are given a second life through refurbishment and creative redesign in new functional contexts.

This approach not only reduces waste generation but also conserves the raw materials, energy, and financial resources that would have been necessary to produce and transport new items. It transforms what might be seen as obsolete into unique, character-rich elements of the guest experience, aligning aesthetics with sustainability.

A second, equally important measure targets food waste reduction: at the end of the day, surplus food from the hotel’s kitchen is made available to staff rather than being thrown away. This simple practice ensures that edible food continues to serve its intended purpose of nourishment, while avoiding the environmental footprint associated with wasted food (e.g. methane emissions from decomposition). Beyond the environmental benefit, this initiative fosters a sense of community and mutual care within the workplace. Staff members directly see the value of resources saved and become more engaged in the hotel’s sustainability mission.

Both practices embody the principles of circular design: they keep resources in use for as long as possible, minimise single use waste, and generate both environmental and social value. They also integrate seamlessly into the hotel’s operational model, requiring little capital investment but yielding tangible and visible results. For guests, these measures are a part of the authentic story of Hotel Luise, demonstrating how everyday decisions can contribute to a larger sustainability vision.

This approach appeals to eco-conscious travellers. The three-star superior hotel is positioned in the affordable mid- range segment, with its main target group being sustainability-minded guests. This can be deduced from the hotel’s transparent communication of its sustainability strategy, which stands out immediately when searching for information about the property.

• Explain how this activity fits within the tourism sector

The sustainability practices at Hotel Luise are embedded in day-to-day hotel operations, from housekeeping to kitchen management, making sustainability visible in every guest interaction. Hotel Luise not only repurposes its old furniture but also applies upcycling principles when acquiring new items. For example, the hotel features tables made from old refrigerators, created in collaboration with The Good Plastic Company, as well as lamps crafted from repurposed bottles or fire extinguishers. These repurposed and upcycled furniture and décor give the property a distinctive, authentic character that becomes an integral part of the guest experience, while the hotel’s food reuse policies demonstrate a tangible commitment to reducing wast A key element in communicating this approach is the “Wall of Change”, which documents over 230 sustainability measures implemented by the hotel (to be found in the hotel and on its website). This visual installation provides guests with a clear overview of the property’s continuous progress, makes its commitment transparent, and inspires both visitors and other hotels to replicate the initiatives. By combining practical actions with visible storytelling, Hotel Luise engages guests on a deeper level, strengthens its brand identity as a responsible tourism business, and serves as a model for integrating circular economy principles into hospitality.

• What learning value for VET training, curriculum development or capacity-building of professionals does the practice offer?

The approach offers practical, low-barrier examples that can be integrated into hospitality training programmes. It shows future hoteliers and staff how to embed circular economy principles without major investment, by creatively reusing materials, minimising waste, and turning surplus into a resource. These actions also provide a framework for engaging employees in sustainability goals, building teamwork, and creating added value for guests. As such, they serve as transferable skills and models for hotels, guesthouses, and other tourism businesses aiming to operate more sustainably.