Sustainability at Dolder Hotel AG

Sustainability is certainly possible at a five-star hotel. At Dolder Hotel AG, owner of the Dolder Grand, Dolder Bad and Dolder Sportrestaurant, it is a central tenet of the corporate culture.

Together with our partners, suppliers and guests, we act in the interests of the environment, society and economy. We focus on critical areas such as CO2 emissions, energy consumption, use of food items, paper consumption, procurement, waste disposal, recycling, water management and corporate social responsibility.

Dolder Hotel AG’s written statement on our contribution to sustainability includes details of our efforts to improve environmental, economic and social sustainability.

You can find our sustainability statement here . For more information please contact sustainability@dolderhotelag.com.

Many measures, one goal

We have implemented a number of different measures to help protect our world and our environment.

The achievement of our objectives is a long-term process that will require a great many changes. We are, however, extremely confident that our efforts towards promoting sustainability are in the interests of both the current and future generations.

The following sections cover some of our sustainability measures that we have been systematically implementing since the large-scale renovation from 2004 to 2008:

EarthCheck Silver Certified

EarthCheck is a global benchmark and certification programme for sustainable travel and tourism. It is based on the principles of Agenda 21 for sustainable development and provides a framework for organisations to achieve the desired results for sustainable tourism.

The EarthCheck standard is recognised by the Global Sustainable Tourism Criteria (GSTC) initiative and complies with the Mohonk Agreement, which describes the guidelines and principles for an international sustainable tourism certification programme.

The EarthCheck certification programme aims to provide companies with a framework for environmental and social sustainability.

More information

NOW Sustainability

As a member of the NOW Force for Good Alliance, The Dolder Grand is part of an inspiring shift in the travel industry to take responsibility of their impact on communities and the environment, as well as raise the bar on accountability and transparency around sustainability with no greenwash allowed.

Our achievements are reported on the "NOW Tracker".

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myclimate “Cause We Care”

With the “Cause We Care” initiative by myclimate our guests can promote climate protection both locally and globally by making a voluntary contribution. In return, we double the contribution. One part goes to high-quality international climate protection projects; the service booked is therefore climate neutral. We invest the other part in local sustainability measures.

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Madagascar: back to the green island

In order to reduce CO₂ and counter the rapidly deforestation on Madagascar we support the myclimate project in Madagascar. It includes the production and distribution of efficient cookers and environmentally friendly solar-powered cookers.

As a result, up to 269,621 t CO₂ are being reduced annually.

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Measures to reduce energy consumption and CO₂ emissions

• Use of special geothermal technology at the Dolder Grand
• Needs-based management and regulation of energy consumption with advanced building technology.
• Installation of a new, efficient heat pump and all-LED lighting.


• Collecting and donating used guest soaps to non-profit organisation SapoCycle, who recycle them and provide the recycled soap to families in need.
• SapoCycle is a non-profit organisation that collects discarded soaps in hotels and turns them into life-saving products. The soaps are recycled by people with disabilities and then distributed to improve sanitary conditions of families in need.

More information

Needs-based use of food items

• Use of regional- and seasonal-first products wherever possible in the Saltz restaurant and The Restaurant.
• Introduction of a new online reservation system for more reliable bookings, making it easier to plan how much food is required in our restaurants.
• Breakfast dishes now offered as individual portions to enable needs-based planning of food items for the buffet.


To raise awareness and sensitize all employees for sustainability we founded at the beginning of 2019 our D-Impact Team.

The members of the Team act as multipliers and ambassadors for topics in the fields of environment, climate and resource consumption. The team consists of employees from various departments and hierarchy levels.