Three dimensional

sustainability

“Anyone who advertises a “mountain experience” must also do something to preserve its quality”.
Urs Wohler, Managing Director Niesenbahn AG

Three-dimensionally sustainable means “careful” with regard to guests and employees, “successful” with regard to profitability and financial success, “forward-looking” with regard to the environment and climate protection. This attitude is our entrepreneurial duty; a basic attitude. That is why we are also involved in #ceo4climate, “Cause We Care” and #SwissTourism4SDGs and more. And actively, from the front, as influencers, not as followers. Just like the Niesen: he is at the front and not somewhere at the back of the chain.

cause we care

Since 2017 (start of the programme), we have been involved in the national cooperation “Cause We Care” for climate protection.Our guests participate directly: for example in the webshop, where 1% of the booking sum can be voluntarily paid for climate protection, or with the parking fees, around 25% of which is also used for climate protection measures. In this way, CHF 36,000 was collected from guests in 2020, and the Niesenbahn AG doubled the amount. A quarter of the total amount was invested in the project “Clean drinking water for schools and households in Uganda”, three quarters in own measures on site. Since 2017, a total of CHF 81,000 has been paid voluntarily by guests.

In 2019, we were awarded the MYCLIMATE Award – Climate Pioneers for Mountain Holiday Destinations.
myclimate.org/klimavorreiter

Kitro

Since 2020, we have been analysing food waste from the restaurant and the kitchen with two “KITRO devices”. While the restaurant produces leftovers from plates and buffets, the kitchen produces waste from the kitchen, oil, coffee grounds and overproduced goods that may no longer be used. The devices constantly take photos and record the weight of the waste. What is disposed of is identified online and the value of the goods is calculated. This is how we know that 1,552 kg of avoidable food waste worth CHF 10,594 was disposed in the restaurant in 2020. The top three places are occupied by French fries (80 kg), scrambled eggs (78 kg) and mashed potatoes (68 kg). Based on the experience of the Kitro businesses, measures for waste reduction can be derived.

wormup

Since 2021, food waste has been recycled with the help of the WormUp initiative. The WormUp SCALE is a worm composter for outdoors and larger waste volumes. The worms ensure an efficient and odourless process and convert the waste into valuable soil. This, in turn, can be used for planting the Niesenbahn’s floral decorations.

Biogas

Food waste (returns from the restaurant, leftover grub, oil, coffee grounds, etc.) is processed into fuel (biogas) at the Frutigland biogas plant. Among other things, this is used to power the lorry of our laundry partner “Wäsche-Perle”. This makes the delivery almost climate-neutral.

Renovation berghaus niesen kulm

In the Berghaus Niesen Kulm, the oil heating was replaced by a heat pump and recovery system during the renovation (2018/2019). No fossil fuels are used.
A total of CHF 1.1 million, or 16% of the last restaurant investments, was used in energy and environmental measures. We obtain our electricity exclusively from renewable energy sources. (Currently REPOWER and hydroelectric power).

regionality – guests, employees and suppliers

Focus on the local, regional, national market so that guests can travel short distances by public transport and MIT. Because our corporate responsibility does not begin at the valley station, but where the guests come from. As a company, we rely on local employees and hire mainly people from the region. In addition, we count on local and regional suppliers wherever possible.