Economy of the common good.

The Economy of the Common Good considers the environment and well-being of people in all economic activities. The focus is not on maximizing profits but on social justice and ecology. A “good life for me” becomes a “good life for all”. Here you can find more information about the Economy of the Common Good (ECG): https://www.ecogood.org/. The Bio- and Bikehotel Steineggerhof is peer evaluated and has the economy of the common good certification.

Social sustainability.

Social sustainability is about identifying and managing business impacts, both positive and negative, on people. The quality of a company’s relationships and engagement with its stakeholders is critical. Directly or indirectly, companies affect what happens to employees, workers in the value chain, customers and local communities, and it is important to manage impacts proactively. The Bio- and Bikehotel Steineggerhof offers the following measures within the area of social sustainability:

·        Flexible working hours

·        Part-time, 5 or 5,5 workdays a week

·        Good and fair pay

·        Local employees, 1 refugee has been living with them for the past 5 years

·        Economy of the common good certification

·        Audit familieundberuf

·        Cooperation with companies from South Tyrol

·        Support through donations: Magdalena Gschnitzer, World Bicycle Relief’s reforestation project in Uruguay, ZEBRA, Vinzensverein

·        Talks and cooking lessons on “vegan cuisine and sustainability in hospitality”

CO2-Reduction.

Lisa Resch from the Hotel Steineggerhof explained that over 91.000 tons of CO2 could be saved if all South Tyrolean hotels cooked like the Hotel Steineggerhof (mostly vegan) which equals flying around the world 6.445 times.

Green cuisine.

95 % of all the dishes served in the Bio- & Bikehotel Steineggerhof are only plant based! Once a week they organize a “Veggie Day” and serve only vegan dishes. By cooking mostly vegetarian and vegan a lot of resources can be saved. In addition, the Bio- and Bikehotel Steineggerhof bys 65 % of their fruits and vegetables locally from South Tyrol. 100 % of their eggs are local eggs and 95 % of their wines are local wines. The Bio- & Bikehotel Steineggerhof has published two vegan cookbooks with a lot of inspiration in the vegan cuisine. You can find more information here: https://www.steineggerhof.com/de/bio-bikehotel-steineggerhof/unsere-kochbuecher.html​

Summing up.

Lisa Resch cited Dirk Müller, Chief Editor “Vegan für mich”: “The next generation will ask us: What have you done?” This can be framed either positive or negative, depending on which activities we do for our next generations – let’s start doing something for our next generations!

Source: Best-Practice-Speech of Lisa Resch organized by the ETSM2030 project, which took place on June 12, 2024 and https://www.steineggerhof.com/de/bio-bikehotel-steineggerhof.html