Mövenpick Hotel Zurich-Airport in Glattbrugg, Switzerland is completely renovated and is well known for its spacious bedrooms and large variety of restaurants. The hotel, with state-of-the-art facilities, is also an ideal venue to hold meetings and conferences.
First certified in 2011, Green Globe recertified Mövenpick Hotel Zurich-Airport last month in August.
In 2020 the hotel remains committed to its sustainability strategy and has been actively helping local communities through its CSR initiatives and supporting ongoing food waste projects as part of its environmental responsibilities.
A Kilo of Kindness
In line with Mövenpick Hotel & Resort’s annual worldwide A Kilo of Kindness campaign, the hotel collected more than 300 kg of clothing, shoes, bags from hotel guests which were donated to Caritas Switzerland. Together with the regional network of Caritas groups, Caritas Switzerland provides specific assistance for disadvantaged people including families and single-parent families, the unemployed, asylum seekers and refugees. They also organise appointments for volunteers to visit and assist terminally ill people and mountain farmers throughout Switzerland.
Muffins for The Medical Center
During the Corona lockdown period, Mövenpick Hotel Zürich Airport kitchen trainees baked fresh muffins for the team of the Medical Center at Zürich Airport, which is located just five minutes away. Pascal Rüegg, Regional Vice President at Mövenpick Switzerland & Cluster General Manager Mövenpick Zürich-Airport & Egerkingen and Christian Panzer, Head Chef at Mövenpick Hotel Zürich-Airport presented the tasty treats to the doctors and nursing team at the center. The muffins were a gift of appreciation from everyone at the hotel to express their sincerest thanks for the great commitment shown by the entire team during these difficult times and in hopes of making everyday life a little sweeter for the medical staff.
Food Waste Reduction
“We have set a goal to reduce food waste in our hotel, which we have been following through regular weighing of waste in comparison to our restaurants’ turnover. In the past months, food waste has been reduced by 20% through the introduction of new measures such as the Too Good To Go program, where food that we were not able to sell is offered at a reduced price to the public. We are happy to contribute to the protection of the environment and excited to achieve even more in the future,” said Yael Danon, Revenue & Quality Coordinator and Environmental Officer at the property.