South Tyrol Sustainability Seal

South Tyrol has established a sustainability label for accommodation providers and destinations that implement measures aimed at supporting the sustainable development of tourism: the South Tyrol Sustainability Label.
The label is based on the criteria of the Global Sustainable Tourism Council (GSTC) and takes environmental, social and economic aspects of sustainability into account. It comprises three levels, each requiring specific criteria to be met. Level 3 corresponds to GSTC certification and is therefore internationally recognised.

Certificate

Report

Level 2:

The Sporthotel Passo Carezza has achieved Level 2 of the South Tyrol Sustainability Label. Responsible and sustainable management is an important part of the ongoing development of our hotel.
Among other measures, we focus on regional products and cooperation with local producers. Social aspects also play an important role: we support charitable initiatives and promote training and professional development opportunities for our employees.
When making purchases for our hotel, we aim for conscious and resource-efficient procurement, giving preference – where appropriate and available – to products and materials carrying recognised environmental labels.
Through these and other measures, we aim to make our hotel progressively more sustainable and to take responsibility for the environment, our employees and our region.

We leave the kitchen in the village - Val d'Ega Taste Local - Strengthening regional cycles

Sustainable tourism development also depends on regional economic cycles and cooperation between agriculture, hospitality and gastronomy. The Eggental Taste Local project was launched in 2022 to strengthen these local networks.
Farmers from the Eggental valley supply, among other products, locally grown vegetables and eggs directly to participating hotels and restaurants. This supports regional value creation and promotes direct exchange between agriculture and tourism.
An important element of the project is the cooperation between participating businesses and local producers. Supply, demand and cultivation possibilities are coordinated, while knowledge and experience are shared.
The aim is to use as many of the products grown and produced within the project as possible in local hotels and restaurants. At the same time, we recognise that farms in the Eggental valley are currently not able to meet the entire demand of the hospitality sector.

Find out more at: eggental.com/taste-local