1. SUSTAINABILITY TOGETHER WITH OUR PARTNERS:
Sustainability does not end at our doorstep. That is why, when selecting our suppliers and service providers, we also focus on regional sourcing, short transport routes and sustainable business practices.
- For our laundry services, we work with City Wäscherei, a regional service provider based in Berlin.
- We source part of our beer selection from the Berlin-based Lemke Brewery. Local production in Berlin helps to keep transport routes short and supports regional value creation.
- An important partner for our food supply is CHEFS CULINAR. The Harnack House is supplied via the company's regional location in Ludwigsfelde.
- When selecting our food products, we also place particular emphasis on regional, seasonal and sustainably produced products.
By consciously selecting our partners, we aim to reduce transport distances, strengthen regional economic cycles and continuously advance sustainability throughout our supply chain.
2. OWN PRODUCTION OF HONEY AND TABLE WATER:
- Continuation of own honey production through beehives on the hotel premises to promote biodiversity and offer sustainably produced honey to guests.
- Production of own table water to reduce the need for disposable plastic bottles and offer guests an environmentally friendly alternative.
3. SELF-SUFFICIENCY AND LOCAL PRODUCTS:
- On the terrace of the Harnack House, raised beds have been created in which culinary herbs are planted to make our own lemonades. This avoids long delivery routes.
- Cut flowers are largely dispensed with for table decorations, and herb pots are provided instead.
4. WASTE RECOVERY, WASTE SEPARATION AND RECYCLING:
- To reduce packaging waste, deliveries are made in bulk containers. In addition, means of transport such as baker's delivery boxes or fruit and vegetable crates are used several times to minimize the use of disposable packaging.
- Implement a comprehensive waste management system to separate and recycle waste.
- Minimize disposable products by using reusable alternatives, such as reusable dishes and cutlery.
- Asking guests to contribute to waste reduction and participating in recycling programs.
- Deep fryer grease is professionally disposed of after use and used for energy recovery.
- Preparation waste is used for stocks and sauces. Leftover food goes into biogas production to support the biological energy cycle.
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Zero-Waste Breakfast Buffet: Our breakfast buffet has been converted to a zero-waste concept. We specifically reduce single-use and individually portioned packaging and, wherever possible, use reusable or low-packaging alternatives. At the same time, we aim to minimise food waste and ensure that unavoidable food leftovers are put to appropriate further use.
5. ENERGY EFFICIENCY:
- Conversion of all light sources to energy-efficient LED lighting to reduce energy consumption.
- Use of motion detectors and timers to automatically turn off lighting in unused areas.
- Use of a central building management system (BMS) for demand-based and energy-efficient control of room temperatures. In addition to the large conference halls, the smaller meeting rooms are now also controlled via the BMS. The manual thermostatic valves previously used in these rooms have thus been integrated into the central control system.
- Encouraging natural ventilation in small conference rooms by allowing windows to open instead of using air conditioning.
- Encouraging guests staying for several nights to opt out of daily room cleaning and the daily replacement of towels and bed linen in order to conserve water and energy and reduce the use of cleaning products.
- Converting guest room vanity faucets from manual controls to non-contact water-saving timers.
- Installation of water-efficient faucets and toilets to reduce water consumption in the hotel.
- Installation of water-efficient showerheads in bathrooms to reduce water consumption during showering.
- Raising guest awareness of responsible water use through in-room information.
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In planning: The installation of a photovoltaic system on the roof of the guest house is currently being planned in conjunction with an energy-efficient roof refurbishment. The structural requirements and various system configurations are currently being assessed in terms of their environmental and economic impact.
6. EFFICIENT VENTILATION AND HEATING SYSTEMS:
- Replacement of the ventilation system in the restaurant and Einstein Lounge with energy-saving models.
- Integration of a heat recovery system in the ventilation system to further increase energy efficiency.
- Use of efficient, frequency-controlled fans in the ventilation system to reduce energy consumption.
- Control of the heating system based on outdoor temperature through outdoor temperature sensors to optimize heat demand.
- Installation of controls in the windows that shut off the ventilation system when windows are opened.
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Modernisation of the energy infrastructure: The Harnack House's technically outdated transformer station, parts of which dated back to the 1950s and 1960s, has been completely renewed and replaced by a modern transformer station with state-of-the-art transformer and switching technology.
As part of the modernisation, the guest house was also connected to the new transformer station. This has further centralised the site's electricity supply and comprehensively modernised its technical energy infrastructure.
7. EQUIPMENT REPAIR:
- The Harnack House focuses on repairing equipment instead of immediately replacing it with new equipment. This applies to the kitchen, building services and other areas. Repairing extends the life of the equipment and saves resources.
8. SUSTAINABLE CLEANING AGENTS AND CARE:
- Cleaning agents are mainly used by means of dosing systems. They are label-free, contain no hazardous substances and are biodegradable.
- Detergents contain compatible surfactants that are such that they can be degraded in the environment without leaving residues. In addition, surfactants from renewable raw materials and from domestic cultivation are used in the Harnack House.
- The equipment in the Harnack House is carefully maintained to prolong its life and save resources by purchasing new equipment at a later date.
- Mattresses are regularly cleaned according to strict guidelines to ensure their hygiene and longevity.
9. GARDEN AND HUMMEL MEADOW:
- Maintenance and preservation of the large garden as a green oasis for guests and as a habitat for plants and animals.
- Planting a bumblebee meadow to promote pollination and protect endangered insect species.
- Raising awareness among guests about the importance of biodiversity and ecological gardening.
10. CONSERVATION MEASURES:
- Installing nesting boxes and placing resting places for bats on the building to create habitats for endangered species and promote their protection.
- Avoiding the use of pesticides and chemical fertilizers in the garden to maintain biodiversity and soil health.
- Maintaining natural green spaces and promoting biodiversity by growing native plants.
11. SUSTAINABLE GARDEN IRRIGATION:
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Conversion of garden irrigation from drinking water to well water in order to conserve valuable drinking water resources.
Rainwater is allowed to infiltrate into the ground via infiltration shafts and swales rather than being discharged entirely into the sewer system.
In 2026, an additional rainwater infiltration system was implemented in the parking area next to the transformer station. This allows rainwater accumulating in this area to infiltrate locally and be returned to the natural water cycle.
12. NATURAL GARDEN AREA:
- Maintain a woodland-like, natural area in the back of the garden with lush vegetation to provide a refuge for small animals and insects.
13. NATURAL AIR CONDITIONING THROUGH THE GARDEN:
- The large garden of the Harnack House with old trees offers guests shady places to linger, especially in high summer. This means less air-conditioned restaurant space is needed and guests have the opportunity to enjoy the natural surroundings.
14. GREENING AND UNSEALING:
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The formerly sealed area next to the main entrance has been unsealed and landscaped. By removing sealed surfaces and introducing new planting, additional green structures and habitats for insects and small animals have been created.
Additional hedge planting on the grounds has also been completed. It complements the existing green spaces, provides additional habitats and refuges, and contributes to promoting biodiversity on the Harnack House grounds.
15. NATIVE PLANTS AND BIODIVERSITY:
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The formerly sealed area next to the main entrance has been unsealed and landscaped. By removing sealed surfaces and introducing new planting, additional green structures and habitats for insects and small animals have been created.
Additional hedge planting on the grounds has also been completed. It complements the existing green spaces, provides additional habitats and refuges, and contributes to promoting biodiversity on the Harnack House grounds.
16. MICROCLIMATE AND ECOLOGICAL USE:
- The green spaces help improve the microclimate by providing shade and increasing evaporation. This leads to natural cooling of the environment and helps reduce the energy required for air conditioning systems.
- Additionally, green spaces have a positive impact on air quality by sequestering CO2 and producing oxygen. They help filter pollutants from the surrounding air, improving the health and well-being of guests and staff.
17. SUSTAINABILITY COMMUNICATION:
- Creation of a sustainability concept that summarizes all measures of the Harnack House and makes them accessible to guests and employees.
- Training employees to promote sustainability practices and inform guests about sustainable options.
- Communicate sustainability initiatives through various channels such as website, brochures, social media, and bulletin boards in the hotel.
18. ENVIRONMENTAL EDUCATION AND AWARENESS:
- Provide information and resources on bike rentals and public transportation to encourage guests to make environmentally friendly choices.
19. PARTNERSHIPS AND CERTIFICATIONS:
- Collaborate with regional suppliers who also support sustainable practices and products.
- Consider certifying the hotel to recognized environmental standards at year-end to document and validate sustainability efforts.
- Participate in industry initiatives and networks to share best practices and work together toward a more sustainable hotel industry.
20. TRANSPORT LINKS AND ENVIRONMENTALLY FRIENDLY TRAVEL:
- The Harnack House is easily accessible by public transport. The nearest subway station is only 300 meters away. Guests are encouraged to use environmentally friendly transportation to reach the hotel.
- At Harnack House, staff welfare and satisfaction are paramount. As part of our commitment to sustainability and environmental protection, we provide our employees with job tickets. These job tickets allow our team to use environmentally friendly means of transportation, such as public transportation, to get to work. By providing them with these tickets, we not only want to help reduce individual transportation, but also give employees the opportunity to travel to work in an environmentally friendly and sustainable way.
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Electric mobility: An electric vehicle charging station has been installed and put into operation on the Harnack House premises.
The charging infrastructure is not restricted to employees, overnight guests or conference participants. External users can also park and charge their electric vehicles on the Harnack House premises.
By making the charging station publicly accessible, the Harnack House supports the expansion of electric mobility infrastructure beyond its own operational needs.
21. EXPERIENCED AND DEDICATED STAFF:
- The Harnack House has a relatively small but experienced team of 35 full-time employees. The staff consists of professionals who have many years of experience in the hotel industry.
- The average length of service of 10 years demonstrates the staff's commitment and dedication. This experience helps to ensure that resources are used sustainably, cost-effectively and efficiently.
22. EFFICIENT SUPPLY CHAIN:
- The Harnack House prefers suppliers with regional products wherever possible. Delivery times are coordinated efficiently to avoid unnecessary transportation.
- By bundling purchases and good planning, deliveries are kept to a minimum, resulting in savings on transport.
23. LONG-TERM BUSINESS RELATIONSHIPS:
- The business relationship with Harnack House's customers is designed for the long term. Long-term sales targets are calculated in a best- and worst-case scenario to ensure a balanced business result. Annual targets and results are presented transparently and comprehensibly to employees.
24. PERSONAL DEVELOPMENT AND CAREER PLANNING:
- Harnack House promotes the personal development potential and wishes of its employees. These are discussed and, where possible, integrated into career planning within the house. This strengthens employee satisfaction and loyalty.
25. GUEST LOYALTY AND RESOURCE CONSERVATION:
- Many guests are willing to forgo daily room cleaning. Involving guests in deciding when their room, towels and bed linen should be cleaned not only saves working time, but also reduces the consumption of cleaning products.
- Plastic is avoided as much as possible at the breakfast buffet. Portions are deliberately kept small and refilled to minimize food waste. Coffee is brewed by the cup to save coffee, water and energy.
- The honey produced in the garden of the Harnack House is not only available to guests at the breakfast buffet, but can also be purchased as a regional and sustainable natural product at the reception as a souvenir.
