6.5 Resource use

Waste management

To enable targeted management, we measure consis­tently: the volumes and costs of indi­vidual waste cate­gories are recorded monthly by external partners, docu­mented inter­nally and system­at­i­cally moni­tored via the Earth­Check software. This compre­hensive data set enables us to identify trends at an early stage and take targeted coun­ter­mea­sures.

In the 2025 reporting year, total waste gener­ation amounted to 613.5 tonnes. Of this, 83.6% was sent for recovery – through recy­cling, reuse (e.g. returnable glass), composting or biogas production.

The three largest waste frac­tions are mixed waste (171 t, thermal recovery at the waste-to-energy plant), glass (165 t, recy­cling) and food waste (153 t, biogas). Food waste is collected by a local service provider and processed into biogas; waste oil is processed into biodiesel.

Compared with the previous year, total waste volume rose by 23.5% (+117 tonnes). This increase can be partly explained by business growth – guest numbers rose by 10.8%. Waste intensity per guest rose only moder­ately to 4.88 kg, compared with 4.55 kg in the previous year (+7.3%). This suggests that the increase in waste is largely volume-driven but may also be partly attrib­utable to oper­a­tional factors and changes in recording methods. Analysing the causes and devising targeted coun­ter­mea­sures form part of our ongoing work.

Dealing with food waste

At 153 tonnes, food waste accounts for around a quarter of the total waste generated. We follow a clear hier­archy in dealing with it: Avoid – Reduce – Recycle.

Prevention. Purchasing and production planning that is as accurate as possible and adapts to changing production volumes is an essential requirement. In the events area, expe­rience gained from recurring events is incor­po­rated into planning. In our restau­rants, we have been able to signif­i­cantly reduce no-shows through a table reser­vation system with a deposit, thereby increasing planning reli­a­bility in purchasing and production. We offer breakfast items mainly as single portions to avoid excess quan­tities on the buffet. As a general rule: every­thing is used. Prep waste, trim­mings and bones are retained and reused for broths and soups.

Reduce. If planning turns out differ­ently than expected, surplus food – where micro­bi­o­log­i­cally and legally permis­sible under food law – is sent to our staff restaurant, Green. In the case of larger quan­tities of left­overs, such as those that can accu­mulate at events, we donate these to a local charity for distri­b­ution to those in need.

Recycle. Kitchen and food waste that can no longer be used is processed into biogas, and waste oil into biodiesel (see above).

Dolder Hotel AG also contributed to Esther Kern’s book project ‘Taste Not Waste’, published in January 2026 in collab­o­ration with Respon­sible Hotels of Switzerland – a contri­bution to industry-wide knowledge sharing on tackling food waste and food saving.

Circular Tour de Suisse

In 2025, Dolder Hotel AG hosted a C-Lounge event as part of the Circular Tour de Suisse. The event provided a forum for dialogue on the circular economy, inno­vation and sustainable devel­opment in the Swiss business and tourism sectors.

Our aim is to reduce the amount of waste per guest to 10.08 litres by 2026 and increase the recy­cling rate to 85%. The long-term targets for 2035 are currently being developed.

Dolder Hotel AG will also analyse in detail the causes of the increased waste gener­ation per guest and derive targeted reduction measures.

We have been a member of United Against Waste since April 2026 and are partic­i­pating in the ‘Food Save Züri’ initiative. The goal is clear: less food waste – greater impact and greater effi­ciency. As part of Food Save Züri, we assessed our current situ­ation over a period of four weeks in spring 2026, system­at­i­cally measuring food waste and imple­menting targeted measures. We are supported in this by work­shops and expert guidance. In this way, we are reducing avoidable losses, improving our kitchen and service processes, and saving costs at the same time – a concrete step towards greater sustain­ability in our oper­a­tions. In next year’s report, we will be able to report on our findings, measures and progress.