Through his interest in the estate’s history, Michael Stober arrived at a fundamental idea – he wanted to give people back part of that history. And so a location where in 1943 Dr. Ernst von Borsig junior was already inviting guests to conferences to think about a better future has now become a sustainable venue for meetings and congresses. Today, sustainability is evident in all aspects of the hotel and estate – two large wood chip plants and 12.5 hectares of own woodland provide wood-fired heating for the entire hotel; the WCs are supplied with water from a rainwater collection plant, while drinking water comes from a spring; and there is sufficient power from a photovoltaic plant to supply the future 300 rooms and 30 event rooms. In addition, the kitchen works with regional produce from the estate’s own garden and the surrounding area. But it’s not only that. The idea of sustainability is also conveyed to guests unobtrusively and with a shot of humour. “We not only offer customers what they need – but that little bit more as well by showing how sustainability can also be fun,” Stober explains. For example, guests in the hotel find themselves walking over an edible carpet. “It’s made from nearly 100% maize – so if guests don’t feel they have enough to eat, they can always eat the carpet,” laughs Stober. “Seriously, though, there are another 100,000 things you can do.” When it comes to sustainability, though, there is no one-size-fits-all solution. The decisive factor, Stober adds, is constantly thinking about what more you can do and do better – and never stop asking that question. And as the following examples show, with that credo, even large conference hotels and locations can effectively implement a policy of sustainability.