I take care of you, you take care of me!
The history of STERN reaches back to the year 1509. Since then the tavern has been owned by the Foeger-Family, who, since then, has administered all the economic, natural and social resources with heart and mind and did not obey every transient trend. Every generation has made its contribution to hand over the family-owned business to its successors.
Since 2005 Rene Foeger has been in charge of STERN and he is leading the business according to the traditional knowledge, experience and sensitivity of his ancestors. At the same time, he tries to consider global challenges for future generations such as “saving resources, climate protection and social development”.
EARDIG – Climate protection & CO2 neutral
In a yearly record we calculate the emissions our business produces in one year. Last year our family hotel STERN emitted a total of 294.03 t CO2. With special in-house measures we are able to safe 5 – 10 % of emissions per year: use of green power, efficient heating and cooling, recycling, environmentally friendly cleaning system, reduced wrapping, focus on close business relations to local suppliers, using our own kitchen garden, etc. In addition, STERN continuously increases it’s cooperation with committed people, businesses and interest groups in our surroundings in the areas of construction & architecture, landscape gardening, sports equipment rental, suppliers (farmers and finishing businesses), as well as biologists and associations for environmental protection.
All the emissions that we are not able to save are compensated by supporting two climate protection projects. Consequently, our guests’ stay at STERN is CO2 neutral. The aim of the climate protection projects we support is, on the one hand, to strengthen countries that are especially affected by climate change (Third World) and don’t have the means and resources to protect and adapt themselves to this phenomenon. On the other hand, we invest in regional biodiversity and common property: Together with local pomiculture associations we afforest neglected and almost forgotten meadow orchards with scattered fruit trees.
>> Regional project: Meadow orchards on the Mieminger Plateau
An average STERN.Guest produces about 12.53 kg CO2 per night. In an international ranking this corresponds to climate category A. STERN.Guests have the possibility to calculate online at home or on site at STERN how much CO2 is emitted on their journey to STERN and during their stay.
In addition, our guests can experience at STERN how easy and beneficial it is to shed CO2 pounds and consequently reduce the impact of your personal CO2 footprint. Guests may opt for the eardige menus at dinner, whose ingredients and old recipes originate from local producers, or they can spend one night in our hay barn in the fields. They enjoy the fruits and herbs picked all by themselves in a Pick & Berry Tour through our woods and gardens, or they relax during a ski (hiking) tour, renouncing to use a lift. Moreover, our guests don’t need their own car as we offer excellent access to public transport, as well as a hotel-owned minibus for shuttle services.
All the guests that actively help to reduce their CO2 footprint will be rewarded as STERN.Embassadors at check-out. They are asked to blog their personal tips on how to support climate protection and they participate in our yearly climate-protection-lottery
HUAMELIG – Social development
It is important to STERN to offer its employees a workplace that corresponds to their individual abilities, interests and private needs. Being part of a team with a very high social consciousness, STERN continuously tries to improve the flexibility of working hours (respecting our employees families or hobbies, etc.) and supports further education and training.
G’SCHMACKIG – Healthy ingredients and operating efficiency
STERN offers its guests healthy and tasty ingredients from the region. Behind every single product stands a person or family that contributes to the prosperity and development of the region. Another important aspect is the conscious use of food in our kitchen and by our service team that is based on the knowledge and experience of our ancestors and was passed down in old recipes. STERN offers seasonal dishes and buys products as “a whole” to make use of every single piece of it. A menu competition with natural, seasonal and regional dishes is frequently organized to not only train the taste of our guests, but also to raise climate consciousness with our regional suppliers.
G'SELLIG – Culture & Communication
Huangarten [Tyrolean: talk to each other] should bring guests, employees and locals together – not only during holidays. Our STERN.Blog motivates people to exchange thoughts and stories beyond boundaries and is aimed to connect people that got to know each other during different activities: traditional festivities at STERN, STERN.Projects like the Pick & Berry Tour or afforesting our meadow orchards, or when playing cards or chatting at the restaurant.