In this part of the series “Sustainability Pioneers” we introduce you to Katrin Holl of the Hotel Lamm. Already her parents followed a sustainable philosophy. As Katrin took over the management she went one step further with her direction on wellness and selfness.

From brewery to the hotel

Originally a small brewery with beer pub was located in the nearly 200-year-old building in Mitteltal, before Hotel Lamm opened in the rooms. When Katrin’s great-grandmother bought the brewery in 1926, the first stone was laid for the hotel, and she fast transformed the brewery in a hotel. Since that time the hotel is family-owned. The original architecture and the old, restored pieces of furniture tell the stories of a time long past. A sustainable hotel management was natural for Katrin’s parents from beginning, Katrin reports: “Already before decades my parents focused intuitively on ecologically friendly measures:  I know garbage separation, energy and water savings and products sourced from the region, from an early age. And in general, my childhood was characterized by a life in and with the nature”. Because sustainability also means lastingness, it was an obligation for her to continue the work of her parents.

Listening to the inner voice

Faithful to her motto “Live carefully – in accordance with nature, family and yourself” Katrin inaugurated a new selfness concept called ReBeNa since her takeover in 2010 – which means in brief: experience the region, feel the movement, feel nature. “Sport, food and mental strength were always an important part of my everyday life,” the mother of four tells us and offers guests the option to also make this experience. Be it traditional wellness applications, the visit of the bath house, the generous saunas facilities, treatments after the Rosen Method or natural experiences in the untouched Black Forest – guests have time for themselves to fill up with new strength. Sustainable wellness implies not only internal balance, but also the use of natural and ecologically generated essences to protect the health of the guests and the environment.

Successful Pioneer

“Since decades our guests value the balance between good ambiences, coziness and sustainability,” reports Katrin. The guests appreciate equally the regional focus and authenticity of the house which is also reflected in the kitchen. The dishes are prepared from products sourced from local farmers and local suppliers. In this manner one avoids long ways of delivery and the ingredients are served fresh. Of course, she also is an idol for her employees when it comes to sustainability. She motivates them and they take part in in regular trainings on the subject. For a good reason, Katrin explains: “Our uppermost priority is to preserve and protect our wonderful environment here.”