Paradiso Pure.Living

Paradiso Pure.Living was developed as a synergy of the best sustainable practices and meticulous attention to detail — from conscious usage of natural resources to awareness and ecological approach in all the operational areas: hotel, restaurant and recreational facilities.

End of 2019 the complete renovation was done at Paradiso Pure.Living site, introducing a 100% vegetarian concept, eco-design and modern sustainable technologies as the first step of Paradiso Pure.

Long-term sustainable management plan. In the next stages, the owners are planning to enlarge the number of sustainable technologies in terms of water and electricity consumption. Additionally healthy lifestyle, sustainability and conscious approach to saving the environment as the core idea of our Pure.Living concept.

• Paradiso Pure.Living is situated at 2020 meters above sea level in a protected UNESCO Natural Park. Land usage goes in line with local, national and UNESCO requirements aimed to protect wild Alpine Nature, local zoning and culture.
• During the complete renovation in 2019, eco-design based on environmentally friendly materials and sustainable technologies were applied at the project site. The preference was given to local sustainable producers of furniture and materials.
• The building has not been changed or altered on the outside. All the renovation works were done on the inside.
• Together with other eco-solutions, reed mats were incorporated in the walls for eco-friendly isolation to maximize the living comfort. Part of the furniture was made of local solid wood. Products, services and materials of sustainable local, Italian and international producers were used.
• The design is the visual expression of the “Pure.Living” concept of Paradiso. The central idea is to create a comforting platform to absorb the stunning natural environment form, a framework that offers room for contemplation and fosters community. The vocabulary of quiet earth tones, textured clay plaster, warm wood veneer planes, hand-crafted textured glass and metal accents and custom-designed furniture and lighting emphasize the elements of “calm” and “craft” in the “Pure.Living” concept and speak to it’s a commitment to sustainable processes and materials and creates an instant sense of familiarity and grown heritage. The focus in the conceptual design “Pure” is put on using ecological local materials, manufacturers and labor.

• 90% of the energy produced on the territory is of hydro-electric origin. The region has a lot of clean and fresh water resources. Collaboration with a green-energy provider ( www.alperia.eu ).
• Charging stations for e-cars
• E-bike rental
• Energy consumption is minimized by a series of operational measures including limitation of working hours of some services, such as the wellness area. Energy consumption is measured and controlled.
• Paradiso Pure.Living uses smart-technology for energy- and resource-saving, including a new system of motion sensors and timer switching for the lightning of the indoor and outdoor property. Throughout most of the hotel use of LED-lightning technology.
• Currently, no alternative energy use. But the installation of the solar panels is part of the long- term strategy to become more sustainable.

• In addition to a proper water filtration on the site, a new sustainable system of double pipes for all the rooms was implemented in 2019.
• The next programmed step of water treatment will take about 2 years to create underground an extra water tank with an additional filter which will allow the safe reuse of shower and sink water for the toilets, in order to reduce water consumption, since the owners aim to preserve the very precious natural resources, including the spring source.
• Use of natural spring water from our local mountain source.
• Support of a long-term contracting with sustainable water supply, applying a re-using system of glass bottles for water, served at the hotel and the restaurant.
• Waste water is effectively treated and all the operations are in line with all the local and UNESCO regulations of the preserved area. All the effects to the local population and environment are minimized, regulated and are under control.
• Rain water capturing system is programmed for the next 2 years within the sustainable development strategy.

• The waste management program at the hotel aims to reduce operational waste and increase the sustainability of the project. Between other measures guests are asked to support the waste-reduction initiative, bringing their own slippers to reduce hotel waste. For those who forgot their own slippers, special compostable slippers are offered.
• The use of plastic at the site is dramatically minimized: System of re-using glass bottles in collaboration with the water supplier.
• Taking into account that the hotel is an Art-hotel there’s a plan to create a special art installation about waste management in collaboration with international artists, supporting the project. The idea of the installation is already designed and currently, the owners are at the stage of negotiation with artists.
• Use of recyclable toiletries- special eco wastebaskets in each room and bio-decomposed expendables and recycled paper for daily administrative operations. Using plastic for packing is minimized.

• Long-term contracts with local sustainable suppliers of food and purchase of mostly fair trade products.
• The fresh products used for the kitchen are delivered from local sustainable farms and controlled by sustainable suppliers. Additionally, the hotel has portable control devices at its own disposal providing for double-checking the content of nitrates and other harmful elements in the used products.
• No use of plastic at all when serving a meal.
• The contemporary vegetarian cuisine is focused on regional seasonal organic products. Decrease of deep freezing, giving preference to fresh products. No use of tropical fruits and focusing on further decreasing the use of products imported from other countries that need long air or sea transportation.
• Support local sustainable food producers and suppliers.
• Focus on seasonal products. Ban of products such as quinoa from Peru, pineapples and other tropical fruits, except for organic bananas as a sporadic exception. Only use if local cheese. Bann of 00 refined flour.
• Only biological drinks (both soft and alcohol are bio).