Number of beds

Number of overnights 2005
(or latest figures available)

Average annual occupancy

Profile of guests

Environmental features

1. Management:

• We use recycled paper for administration, toilet paper and napkins
• We use biodegradable detergents and cleaning products
• We give information to encourage guests to save electricity, water and heating, not only in the YH but everywhere
• All the YH is a non smoking area
• No pesticides in the garden
• Food:
  - meals are prepared partly (50%) with local and organic products
  - coffee, tea, sugar are organic and fair trade
  - organic wine in the bar

2. Waste.

• Hostel staff and guests recycle: paper, glass, cardboard, drink packs, batteries, plastic bottles and containers, metal and aluminium cans
• Waste from fruit and vegetables are composted
• Old bread is used for the sheeps and chickens of our neighbours

3. Energy

• Heating : central regulation for lower temperatures at night and adjusting over day
• Electricity : energy saving bulbs

4. Water

• Toilets with low flush
• water from the brook beside the YH is used for the garden features

5. Education

• We give a lot of information about different Associations on environment protection, human rights and solidarity
• We propose walking maps and give advices about the nicest walks

Environmental impact

Economic/financial impact