Responsibility and sustainability

at mainhaus Stadthotel Frankfurt

Our actions 
The entire team works with a lot of creativity and passion on concrete measures for our environment, the region, and our team. This naturally includes the fact that we:
✓ avoid waste wherever possible
✓ Separate waste according to organic materials
✓ provide natural cosmetics by ECO by Green Culture (certified with cradle to cradle silver, EU ecolabel, Nordic Swan) in the hotel rooms
✓ Do not offer disposable plastic packaging (except for crispbread)
✓ use cleaning and washing products carrying the EU Ecolabel
✓ only change bed linen and towels during your stay if requested
✓ use dual-flush toilets
✓ only use recycled paper with the EU Ecolabel and FSC label
✓ continue to reduce paper consumption by digitizing our documents
✓ offer rental bicycles (by prior arrangement)
✓ source 100% green electricity (see our electricity certificates below)
✓ use geothermal energy for cooling and heating 

Biodiversity: our mainhaus bees
as of April 2020 we have had our own mainhaus bees – initially there were two beehives with two bee colonies. A third beehive was added in 2022 so that we can harvest around 50 kg of honey, which we use in our kitchen, offer on the breakfast buffet or sell here in the hotel. A great beekeeper looks after the well-being of our hard-working employees throughout the year. 

Biodiversity: Insect hotel
We have built an insect hotel in our own garden to provide safe nesting places and safe wintering options for insects. Our little “hotel” has an additional positive effect in that it contributes to the propagation of our plants in the garden and thus supports natural planting.

Reforestation project in the Eifel region
Together with our two sister hotels, we have planted a total of 200 trees in a reforestation project in Lasel in the Eifel region.

Regional, organic, good: the restaurant
At our extensive breakfast buffet we offer fair trade coffee specialties from GEPA, organic teas from ChariTea, organic egg dishes, our own mainhaus honey, rolls and bread specialties from Kröger’s Brötchen directly from Frankfurt, a variety of vegetarian and vegan dishes as well as various milk alternatives and organic juices.
 We source our food mainly from regional suppliers and farmers.
We also work with Too Good To Go to reduce the climate-damaging waste caused by overproducing food.
At our breakfast we completely avoid individual packaging – except for crispbread. 

GreenSign Hotel Certification 
On July 14, 2026—three years after our previous assessment—we once again underwent sustainability certification by the GreenSign Institute and are proud to have successfully completed the process. However, sustainability is an ongoing journey that does not end with the certificate alone.

Carbon footprint
Since 2022, the GreenSign Institute, in collaboration with myclimate, has been determining our CO2 emissions per overnight stay. For 2023, the figure was determined by Isele Sustainegy with 28 kg per night. Our goal is to reduce this figure year by year. 

Guest gifts made by Caritas Wertarbeit
Since the beginning of 2024, we have been supported in the production of our gifts by Caritas Wertarbeit at the Gut Fronhof site (Cologne). First, our bee-friendly wildflower mix was prepared. Next came a delicious organic salad herb mix. Around 30 people have a completely normal working day there. The employees of Caritas Wertarbeit at Gut Fronhof are given work to do a job that is suitable for them, as unfortunately they could not be placed on the general job market. The next project is already in the works and more beautiful farewell gifts for our hotel guests will follow.

Our own Sustainability Manager
Our colleague Nicole Bernadzik became certified as a sustainability manager at ZNU in the summer of 2025. She ensures compliance with legal requirements, transparent communication, regular training for our employees, identification of potential savings in energy, water, and food, and the continuous intensification of our sustainability efforts. She also actively stays informed about new developments in the field of sustainability. To this end, she maintains a lively exchange with other sustainability managers in the industry.