A sustainable vision
Jasna Chalet Resort
Jasna Chalet Resort has been trying to implement several measures to streamline and optimise its operations for a long time. We are also incorporating environmental awareness and trying to integrate it as much as possible into the business. In the second half of 2020, we decided to obtain the Travelife Sustainability Certificate, which also includes an environmentally conscious policy and a way of doing business that works on the continuous monitoring of environmental impact factors.
At the beginning of 2021, we prepared an analysis of the situation in the individual areas related to environmental protection and proposals for setting targets and measures.
Waste management
For several years, JCH has been separating waste with bins in the areas where employees work: the entrance hall, the kitchen, the reception, the apartments.
Guests are also encouraged to separate their waste: breakfast leftovers are separated, and waste separation bins are placed around the property and its surroundings. The assessment shows that progress could be made in this area with more incentives for guests.
In the short term, we will focus on regularly reviewing the bin space and see if we can also make financial savings by reducing the volume of mixed municipal waste bins, given that waste is consistently separated.
Electricity
Led lighting is present in most luminaires. The installation of led lights and on/off sensors in the corridors has also resulted in a noticeable reduction in electricity consumption and, in the long run, we will save a lot of money on the purchase of consumables - light bulbs.
Reserves in energy consumption are reflected in the preparation of a plan and the consistent implementation of switching off and proper handling of air-conditioners (closing windows). Also, additional warnings to guests would help to reduce electricity consumption.
To optimise heating, we have taken some measures in the low season to turn off radiators in certain areas of the building to optimise heating. There is still room for optimising heating by consistently implementing heating control by cleaners and checking on reception rounds.
Guests are the biggest water users at JCH, so we have taken some measures in the past to save water at taps.
Good knowledge of the sector by employees, external collaborators and suppliers is essential for the efficient use of energy, water and waste management. Department heads were therefore regularly briefed on the measures and instructions for proper management. Bins were provided with clearly written guidelines for waste separation. In future, we will also need to pay more attention to additional warnings about saving water and electricity.
At the beginning of March, we took a more proactive approach to reviewing the criteria for Travelife certification. We presented the areas covered by the sustainability certification to all employees. In this context, I have prepared tasks for the Heads of Departments to prepare the necessary instructions and actions specific to their area. We have started to incorporate their findings into the draft JCH sustainability strategy. As we have already noted in the individual areas related to environmental protection, a lot has been done at JCH over the years. However, procedures and measures have often not been implemented consistently. The problem has been mainly in the tools to monitor the implementation of the guidelines and thus to consistently monitor energy and water savings. In 2022, with the help of Travelife, I will prepare a sustainability system on site :
- monthly monitoring of water consumption, energy sources and management of all types of waste
- monthly monitoring of the cost per guest night (development of calculation criteria)
- regulate the management of hazardous substances (mainly cleaning products) and hazardous waste
- Continue our purchasing policy of energy-saving appliances, recycled office paper, toilet paper, a high proportion of eco-cleaners...
- A major leap will need to be made in the area of direct communication with employees and guests, and in encouraging guests to be more sustainable and responsible.
- Monthly monitoring of electricity consumption
- Rationalising the use of sanitary and toilet materials
- Ensuring that employees commute to work by bicycle or e-scooter (minimising pollution)
- Cooling the apartments without air conditioning. (Cooling with fresh mountain air)
By December 2022, we can see the following progress:
- Installation of additional filters to regulate the outflow of meteoric water into Lake Jasna.
- Installation of gas heaters for supplementary air heating in Alpine igloos. This relieved the load on the eco inverters so that we could smoothly automate the defrost intervals for the outdoor units.
- With the aim of revitalising air and environmental purification, we have set up a shelter behind the building for the spiny finches, which have been proven to purify the air and the environment. Following an inspection by a local landscaper in November, we will thus preserve almost 40% of the thistles and plant them in November 2023.
- The Green Embrace project, planting local fruit bushes and adding new native plants along the redevelopment of the car park embankment.
- We renovated the Alpine herb garden and continued to nurture the maclena for the natural fence;
- The restaurant uses made-to-order bomquettes produced by young bakers with special needs at the Janez Levec Institute; we have expanded this to two types;
- We are in the phase of reducing electricity; we have split the connection point into two units and reduced the power of the connections, optimising the costs as a result;
- The Young Hopes project has been successfully implemented and we are entering it in the HMR Golden Thread 2022 competition
- Two new student traineeship positions added
- Accommodation for employees in a house in Rateče
- In a joint project with the Municipality of Kranjska Gora, led by the Institute of Balneology and Climatology at the University of Maribor, we have succeeded in obtaining an Expert Opinion for the destination, which
confirms that the air in the Upper Sava Valley meets the conditions for an Alpine climatic resort;
For 2023, we plan to:
- Continuation of activities to obtain all consents for the green winter summer garden in Jasná and service activities;
- Promotion of the Jasna Young Talents project, which we intend to donate to the SRIPT for Tourism activities, in order to prepare a manual for all stakeholders;
- Active work on raising awareness of Jasna's sustainable values and Jasna's sustainable offer among the Jasna team;
- Active involvement in the local branding project Superior
- Reduce food, cleaning and consumables orders from bulk orders to weekly orders to control consumption and waste;
- Find a local farm to supply milk and dairy products;
- Find a farm to take your food waste to feed your animals;
- Continue to target food consumption at guest breakfasts well into the summer; breakfast in pyjamas;
- To install a Finnish sauna for use by all guests of the apartments;
- Car park improvement; new consolidation after the end of the winter season;
- Connection for charging the apartments' guests' electric cars;
- Eco-garden behind the building;
- Arrangement of a guest accommodation area for the possibility of morning earthing (grounding);
Year 2023 - Overview of activities:
We continued to work on obtaining all the consents for the green winter/summer garden in Jasná and the accompanying service activities. We have successfully obtained the approved site information from the Municipal Council of Kranjska Gora.
- We promoted the project Young Talents Jasna, which we integrated into the activities of the SRIPT for Tourism, with the aim of preparing a handbook for stakeholders.
- We have actively raised Jasna's team's awareness of sustainable values and the development of a sustainable offer.
- We're part of a local branding project Superbby presenting a "breakfast with a view".
- We have reduced the volume of large orders for food, cleaning and consumables and moved to weekly ordering to improve control over spending and reduce waste.
- We have established a cooperation with a local farm for the supply of milk and dairy products (under consideration: Hlebajna farm).
- We have contacted Marjane Klinar's farm to collect food waste to feed the animals.
- We have continued to target responsible food consumption at guest breakfasts during the summer months (the "breakfast in pyjamas" concept).
- A Finnish sauna has been installed, accessible to all guests of the apartments.
- The car park has been renovated (new consolidation after the end of the winter season).
- There is no charging connection for electric vehicles yet.
- The eco-garden behind the building is not yet fully developed.
- The morning earthing area is partially arranged.
Achievement: We have been awarded the title Best ski chalet of Slovenia 2023
Year 2024 - Key achievements
- We've achieved Local Brand Certification Superior for accommodation.
- We have been selected again for Best ski chalet of Slovenia 2024.
- The restaurant's exterior has been energy-insulated.
- We have obtained building permits for an extension in Jasna.
- We built a winter fairy village using local wood.
- We continued and expanded the project Young Talents Jasna, also in the reception area. - We participated in projects First Mile and BOJA.
- As part of the competition Best of Slovenia we have received awards for:
- Best romantic location
- Best family destination
Year 2025 - Planned activities
- We plan to set up an Alpine Botanical Garden.
- We are continuing with the greening of terraces.
- Planting plants as part of a project Green Embrace.
- In Jasna, we will set up a free water drinking station.
- We will introduce a new sustainable menu for the three regions.
- We're working on improving energy balance of the building.
- We will apply for a LAS project together with VGSŠT Bled, with the theme of Rikli's heritage. - We will carry out team trainings on sustainability.
- Compiled by a plan for the construction of a sustainable extension.
- We continue to work together in the project BOJA, with a focus on local food production and procurement.
Kranjska Gora 15.12.2024
Dominik S. Černjak Director
