Kim Hien Luu
Fairleigh Dickinson University Petrocelli College of Continuing Studies
Aixa Ritz
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Sustainability is embedded in L’aubier by committing to biodynamic farming and associative economy. Human beings are the most important factor in the true value of L’Aubier. 100% organic food and products are produced from their own biodynamic farm and other local farms.
The whole system of L’aubier is innovative. The combination of an ecological hotel with its own organic restaurant and biodynamic farm distinguish L’aubier from other eco-hotels. The hotel was founded thirty-seven years ago. Since the first day, the hotel has always carried a mission to create a good environment for the local area. By practicing biodynamic farming, L’aubier enhances soil life, strengthens the plants and provides fresh organic products for human consumption. All of the ingredients are taken directly from the farm to their organic restaurant. The main rotation crops are wheat, rye, potatoes, corn, clover and alfalfa. Their free stabling is at the heart of the farm. There are also heifers, calves, and pigs which have year-round open air for guests to visit. The animals are taken to a regional slaughter house nearby so that the meat will be ready to serve in L’aubier’s restaurant just a few days later. Seven kinds of cheeses are produced from the milk which is processed direct from their farm. Besides, they also produce yogurt, cottage cheese, cream and whole milk. All products from their farm and other organic food from nearby farms are sold in their store.
An associative economy is embedded in L’aubier's business, another innovative aspect of the hotel. The hotel is conscious when purchasing their products, and always thinks about their suppliers as human beings. They build a long-term relationship with farmers. They do not emphasize the low price like the modern economy but rather stay with their partners and pay them prices that enable them to live and raise their families with dignity. In doing so, the hotel supports the community and builds a healthy economy. Farmers in the area do not have to fight against each other without protection. Natural, social and cultural resources will not be sacrificed for the lowest price.
Additionally, L’aubier uses solar panels for their energy. Waste heat from fridges is caught and recovered to heat water. They collect rainwater for the toilet as well as the washing machines. They use natural soap for laundry which is safe for human skin and the environment. Dry wood and leaves from the nearby forest are used for the heating system. The hotel was also built from natural, degradable and high-quality materials.
The hotel was started as a farm. Next to the farm was a restaurant which was being sold. The owner of the farm came up with the idea that they would buy the restaurant and reopen it so that they could use the products they had from the farm. The project became very successful and the restaurant worked very well. Many customers of the restaurant were very interested in the concept and asked for a place that they could stay. From that, they decided to build the hotel. The farm was already an organic farm and also the restaurant. That is why they became an eco-hotel naturally.
L’aubier has educated many of their guests both in Switzerland and internationally about sustainability by the way they are doing their business. On their website, there are details about biodynamic agriculture as well as associative economics for those who want to learn. They also hold training courses about Associative Economy in order to engage and take responsibility.
Their reputation is spread out by newspapers, magazines and their online marketing campaign to people around the world. From that, L’aubier became a role model that proved that it is possible to do well while doing good in their business.
Additionally, the hotel holds many events and initiatives for sustainability purposes. The initiative “sowing the future” to support GMO-free agriculture is one of them.
After thirty-seven years, the hotel is still developing and expanding. From a restaurant to now a full-service hotel with seminar rooms, a spa, a large organic shop and a grocery store. L’aubier had a high occupancy rate of 55% average in 2015 and more than 60% in 2016.
Besides the hotel in Montezillo, they have another hotel and coffee shop in Neuchâtel and an eco-apartment building.
L’aubier provides to their guests a safe, beautiful, quiet place with 100% naturally sourced products. Guests are given a chance to be closer to nature.
By choosing biodynamic farming and their consciousness when using or purchasing any products, they are contributing to protect the environment.
The hotel also creates jobs for people who live in the area. They consider their employees as “partners” and wish to collaborate with them in a friendly environment. The management board of the hotel wants to create friendliness, enthusiasm, flexibility, team work and humor in their workplace. Especially, they emphasize educating employees about sustainability issues to make sure that “partners” understand the philosophy.
L’aubier contributes to build a “public benefit” association. Farmers in the area live in harmony since they do not have to fight against each other for the lowest price. An eco-residential quarter “Les Murmures” for families and senior citizens was built by L’aubier to take care of and support citizens at the end of their lives.
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Christoph Codes, Manager
