Hotel Kriss is a member of GARDA GREEN with the aim of ensuring and guaranteeing our guests, through modern and intelligent solutions, an eco-sustainable holiday to protect and preserve Lake Garda even better than it is today so that our and your children can enjoy it intact in the future.

Our facility has signed and successfully submitted to the Garda Green ecological protocol scoring a score of: 75,25/126.

We have achieved this recognition by training our staff and adopting both technologies and good practices aimed at reducing the volume of Co2.


Our structure uses 100% GO green energy, from renewable sources, thus reducing the production of CO2 upstream. Furthermore, thanks to the sun, our structure produces 30% of all the electricity necessary for the needs of our customers.

Our structure produces domestic hot water thanks to the use of latest generation boilers and heat pumps which are periodically maintained to reduce CO₂ emissions to a minimum.

Ideal Thermoregulation To minimize CO₂ emissions without sacrificing comfort, our facility has installed a series of intelligent thermostats to always have the best temperature with the least energy waste.

Our staff undergoes a seasonal training course for waste management with the aim of recycling at least 85% of it, keeping a daily register to monitor production and/or making the best use of the timely separate collection provided for by our municipality.

The conscious use of water is of particular importance to protect our Lake Garda, which is why all toilets do not dispense more than 9 litres/minute.

Cleaning products Our facility uses at least 80% of products bearing the community eco-label.

Our structure encourages the possibility of being reached by public or sustainable transport, and also provides bicycles for guests. Our facility has installed a charging station for electric vehicles available to customers.

Catering Our structure offers menus with a prevalence of fresh, typical and 0 km products, avoiding single-dose packages where possible. Our staff also uses organic and seasonal products.

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