2. Achieve the flower
Step 1: Get in contact with your Competent Body, which is the national organisation responsible for the application for the EU-Ecolabel in every EU Member State. The Competent Body gives information on the application procedure, distributes the application pack and is responsible for the verification of compliance prior to the awarding of the Ecolabel.
Step 2: Applicants must provide a detailed dossier showing how the technical criteria have been met. The materials in this site explain how to see individual criteria and which practical opportunities there are to implement criteria in praxis.
Step 3: The Competent Body may make further checks on data submitted.
Step 4: If the application is in conformity with the requirements and the application fee is paid the applicant will be awarded the Ecolabel with the right to use the logo.

3. Overview
Tourism needs quality - Train to Ecolabel will help to reinforce the European Ecolabel. It helps tourist accommodations and camp sites to optimize the processes like energy, water and waste management—- resulting in lower costs AND higher quality.
The European tourism need sustainability - bringing the European Ecolabel to accommodations and campsites strongly contributes to preserving the resources tourism itself benefits from: clean water and a beautiful environment.
Tourism needs consistent environmental standards allover Europe - these are ensured by the European Ecolabel which will be promoted by Train to Ecolabel.
The European tourism labour needs higher education - seasonal unemployment rate is quite high, partly due to low education. Train to Ecolabel will contribute to enhancing the skills and job profiles of tourism workers, offering totally new chances to both employers and employees.
Europe needs awareness for the environment from the bottom - Train to Ecolabel will considerably raise the awareness for environmental issues among tourism employees and managers.

4. Electricity from renewable energy
This criterion focuses on electricity derived from renewable energy (clean energy). At least 22% of the energy consumed should be derived from clean energy. The criterion is applicable only where renewable energy sources are available.
This criterion focuses on the following:
conducting a review of overall energy consumption.
providing a written action plan that complies with the criteria.
implementing solutions.
preparing documentation of energy derived from renewable sources.

5. Coal and heavy oils
This criterion focuses on why oil and coal should not be used for heating systems. The main idea behind this criterion is the fact that oil and coal are considered to be amongst the most pollutive energy sources used. An overview of alternative energy sources will also be given.

6. Electricity for heating
This criterion focuses on explaining how the accommodation can comply with the criteria when electricity is used for:
heating
hot water.
A description will be provided stating which energy sources may be used to convert environmentally friendly electricity. There will be an explanation regarding the various opportunities for complying with this criterion, although there may be a long-term contract with an energy supplier.
If the business already complies with criteria 1, criteria 3 is automatically fulfilled.

7. Boiler efficiency
This criterion focuses on the efficiency of new boilers. At least 90% efficiency should be reached with all new boilers purchased by the accommodation and operated with liquid or gaseous fuels.
This criterion focuses on the following:
boiler efficiency criteria
identifying and purchasing the correct boiler
implementing solutions
documenting the efficiency of the boiler.

8. Air conditioning
Air-conditioning units smaller than 12 kW and purchased within the EU Ecolabel period must have an energy efficiency rating of B. The air- conditioning units are clearly indicated by the manufacturer.
This energy label reflects a high level of energy efficiency.

9. Window insulation
Installation of double glazed windows in all guest rooms must avoid heat losses and reduce noise pollution.
Double glazed windows and appropriate shading help to avoid cooling losses in southern European countries.

10. Switching off heating or air conditioning
Heating and air conditioning should be turned off automatically when guests open windows.
If no automatic system is installed, guests should be made advised to turn off heating and cooling when windows are open, or when leaving the room. The overall objective is to avoid and reduce heat and cooling losses.

11. Turning off lights
Lighting of guest rooms should turn off automatically when guests leave the room. If no such automatic system is in place, guests must be requested to turn off the lights manually when leaving the room.
Main goals of this criterion:
to reduce energy consumption caused by lighting
to increase life expectancy of lamps and bulbs
to decrease emissions caused by energy production.

12. Energy efficient light bulbs
Energy efficient light bulbs should be installed.
At least 60% of all light bulbs should be energy-efficient.
At least 80% of all lamps operating for more than 5 hours a day should be energy-efficient.
Significant savings can be achieved by replacing high energy lighting. Additional ways of improving energy efficiency include:
motion sensors
daylight detectors
staff training
awareness raising information to guests.

13. Sauna time controllers
Sauna time controllers must be installed in order to increase and improve the operating efficiency of saunas.

14. Water sources
Water is a limited resource, and it should therefore be used from the mains water system. The main objective is to protect and preserve ground water.
The accommodation should meet local or regional water protection and preservation plans, standards and programs.
In order to meet these standards and programs, the accommodation should seek to make the public utility its main source of water.

15. Water flow from taps and showers
Water consumption in accommodations can be significantly improved by reducing the water flow from taps and shower heads.
It has been shown that annual water consumption can be reduced to 12 liters / minute (i.e. 30% less) without affecting quality.

16. Water saving in bathrooms and toilets
Guests should be informed about the importance of reducing water consumption in bathrooms and toilets.
This information can be provided in various ways, including signs in the bathroom, in the guest compendium, or as a part of the “welcome message” on TV.

17. Waste bins in toilets
Waste bins should be placed in every guest toilet.
Information on where and how to dispose of waste should be provided to guests.

18. Urinal flushing
Water savings are also applicable to urinal flushing. Continuous unnecessary flushing or the flushing of many urinals at the same time should be avoided and if possible eliminated.

19. Leaks
The accommodation is required to reduce water loss by identifying and eliminating leaks.
This applies to both staff and guests.

20. Changing towels and sheets
Guests should be given the option of changing towels and sheets on request.
It is recommended that accommodations with minimum 1 and 2 star ratings change their towels and sheets once a week. An accommodation with minimum 3-5 star ratings should change their towels and sheets twice a week.

21. Watering plants and gardens
Gardens and plants should be watered during appropriate and necessary times. The appropriate and necessary time should be determined by the climatic conditions of each site.

22. Waste water treatment
Waste water needs be treated in order to reduce its overall environmental impact.

23. Waste water plan
The accommodation should follow all waste water procedures (if any).
The accommodation will develop a waste water management action plan.

24. Disinfectants only where legally required
The use of disinfectants is only required if prescribed by law.

25. Staff training on disinfectants and detergents
An awareness raising and training program should be developed for all staff throughout the accommodation. This program should entail information regarding the use of disinfectants and detergents.

26. Waste separation by guests
Guest must be given the option of separating waste at source, i.e. in the room or at a designated recycling point in the accommodation.
The main objective is to reduce, reuse and recycle all waste generated by the guests in the accommodation.

27. Hazardous waste
Hazardous waste should be separated by the accommodation staff. All types of hazardous waste should be identified, separated, securely stored and disposed of by a designated hazardous waste disposal company.

28. Waste separation
The accommodation should separate all the various types of waste that can be collected by waste disposal companies. If there is no waste collection of a specific type, the accommodation should encourage the service provider to develop such a program.

29. Waste transportation
If there is no waste collection service provider, the accommodation should take responsibility and organize its own transportation and disposal of waste.

30. The purchase of single-use and disposable types of products must be avoided. This includes:
"one-portion" or "single-use" toiletries
single use cups, plates and cutlery.

31. No smoking in common areas
The accommodation should provide non- smoking areas in all public areas. However, in several European countries it is already forbidden to smoke in public areas.

32. Public transportation
The accommodation must provide guests with the option of using public transportation. In addition guests must be provided with details about public transport to and from the accommodation.

33. General maintenance
The accommodation should develop an overall and integrated maintenance management program. This program includes all aspects and all areas of maintenance of the accommodation.
Maintenance has to be supervised by a skilled person (internal or external).

34. Maintenance and Servicing of boilers
Boilers in operation should be serviced at least once a year or as required by national law. Efficiency and emission levels must be documented.

35. Policy setting
The accommodation should develop its own environmental sustainability policy.
The accommodation should develop an annual environmental sustainability program.
The accommodation should develop an ongoing guest feedback, evaluation and monitoring system.

36. Staff training
Training and awareness raising of staff regarding the environmental measures of the accommodation should be carried out on a continuous basis.
The main objective of the criteria is to increase the awareness raising and training level of staff in all aspects of environmental sustainability in the operation.
An on going training program should be developed for both new and permanent staff.
New staff should be trained within the first four weeks of being hired and permanent staff once a year

37. Information to guests
The guests should be made aware of the entire environmental action program of the accommodation, including its environmental policy.
Guests should be encouraged and motivated to participate in the environmental program of the accommodation.
Guests can be provided with information based on the strategy and resources of the accommodation.

38. Energy and water consumption data to be monitored and recorded
The accommodation should measure and monitor all types of energy and water consumption.
Collection of data should occur once a quarter. Indicators should be developed for recording the relevant data (this includes overnight stays and square meters).
The data recorded should be presented to the responsible body once a year.

39. Other data collection
The accommodation should measure and monitor all types of chemicals, detergents and residual wastes.
Collection of data should occur every six months. Indicators should be developed for the recording of the relevant data (this includes overnight stays and square meters).
The data recorded should be presented to the responsible body once a year.

40. Information appearing on the Ecolabel
On certification, the accommodation should actively use the EU Ecolabel logo for awareness raising and promotion (staff and guests).

41. Photovoltaic and wind generation of electricity
This criterion focuses on electricity derived from photovoltaic systems and /or generation of wind power systems in order to produce at least 20% of the total amount of electricity consumed annually.

42. Heating from renewable energy sources
In EU Ecolabel certified accommodations, at least 50% of the energy used for heating rooms or producing hot water should originate from renewable sources. All energy for heating and hot water has to be documented. If the accommodation consumes less than 50% of heat derived from renewable sources, it should switch to renewable energy. This includes:
wood
geothermal energy
solar power.

43. Boiler energy efficiency
EU Ecolabel certified accommodations must purchase highly efficient boilers. A separate EU directive and criteria focus specifically on highly efficient boilers

44. Boiler NOx emissions
NOx emissions for gas-fired boilers should stay within predefined emission levels. To fulfill this criterion, the accommodation should install a gas-fired class 5 boiler (as per standard EN 297 prA3).

45. District heating
The accommodation should be connected to a local district heating provider for heating and hot water supply.

46. Combined heat and power
Combined heat and power plants simultaneously produce heat and electricity. These types of plants are considered highly efficient.
Option 1: Own production of energy: the biggest challenge is the non-stop production of possibly non-essential heat and electricity.
Option 2: Energy supplied from a combined heat and power plant.

47. Heat pumps
Heating can be generated when heat pumps extract heat from the ground, water or air. This type of technology reduces fossil fuel consumption and should therefore be installed in accommodations.

48. Heat recovery
Heat recovery systems generate heat from various types of equipment. These include:
refrigeration systems
vapor exhaust systems
washing machines
dishwashers
swimming pool(s)
sanitary wastewater.
Typical applications for using the heat obtained are the heating of air and water.

49. Thermoregulation
Individual heat control systems should be placed in all rooms. This can be achieved with in-room thermostats or other types of measurement. The main objective is to improve overall energy efficiency.

50. Insulation of existing buildings
In accordance with the EU Ecolabel directive, the accommodation should demonstrate that building insulation exceeds the legally required standards. The main objective is to improve overall energy efficiency.

51. Air conditioning
All air conditioning units should meet the required level of energy efficiency and have an A rating in accordance with the European Energy Label. The objective is to increase the overall operating efficiency of air conditioning.

52. Automatic switching-off of air conditioning
Air conditioning systems or units should automatically be switched off when windows are opened. The main objective is to improve the overall energy efficiency.

53. Bioclimatic architecture
EU Ecolabel certified accommodations should develop and construct all types of structures in harmony with, and if possible within, natural surroundings. This includes the use of natural and locally made materials and the orientation of the building towards the sun.

54. Energy efficient refrigerators, dishwashers, washing machines and office equipment
The accommodation is required to use energy-efficient household equipment. Only household equipment is certified with the EU energy label and the “Energy star”. This includes refrigerators, dishwashers, washing machines and office equipment.

55. Refrigerator positioning
Increasing the energy efficiency of a refrigerator also depends on its positioning and location. Avoid placing refrigerators in direct sunlight or near other heat generating equipment (stoves, ovens).

56. Automatic turning-off of lights in guest rooms
The accommodation should have a guest key card system in place that automatically manages lighting control.

57. Automatic switching-off of outside lights
Automatic outdoor lighting systems should be installed throughout the entire accommodation in order to improve overall energy efficiency.
“Outdoor lighting” includes:
illumination of the entire structure and entrance
surrounding gardens and paths
swimming pool
parking place.

58. Use of rainwater
The accommodation should reduce overall fresh water consumption throughout the accommodation. The option of collecting rain water and recycling grey water must therefore be considered.

59. Water flow from taps and shower heads
Water consumption in accommodations can be significantly improved by reducing the water flow from taps and shower heads.
It has been shown that annual water consumption can be reduced to 8.5 liters / minute without affecting quality.

60. WC flushing
Water consumption in toilets must be limited to a maximum of 6 liters per flush. This can be achieved either by manually regulating the volume of water in the cistern, or by reducing the volume of the cistern.

61. Dishwasher water consumption
Dishwashers should be water efficient. The water efficiency of a dishwasher is based on a combination of settings and water consumption. Dishwashers certified with the EU Ecolabel are automatically considered to be water efficient.

62. Washing machine water consumption
All washing machines should be water efficient.
Water consumption must not exceed 12 liters of water per load.

63. Tap water temperature and flow
Regulating the water flow of taps can influence both energy and water consumption. The accommodation therefore should install one-handle mixers or similar devices to control both water flow and temperature.

64. Shower timers
Water consumption for showers in kitchens, outdoor areas and swimming pool areas should be limited. Shower timers or similar automatic devices should therefore be installed.

65. Detergents The use of detergents should be reduced wherever possible.
Detergents certified with the EU Ecolabel or a comparable Ecolabel should be used to reduce environmental impact.

66. Indoor paints and varnishes
Indoor air quality is important for the well-being of guests and staff. It is therefore necessary for accommodations to use predominantly paints and varnishes certified with the EU Ecolabel or other recognized Ecolabel.

67. Dosage of swimming pool disinfectant
The overall use of all types of disinfectants in swimming pools should be reduced, and if possible eliminated.
Thus the accommodation should use automatic dosage systems.

68. Mechanical cleaning
"Mechanical cleaning" includes the use of micro fiber products and steam evaporators.
Mechanical cleaning can significantly reduce and / or eliminate the overall quantity of detergents used in the accommodation without affecting guest quality or hygienic standards.

69. Organic gardens
All areas of the accommodation where any type of food is grown should be organically certified according to IFOAM or national organic agriculture regulations.

70. Composting
Composting focuses on all the methods of creating a natural, essential, soil- enriching and non-chemical substance for gardens.
The accommodation should separate all the various types of waste and determine which types of waste can be composted. The separation of waste and actual composting can either occur on-site or at another designated location.

71. Disposable drink cans
The accommodation is not permitted to sell or use disposable beverage cans. Such cans are usually found in mini-bars, restaurants and vending machines. The main objective is to reduce the overall amount of non-recyclable waste and reduce the environmental impact of waste.

72. Breakfast packaging
The accommodation should eliminate the use of single breakfast portions.
This type of packaging is expensive and increases the environmental impact of waste.

73. Fat/oil disposal
Disposing of fat and oil in the sewage system have a serious negative environmental impact. The solution is to install grease traps in the kitchens.

74. Textiles and furniture
The life span of all textiles, furniture and other materials used should be as long as possible. Thus the accommodation should seek alternative ways of reusing and recycling all textiles and furniture used.

75. Environmental communication and education
Guests should be provided with the following information:
EU Ecolabel
local flora and fauna
local culture.

76. Non smoking in rooms
At least 50% of all guest rooms should be available as non-smoking rooms.

77. Bicycles
Guests should be encouraged to use bicycles as a means of on-site transportation. Guests should be provided with the option of renting bicycles either from the accommodation or an external service provider.

78. Refillable bottles
Refillable bottles should be used by the accommodation as much as possible, and disposable bottles should be eliminated.
However, the ideal option is to sell drinks on tap.

79. Paper products
At least of 50% of office paper, lavatory paper and paper napkins should be certified with the EU Ecolabel or other recognized Ecolabel.

80. Durable goods
There is a large selection of durable goods certified with the EU Ecolabel or other recognized Ecolabel. The long life span and life cycle of these types of products helps to reduce the environmental impact of production, consumption and disposal.
The accommodation should therefore commit to using these types of durable products.

81. Organic food
The main objective is to increase the use and consumption of organic food and beverages in the accommodation. Organic food and beverages should be offered separately on the menu.

82. Local food products
The accommodation should purchase locally grown and produced food products wherever possible, and reduce the carbon footprint of transportation.

83. EMAS registration or EN ISO certification of tourist accommodations
The EU Ecolabel is considered to be the highest level of eco-certification for the accommodation sector.
EMAS (European Eco-Management and Audit Scheme) and ISO (international certified management system) are process- based eco-certification programs that focus mainly on industry.
However, accommodations can also be certified with one of these eco- schemes.

84. EMAS registration or EN ISO certification of suppliers
The accommodation should give preferred status to EMAS or ISO suppliers and encourage other non-certified suppliers to adopt the EMAS / ISO programs.

85. Environmental questionnaire
The main objective of this criterion is to receive guest feedback on the entire sustainable action program and the overall quality of the accommodation.
Questionnaires should be given to guests, completed, then returned to the accommodation. The results should be evaluated and a follow-up action strategy should be developed and implemented.

86. Energy and water meters
In order to obtain an accurate picture of the overall consumption of water and energy throughout the accommodation, it is essential to measure consumption in depth way.
The emphasis should be on areas of the accommodation which consume large quantities of energy and water, such as kitchens and spas.

87. Additional environmental measures
EU certified accommodations should meet and exceed the required criteria of the EU Ecolabel. Additional measures should be taken to reduce the overall environmental impact of energy, water, waste and chemical consumption.

88. If you are interested to get the European EcoLabel, please contact one of the Partners nearby your location - you will then be registered for free for this program.