Sustainability strategy

The Swiss Youth Hostels are committed to sustainability. We believe that sustainability means taking into account not only social and ethical issues, but also the sensible use of resources.

Through our sustainability strategy, we aim to be a role model for the Swiss tourism sector and to motivate others to adopt this course. The Swiss Youth Hostels operate 45 hostels all over Switzerland and together with its 9 franchise hostels achieve 946,000 overnight stays per year.

Economic sustainability

The Swiss Youth Hostels perform a balancing act between achieving their social goals as a non-profit organisation and the profitability they need in order to survive. Demand remains the most important yardstick. In recent years, the number of overnight stays has been increased to almost a million despite a simultaneous reduction in the number of hostels and somewhat difficult economic conditions. The annual turnover is now running at over CHF 40 million, the cash flow at almost CHF 10 million. The number of members provides further confirmation of the steadily growing demand. In 2009, it topped the 100,000 mark for the first time. Healthy profitability is crucial for continuous renewal of the network. At the present time, this enables some CHF 10 to 15 million to be invested in refurbishment and new building every year.

Ecological sustainability

The Swiss Youth Hostels operate with a comprehensive environmental management programme that takes the ecology of the buildings as much as the organisation into consideration. The highest standards and the best labels serve as yardsticks, selected partners as indicators. In the near future, all youth hostels will be certified with the EU-Ecolabel and the Ibex label. The Scuol Youth Hostel was awarded five ibexes and the highest possible number of points of all accommodation establishments in Switzerland. Three youth hostels are already constructed to the Minergie Standard; the Minergie-PStandard should be achieved for the first time in Interlaken in spring 2012. The specific CO2 emission for space heating has been reduced by 37 per cent compared to 2000. This means that the target agreed with the Energy Agency for the Economy (EnAW) of 8.5 per cent for 2010 has been exceeded by a wide margin. A nationwide programme to fit the youth hostels with water-saving valves has enabled water consumption to be reduced to just 132 litres per overnight stay. This represents a reduction of 20 per cent compared to 1996 and was achieved despite higher standards in the wet cells. Essential energy consumption is to be met by renewable sources wherever possible. For example, all electricity is obtained CO2-neutrally from Swiss hydroelectric generation, while two youth hostels produce their own photovoltaic power. Four youth hostels are now heated by wood-fired systems, another by means of a heat pump, 13 youth hostels produce hot water by means of solar collectors. 64 per cent of guests also make use of the voluntary CO2-offset – equivalent to some 3,000 tons of CO2.

Social sustainability

The purpose of the youth hostels is social tourism and inexpensive accommodation for anyone on a modest budget. The Swiss Youth Hostels currently employ around 450 persons sharing around 250 full-time jobs. The low staff turnover – around 7 per cent – reflects the positive results of the annual job satisfaction surveys among the employees. Over 95 per cent rate their personal satisfaction as very good, good or neutral. An internal training programme offers development opportunities for all employees. Each year, around 500 course participants take advantage of this offer. An external social counselling office is open to all employees free of charge. And finally, a comparatively very healthy pension fund conveys a sense of security for the future. All employees, honorary board members and delegates receive accommodation vouchers every year entitling them and their family members to free use of the youth hostels. However, the Swiss Youth Hostels shoulder their social responsibility not only towards their guests and employees. Concern for regional and cultural aspects is accorded equal importance. Procurement of fresh regional produce and Max-Havelaar products is as much a matter of course as the upkeep of the historic buildings.