Looking to the future with a vision
An interview with Hotel Director Enrico Ungermann and Sascha Brandt, Head of Sales and Sustainability Officer
When you look out of one of our rooms onto the harbour in the morning, you immediately sense that life is pulsating here. The Elbe flows, the ships pass by - and in the middle of it all is our hotel that has been deeply connected to Hamburg for decades. But we also know that: If you want to be a host today, you have to do more than just offer nice rooms and good service.
Sustainability has long been an integral part of our identity. In a personal interview, Hotel Director Enrico Ungermann and Sascha Brandt, our Head of Sales and Sustainability Officer, explain what we have achieved in recent years - and why we look back with particular pride today.
Read moreDiversity that inspires: our workshops for sustainable action
The workshops offered an impressive range of topics that show how many different approaches there are to living sustainability in society.
Read less![Hotel Director Enrico Ungermann and Sascha Brandt, Head of Sales and Sustainability Officer, during their presentation on stage at the Sustainability Day of the Hotel Hafen Hamburg and Empire Riverside Hotel]( "Sustainability Day | Enrico Ungermann & Sascha Brandt | Copyright Saskia Giebel")
Interview with Enrico Ungermann & Sascha Brandt
Three years of sustainable change - what has happened?
Enrico Ungermann:
‘The last few years have been a time of conscious rethinking for us. Sustainability was no longer just an issue that resonated in the background - it has become an integral part of our daily activities. Whether in purchasing, dealing with resources or working together as a team - we have learnt to consistently take responsibility.’
Are there any moments that you are particularly proud of?
Sascha Brandt:
‘Definitely! The GreenSign certification was a major milestone. It involved a lot of preparation - but the effort was worth it. Our corporate customers in particular are increasingly looking for credible proof of sustainability, and we have set a strong example here with the GreenSign seal.’
Enrico Ungermann:
‘But it's also the small, everyday successes that make me proud - when colleagues contribute ideas on how we can work even more resource-efficiently or when guests consciously choose sustainable offers. This shows that our course is not only recognised, but also supported.’
Sustainability in figures - are there measurable successes?
Enrico Ungermann:
‘Yes, we can be proud of the results we have achieved. Through targeted measures, such as the use of modern technology and intelligent control systems, we have significantly reduced our energy consumption. The implementation of these technical solutions was realised in close cooperation with our technical team under the leadership of Mr Schulz. As a result, we were able to reduce our electricity consumption by 6.17% and our water consumption by 11.76%. What is particularly impressive is that we have reduced our CO₂ emissions by 8.76% - this corresponds to a saving of over 45 tonnes of CO₂. It's a great feeling to see how our efforts are delivering concrete, measurable results and leading us further towards a more sustainable future.’
What are the hotels actually doing for the environment?
Sascha Brandt:
‘Our measures are diverse. From switching to ecological cleaning products and plastic-free solutions to the conscious selection of regional food. In the kitchen, we work closely with suppliers from the surrounding area - this saves transport routes and supports the local economy.’
How do you ensure that your products are sustainable?
Sascha Brandt:
‘Our purchasing department really puts its heart and soul into it. Sustainability, quality and cost-effectiveness have to be in balance - and we achieve this through personal contacts, a good instinct for innovation and a lot of experience. It is important to us that every product that comes into the company corresponds to our values.’
Enrico Ungermann:
‘And yes - we have a strong bond with many local partners whose ecological focus is a perfect fit for us. This collaboration is based on trust - and you can tell.’
Saving water in everyday hotel life - how does it work?
Enrico Ungermann:
‘We use modern technology, such as flow restrictors or shower heads that use less water. At the same time, we regularly train our team and also sensitise our guests, for example with information signs - in a way that doesn't lecture anyone, but invites them to join in.’
Social responsibility - with our hearts in Hamburg
Which projects do you support locally?
Sascha Brandt:
‘As Hamburg hotels, it is important to us to give something back. We get involved in social projects in the region, donate material goods and provide support where help is needed. It's particularly nice when we see directly how our support works - that motivates us immensely.’
And the guests - how are they involved?
Sascha Brandt:
‘We focus on voluntariness. For example, every guest can decide for themselves whether they want to take advantage of the daily room service - with the Red Card at the door. We also give tips on how to get around Hamburg sustainably or save energy in the hotel. The response has been consistently positive.’
How is sustainability communicated - externally and internally?
Enrico Ungermann:
‘Transparency is very important to us. We provide information via various channels - website, social media, information displays in the hotel. But a lot also happens internally: our teams receive regular training and new ideas are developed together. We live sustainability - not just plan it.’
Health and well-being - also a sustainability issue?
Sascha Brandt:
‘Absolutely! We want our guests to feel completely at ease with us - and in a healthy way. We offer regional and seasonal cuisine with fresh, often organic ingredients.’
Looking ahead - what's next?
What are your long-term goals?
Enrico Ungermann:
‘We want to make our hotels even more sustainable - in all areas. We are not only thinking about environmental indicators, but also about social and cultural responsibility. Sustainability should not be a department, but a lived value.’
Sascha Brandt:
‘In the next few years, sustainable behaviour in the hotel industry will no longer be optional. Guests - both private and business - are paying more and more attention to these aspects. And we see this as an opportunity to be even more conscious hosts.’
Was war besonders herausfordernd – und was besonders lohnend?
Enrico Ungermann:
„Die größte Herausforderung war und ist es, Nachhaltigkeit in den Hotelalltag zu integrieren, ohne Kompromisse bei Qualität oder Komfort zu machen. Aber genau das ist auch die schönste Aufgabe – weil wir jeden Tag spüren, dass es geht.“
![Nachhaltigkeitstag Hanseatic Help Copyright Sakia Giebel]( "Nachhaltigkeitstag Hanseatic Help Copyright Sakia Giebel")
From hotel linen to a matter of the heart - donations instead of disposal
After replacing our bed linen and uniforms, we were faced with an important question: what to do with the old linen? It was immediately clear to us - simply disposing of it was out of the question.
Instead, we decided to support Hanseatic Help e. V. and DER HAFEN HILFT! e. V. - two organisations that are highly committed to helping people in need in Hamburg. Our discarded textiles are given a new lease of life there - as clothing, blankets or useful everyday companions.
For us, this is more than just a pragmatic solution. It is a conscious step towards supporting our city, taking responsibility and passing on resources in a meaningful way.
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