Together we shape the future!
Corporate Social Responsibility is an important part of our strategy and company culture. Controlling the impact on the environment, reducing environmental risks and leading by example are the primary responsibilities of management and employees.
Throughout the hotels and restaurants we have committed to a variety of initiatives that enable communal and environmental best practices. As a family business we are dedicated to ensuring good practice goes hand-in-hand with sound business operation.
At the Oostwegel Collection we genuinely care about our employees. We have set up the ‘Talent Factory’ programme where various initiatives have been implemented to ensure our employees can continually develop, through, individual coaching sessions, departmental training and peer reviews.
Through our close collaboration with associate and management schools we offer internships to develop young talent as they embark on their career in hospitality.
Oostwegel Collection is an equal opportunities employer and ensures that no applicant or employee receives less favourable treatment on the grounds of disability, gender, age, religion, belief, sexual orientation, marital status or race. We encourage candidates to apply for available positions at the hotels and restaurants of the Oostwegel Collection by sending an application via email to: firstname.lastname@example.org.
Sustainable jobs and career paths
Through our Talent Factory we ensure that all employees can follow long-term career paths within the company, by providing them with both mental and physical support from the very start of their careers, through a number of initiatives:
Sustainable job practice
The health, motivation, competence and productivity of our employees is encouraged through projects part funded by the European Social Fund (ESF), an initiative of the European Union. Find more information here: http://ec.europa.eu/esf/home.jsp?langId=en
Development of leadership skills within the company so that team members remain stimulated and educated.
Sustainable learning and motivating
Encouraging a culture of continual learning where employees have the opportunity to develop, thereby strengthening involvement and loyalty towards the business.
Our mission, since the company was founded in 1980, is to restore historical buildings, whilst maintaining their heritage and transforming them into innovative hotels and restaurants. So far Oostwegel Collection has renovated six historic properties that were completely dilapidated, including their gardens and surrounds.
20% reduction by 2026
The world is dynamic and ever evolving, meaning that people have far more connectivity and opportunity to travel. Such change challenges the existing ecosystem which can be considered threatening, but which we see as a call to action.
We have set a 10-year goal, so that by 2026 we will have decreased our usage in the following categories:
- 20% less water usage*
- 20% less electricity usage*
- 20% less gas usage*
(*based on benchmark figures from 2011).
In order to reach these ambitious goals we are taking a holistic approach, in three areas:
- Basic initiatives
One example where we have already initiated sustainable working is in the construction and renovation of the new St. Gerlach Pavilion & Manor Farm. In this instance sustainable construction refers to the materials used in the building work, such as blue stone, lork wood and FSC certified wood.
Innovative solutions have been installed to reduce energy usage through geothermal heating and cooling, 100 metres underground. In addition the heat released by cool compressors will be reused for water and central heating. Additionally, LED lighting, insulated glazing and high performance floor and ceiling insulation will be installed.
Le Verger de Camille
Oostwegel Collection’ signature Le Verger de Camille products are created using ingredients from the estate’s bountiful gardens.
Château Neercanne has a vineyard and vegetable and herb garden. Executive Chef Hans Snijders and Junior Chef Gilbert von Berg and their teams use produce such as a special ‘coeur de boeuf’ tomatoes, herbs and other ‘forgotten vegetables’ from the kitchen garden in their dishes.
Chateau Neercanne also has 3 beehives and produces about 70 litre of own honey every year.
Winselerhof, Country Estate, comprises of 6 acres of which part is used for growing vegetables, fruit and herbs.
The Müller Thurgau grapes that grow in the vineyard produce a tasty sparkling wine we call ‘Bollicine di Pirandello’.
Seasonal vegetables, fruits and herbs from our onsite kitchen garden, herb garden and orchard are used by Chef Raoul Goovaerts and team to create wonderful dishes served in Restaurant Pirandello and Luigi’s Lunch Restaurant & Bar.
Château St. Gerlach
At Château St. Gerlach an area of the 12-acre estate is specifically cultivated to grow vegetables, fruits and herbs – all used when preparing dishes served at both Restaurant Château St. Gerlach and Bistrot de Liege.
Chef Guido Le Bron de Vexela and team create an artisanal range of products, including chutneys, jams, fruit juices and dressings, as well as 150 litres of honey, collected from the six estate beehives.
The Pinot Noir grapes from the estate vineyard produce a lovely sparkling Clos St. Gerlach Brut Rosé. While the team at Bistrot de Liege grow Gerlach mushrooms using the kitchen’s organic waste.
Although city-based, Kruisherenhotel Maastricht still has its own herb garden that supplies Chef is Bram Haenen and team with the fresh ingredients required for Restaurant Kruisheren.
All our hotels have the highest Green Key certification. As an international body that promotes sustainable business practices in the tourism, leisure and hospitality industries it guarantees commitment from an operator to be as environmental as possible, beyond legislative guidelines and regulations.
Learn more about Green Key here: www.greenkey.nl.
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