The Stubai Glacier is committed to treating nature and the available resources with respect. Among other things, we focus on the topics of mobility, energy and regionality.
A study on CO2 emissions during your skiing holidays:
The most important factor contributing to one’s carbon footprint in relation to holidays is the journey to get to your destination. That’s a big chance actually, since it is in our hands how a day skiing effects the environment. All, who travel a long way on their own or even fly halfway around the world produce a lot of CO2. But if more people travel in your car or even better you travel by bus or train, you will make a sustainable contribution towards the preservation of our glacier.
More than two thirds of the Stubai Alps are protected. Ski areas cover less than two per cent of the area. The ski area boundaries are essentially defined.
All lifts are operated by electricity which comes exclusively from renewable energy sources.
A good example for energy efficiency on the Stubai Glacier is the 3S Eisgratbahn, which was built in 2016.
This high-performance lift uses less energy thanks to its design with two suspension ropes and a pull rope, as well as the direct drive, since the friction losses are significantly lower compared to single-rope orbits. If the capacity utilisation of the cabins going downhill is higher, electricity will be generated and fed into the network.
A considerable proportion of the energy required by catering establishments is used to heat and ventilate the guest rooms. The room temperature is controlled by a ventilation system with heat recovery. Energy is extracted from the warm exhaust air and added to the incoming fresh air to heat it. The waste heat recovered from the cable cars also supports the heating of the restaurants.
An attractive free bus and shuttle service, both for employees and guests, makes a significant contribution to a CO2-reduced journey. The partnership with ÖBB also enables a climate-friendly journey by train.
The Stubai Glacier is committed to regionality. In many areas, we rely on companies from the valley and short travelling distances. The focus in catering is on the processing of high-quality local food and regional quality products.
For many years, research has been carried out in collaboration with the University of Innsbruck on how to slow down glacier melting at particularly critical points. Measures include spreading fleece to cover the glaciers at neuralgic points and utilising terrain conditions for natural snow trapping.