GREEN VIU
The idea to realize an eco-sustainable business in the world of hotellerie, comes directly from the Viscardi owners.
Antonio and Tommaso Viscardi, with their 4 hotels in the city of Milan, are operating in the hotel sector for years, and with Hotel VIU Milan, the latest addition to the family and therefore the youngest, the 2 brothers strongly wanted to embrace the theme of sustainability, proving that an eco-sustainable business is possible today.
The hotel proofs that, without losing sight of what is the first objective of an entrepreneur, to achieve turnover targets, it is possible to dedicate great attention to respect for the environment, social issues and taking care of the world we will leave to future generations.
GREEN VIU
The idea to realize an eco-sustainable business in the world of hotellerie, comes directly from the Viscardi owners.
Antonio and Tommaso Viscardi, with their 4 hotels in the city of Milan, are operating in the hotel sector for years, and with Hotel VIU Milan, the latest addition to the family and therefore the youngest, the 2 brothers strongly wanted to embrace the theme of sustainability, proving that an eco-sustainable business is possible today.
The hotel proofs that, without losing sight of what is the first objective of an entrepreneur, to achieve turnover targets, it is possible to dedicate great attention to respect for the environment, social issues and taking care of the world we will leave to future generations.
Since the beginnings, Hotel VIU Milan has been committed to eco-sustainability, with increasing attention, research and constant updating on environmental issues.
With its iconic vertical garden embracing the building, the hotel is not only an oasis in the midst of the hustle and bustle of the city, but also a shining example of how modern architecture can coexist harmoniously with nature.
Several green elements characterise it, starting from the skeleton systems of the structure hidden from the client's eye, to elements that are immediately evident as architectural elements, to the use of environmentally sustainable consumables.
At the basis of the design of the external structure we find the concept of bio-architecture, hence the decision to cover the side walls of the hotel with vegetation, a choice thanks to which the structure is able to enjoy a series of advantages: absorption of carbon dioxide, temperature regulation, dust stabilisation, filtering and purification of pollutants contained in rainwater, noise reduction and regulation of the external and internal temperature thanks to the absorption of heat, which cools the surface of the building and the surrounding air, reducing the use of air conditioning systems.
Inside, you will be greeted by a warm and comfortable ambience, enhanced by high-quality finishes made from natural materials. Every detail, from the wooden flooring to the decorative stones, has been chosen not only for its aesthetic appeal, but also for its minimal environmental impact, underlining the hotel's dedication to sustainable beauty.
With its iconic vertical garden embracing the building, the hotel is not only an oasis in the midst of the hustle and bustle of the city, but also a shining example of how modern architecture can coexist harmoniously with nature.
Several green elements characterise it, starting from the skeleton systems of the structure hidden from the client's eye, to elements that are immediately evident as architectural elements, to the use of environmentally sustainable consumables.
At the basis of the design of the external structure we find the concept of bio-architecture, hence the decision to cover the side walls of the hotel with vegetation, a choice thanks to which the structure is able to enjoy a series of advantages: absorption of carbon dioxide, temperature regulation, dust stabilisation, filtering and purification of pollutants contained in rainwater, noise reduction and regulation of the external and internal temperature thanks to the absorption of heat, which cools the surface of the building and the surrounding air, reducing the use of air conditioning systems.
Inside, you will be greeted by a warm and comfortable ambience, enhanced by high-quality finishes made from natural materials. Every detail, from the wooden flooring to the decorative stones, has been chosen not only for its aesthetic appeal, but also for its minimal environmental impact, underlining the hotel's dedication to sustainable beauty.
Since the beginnings, Hotel VIU Milan has been committed to eco-sustainability, with increasing attention, research and constant updating on environmental issues.
With its iconic vertical garden embracing the building, the hotel is not only an oasis in the midst of the hustle and bustle of the city, but also a shining example of how modern architecture can coexist harmoniously with nature.
Several green elements characterise it, starting from the skeleton systems of the structure hidden from the client's eye, to elements that are immediately evident as architectural elements, to the use of environmentally sustainable consumables.
At the basis of the design of the external structure we find the concept of bio-architecture, hence the decision to cover the side walls of the hotel with vegetation, a choice thanks to which the structure is able to enjoy a series of advantages: absorption of carbon dioxide, temperature regulation, dust stabilisation, filtering and purification of pollutants contained in rainwater, noise reduction and regulation of the external and internal temperature thanks to the absorption of heat, which cools the surface of the building and the surrounding air, reducing the use of air conditioning systems.
Inside, you will be greeted by a warm and comfortable ambience, enhanced by high-quality finishes made from natural materials. Every detail, from the wooden flooring to the decorative stones, has been chosen not only for its aesthetic appeal, but also for its minimal environmental impact, underlining the hotel's dedication to sustainable beauty.
With its iconic vertical garden embracing the building, the hotel is not only an oasis in the midst of the hustle and bustle of the city, but also a shining example of how modern architecture can coexist harmoniously with nature.
Several green elements characterise it, starting from the skeleton systems of the structure hidden from the client's eye, to elements that are immediately evident as architectural elements, to the use of environmentally sustainable consumables.
At the basis of the design of the external structure we find the concept of bio-architecture, hence the decision to cover the side walls of the hotel with vegetation, a choice thanks to which the structure is able to enjoy a series of advantages: absorption of carbon dioxide, temperature regulation, dust stabilisation, filtering and purification of pollutants contained in rainwater, noise reduction and regulation of the external and internal temperature thanks to the absorption of heat, which cools the surface of the building and the surrounding air, reducing the use of air conditioning systems.
Inside, you will be greeted by a warm and comfortable ambience, enhanced by high-quality finishes made from natural materials. Every detail, from the wooden flooring to the decorative stones, has been chosen not only for its aesthetic appeal, but also for its minimal environmental impact, underlining the hotel's dedication to sustainable beauty.
Deeply exploring the sustainable practices adopted by the hotel, particular attention is paid to energy consumption and renewable sources: the hotel uses low consumption systems and technologies, and all appliances belong to energy efficiency class A.
A distinctive aspect is the water system, which allows the direct use of groundwater, thus reducing environmental impact. In addition, the presence of solar panels represents an additional renewable energy source that contributes to the self-sustainability of the structure.
Not only that, inside the garage there are six electric charging stations for free use by guests. Two of them branded by Tesla, a pioneer brand in the use of renewable energy, and two linked to the Porsche brand, thus testifying to the hotel's attention to green solutions in the mobility sector as well.
The sustainable approach is also found inside each of the 124 rooms, which use an intelligent electronic system that detects the presence/absence of the guest and turns off any lights or electronic devices in operation during their absence. This has reduced the consumption of air conditioning and lights by about 15-25%. Furthermore, without losing sight of comfort, a fundamental aspect of Hotel VIU Milan's hospitality, the system allows the guest to personalise the atmosphere through three possible light choices, further reducing energy waste.
A distinctive aspect is the water system, which allows the direct use of groundwater, thus reducing environmental impact. In addition, the presence of solar panels represents an additional renewable energy source that contributes to the self-sustainability of the structure.
Not only that, inside the garage there are six electric charging stations for free use by guests. Two of them branded by Tesla, a pioneer brand in the use of renewable energy, and two linked to the Porsche brand, thus testifying to the hotel's attention to green solutions in the mobility sector as well.
The sustainable approach is also found inside each of the 124 rooms, which use an intelligent electronic system that detects the presence/absence of the guest and turns off any lights or electronic devices in operation during their absence. This has reduced the consumption of air conditioning and lights by about 15-25%. Furthermore, without losing sight of comfort, a fundamental aspect of Hotel VIU Milan's hospitality, the system allows the guest to personalise the atmosphere through three possible light choices, further reducing energy waste.
Deeply exploring the sustainable practices adopted by the hotel, particular attention is paid to energy consumption and renewable sources: the hotel uses low consumption systems and technologies, and all appliances belong to energy efficiency class A.
A distinctive aspect is the water system, which allows the direct use of groundwater, thus reducing environmental impact. In addition, the presence of solar panels represents an additional renewable energy source that contributes to the self-sustainability of the structure.
Not only that, inside the garage there are six electric charging stations for free use by guests. Two of them branded by Tesla, a pioneer brand in the use of renewable energy, and two linked to the Porsche brand, thus testifying to the hotel's attention to green solutions in the mobility sector as well.
The sustainable approach is also found inside each of the 124 rooms, which use an intelligent electronic system that detects the presence/absence of the guest and turns off any lights or electronic devices in operation during their absence. This has reduced the consumption of air conditioning and lights by about 15-25%. Furthermore, without losing sight of comfort, a fundamental aspect of Hotel VIU Milan's hospitality, the system allows the guest to personalise the atmosphere through three possible light choices, further reducing energy waste.
A distinctive aspect is the water system, which allows the direct use of groundwater, thus reducing environmental impact. In addition, the presence of solar panels represents an additional renewable energy source that contributes to the self-sustainability of the structure.
Not only that, inside the garage there are six electric charging stations for free use by guests. Two of them branded by Tesla, a pioneer brand in the use of renewable energy, and two linked to the Porsche brand, thus testifying to the hotel's attention to green solutions in the mobility sector as well.
The sustainable approach is also found inside each of the 124 rooms, which use an intelligent electronic system that detects the presence/absence of the guest and turns off any lights or electronic devices in operation during their absence. This has reduced the consumption of air conditioning and lights by about 15-25%. Furthermore, without losing sight of comfort, a fundamental aspect of Hotel VIU Milan's hospitality, the system allows the guest to personalise the atmosphere through three possible light choices, further reducing energy waste.
Along to the attention to energy consumption, every detail of the rooms is designed to offer an eco-friendly experience, as demonstrated by the commitment to reduce consumption and the awareness of guests, who are asked to waive the daily change of towels when not strictly necessary.
In addition, the amenities, branded Grown Alchemist, all feature biodegradable packaging and are made from organic ingredients. Bottled in sustainable packaging with a minimalist design, these products, which are not tested on animals, are free of all substances that are harmful to us, such as sodium, mineral oils, artificial fragrances, parabens, silicones and paraffins.
This makes Grown Alchemist an ideal partner for Hotel VIU Milan, which makes a careful selection of suppliers, favouring companies that themselves espouse the concept of sustainability.
In addition, the amenities, branded Grown Alchemist, all feature biodegradable packaging and are made from organic ingredients. Bottled in sustainable packaging with a minimalist design, these products, which are not tested on animals, are free of all substances that are harmful to us, such as sodium, mineral oils, artificial fragrances, parabens, silicones and paraffins.
This makes Grown Alchemist an ideal partner for Hotel VIU Milan, which makes a careful selection of suppliers, favouring companies that themselves espouse the concept of sustainability.
Along to the attention to energy consumption, every detail of the rooms is designed to offer an eco-friendly experience, as demonstrated by the commitment to reduce consumption and the awareness of guests, who are asked to waive the daily change of towels when not strictly necessary.
In addition, the amenities, branded Grown Alchemist, all feature biodegradable packaging and are made from organic ingredients. Bottled in sustainable packaging with a minimalist design, these products, which are not tested on animals, are free of all substances that are harmful to us, such as sodium, mineral oils, artificial fragrances, parabens, silicones and paraffins.
This makes Grown Alchemist an ideal partner for Hotel VIU Milan, which makes a careful selection of suppliers, favouring companies that themselves espouse the concept of sustainability.
In addition, the amenities, branded Grown Alchemist, all feature biodegradable packaging and are made from organic ingredients. Bottled in sustainable packaging with a minimalist design, these products, which are not tested on animals, are free of all substances that are harmful to us, such as sodium, mineral oils, artificial fragrances, parabens, silicones and paraffins.
This makes Grown Alchemist an ideal partner for Hotel VIU Milan, which makes a careful selection of suppliers, favouring companies that themselves espouse the concept of sustainability.
Another example of commitment to the environment is the collaboration with “La bottega dell'albergo”, with which a sustainable, practical and design solution was devised to replace the classic plastic laundry bags.
The farewell to plastic can be found in several initiatives taken by the hotel, such as the use of the new 100% wood electronic key, which significantly limits the use and waste of plastic typical of electromagnetic keys, or the elimination of the extensive use of straws, a detail not at all ignored in VIU Terrace, often used for private events and aperitifs. In addition, the installation of an electronic drinking bottle in the fitness & spa area also allowed the elimination of plastic bottles in favour of the use of biodegradable glasses.
Further confirmation of the Property and Management's green vision is the commitment dedicated to the care of a public space next to the hotel entrance, a choice that reflects not only respect for the environment, but also a concrete desire to promote the urban development of the area and support the local community.
This initiative was realised thanks to the collaboration with the Municipality of Milan, which, through its fundamental role, continues to invest in research and development, promoting innovation and improving services for the wellbeing of all the city's stakeholders.
The farewell to plastic can be found in several initiatives taken by the hotel, such as the use of the new 100% wood electronic key, which significantly limits the use and waste of plastic typical of electromagnetic keys, or the elimination of the extensive use of straws, a detail not at all ignored in VIU Terrace, often used for private events and aperitifs. In addition, the installation of an electronic drinking bottle in the fitness & spa area also allowed the elimination of plastic bottles in favour of the use of biodegradable glasses.
Further confirmation of the Property and Management's green vision is the commitment dedicated to the care of a public space next to the hotel entrance, a choice that reflects not only respect for the environment, but also a concrete desire to promote the urban development of the area and support the local community.
This initiative was realised thanks to the collaboration with the Municipality of Milan, which, through its fundamental role, continues to invest in research and development, promoting innovation and improving services for the wellbeing of all the city's stakeholders.
Another example of commitment to the environment is the collaboration with “La bottega dell'albergo”, with which a sustainable, practical and design solution was devised to replace the classic plastic laundry bags.
The farewell to plastic can be found in several initiatives taken by the hotel, such as the use of the new 100% wood electronic key, which significantly limits the use and waste of plastic typical of electromagnetic keys, or the elimination of the extensive use of straws, a detail not at all ignored in VIU Terrace, often used for private events and aperitifs. In addition, the installation of an electronic drinking bottle in the fitness & spa area also allowed the elimination of plastic bottles in favour of the use of biodegradable glasses.
Further confirmation of the Property and Management's green vision is the commitment dedicated to the care of a public space next to the hotel entrance, a choice that reflects not only respect for the environment, but also a concrete desire to promote the urban development of the area and support the local community.
This initiative was realised thanks to the collaboration with the Municipality of Milan, which, through its fundamental role, continues to invest in research and development, promoting innovation and improving services for the wellbeing of all the city's stakeholders.
The farewell to plastic can be found in several initiatives taken by the hotel, such as the use of the new 100% wood electronic key, which significantly limits the use and waste of plastic typical of electromagnetic keys, or the elimination of the extensive use of straws, a detail not at all ignored in VIU Terrace, often used for private events and aperitifs. In addition, the installation of an electronic drinking bottle in the fitness & spa area also allowed the elimination of plastic bottles in favour of the use of biodegradable glasses.
Further confirmation of the Property and Management's green vision is the commitment dedicated to the care of a public space next to the hotel entrance, a choice that reflects not only respect for the environment, but also a concrete desire to promote the urban development of the area and support the local community.
This initiative was realised thanks to the collaboration with the Municipality of Milan, which, through its fundamental role, continues to invest in research and development, promoting innovation and improving services for the wellbeing of all the city's stakeholders.
Every aspect of hospitality at Hotel VIU Milan embraces the concept of sustainability, even the catering services, designed by the famous Chef Morelli, have been involved from the outset in the use of 100% compostable materials and the adoption of innovative anti-waste practices to ensure that every dish is a masterpiece of sustainability.
From local and seasonal ingredients, to minimal waste production, till everyday actions such as using glass bottles for water, the restaurant demonstrates that it is possible to offer an exceptional dining experience while maintaining an eco-friendly approach.
From local and seasonal ingredients, to minimal waste production, till everyday actions such as using glass bottles for water, the restaurant demonstrates that it is possible to offer an exceptional dining experience while maintaining an eco-friendly approach.
Every aspect of hospitality at Hotel VIU Milan embraces the concept of sustainability, even the catering services, designed by the famous Chef Morelli, have been involved from the outset in the use of 100% compostable materials and the adoption of innovative anti-waste practices to ensure that every dish is a masterpiece of sustainability.
From local and seasonal ingredients, to minimal waste production, till everyday actions such as using glass bottles for water, the restaurant demonstrates that it is possible to offer an exceptional dining experience while maintaining an eco-friendly approach.
From local and seasonal ingredients, to minimal waste production, till everyday actions such as using glass bottles for water, the restaurant demonstrates that it is possible to offer an exceptional dining experience while maintaining an eco-friendly approach.
Attention to materials is also reflected inside the kitchens, where great care is given to food waste, which is the reason why several innovative ideas have been adopted to counter this phenomenon, making the most of each raw material:
- Cucumber: pieces left over after preparations are dried and turned into powder for the decoration of a drink.
- Berries: fresh ones, but not used, are either processed to make a syrup or dried and pulverised.
- Carrots: with the waste from the centrifuge, dried chips are prepared.
- Citrus fruits: instead of discarding the garnishes (oranges, limes, lemons), these are dried and used as garnishes for other drinks.
- Purple cabbage: from the kitchen, the waste is centrifuged and then a shrub (syrup made from vinegar and sugar) is created and then sodden. With the waste from the centrifuge, a powder is made to be used as a decoration.
- Pineapple: From the centrifuged pulp waste, chips are created, while a typical Mexican fermented product called tepache is produced from the peel.
- Squeezed citrus fruit: after the citrus fruit has been squeezed, a cordial is created with the part of the pulp that remains in the machine and inside the citrus fruit, while oleo saccarum is produced from the peels.
Hotel VIU Milan is a virtuous example of how luxury and sustainability can go hand in hand, creating an unforgettable experience that respects the environment and enhances the local community. Our eco-sustainable commitment has also been recognised by Dream & Charme, thanks to the “Sustainable Certified Accommodation for hospitality” certification, which is based on 4 fundamental requirements: human rights, labour relations and conditions; health and safety; customer, user and consumer management; and management practices. By choosing to stay here, you will not only immerse yourself in luxury and comfort, but also contribute to making a difference for a greener and more sustainable future.
- Cucumber: pieces left over after preparations are dried and turned into powder for the decoration of a drink.
- Berries: fresh ones, but not used, are either processed to make a syrup or dried and pulverised.
- Carrots: with the waste from the centrifuge, dried chips are prepared.
- Citrus fruits: instead of discarding the garnishes (oranges, limes, lemons), these are dried and used as garnishes for other drinks.
- Purple cabbage: from the kitchen, the waste is centrifuged and then a shrub (syrup made from vinegar and sugar) is created and then sodden. With the waste from the centrifuge, a powder is made to be used as a decoration.
- Pineapple: From the centrifuged pulp waste, chips are created, while a typical Mexican fermented product called tepache is produced from the peel.
- Squeezed citrus fruit: after the citrus fruit has been squeezed, a cordial is created with the part of the pulp that remains in the machine and inside the citrus fruit, while oleo saccarum is produced from the peels.
Hotel VIU Milan is a virtuous example of how luxury and sustainability can go hand in hand, creating an unforgettable experience that respects the environment and enhances the local community. Our eco-sustainable commitment has also been recognised by Dream & Charme, thanks to the “Sustainable Certified Accommodation for hospitality” certification, which is based on 4 fundamental requirements: human rights, labour relations and conditions; health and safety; customer, user and consumer management; and management practices. By choosing to stay here, you will not only immerse yourself in luxury and comfort, but also contribute to making a difference for a greener and more sustainable future.
Attention to materials is also reflected inside the kitchens, where great care is given to food waste, which is the reason why several innovative ideas have been adopted to counter this phenomenon, making the most of each raw material:
- Cucumber: pieces left over after preparations are dried and turned into powder for the decoration of a drink.
- Berries: fresh ones, but not used, are either processed to make a syrup or dried and pulverised.
- Carrots: with the waste from the centrifuge, dried chips are prepared.
- Citrus fruits: instead of discarding the garnishes (oranges, limes, lemons), these are dried and used as garnishes for other drinks.
- Purple cabbage: from the kitchen, the waste is centrifuged and then a shrub (syrup made from vinegar and sugar) is created and then sodden. With the waste from the centrifuge, a powder is made to be used as a decoration.
- Pineapple: From the centrifuged pulp waste, chips are created, while a typical Mexican fermented product called tepache is produced from the peel.
- Squeezed citrus fruit: after the citrus fruit has been squeezed, a cordial is created with the part of the pulp that remains in the machine and inside the citrus fruit, while oleo saccarum is produced from the peels.
Hotel VIU Milan is a virtuous example of how luxury and sustainability can go hand in hand, creating an unforgettable experience that respects the environment and enhances the local community. Our eco-sustainable commitment has also been recognised by Dream & Charme, thanks to the “Sustainable Certified Accommodation for hospitality” certification, which is based on 4 fundamental requirements: human rights, labour relations and conditions; health and safety; customer, user and consumer management; and management practices. By choosing to stay here, you will not only immerse yourself in luxury and comfort, but also contribute to making a difference for a greener and more sustainable future.
- Cucumber: pieces left over after preparations are dried and turned into powder for the decoration of a drink.
- Berries: fresh ones, but not used, are either processed to make a syrup or dried and pulverised.
- Carrots: with the waste from the centrifuge, dried chips are prepared.
- Citrus fruits: instead of discarding the garnishes (oranges, limes, lemons), these are dried and used as garnishes for other drinks.
- Purple cabbage: from the kitchen, the waste is centrifuged and then a shrub (syrup made from vinegar and sugar) is created and then sodden. With the waste from the centrifuge, a powder is made to be used as a decoration.
- Pineapple: From the centrifuged pulp waste, chips are created, while a typical Mexican fermented product called tepache is produced from the peel.
- Squeezed citrus fruit: after the citrus fruit has been squeezed, a cordial is created with the part of the pulp that remains in the machine and inside the citrus fruit, while oleo saccarum is produced from the peels.
Hotel VIU Milan is a virtuous example of how luxury and sustainability can go hand in hand, creating an unforgettable experience that respects the environment and enhances the local community. Our eco-sustainable commitment has also been recognised by Dream & Charme, thanks to the “Sustainable Certified Accommodation for hospitality” certification, which is based on 4 fundamental requirements: human rights, labour relations and conditions; health and safety; customer, user and consumer management; and management practices. By choosing to stay here, you will not only immerse yourself in luxury and comfort, but also contribute to making a difference for a greener and more sustainable future.