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The Lodge

Sustainability and luxury

The Lodge

With a reputation as one of the Alps most luxurious destinations in the winter season, Verbier certainly has form. Contrary to popular belief, luxury doesn't always have to come at the expense of sustainability, and we've been working hard to make sure one doesn't compromise the other. We've joined forces with the Sustainable Restaurant Association to 'give a fork' with their #MakeFoodGoodcampaign. Check out how are other properties have jumped onboard.

Find out about some of our initiatives:

  • Apricots are in abundance in Verbier during the summer months so the kitchen team makes batches of jam to last throughout the winter season.
  • All the meat we serve is sourced locally in the neighbouring town of Le Châble, and 95% of it is from Switzerland.
  • Most of the cheeses we serve are sourced locally from cheesemakers Roger and Marc Dubosson, who make the famous Raclette cheese from the Valais region. The milk comes from the cows that graze on the mountains during the summer months.
  • Other protected Swiss food products made in the Valais area are viande séchée (dried beef), pain de seigle (rye bread) and the local eau-devie (pear flavoured liqueur)
  • 95% of the wine produced in Switzerland is not exported, so we recommend you try some during your next stay.
  • Our drinking water is fresh from the Alps and we've partnered with an initiative called 'Give me Tap' to eliminate the use of plastic bottles.

Get this year's ski season off to an exhiliarting start and book a room during our Hotel Weeks available for 6th - 13th December 2015. Speak to our reservations team for more details.

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