NaturKulturHotel Stumpf - Sustainability Rooted in Tradition. 

The NaturKulturHotel Stumpf, with its natural setting on the edge of the forest in a small town in the southern Odenwald, is classified as a 4-star hotel. The hotel caters to business travelers, conference attendees, hikers, and wellness guests, as well as local residents who come for restaurant meals, Sunday brunch, or family celebrations. 

The fact that the family that runs the business is from the region and has an agricultural background ensures a focus on sustainable practices and management. This applies to how we treat our employees, how we handle food—in terms of its origin and processing—and the use of resources that conserve materials. Our primary goal is always to meet the high-quality standards required for the services we provide to our customers. Purchasing excellent products—preferably from the region—using them sensibly and in a way that minimizes waste, and supporting employees during production all contribute to this goal. The menu design is structured to support low-waste production. 

When designing workspaces, we prioritize materials and designs that are easy to clean, so that we can minimize the use of cleaning supplies, labor, and financial resources. 

For the dishes on the menu and in the set meals for our half-board guests and seminar groups, we use regional products whenever possible. Minimizing the use of processed foods and maximizing the use of fresh ingredients are top priorities for our chefs. We do not use flavor enhancers. 

We avoid purchasing products that have traveled long distances, whether they are food or beverages. Our brewery, located just a few kilometers away, brews beer for us according to a special recipe. In keeping with our quality standards, we focus on a small number of suppliers located as close as possible. 

We source our vegetables from the nearby Palatinate region. Meat and sausage come from regional butchers who use meat from local farms. We know the farmers and discuss our concept and our needs with them. 

We buy smaller quantities of fresh produce but more frequently to prevent it from spoiling. For this reason, we also limit the amount we keep in stock in some cases. 

We try to minimize preparation times as much as possible, which we take into account right from the product selection and menu planning stages. 

Connection to the municipality's local heating system:

Since 1997, we have been operating a combined heat and power plant to ensure efficient and economical energy use. With this heat-driven system, we generate 100,000 kWh of electricity and 200,000 kWh of heat with excellent energy utilization and an efficiency of approximately 86 percent; however, it is gas-fired. To improve our energy balance, we have had the hotel building and another property connected to the municipality’s local heating network. Heat deliveryis scheduled tobegin at the end of October 2025. The municipality operates a local heating supply center that uses solar power to run a heat pump, supplemented by a boiler fueled by wood chips. 

Wood from the municipality's own forests that is not suitable for construction is used here. 

As part of the local heating connection project, we partially redesigned our outdoor area to reduce the amount of paved surfaces. We relocated the entrance to the rear entrance to improve the quality of the outdoor experience for guests staying in nearby rooms. 

Traditional varieties of fruit trees and berry bushes were planted on our large meadow at the edge of the forest. 

At the swimming facility, the measurement and control systems as well as the filtration process were optimized to conserve water and energy. This was achieved by adjusting the switching and backwash times and modifying the operating hours. At the same time, the use of chemicals for pool water disinfection was reduced through the use of pre-filters. 

Goals for 2026 

• Compare and document the first heating season using local district heating 
• Introduce the "fossil fuel share" metric 
• One technical efficiency project per major trade each year 

Employees

During the 2025 reporting year, the NaturKulturHotel Stumpf employed a total of 30 staff members, including 8 apprentices. We are a training hotel and view apprenticeship programs as a way to secure the future of the regional hospitality industry in the southern Odenwald. About 80% of our employees are from the region. 

With the exception of the head chef, all of our leadership positions are held by women. We view gender diversity not only as a social responsibility but also as a clear factor for success in the hospitality and restaurant industry. 

We pay according to the DEHOGA collective bargaining agreement, with rates above the standard in certain areas. Staff apartments are available for employees—this helps with recruitment and eases the strain on the rural labor market. 

We ensure professional standards and guest safety through mandatory annual hygiene and safety training as well as needs-based, subject-specific continuing education (product knowledge, service, kitchen). 

Society & Region 

The NaturKulturHotel Stumpf, located in the southern Odenwald, has deep regional roots. The operating family’s heritage and ties to agriculture shape the hotel’s fundamental approach to sustainable management: creating regional value, fair cooperation with local businesses, and active participation in the community. 

Über 50 % unseres Wareneinkaufs erfolgt aus der Region (< ca. 80 km). Wir arbeiten dabei überwiegend mit wenigen, langfristigen Partnern – kurze Wege, hohe Frische, nachvollziehbare Wertschöpfung. Fleisch- und Wurstwaren beziehen wir von regionalen Metzgern mit hiesiger Zucht, Gemüse aus der nahen Pfalz, und Bier von einer Brauerei nur wenige Kilometer entfernt. 

In addition to our economic involvement, we also make a social contribution. We support local and regional organizations in the area surrounding the hotel. Furthermore, we are involved on a national level by supporting Plan International, thereby contributing to the development of children and youth outside our own region. 

Understanding Sustainability & Governance 

For the NaturKulturHotel Stumpf, sustainability is a professional standard guiding our business operations. We make decisions based on facts and are committed to acting in an environmentally, economically, and socially responsible manner. We use technology strategically wherever it reduces resource consumption and enhances quality. We value our employees and are committed to providing good working conditions and fair compensation. We operate with a strong regional focus and maintain reliable partnerships. For us, sustainability is an ongoing process that we consistently build upon year after year. 

Voluntary Commitment 

We are committed to reviewing the objectives outlined in this report on an annual basis, communicating our results transparently, and consistently improving our impact in the areas of climate, resource efficiency, the region, and our employees. 

NaturKulturHotel Stumpf Neunkirchen, 2025