Sustainability in Credo

The Bernese Oberland's natural environment should remain as pretty as it is for a very long time to come. Future generations should also be able to enjoy this majestic world. Like many others Credo wants to contribute and take responsibility by showing respect to nature and the Creator. In addition to ecological sustainability, we also want to pay attention to social and economic sustainability. That is really demanding. But we have set out on this path ...

Our electricity 

Since 2021, a modern photovoltaic system with 30 KWp has been in operation on the roof of Credo. This supplies Credo with around 30% of its own clean electricity over the course of a year. When the sun is shining there is more than enough electricity for the kitchen at midday 😉 Credo can generate around 10.8 MWh of electricity itself per year.


Photovoltaic system

Our PV system can save about 12 tonnes of CO2 annually - the same effect as if we had planted 350 new trees.

This PV system is connected to a wallbox, which is available for charging electric cars.

Berneroberland Lebel (1)
Kopie Nachhalt
Kopie Nachhal

Our food

Credo purchases most of the food it needs from the Bernese Oberland region. The main supplier is H&R Gastro, based in Interlaken. Among other things, they supply us with beef from the Bernese Oberland - and they also roast our coffee in Interlaken. The second important supplier of food is Gourmador Unterseen which mainly supplies us with fresh vegetables. 


One of our chef's concerns is to prepare as much fresh and homemade food as possible, such as the salad dressings and numerous desserts.

Food information

For example, our fondue comes from Lenk (Bernese Oberland). Some of our ice creams are Hasli-Glace (Bernese Oberland East region).


All chicken and turkey meat now comes from Switzerland. We no longer source corn from Asia, but now from Italy. You see, it's not always regional 😉


Our chief-cook is personally very motivated to do something against food waste. For example, he processes leftover potatoes into gratins (for the next day) or creates a vegetable soup, so that practically everything can be used.

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