At 1,650 Metres, LeCrans Sets a High Bar for Low-Impact Hospitality

Renovated by Belgian designer Decarpentrie, LeCrans Hotel applies sustainable practices to energy use, material sourcing, and waste management to reduce environmental footprint 

LeCrans Hotel: high-altitude hospitality through a sustainable lens

In the Swiss alpine resort of Crans-Montana, a building stands tucked into the slopes—formerly a 1960s family farm, now a five-star hotel. LeCrans is situated just steps from ski tracks and panoramic walking trails. Reopened in 2009 after a complete renovation, the structure blends restored heritage with a deliberate emphasis on environmental stewardship. The hotel integrates systems for heating, water reuse, material selection, and local sourcing, forming a network of practices centered on reducing environmental impact.

LeCrans is part of the “Swissstainable” initiative and is in the process of acquiring EcoCook certification. Both programs evaluate the environmental footprint of hospitality structures operating in Switzerland. In parallel, the hotel maintains membership in international luxury networks, aligning high-comfort infrastructure with ecological goals. 

Heat, prediction and energy as system design

Energy use in mountain climates is shaped by seasonal variability and high demand. LeCrans employs the OBLO heating system, developed by Atelier R2D2 in Switzerland, to modulate its internal climate. OBLO is predictive rather than reactive: it monitors weather forecasts and energy tariffs for the following five days and adjusts thermal input across the building accordingly.

The result is a system that responds to real-time environmental data and occupancy patterns rather than fixed thermostatic targets. The predictive model reduces heating surpluses during low-use periods and allocates energy more efficiently across the hotel’s seven thousand square meters’ footprint. These adjustments are not manually applied but automated through an algorithmic framework.

Electricity in mountain regions is increasingly subject to fluctuation due to climatic stress and evolving national energy strategies. The implementation of systems like OBLO allows the hotel to buffer against these shifts while maintaining thermal comfort. Combined with reinforced insulation and zoning controls for unused spaces, the system integrates architectural and digital responses to energy demand.

The afterlife of soap and the logic of circular economies

In terms of waste strategy, LeCrans collaborates with SAPOCYCLE, a nonprofit that processes used hotel soap. The soaps are sanitized and reformed by people with disabilities, then distributed in hygiene-deficient areas. The program is part of a broader initiative to view byproducts not as waste but as secondary materials.

Other changes include the installation of refillable dispensers for personal care products, replacement of plastic water bottles with filtered tap water in reusable glass containers, and introduction of wooden signage to encourage towel reuse. Cardboard packaging is used for slippers and other amenities.

The hotel’s housekeeping team tracks inventory levels of consumable items and adjusts restocking frequency to reduce overuse. This also minimizes delivery frequency from suppliers, lowering associated emissions. Recyclables are separated at source, and staff receive training in circular economies principles during onboarding. These efforts contribute to a broader internal culture oriented around material lifecycle awareness.

Stones, timber and continuity: reinterpreting organic architecture

The restoration of LeCrans followed principles of organic architecture, as interpreted by Belgian designer Christophe Decarpentrie. Materials used were selected for their geographic origin and longevity. Timber from Alpine sources was applied in structure and finishings; fireplaces were reclaimed from Swiss residences dating to the Seventeenth century.

The hotel is designed to reduce the need for artificial light during daytime hours. South-facing terraces in all rooms optimize solar gain. Materials are presented without surface treatment where possible—stone, metal, and wood retain their original textures. These materials require minimal processing and exhibit longer lifecycles under wear. There is no artificial enhancement or decorative layering. Instead, function is emphasized in every selection—from reclaimed iron handrails to wool-fiber wall panels in the spa.

Furniture and fixtures are acquired in limited editions or custom-built using artisanal methods. While procurement is centralized, fabrication is often delegated to workshops within the region. Each item is selected for structural purpose and environmental load, with the majority remaining in place since the hotel’s reopening in 2009. In outdoor areas, pathways and walls are built from stone cleared during the original construction phase. Rainwater runoff is directed toward landscaped beds rather than conventional drainage, allowing for partial reuse in irrigation during warmer seasons.

The external cladding of the building was retrofitted during the renovation with natural materials to improve envelope efficiency. In areas exposed to high wind and snow load, durable stone finishes are used to avoid future replacements. Routine maintenance is managed internally, with a dedicated technician team tasked with long-term upkeep rather than short-term fixes. This approach is designed to prolong the building’s lifecycle and reduces dependency on high-impact renovation cycles.

Food systems without import: the role of naturally sourced ingredients

The culinary program at LeCrans relies on seasonal planning and naturally sourced ingredients. A kitchen garden provides herbs and small edible plants used in sauces, infusions, and garnishes. Meats and cheeses are sourced from farms in the surrounding Valais region, with whom the hotel maintains ongoing partnerships.

The wine list focuses on producers within Switzerland. The intention is to reduce the environmental cost of long-distance food and beverage transport while reinforcing ties to regional agricultural systems. During the warmer months, outdoor compost bins are introduced to process organic kitchen waste into garden soil amendments.

In the kitchen, energy-efficient appliances and low-flow water systems reduce operational resource use. Biodegradable cleaning products are used to minimize impact on wastewater systems. Staff are trained in food waste reduction strategies, including portion control and creative reuse of surplus ingredients in daily specials.

Fabric as ethics: naturally sourced textile fibers in wellness and design

All hotel linens, including those in the spa, are produced using naturally sourced textile fibers such as cotton, wool, and linen. These materials are chosen for their durability, low impact in laundering, and ease of end-of-life disposal. Textile suppliers are based in Switzerland and adjacent countries.

In the wellness program, plant-based treatments utilize local botanicals. Herbal infusions are prepared from ingredients harvested within the immediate area, reducing reliance on imported essential oils or global spa brands. Spa water is maintained through closed-loop filtration systems to minimize overall consumption. The spa architecture uses stone and mineral textures to reduce the use of synthetic surfaces and chemicals in cleaning. Lighting is motion-sensitive, reducing energy usage during unoccupied periods.

Changing room facilities are fitted with low-energy ventilation systems, and temperature zones are controlled independently to reduce unnecessary heating. The spa staff also track product usage rates to adjust orders and avoid overstocking.

Sustainability means to be part of a community 

For LeCrans sustainability also means to be part of a community. The hotel collaborates with two local hospitality schools—Le Régent and Les Roches—to offer internships and practical experience. These placements are managed by the human resources department and rotate seasonally. Students are involved in operations, culinary preparation, and guest services.

The hotel also provides reduced room rates for local residents in off-peak periods, creating broader access to hospitality infrastructure within the surrounding community. Staff recruitment focuses on regional applicants, and long-term employees are supported through ongoing training in safety and sustainability.

Not a green hotel—just a hotel that operates differently

No explicit environmental marketing is used in the hotel’s communication materials. Sustainability is treated as an operational criterion, not a value proposition. Processes are updated incrementally based on feasibility studies, and new practices are tested before full implementation.

Several upcoming changes are under review. These include the installation of solar panels for partial power generation, expanded composting for landscaping purposes, and more efficient water pumps for the spa. Long-term planning documents include assessments on carbon reduction, but no fixed emissions targets are currently made public. A dedicated sustainability officer coordinates project implementation across departments.

The surrounding alpine environment is itself under pressure from warming temperatures, changing snowfall patterns, and biodiversity loss. The hotel’s approach remains focused on internal adjustments to reduce its direct impact, while monitoring how climatic shifts might alter long-term viability in terms of energy, water, and food systems.

LeCrans Hotel

LeCrans is a hotel located in Crans-Montana, Switzerland, at one thousand six hundred fifty meters above sea level. Originally a family farm built in 1960s, it was converted into a hospitality structure in 2009. The property includes sixteen rooms and suites, a spa, and a Michelin-starred restaurant. Architectural and operational choices emphasize the use of natural materials and resource-efficient systems. The hotel operates year-round and participates in national sustainability programs.