Sustainability in Myojinkan
This ethic of “local production and consumption” has been upheld since Myojinkan was created in 1931. For our meals, we use vegetables grown locally, and our Nagano Prefecture and farms have also been a source of natural wealth that has fed our guests. In this philosophy, we maintain a healthy land and ensure guests are always served organic dishes in a bid to make them appreciate the positivity our region offers. Also, We maintain the Bio cycle and make fertilizer from leftovers. We use organic sheets while the equipment cleaning the air is selected carefully considering your health and the environment. For 88 years, we have been working in the Nagano Region Mountains, and we invite you to enjoy the local cuisine that comes from this land. We take part in daily tasks upstream and downstream to preserve the environment. Everything we do is to make the environment better. Our rooms are made using solid wood floors and noble materials.
The Green Key is an eco-label that is awarded to institutions or establishments that satisfy the requirements of the certification, which are made up of approximately 100 international standards, making it difficult to obtain. One of the reasons we were awarded is the fact that we have grown our crops for many years without any use of pesticides.