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© Artem, #177788812, 2019, source: Fotolia.com

Renewables and organic food lead Danish hotel towards sustainability

Resources:
Energy, Materials, Waste
Sector:
Hotel and restaurant
Cost:
Medium cost
Read more
Associated cost savings: Energy:
15%
Premises and operation areas:
Office building, Production processes, Supply operations
Size of company:
Medium (less than 250)
Advancement in applying resource efficiency measures:
Intermediate
One off investment:
3000 - 5000€

Nature, gastronomy and hospitality in harmony

  • Hotel offers 30-60 % organic food and beverages
  • Focus on purchasing local resources and decreasing their portions to reduce food waste
  • 15 % of total energy consumption covered by solar panels

 

Hotel Frederiksdal, located north of Copenhagen, Denmark combines nature, gastronomy and hospitality. This approach has earned it a bronze category in the Danish Organic label, Det Økologiske Spisemærke, for gastronomy properties.

Key results

The hotel offers between 30-60 % organic food and beverages and focuses on purchasing local resources and decreasing portion sizes to reduce food waste. 

Other measures implemented at the hotel include replacing old light bulbs with energy-saving LED lamps on the property. Management also installed 30 solar panels on the hotel roof, generating about 15 % of the total energy consumption including the hot water system. 

Testimonials:

"Nature is our unique selling point, so we should take care of it." -- Claus Nielsen, General Manager at Sinatur Hotel Frederiksdal

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