We work with sustainability at every stage – from sustainable purchasing of raw materials and products – to choosing sustainable electricity and providing environmental training for our staff. We are proud of our way of working and constantly strive to offer sustainable conferences, meals and events. Read more below about how we work to create rooms for sustainable meetings.
Careful planning leads to well-considered purchases that result in less food waste. Food that is left over can be sold as lunch in our own store or via the partner TooGoodToGo. Routines for each step in the chain give results.
By carbon labeling our dishes, guests can make choices based on how much of an impact they want to make, and the kitchen can be challenged to make more sustainable choices in the recipes. Therefore, we want to influence the guest in their choice and do what we can to reduce the total Co2 impact.
This applies to both lunch guests and conference bookers: both can help determine their emissions.
Generation Waste trains our staff and communicates about food waste to our guests.
Leftover lunches are either sold in STORE at the end of the day or through ToGoodToGo.
The lunches sold in STORE are very popular thanks to a halving of the price, which in turn gives close to 0% in waste.
We are certified in accordance with SUSA (Sustainable Standards), where we are constantly challenged to tweak a little there, focus a little here. All to keep us on our toes and really question ourselves – is this really the most sustainable way to do it?
We take the temperature of all our employees with the Winning Temp tool to get early indications of areas where we need to improve or where we can highlight good examples.
To lead is to act as a role model and take clear ownership in one’s role. We work actively to create these conditions through the right tools, goals, skills and development opportunities for our leaders.