Conferences, trade fairs, banquets as well as travel all have an impact on the world around us, which we hold ourselves accountable for. Therefore we make a sincere effort to decrease our carbon footprint as much as possible. Sustainable thinking is an important factor to our operation at large.
Our goal is to be at the forefront of sustainable conference facilities in Sweden.
Conferences, trade fairs, banquets as well as travel all have an impact on the world around us, which we hold ourselves accountable for. Therefore we make a sincere effort to decrease our carbon footprint as much as possible. Sustainable thinking is an important factor to our operation at large.
Our goal is to be at the forefront of sustainable conference facilities in Sweden.
SALES AND SUSTAINABILITY MANAGER
kristin.lunden@m-b.se
+46 (0)8 658 20 00
Our goal is to help you create as sustainable arrangement as possible. Regardless if you want help to climate compensate, eco-label your event or consultation we will make sure that you will get the inspiration and guidance that you need.
There are different tools and certifications to choose from depending on the extent and focus of the event. One example of eco-labeling is “Eco-Labeled Event” that the Keep Sweden Tidy Foundation has developed.
With the help of a checklist and personal guidance you as the organizer will be able to take more consideration to the environment.
7 steps for an eco-labeled event
Another way for you to get an overall picture of your sustainability work in planning and implementation is the Sustainable Event tool. This is an online tool, which will give you inspiration and support in your work with sustainability. Beyond your environmental work this tool also includes the social sustainability during planning. This is done by answering questions in the tool during the planning process.
We aim to inspire our general line of business in terms of sustainability, and we try to do so by regularly organizing breakfast seminars on that theme. You will find useful information regarding those seminars under ’Organic breakfast’.
1. Climate-smart transportation, join forces with SJ (Public transportation)
Choose a location with easy access to public transportation, and encourage your attendees to take advantage of it!
2. Coordinate transportations
Hire local businesses and vendors. Request vehicles that run on renewable fuel. Use bicycle delivery services for short transports.
3. Make sure venues and hotels meet your demands
Choose certified establishments, favour businesses that make an effort to be sustainable. Also make sure they can conveniently accommodate disabled guests.
4. Communicate digitally
Oversee your need for printed material/give aways. Choose reusable/recyclable materials for your merchandise and give aways, and recycle as much as you can. Make lanyards and name tags in eco-friendly materials and reuse them if possible!
5. Go for organic and fair
Make your menu seasonal and offer participants a vegetarian option. Serve tap water instead of bottled water. Request organic/local/certified/fairtrade products.
The purpose of our breakfast seminars is to inspire our line of business to work towards sustainability. The following information is a recap of a few of the seminars we have done in the past, and some that are coming up.
Next breakfast seminar will take place on November 17, it is fully booked but waiting list is available here.
PREVIOUS BREAKFAST SEMINARS
2017-09-08 Sustainability journey with Max Burgers.
Kaj Török and Lars Anderson tell the story of Max’s award winning sustainability plan. Photos here.
2017-05-05 Sustainable future
David JP Phillips gives his lecture on how traditional lectures are undergoing change, followed by trend forecasting with moderator Camilla Zedendahl, president of Kungliga Djurgården’s Intressenter. A panel of representatives from Visita, Herr Omar, Hyper Island and Svenska möten etc.
2017-02-10 Good habits – more time!
Kajsa Asp Jonson, dietician and health expert, speaks of prerequisites for efficient meetings from a health perspective.
Alexander Rozental, Doktor of Psychology, addresses procrastination and how
2016-09-30 Dare to challenge!
Kristin Lundén, Sustainability manager, shares how Münchenbryggeriet communicates their sustainability work.
Joel Lindefors of Futerra speaks of the importance of transparency in terms of sustainability work in businesses.
Cecilia Sjöholm of Oatly shares her sustainability story, followed by a panel discussion with representatives from Oatly and Svanen etc.
2016-04-08 Rethink!
Sustainability and food waste. Jens Dolk of Restaurang K-märkt shares innovative ideas on how to reduce food waste. Fredrik Holmstedt, Production Manager at Luger, tells the story of the concept of Way Out West, and how to estimate an event’s carbon footprint.
2015-11-12 Sustainable events
How do we make our events more sustainable? Experiences shared by sustainability consultant Simon Strandvik, Jan-Peter Bergqvist of Sleep well, and Yasuragi’s Sustainability manager Caroline Strindmar. Followed by a workshop.
2015-05-08 Conscious selling
Kaj Török of Futerra tells us how to increase sales by offering conscious deals. Panel consists of sustainability consultant Jan Peter Bergkvist, Filippa K’s sustainability manager Elin Larsson, and Carola Magnusson of Carola’s Eko.
Our restaurant and facilities at large are certified to guarantee our work for sustainability. We strive to exclusively use certified products in our daily operation, including our suppliers and subcontractors.
We constantly work to decrease our carbon footprint, and our facilities all run on electricity from renewable sources such as wind, water and biofuel. To choose certified electricity is one way of caring for our environment, climate, animals, plants and human beings.
We have replaced our table cloths with polyurethane coated table cloths which has reduced our laundry by 37%, not to mention facilitated the task for our staff.
We encourage all methods that help minimize waste, one way in which we contribute is separating our waste. Aproximately 80% of our waste is recycled, and our food waste is composted to be turned into biogas which for instance contributes to the running of our own facility.
Thresholds, elevators, restrooms and meeting rooms – our facilities are all planned out to safely and easily accommodate everyone, regardless of individual needs.
Our team of staff members is our most important resource, and we all do our best to contribute to a place of work to be proud of. We value each other’s differences, knowledge and experiences and aim for everyone to thrive, perform well and feel good!
It is our duty to make sure our visitors have a safe and secure experience with us. We achieve this through strict routines, clear directives, surveillance and well trained staff. Your safety is important to us and we continuously update and develop our proceedure.
Our goal is to be Sweden’s most sustainable conference venue.
See our sustainability plan below.
We strive to cook with local and organic ingredients as far as possible, and we do our best to meet all dietary needs. Organic house wines and beer are always on the menu. Any food waste is turned into biogas, and our goal is to reduce our food waste by 20% in 2018. We have replaced bottled sparkling water with taps from Still Sparkling to avoid glass consumption, -transportation and -handling.
ECO-LABEL YOUR EVENT
SUSTAINABLE MEETINGS
ORGANIC BREAKFAST
ENVIRONMENT
SOCIAL SUSTAINABILITY
SECURITY
OUR VISION
FOOD & BEVERAGE
Our goal is to help you create as sustainable arrangement as possible. Regardless if you want help to climate compensate, eco-label your event or consultation we will make sure that you will get the inspiration and guidance that you need.
There are different tools and certifications to choose from depending on the extent and focus of the event. One example of eco-labeling is “Eco-Labeled Event” that the Keep Sweden Tidy Foundation has developed.
With the help of a checklist and personal guidance you as the organizer will be able to take more consideration to the environment.
7 steps for an eco-labeled event
Another way for you to get an overall picture of your sustainability work in planning and implementation is the Sustainable Event tool. This is an online tool, which will give you inspiration and support in your work with sustainability. Beyond your environmental work this tool also includes the social sustainability during planning. This is done by answering questions in the tool during the planning process.
We aim to inspire our general line of business in terms of sustainability, and we try to do so by regularly organizing breakfast seminars on that theme. You will find useful information regarding those seminars under ’Organic breakfast’.
1. Climate-smart transportation, join forces with SJ (Public transportation)
Choose a location with easy access to public transportation, and encourage your attendees to take advantage of it!
2. Coordinate transportations
Hire local businesses and vendors. Request vehicles that run on renewable fuel. Use bicycle delivery services for short transports.
3. Make sure venues and hotels meet your demands
Choose certified establishments, favour businesses that make an effort to be sustainable. Also make sure they can conveniently accommodate disabled guests.
4. Communicate digitally
Oversee your need for printed material/give aways. Choose reusable/recyclable materials for your merchandise and give aways, and recycle as much as you can. Make lanyards and name tags in eco-friendly materials and reuse them if possible!
5. Go for organic and fair
Make your menu seasonal and offer participants a vegetarian option. Serve tap water instead of bottled water. Request organic/local/certified/fairtrade products.
The purpose of our breakfast seminars is to inspire our line of business to work towards sustainability. The following information is a recap of a few of the seminars we have done in the past, and some that are coming up.
Next breakfast seminar will take place on November 17, it is fully booked but waiting list is available here.
PREVIOUS BREAKFAST SEMINARS
2017-09-08 Sustainability journey with Max Burgers.
Kaj Török and Lars Anderson tell the story of Max’s award winning sustainability plan. Photos here.
2017-05-05 Sustainable future
David JP Phillips gives his lecture on how traditional lectures are undergoing change, followed by trend forecasting with moderator Camilla Zedendahl, president of Kungliga Djurgården’s Intressenter. A panel of representatives from Visita, Herr Omar, Hyper Island and Svenska möten etc.
2017-02-10 Good habits – more time!
Kajsa Asp Jonson, dietician and health expert, speaks of prerequisites for efficient meetings from a health perspective.
Alexander Rozental, Doktor of Psychology, addresses procrastination and how
2016-09-30 Dare to challenge!
Kristin Lundén, Sustainability manager, shares how Münchenbryggeriet communicates their sustainability work.
Joel Lindefors of Futerra speaks of the importance of transparency in terms of sustainability work in businesses.
Cecilia Sjöholm of Oatly shares her sustainability story, followed by a panel discussion with representatives from Oatly and Svanen etc.
2016-04-08 Rethink!
Sustainability and food waste. Jens Dolk of Restaurang K-märkt shares innovative ideas on how to reduce food waste. Fredrik Holmstedt, Production Manager at Luger, tells the story of the concept of Way Out West, and how to estimate an event’s carbon footprint.
2015-11-12 Sustainable events
How do we make our events more sustainable? Experiences shared by sustainability consultant Simon Strandvik, Jan-Peter Bergqvist of Sleep well, and Yasuragi’s Sustainability manager Caroline Strindmar. Followed by a workshop.
2015-05-08 Conscious selling
Kaj Török of Futerra tells us how to increase sales by offering conscious deals. Panel consists of sustainability consultant Jan Peter Bergkvist, Filippa K’s sustainability manager Elin Larsson, and Carola Magnusson of Carola’s Eko.
Our restaurant and facilities at large are certified to guarantee our work for sustainability. We strive to exclusively use certified products in our daily operation, including our suppliers and subcontractors.
We constantly work to decrease our carbon footprint, and our facilities all run on electricity from renewable sources such as wind, water and biofuel. To choose certified electricity is one way of caring for our environment, climate, animals, plants and human beings.
We have replaced our table cloths with polyurethane coated table cloths which has reduced our laundry by 37%, not to mention facilitated the task for our staff.
We encourage all methods that help minimize waste, one way in which we contribute is separating our waste. Aproximately 80% of our waste is recycled, and our food waste is composted to be turned into biogas which for instance contributes to the running of our own facility.
Thresholds, elevators, restrooms and meeting rooms – our facilities are all planned out to safely and easily accommodate everyone, regardless of individual needs.
Our team of staff members is our most important resource, and we all do our best to contribute to a place of work to be proud of. We value each other’s differences, knowledge and experiences and aim for everyone to thrive, perform well and feel good!
It is our duty to make sure our visitors have a safe and secure experience with us. We achieve this through strict routines, clear directives, surveillance and well trained staff. Your safety is important to us and we continuously update and develop our proceedure.
Our goal is to be Sweden’s most sustainable conference venue.
See our sustainability plan below.
We strive to cook with local and organic ingredients as far as possible, and we do our best to meet all dietary needs. Organic house wines and beer are always on the menu. Any food waste is turned into biogas, and our goal is to reduce our food waste by 20% in 2018. We have replaced bottled sparkling water with taps from Still Sparkling to avoid glass consumption, -transportation and -handling.
SALES AND SUSTAINABILITY MANAGER
kristin.lunden@m-b.se
+46 (0)8 658 20 00
