We aim to advance
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.
FOOD & BEVERAGE
ECO-LABEL YOUR EVENT
A sustainable meeting place
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’.
5 suggestions for a sustainable event
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.
Christian Quarles van Ufford from Eco-labeled "svanen" and Petra Blixt from United Minds presented the report "The Green Gap". There is a distance between will and act sustainably, a so-called "green gap". What are the driving forces for consumers to make more sustainable choices? How can companies help consumers to a more sustainable lifestyle?
Award-winning Gustav Johansson from Sweden's largest vegan food blog "Jävligt Gott" told us how we can offer good and sustainable food in a simple way. Today, Jävlig Gott is a company with the ambition to both inspire, educate and try to spread good and sustainable food to as many people as possible with their motto "It is not enough that it is good for the animals, nature and health - It must also be fucking Good!"
How can we create workplaces that are sustainable for employees over time? Lisa Lindström from the award-winning design agency Doberman told about innovative methods that involve and engage employees to deliver higher quality and profitability. How do you get employees to become more involved in the company and why is it a key factor for success?
Fredag den 8 september bjöd vi in till ekofrukost och föreläsning om Max Burgers som är branschledande på hållbarhet. Hållbarhetsansvarig Kaj Török delade med sig av hur kulturen på Max vänder på problemen och skapar affärer. Serveringsvärd Lars Andersson berättade om hur anställningen förändrade hans liv.
David JP Phillips lectured on how the traditional lectures are about to change. Also take part of future research together with the moderator Camilla Zedendahl, Chairman of the Royal Djurgården Intressenter. The panel consisted of representatives of Visita, Mr Omar, Hyper Island and Swedish meetings.
Kajsa Asp Jonson licensed dietician and health inspector talked about the conditions for effective meetings but focus on health. Alexander Rozental, a licensed psychologist and a doctor in psychology, talked about postponement behavior worst way to make your time more efficient.
Kristin lundén, Sustainability Manager shared how Münchenbryggeriet communicate our sustainability efforts. Joel Lindefors from Futerra spoke about the importance of showcasing its sustainability work. Cecilia Sjöholm from Oatly shared her sustainability history and the seminar was rounded off with a panel discussion with representatives from "Svanen" and Oatly.
Rethink! - April 8, 2016
Environmental impact and food waste. Jens Dolk from the restaurant K-labeled advised on innovative methods for reducing food waste. Fredrik Holmstedt, Production Manager at Luger, talked about the concept of the Way Out West, and how to calculate the environmental impact of events.
Create sustainable events - November 12, 2015
How can we make our arrangements more sustainable? The seminar was introduced with experiences shared by Sustainability Advisor Simon Strandvik, Jan-Peter Bergqvist from Sleep well and Yasuragi's Sustainability Manager Caroline Strindmar. The question was then discussed in workshop format.
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.
MAT & DRYCK
What’s a conference without coffee breaks?
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.
Cooking is the heart of our business where sustainability is a natural part.
Minimum climate footprint
Vår verksamhet är Svanenmärkt för att kvalitetssäkra vårt miljöarbete. Alla produkter som används i den dagliga driften är miljömärkta och vi involverar även leverantörer och underleverantörer i denna process. Vår anläggning drivs till 100% av el från förnyelsebara källor så som vind, vatten och biobränsle. Miljömärkt el tar även hänsyn till miljö, klimat, djur, växter och människor. Vi har bytt ut våra dukar till ett material som är avtorkningsbart. Genom denna förändring har vi minskat vår tvättmängd med ca 35%. Dessutom har vi lyft bort flera timmars jobb för vår personal.
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.
ECO-LABEL YOUR EVENT
Eco-label your event
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.
7 steps for an eco-labeled event
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.
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.
Your safety is our responsibility
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.
Please give us as much information as possible, e.g. number of rooms, seating, setup etc.