Sustainability
Sustainability is important to us. Read about how we work with environmental sustainability.
Nordic Swan Ecolabel
Energy-Saving Measures
Organic and Swedish
Waste Sorting
Sustainability for Hotel & Restaurant
Our properties at Bosön play a key role in our sustainability efforts and in providing guests with the experience of a modern facility. When it comes to energy and heating, Bosön has integrated geothermal heating for the entire hotel, the Sports Hall, and the Olympic House, and uses energy-saving comfort cooling in the ventilation system—known as free cooling—which recycles the air in the Olympic House and the Sports Hall. An extensive project is currently underway throughout Bosön to replace lighting with LED bulbs; traditional light switches have been replaced with motion detectors, and electric vehicles are used for landscaping work.
Cleaning
Cleaning at Bosön is all about creating clean environments and a clear conscience. Excellent—our cleaning company, Diskteknik—our supplier of cleaning products, and CWS-Boco—our laundry service provider—are all Nordic Swan Ecolabel certified.
Sustainability in Waste Management
Our main focus is on reducing food waste. That is why we are working to ensure that all food served at Bosön—which is not consumed or cannot be reused—is sent to our food waste digester and converted into biogas. Bosön is also actively working to increase the amount of sorted waste. To ensure that the waste generated by the Kitchen & Restaurant has as little negative impact on the environment as possible, we strive to reduce the amount sent to incineration and instead sort the different types of waste to increase material recycling and, to some extent, reuse.
We sort the following
• Cooking oil is sorted into a separate bin and recycled.
• Corrugated cardboard and other paper are sorted into one of the compactors and recycled.
• Metal, such as tin cans, is crushed in the can crusher and then sorted into the blue metal container.
• All glass bottles and jars without a deposit are recycled in the glass recycling bin.
• Both soft and hard plastics are sorted and recycled in one of the compactors.
• Returnable bottles and cans are saved and collected by the supplier.
• Broken china and drinking glasses are placed in the blue container labeled “china.”
• Broken electronics are initially handled internally. We report them to the facilities management team, which picks up the items from us and takes them to their collection point for electronics recycling.
• Batteries are placed in a separate container.
Sustainability in Kitchens and Restaurants
As a guest at Bosön, the food served to you in our restaurants should be a good choice for your health, the environment, and your wallet. In other words, a truly sustainable meal, whether it’s breakfast, a snack break, lunch, or dinner.
Organic Selection
We are making a conscious effort to increase our organic purchases; currently, they account for at least 15 percent, and our goal is to increase this by 5 percentage points each year. In our restaurants, we serve only Swedish and/or organic meat, MSC-certified fish and shellfish, organic coffee and tea, fruit, and dairy products. But we’re not stopping there—we’re working ambitiously to offer an even better and more organic selection.
Transportation
Through active efforts to consolidate shipments, we have reduced the number of raw material deliveries per week. When selecting suppliers, we also consider how they approach sustainable transportation.
The Kitchen at the Master Villa
At Mästarvillan’s kitchen, we have a clear seasonal focus in everything we serve. As for the ingredients we use at Mästarvillan, a full 30 percent of our vegetables are organic, and all meat from domestic animals, game, and poultry is exclusively Swedish. All fish and shellfish are ASC- and MSC-certified, respectively. We actively work to reduce food waste by using the entire ingredient.
The kitchen at the Olympic Restaurant
Locally Produced
The total amount of Swedish/locally produced meat and vegetables that we purchase for Bosön is 15%. This figure will increase with our new concept, since we are not bound by fixed menus.
Guiding Guests
We want to guide and help you make climate-smart choices during your stay with us.
• We display signs at the buffet to indicate which items are organic and which are Swedish.
• We actively guide guests through the buffet by having them take salad first, followed by the hot buffet with carbohydrates, vegetarian options, fish, and finally meat.
• We inform guests that they can make a difference for the environment by choosing a porcelain cup instead of a paper cup at our coffee buffets.
