SUSTAINABILITY

WE STRIVE FOR A GREENER FUTURE

At Langeliniepavillonen, we take a stance on the world we live in. We are aware of the movements of the time and continuously work with the opportunities and challenges presented by the green transition. Working in a listed building from 1958, it is not always easy, but we do what we can to make choices that contribute positively to a more sustainable future.

• To minimise our environmental impact, we avoid single-use packaging whenever possible. The disposable items we use are made from plant-based and recyclable materials.
• We sort our waste to ensure efficient recycling.
• To reduce food waste, we avoid buffets and instead offer fixed menus, which helps minimise surplus food.
• Our policies regarding guest adjustments also support this goal by allowing us to better plan our purchases.
• We prioritise sourcing organic and sustainable ingredients. For example, 80 percent of the wines on our list are organic. Our eggs come from organic and free-range farms. All our fish is supplied by Fiskerikajen, which supports sustainable coastal fishing, and all our basic ingredients are organic.
• We always serve water in carafes to avoid plastic bottles.
• All our coffee and chocolate are Fairtrade certified.
• Our cleaning products are Nordic Swan Ecolabel wherever possible (about 95%).
• We offer menus with less meat and more vegetables or entirely vegetarian alternatives to our traditional menus. We are happy to tailor menus to suit the needs of our guests and the surroundings we are in.
• Our menus are season-based, allowing us to utilise locally produced ingredients. This not only ensures the best taste but also helps us avoid unnecessary transportation.
• If we need to travel, we do using electric vehicles.