Climate accounting
In collaboration with EY, we have prepared a climate account for our hotels: Hotel Garni, Hotel Ærø and Hotel Svendborg. Going forward, we will use the insights to set specific environmental goals under the Green Key scheme and to work more specifically with areas where environmental and climate benefits go hand in hand with economic ones. One of these areas is waste and resource consumption, where reducing waste both reduces CO₂ emissions and creates economic savings.
Ecology on your plate
Purchasing and organics are key focus areas in our responsible purchasing practices. The climate accounts have made the connection between our purchasing and climate footprint clearer, and we are therefore working purposefully to increase our organic percentage. We are proud that Hotel Svendborg received the bronze Organic Food Label in August, while work has now also begun for Hotel Ærø. By prioritizing the state-controlled food label, we ensure guests higher animal welfare and fewer pesticides, which protects both nature and groundwater. This means in concrete terms that guests can now enjoy everything from organic draft beer to freshly baked local rye bread, as part of a more climate-friendly menu.
HORESTA's ESG monitor
Going forward, we will actively use data to strengthen our work with the environment and responsible operations – including through HORESTA's ESG monitor, which serves as a more operational tool to track our progress and prioritize new initiatives. The ESG monitor is based on indicators from the ESRS and VSME standards and covers areas such as energy consumption, waste, water, employee relations and supplier collaborations. The indicators have been selected by HORESTA to reflect the industry's key focus areas and ensure a consistent way of working with ESG data across hotels (HORESTA, 2025).