KVIBERG PARK HOTEL & CONFERENCE
Kviberg Arenahotell AB | Company registration number 559284-7056
Together we can make a difference
We want to make it easy for you as a guest to help make your stay more resource-efficient. Small everyday choices make a difference when many of us act together. We also take responsibility for the environmental work that goes on behind the scenes. Kviberg Park Hotel & Conference is Green Key certified.
Learn more about Green Key: www.greenkey.global
How you can help as a guest
Housekeeping and linens. For longer stays, we normally clean your room every fourth day and change the bed linen and towels at the same time. If you’d like housekeeping or fresh linen sooner, reception will be happy to help. Skipping unnecessary changes reduces laundry, water use and energy consumption.
Reduce food waste. At breakfast and buffets, please take smaller portions at a time and help yourself to more as often as you like. Together we can reduce the amount of food that gets thrown away.
Use water thoughtfully. Our showers are fitted with water-saving features. You can help further by turning off the water when you don’t need it.
Switch off when you leave. Take the key card out of its holder when you leave your room. The lights will switch off automatically.
Travel and recycle responsibly. Ask us about public transport and how to sort your waste during your stay.
Working together
We are responsible for making sustainable choices easier, for example through our housekeeping routines, water-saving equipment, waste sorting and guest information. You decide how you would like to contribute during your stay. If you have specific needs, requests or suggestions for improvement, you’re always welcome to contact reception.
What we do behind the scenes
Our environmental commitment
We want to offer hotel stays, conferences and dining experiences with care for people, the environment and the resources we use. Environmental work is part of our daily operations and business decisions. We comply with applicable environmental legislation and work to improve continuously. Our business is Green Key certified, and we work systematically to meet the requirements that apply to our certification.
Responsibility, targets and monitoring
Management is responsible for setting clear environmental targets, assigning responsibilities and establishing procedures. Employees in the hotel, reception, restaurant, kitchen and housekeeping must have the information and support they need to contribute. We monitor our environmental work and improve our practices based on results, departures from procedures and suggestions for improvement.
Energy and climate
We work to reduce unnecessary energy use through energy-efficient operations, lighting and equipment. We review available energy consumption data with the property owner and use the results to identify opportunities for improvement.
Water
We aim to use water efficiently in guest rooms, housekeeping, the kitchen and the restaurant. We review available water consumption data, report leaks and use water-saving practices and equipment.
Food and responsible purchasing
We seek ingredients and products with a lower environmental impact and consider ecolabels, origin, seasonality, quality and efficient resource use when purchasing. We serve vegetarian options and develop our offering with guests’ needs in mind. For fish and shellfish, we follow the principle of not serving endangered species or seafood from stocks close to collapse, with support from current guidance such as WWF Sweden’s Seafood Guide (Fiskguiden).
Food waste, other waste and resource reuse
We work to prevent food waste and reduce waste across our operations. In the kitchen, we measure waste and food waste to identify improvements. We sort waste according to local arrangements and, where possible, prioritise reuse, repair and sustainable material choices over unnecessary new purchases.
Cleaning and chemicals
We use ecolabelled cleaning products and automated dosing systems. We work to ensure safe handling and correct dosing, and to reduce chemical use. Dosing systems and procedures must be checked and monitored within the business.
Travel and transport
We want to make more sustainable travel choices easier for guests and employees by providing information about options such as public transport. When purchasing and arranging transport, we consider environmental impact alongside operational needs.
Our local environment and long-term development
We aim to act responsibly towards our local environment and take environmental and resource considerations into account when developing our premises, services and partnerships. Our ambition is to gradually reduce the negative environmental impact of our operations and contribute to a more sustainable hospitality industry.
Contact
Send questions or suggestions about our environmental work to reception@kvibergparkhotell.se.
Kviberg Park Hotel & Conference, Krutvägen 2, 415 27 Göteborg.