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Organic waste from restaurants accounts for a large proportion of a hotel’s waste in total. Leftovers from buffets, kitchen scraps, bread and what guests leave on the side of their plates all add up to hundreds of kilos every day.
The Denmark MINDchallenge 2013 is ready for kick off!
According Scandic's latest Sustainability report (1st half of 2013) the Nordic hotel chain, who has has been working proactively with sustainable hotel management since the mid-1990s, continues to reduce in the areas of water, energy and waste.