Sustainability work | Vadstena Klosterhotel
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About us

Sustainability work

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The SDGs are the most ambitious sustainable development agenda ever adopted by the world's countries and are designed to achieve four great things by 2030: Eradicate extreme poverty. Reduce inequalities and injustices in the world. Promoting peace and justice. Solving the climate crisis. Through the Sustainable Development Goals, this can become a reality.

HOW VADSTENA KLOSTERHOTEL WORKS
Our activities activities can affect most goals, but we have chosen to focus on three of them: Goals 3, 8 and 12.


Goal 3
Good health is a fundamental prerequisite for people to reach their full potential and to contribute to the development of society. People's health is influenced by economic, environmental and social factors and Goal 3 includes all dimensions and people of all ages.

In recent decades, great progress has been made in improving people's health globally, for example, child mortality has fallen by 50% since 1990. Investing in health through prevention and modern and effective care for all benefits society at large and creates the conditions for people's fundamental right to well-being.

How we work on Objective 3

    • HR function for staff and management. Support and discussions on victimization, alcohol and drug problems.
    • Performance reviews, appraisals, exit interviews
    • Wellness allowance, free training at work
    • Staff meetings where everyone gets the same information and has a say. Staff activities to strengthen cohesion and have fun together.
    • Health and safety representative
    • Intranet that encourages dialog and togetherness in the company
    • On-boarding, induction program for new employees and seasonal workers to make them feel safe.
    • KRIS group
    • Familiar and helpful feeling that permeates the business

Objective 8

More than 50% of the world's workers have dangerous jobs. They are often poorly paid and have little access to training and insurance*. 800 million new jobs are needed by 2040 that are sustainable for both people and the environment.

Sustainable economic development requires new ideas and entrepreneurship*, but we also need humane and fair working conditions* to make sustainable development possible. Workers' rights must be protected. Child labor and the exploitation of workers must be stopped*. This is positive for the whole planet.

How we work with Goal 8

    • Close cooperation and dialogue with the municipality and the local business community
    • Experience Vadstena - we think destination and the main goal is to get tourists to Vadstena
    • Cooperation between all the different facilities, attractions, accommodation and restaurants in the city
    • Promoting youth unemployment and employment and training and apprenticeships
    • Collective agreements (both for our staff and our suppliers)
    • Benefits such as training, wellness allowance etc
    • Promoting gender equality and diversity

Objective 12

Our planet has many natural resources, but we humans are not making the best use of them and are consuming* more than the planet gives us. For example, did you know that we throw away a third of the food we produce*? We need to think about how we produce and consume goods* and resources if it is to be sustainable for both people and the planet.

Sustainable consumption is good for the environment, people and the economy, but there are more social and economic benefits* to both sustainable production and consumption. We need to change the way we consume and produce goods to make it sustainable. This is necessary to avoid negative impacts on the climate, the environment and human health.

How we work with Goal 12

    • At the buffet, smarter placement where the "protein" is taken last and you start taking vegetables and carbohydrates
    • Smaller barrels that are refilled more often instead of large ones
    • Low-flush toilets/showers
    • Take care of the whole raw material
    • Sorting and reuse
    • Taking care of food waste
    • Nordic Swan Ecolabel certified facility

The Swan

We are swan-certified and what does that mean?

A Nordic Swan Ecolabeled hotel, restaurant and conference business has taken a holistic approach to its environmental work and passed the Nordic Ecolabel's strict requirements. With the help of the Nordic Swan Ecolabel, the business is working towards a sustainable society.

The staff work in many areas to reduce the environmental impact. To be Nordic Swan Ecolabeled, the business must, for example, meet a number of limit values. Energy consumption, which is one of the limit values, is one of the areas that gives rise to the greatest environmental impact from these activities.

The business works actively to reduce waste and water consumption. A Nordic Swan Ecolabelled business also takes measures to optimize the use of chemical products. A high proportion of the products used are ecolabelled. Nordic Swan Ecolabeled restaurants meet high standards for the raw materials purchased and used. Nordic Swan Ecolabelled restaurants also use a high proportion of organic food. A Nordic Swan Ecolabelled business always has clear procedures for the central functions of the business. This means that there are procedures and rules for what products may and may not be purchased, for example, and that the staff are committed to working to improve the environment https://www.svanen.se/

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Environmental objectives

Our sustainability work for the future

We at the monastery hotel work very actively with our environmental work and constantly try to keep up with developments to be at the forefront in several areas, not least environmental work.

We recognize the importance of having an effective and comprehensive sustainability plan to meet our own high environmental standards and an active effort to train staff. We use well-known and reliable suppliers who in turn have solid and environmental work. To name a few suppliers, such as Martin & Servera, Johan i Hallen and Bergfalk, Nordsjöfisk, Grönsakshallen Sorunda etc. Sustainability is and will continue to be a cornerstone of Klosterhotellet's operations. By working systematically with environmental and social issues with clear goals, activities and follow-up, the sustainability work can be easily followed by both our guests and employees. We recognize the importance of being a modern company where we use and make continuous investments in technology and modern, efficient tools and properties. With innovative approaches, we make a great effort to reduce waste. We are committed to staff well-being and work preventively.

Klosterhotellet's guests should feel safe in their choice of facility, as a guest with us there should be no difficulty in following our environmental work and it should be easy to make decisions that are good for people, animals and nature. That is why we pursue important sustainability issues in a long-term way. We believe in being sustainable together with our guests, suppliers and partners in the industry and other professional fields. Sustainability issues and environmental goals permeate our entire business and are based on three focus areas:

  • Resource efficient operations
  • Being a good employer
  • Sustainable offers

In each focus area, we work continuously and constantly try to become better and more efficient. We are continuously working to reduce our food waste and reduce our negative environmental footprint, with smarter deliveries both internally and from our suppliers with reduced transportation where, for example, we combine different deliveries from different suppliers on the same cars. Instead of transporting food and refreshments to all our different buildings, we have started to allow guests to gather in one place to have coffee and eat. We are constantly developing our products and services to help guests reduce their climate impact.

Vadstena Klosterhotel AB

CEO

Matilda Milton

Deputy CEO

Julia Milton

Hotel & Spa

Sofia Lindholm
sofia@klosterhotel.se
0700- 63 26 27

Sales Manager

Mats Engstrand
mats@klosterhotel.se
0701-080108

Chief Financial Officer

Barbro Ekenberg
0143-138 69

HR

Therese Hemborg
0704-917 733

Restaurant manager

Aurore Milton
aurore@klosterhotel.se
0143-130 00 / 0705-36 80 87

Head chef

Stefan Winkler
stefan@klosterhotel.se
0143-133 61 / 0705-31 53 48

Housewife

Angelica Grahn
angelica@klosterhotel.se
0731-596987

Conferences & meetings

konferens@klosterhotel.se
0143-130 00

Spa booking

spa@klosterhotel.se
0143-130 00
Tue-Sat 11-18/ Sun 11-14

Hotel booking

hotel@klosterhotel.se
0143-130 00
Mon-Sat 08-18/ Sun 08-14

Restaurant booking

restaurang@klosterhotel.se
0143-130 00
Mon-Sat 11-18