environmental actions
From 2020 to 2022, the hotel had a project with funding from Innovation Norway with specific measures to improve the environmental footprint of the hotel. We are actively working to reduce energy consumption, produce less waste, recycle and reuse, and reduce water usage and pollution.
We are certified Eco-Lighthouse (Miljøfyrtårn) since 2015, and are committed to continuously seek out better environmental solutions and have environmental protection as a natural part of our corporate culture.
As far as possible, we will only serve short-distance vegetables that are grown according to the principles in "Market Gardening". From our local supplier Bøtun gard.
As far as possible, the food is produced locally; free-range pig, cattle, lamb, eggs, wild deer (hotel owner is hunting)
30–60% of fish and other seafood is fished by our employees locally
Our garden is an “edimental” garden, which means that even the ornamental plants are edible and used in the restaurant. We aim to eventually also convert all house plants to have edible properties.
As much as possible of food and drink should be organic
To send as much of our waste to recycling as possible.
We have started testing solar panels for our own electricity generation.
We have invested in heat pumps to make more heat from less electric energy (1 kWh in gives 5,7 kWh heating).
We will invest in more insulation.
Reuse of furniture, interior and panel, where we can buy used, we do buy used:
Fjærland Fjordstove Hotell bought the hotel interior of 13 rooms from Hotel Continental in Oslo in 2012.
Panel in restaurant is from a barn from Vang in Valdres.
Environmental promotions
We give 10% discount on hotel rooms on arrival at the hotel with documented use of public transport.
We give 5% discount on hotel rooms on arrival at the hotel by electric car.
We give 5% discount on hotel rooms for businesses that are eco certified when arranging business meetings.
We give 10% discount on hotel rooms after the third night.
Local food and edimental garden
The combination og the produce of the Western Norwegian fjords with international cuisine is a marriage thinking globally, while acting locally. We work closely with our local suppliers, farms in walking distance from the hotel, and take pleasure in everything that we can offer from Fjord Norway's own pantry: fish and seafood, venison, lamb, cheese, berries, vegetables, herbs, and even wild plants that we collect.
Our garden is both edible and ornamental:
All plants in the garden have edible qualities. The garden is designed to be both edible and ornamental = edimental.
Borrow scissors in the reception, and make tea with leaves or flowwers that you harvested yourself.
Do not eat anything you are not certain of. We have a deadly poisonous weed (digitalis).
Our plants are perennials: they need less maintenance and they keep CO2 in the soil.
Care for others
At Fjærland Fjordstove Hotell, we give all tips to Care4 Starving Children in Uganda. In 2022, Bård Huseby, the hotel owner, helped create awareness around the project by cycling large parts of the way from Norway to Kampala in Uganda and all the way up again.