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Clarion Hotel® The Hub Oslo ,  Norway

Clarion Hotel® The Hub

Oslo,  Norway

Clarion Hotel® The Hub boasts one of the best locations in Oslo right next to the central station. Guests can enjoy stunning views from the Norda restaurant and Calmeyers Hage bar on the 13th floor, and a great urban vibe at the Hub Bar on the 1st floor.

Clarion Hotel® The Hub 4 5
TripAdvisor traveller rating  
Sustainability Rating
6.2
out of 10
Sustainability Rating

This is our own sustainability rating that reflects how each hotel performs within several different sustainability areas. The rating is an average of the last 7 days.

6.2
out of 10
Rating for Clarion Hotel® The Hub

The rating is based on how the hotel lives up to its goals over time in reducing its environmental impact with respect to energy, water, refuse, food waste, chemicals, textile laundry and carbon emissions.

The rating is based on how the hotel lives up to its goals over time in reducing its environmental impact with respect to energy, water, refuse, food waste, chemicals, textile laundry and carbon emissions.

Selected goals within Strawberry
Climate neutral by 2030

Our goal is to be climate neutral within our own operations by 2030, while also halving emissions in our supply chains.

Less food waste by 2030

We are working hard and proactively to reduce food waste by 50% in our operations by 2030.

    The top of Clarion Hotel The Hub is home to a large field that provides guests with local produce and green experiences. Welcome to the largest rooftop field in the Nordics - welcome to GrowHub!

    We are trialling a whole new way of producing food for an urban society with GrowHub that is both sustainable and economical. We hope that others will follow suit and that we can look forward to green rooftops across our urban landscape in the future. The GrowHub is a pioneering project that aspires to promote local and traditionally grown plants. Guests, visitors and Oslo locals thereby have the chance to sample flavours of Oslo made from healthy, real and tasty produce.

    GrowHub in short

    • 200-sqm field on the rooftop of Clarion Hotel The Hub.
    • Managed by urban farmer Andreas Capjon from Losæter Farm, in collaboration with Ureist and Bokashi Norge.
    • Seeking to grow about 10,000 vegetables per year for guests to enjoy at the hotel's restaurants.
    • There is a focus on older varieties of vegetables to promote diversity.
    • Seeks to use rainwater and composted waste from the hotel's restaurant.

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