Two grilled tortillas topped with shrimp, tomatoes, shredded purple cabbage, green onions, sesame seeds, and sauce on a wooden board.

Sustainability

Food and beverage

At Strawberry, we believe food should be both delicious and meaningful. That’s why, every single day, we focus on serving sustainable experiences – from your first freshly brewed coffee in bed to the last sweet bite of dessert in one of our restaurants. Yum!

Responsibility is on the menu

Our kitchens are driven by a commitment to sustainability – for us, that means serving food you can enjoy with a clear conscience. That’s why we want more fruit and vegetables on our menus, to reduce food waste, and to promote fairness for everyone involved in producing our food. Food is one of the areas in our value chain with the highest climate impact, and experience tells us that even small actions can make a big difference. We’ve already done a lot, but there is always Room for Change.

We seek out the best suppliers

As one of the largest players in the Nordics within food and beverage, we take our responsibility seriously. That’s why we have strict ethical guidelines for all suppliers, covering fundamental requirements for human rights, labour rights and environmental protection. We are very proud of the partners we work with, and we operate with both a red list of products we avoid and a blue list of products that must be certified – just to name a few examples.

A plate with an omelette topped with greens and radicchio sits on a wooden table alongside a coffee cup, juice glass, yogurt with granola, and a bread roll.

Always included

Buffet plated lunch

Many hotels offer a semi-plated lunch: buffet-style salads, plated hot dishes – reducing food waste.

Organic food

Our hotels serve both organic and locally produced foods.

Coffee

All coffee served in our hotels is organic and Fairtrade certified.

Certified palm oil

One of our hotels became completely palm oil free in 2012. Today, we only allow certified palm oil.

Sustainable food

We keep a red list of meat and fish products that we avoid entirely.

A breakfast setup on a dark marble table includes a bowl with sliced bananas, coconut, grapes, and passion fruit. Beside it, there's coffee, orange juice, a pastry, and a newspaper.

An extra good start

Starting the day with a delicious breakfast? Yes, please! Since 2008, you’ve been able to indulge in organic options at all our breakfast buffets. We offer everything from Fairtrade certified and organic coffee to a wide selection of fruit, vegetables, tea, milk and at least one organic bread on every buffet. A tasty start to the day – for you and for the planet!

A chef delicately arranges garnish on a wooden board in a professional kitchen, supervised by a colleague. The setting is bright and bustling with culinary activity.

Sustainable food

Hungry? With help from WWF’s Seafood Guide, we’ve created our own Red List — a compass to help you choose the best and most sustainable ingredients. The Red List shows which ingredients we avoid, and all our hotels are required to follow it.

Our goal is to make sure we serve you even better ingredients and avoid endangered species or unnecessary environmental harm. We also work with a range of local, fantastic suppliers. For us, great taste is inseparably linked to pure togetherness.

Avocado toast, topped with sliced avocado, cream, and sprouts, is served on a speckled plate. A hand holds a fork with a bite of the toast in the foreground.

Reducing food waste

Did you know that a small change can make a big difference? At our breakfast buffets, we’ve introduced a simple yet brilliant idea: slightly smaller plates. We’ve also carried out a research project showing that positive messages about finishing your food have a strong effect. Together, these measures have reduced breakfast food waste by as much as 20 %. Smart, isn’t it?

All our hotels weigh and record their food waste daily and work systematically with a range of measures – with the aim of not throwing anything away. These initiatives are not only resource-efficient and climate-friendly, they also inspire our chefs to create new dishes from what would otherwise have been discarded.

A wooden tray holds a croissant, raspberries, blueberries, and a cup of coffee, resting on an open newspaper atop white bed linens.

A cup of coffee with a clear conscience

The best way to start the day is with a steaming cup of coffee. Even better when you know that at all our hotels, the coffee is both organic and Fairtrade certified. Coffee is one of the products where double certification really makes a difference – protecting biodiversity while also safeguarding workers’ rights with safer conditions and a financial safety net. So you can enjoy every sip with a little extra peace of mind.

This is why we care

A dish of diced salmon, vegetables, and herbs is served in a dark bowl. An orange-yellow sauce is being poured over it, enhancing the vibrant colors. Background is out of focus.

Partnership with EAT

EAT is one of the leading global organisations linking health and environmental challenges with food, putting sustainable food firmly on the global agenda. The organisation’s story began in 2013, when an initiative from Strawberry grew from an internal project into the independent organisation it is today. Now – more than ten years later – Strawberry remains EAT’s largest business partner and a proud collaborator.

EAT’s vision is: “To transform the global food system so the planet can nourish nine billion healthy people by 2050.”

More about EAT

A woman eats at a restaurant, slicing food on a plate. She sits at a wooden table with glasses, a water bottle, and a pepper grinder surrounding her.

Chicken with care

As part of our commitment to better animal welfare, we work with the European Chicken Commitment (ECC). Our goal is to drive the development of more ECC-certified chicken on the market and, as soon as possible, ensure that 100% of all the chicken dishes we serve meet ECC standards. To reach this goal, we work closely with our suppliers – making sure the chicken we serve our guests is produced with higher welfare in mind.

A table displays breakfast foods: a hand pours granola into yogurt, another holds a cappuccino. Nearby are toast with cucumber, a boiled egg, orange juice, a croissant, and grapefruit.

Climate impact

As one of the largest food and beverage operators in the Nordics, our choices matter – and we want to guide our guests towards more sustainable options. We focus on increasing the share of fruit, vegetables and plant-based alternatives, reducing red meat, and avoiding environmentally harmful ingredients – all without compromising on taste.

One of our key sustainability goals in food and beverage is to cut the climate impact of the meals and drinks we serve in our hotels and restaurants by 50%. We are driving this work forward through continuous innovation projects with partners and suppliers, while testing the food solutions of the future.

More about sustainable hotel stays

Loaf of bread in a paper bag rests on a wooden cutting board next to a butter dish with herbs. In the background, a wicker basket holds crackers.

Plant-based butter

Don’t worry – guests at Strawberry hotels will still be served regular butter across the Nordics. However, we now use plant-based alternatives as the standard choice for cooking and at breakfast buffets in all our hotels in Sweden and Finland. Classic butter will of course remain available, both in cooking and for guests. And if the menu says “butter-fried vegetables”, you can be sure they’re fried in real dairy butter.

In Sweden and Finland we use Eleplant, a Finnish-developed butter alternative. In Norway, we worked with Mills AS to create a climate-friendly butter alternative, launched in 2023. Mills No1 Normalsaltet is a blend of clarified butter, rapeseed oil and buttermilk, reducing CO2 emissions by more than 40 per cent.

Read the press release here (in Norwegian)

A chef skillfully tosses food in a flaming pan in a bustling kitchen, with a colleague working in the background, surrounded by hanging herbs and meats.

Culinary experiences with a star chef

Welcome to an exciting new dining concept in the Nordics! Award-winning star chef Frida Ronge, together with selected guest chefs, artists and creative talents, invites you to unique experiences where sustainability and community take centre stage. Using seasonal Nordic and sustainable ingredients, new flavours and innovative techniques, Frida creates experiences that are as warm as they are flavourful.

Check it out here