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 and drinks should be both delicious and meaningful. That goes all the way from piping hot, Fairtrade-certified morning coffee in bed, to when one of our restaurants fills your plate with organic options and approved meat aligned with our WWF-based red list. Yum!

Responsibility is on the menu

Our kitchens are working to feature more fruits and vegetables on our menus, reduce food waste, and promote fairness for those 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 requirements for 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.

Our food and beverage offering

Weighing our food waste

At most of our hotels, we weigh all food waste to help identify how we can reduce it even further.

Organic food

Our hotels offer organic food as part of their selection, meeting Nordic Swan Ecolabel requirements.

Coffee

We require all coffee served in our hotels to be organic and Fairtrade certified.

RSPO-certified palm oil

In 2015, we stopped using conventional palm oil. Today, we only allow RSPO-certified palm oil.

Red list for meat & seafood

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. Depending on location and season, our selection includes Fairtrade-certified and organic coffee alongside fruits, teas, dairy products, and baked goods. A tasty start to your day!

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.

Red-listed fish and meat

Hungry? To protect biodiversity and vulnerable ecosystems, we maintain a strict Red List – an internal compass defining ingredients that our hotels are prohibited from purchasing.

Seafood: Developed with guidance from WWF’s Seafood Guide, and the Nordic Swan Ecolabel, we strictly exclude endangered fish and shellfish species across all our menus.

Meat and animal products: We enforce clear sourcing standards to ensure animal products meet our strict animal welfare and sustainability criteria.

Our commitment is to strictly avoid endangered species and source ingredients in line with Nordic Swan Ecolabel criteria and WWF’s seafood guidelines. We also work with a range of local, fantastic suppliers.

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

Small operational changes can deliver measurable results. Across our breakfast buffets, we use slightly smaller plates – an initiative backed by behavioural research showing that positive messaging and smart portioning can significantly reduce food waste.

Most 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 reduces the food waste, 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 little extra peace of mind

The best way to start the day is with a steaming cup of coffee. Even better when you know that our purchasing policy requires all coffee served at our hotels to be certified organic and Fairtrade-certified. Coffee is one of the products where dual certification can make a real difference – the relevant standards include requirements relating to biodiversity, working conditions, and the Fairtrade Minimum Price and Premium. So you can enjoy every sip with a little extra peace of mind.

This is why we care

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 hospitality operators in the Nordics, our food and beverage choices matter – and we want to guide our guests towards options with lower emissions. We are increasing the share of plant-based ingredients, reducing red meat and excluding ingredients listed as prohibited in our published sourcing guidelines – all without compromising on taste.

We actively track and work to reduce the climate impact of the food and drinks served at our hotels and restaurants. As part of this work, we measure the greenhouse gas emissions intensity of our food and beverage purchases in kg CO₂e per NOK. In 2025, we reduced this intensity by 4.4% compared with the 2024 baseline.

More about sustainable hotel stays

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

We invite you to join us for a new series of dinners and events in the Nordics, created by the award-winning celebrity chef Frida Ronge. Together with guest chefs, artists and creators, Frida invites you to experience unique events that focus on community. With seasonal Nordic ingredients, exciting flavour combinations and innovative techniques, Frida will serve up dishes that are just as heartwarming as they are delicious!

Check it out here