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For us, meals are about more than just satisfying hunger, and with the right conditions, they can be transformed into a memorable experience. Our menus are composed with a love for our local areas, while the ingredients are adapted to what is best according to the season.
Dinner is served every day of the week from 5-10 pm during our high season, every Friday-Saturday from 5-10 pm during our mid-season and for group & conference bookings during our low season.
Sit down indoors in an atmospheric environment in our restaurant or on our outdoor terrace with a beautiful view of the sunset and Lake Vättern lapping on the horizon. Come by for a dinner with a large group or for an evening drink with friends.
GOAL 8. DECENT WORK AND ECONOMIC GROWTH
We shall be a safe workplace that works for inclusion in our operations and that promotes young people who want to enter working life.
● SYSTEMATIC WORK ENVIRONMENT WORK We work continuously to create a sustainable work environment for our employees through systematic work environment work, which means that we focus on health-promoting initiatives and that we work process-oriented and systematically with the work environment, rehabilitation and skills development for all our staff. We have zero tolerance for violations, reprisals and harassment. The work climate should be characterized by respect for each other and professionalism.
● JOBS THROUGH COLLECTIVE AGREEMENTS Our operations are affiliated with collective agreements, which means that we apply the collective agreement of the Hotel and Restaurant Union and the civil servants' union Unionen.
● HEALTH CARE BENEFITS FOR EMPLOYEES We offer health care benefits to our employees.
● INTERNSHIPS We offer internships. We have collaborations and accept interns from the Municipality, the Swedish Employment Agency and SIS Youth Centers.
GOAL 12. SUSTAINABLE CONSUMPTION AND PRODUCTION
We will create clear purchasing procedures in our own operations to reward eco-labeled, Swedish-made and locally produced raw materials, products and subcontractors. We will also communicate our sustainable efforts to our guests, and make it easier for them to act sustainably when they visit us.
● ECO-LABEL Wisingsö Hotel & Conference has long been an Eco-labeled facility and we follow the strict requirements that the eco-label has set to ensure that our operations' impact on the environment is as low as possible.
● REDUCED ENERGY CONSUMPTION We are actively working to reduce our energy consumption annually through an action plan for energy optimization. We have a demand-controlled system for heating and ventilation that is controlled by thermostats in the elements and presence control. The system saves a large amount of energy. All our lamps are low-energy lamps.
● SOLAR CELLS We have installed solar cells on the reception building. We expect to produce approximately 40,000 kWh annually and thereby reduce CO2 emissions by 39,000 kg.
● REDUCED PLASTIC USE We prioritize the use of biodegradable disposable items and are phasing out single-use plastic items. We do not use single-use plastic cups. Plastic straws and drink sticks should be replaced with paper or wooden ones.
● REDUCED WATER CONSUMPTION We work to reduce our water consumption annually through several initiatives. We replace old equipment with new energy-efficient ones such as low-flush taps and toilets. We reduce the amount of laundry, among other things, by encouraging our guests to use their towels several times and only have final cleaning of the rooms.
● KRANMARKT We are Kranmarkt and this means that we do not sell bottled water.
● REDUCED FOOD WASTE Our goal is to use as much of the raw material as possible and to use up all food purchases. We work actively with well-planned menus, which contributes to reduced food waste. By weighing food waste regularly, we monitor our efforts.
● ECO-LABELED CLEANING PRODUCTS AND LAUNDRY 100% of our detergents and dishwashing detergents are eco-labeled. 95% of our cleaning detergents are eco-labeled. Our laundry is ISO certified and Nordic Ecolabeled. We make sure not to use more products than necessary. This reduces both our impact on the environment and on the people who use the chemicals.
● ENVIRONMENTALLY FRIENDLY OFFICE SUPPLIES AND PRINTED MATERIALS We purchase environmentally friendly office supplies as much as possible. Our printed materials come from eco-labeled printers and Nordic Ecolabeled paper.
GOAL 13. COMBAT CLIMATE CHANGE
We will actively work to reduce our waste volumes and increase the proportion of reused and recycled materials.
● FOSSIL-FREE ELECTRICITY Our facility is powered by 100% renewable electricity, from wind, water and solar power.
● ALWAYS MEAT-FREE ALTERNATIVES ON THE MENU Livestock emissions account for 15% of all greenhouse gases. By reducing meat consumption, we can reduce that figure. That's why we always offer exciting meat-free dishes as a natural part of our menus.
● RAW MATERIALS We are careful with the selection of raw materials for the restaurant and use local raw materials to the greatest extent possible. It is a sustainable way of working.
● PREMIUM SWEDISH MEAT Sweden's animal husbandry has a low climate impact compared to other countries. Premising Swedish meat also ensures reduced transport, supports Swedish agriculture, and Swedish animal welfare. The advantages of Swedish meat are several: Sweden has one of the world's best animal welfare systems and the lowest use of antibiotics in the entire EU. Swedish meat helps grazing animals to care for our natural pastures, which contain a rich biodiversity.
● SUSTAINABLE TRAVEL We want to be an alternative to holidays abroad and encourage sustainable travel and tourism.
● SOURCE SORTING We work to reuse and recycle as much of our waste as possible. We sort all our waste by source: glass, metal, organic waste, paper, cardboard, hard plastic, soft plastic. Waste bins with sorting compartments are available in all conference rooms and hotel rooms, so that our guests can also easily sort their waste.
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GOAL 14. SEAS AND MARINE RESOURCES
We will contribute to spreading knowledge to staff and guests about the importance of a healthy ocean.
● WE ONLY SERVE SUSTAINABLE WILD-CAUGHT FISH AND SHELLFISH All wild-caught fish and shellfish that we serve are MSC-labeled. The label shows that the fish is wild-caught, comes from a viable stock and has been fished with care for the marine environment. The main focus of the MSC fishing standard is to ensure that there are enough fish in the oceans and that stocks are viable. MSC certification is based on science and meets best practice requirements set by both the Food and Agriculture Organization of the United Nations and ISEAL, the global membership organization for sustainability standards. The fact that all wild-caught fish that we serve is MSC-labeled gives our restaurant guests a guarantee that the seafood we serve is sustainable.
