Environment

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Hotel Ullensvang has been certified with the ecolabel Eco-Lighthouse since 2012. Eco-lighthouse gives a reliable environmental image for those that wish to environmental responsibility beyond what the government requires. Both management and the staff are committed and take responsibility in our daily operations.

Environmentally – conservation of nature, culture and environment

The hotel’s environmental strategy is to identify opportunities in order to take measures to operate in the best environmentally friendly way possible. This is to ensure that our guests, staff, local community enjoy the beautiful surroundings the hotel is situated in.

We are proud that already in the early 1980’s we had an environmentally friendly fan coil system in which we use the “Sørfjord” to warm up our hotel in the Autumn, Winter and Spring as well as using the same principle to cool down the hotel in the Summer. Fan coil is based on a fan function and cannot be compared to air-conditioning. All rooms are equipped with a main switch which controls the lights in the room. The hotel has in recent times replaced hundreds of spot lights to an environmentally friendly LED light. The hotel has also changed all balcony doors and window frames which has resulted in a much improved “U-factor” (insolation measurement). To ensue the hotel uses less energy the heat from the fridge/freezer elements and motors are collected and used to heat the water for the hotel, extra water from these elements are also used to keep the outside areas snow and ice free during winter.

Hotel Ullensvang, as their neighbouring farmers do, its water from a local water source 900 m.a.s.l behind the village of Lofthus. It is clean and locally sourced water. Ullensvang buffet is well known and popular among Norwegians and international guests, as well as our goal being to reduce waste as much as possible. After the introduction of our own composter, we have manged to reduce our food waste amount by 76%. The foo waste is dried, and all the moisture is removed, the consistency closely resembling that of coffee grounds and can be used as an extra supplement in soil. The hotel’s goal is to reduce food wastage even more in the future. Statistics in regards to waste are calculated daily and if there is a fluctuation, these are then analysed and measures are taken. We also urge our guests to take part in showing environmental awareness by helping themselves several times, but each time to eat everything on the plate. The fruit village of Lofthus has many local specialities to offer during the summer month and we strive to offer as much local produce as we can within reasonable limits. There is more organic produce bought in to support the agriculture that takes an environmental stand. We set demands to our suppliers to use environmentally friendly packaging. Recycling is done to a high standard.


Hotel operations require effective and precise cleaning. It is at the same time possible to use less disinfectants and use water added electrolyte for +/- ions to attract bacteria. The hotel produces a lot of dirty laundry. We therefore ask our guests for help to reduce the volume and help save the environment. Our guests are urged to use their towels several times. There are also no towels in the swimming area – One must ask at the reception to receive more towels. Small measures can make a big difference. The laundry suppliers have utilised products that satisfy the requirements of the “Swan” label to minimise emissions of soap and chemicals.


Hotel Ullensvang has an active Working environment committee which actively focuses on suggestions and measures to ensure a more environmentally operation.

 

Preservation of cultural history.

As a historical hotel we are very engaged in making sure our guests aware of the experiences that are available to maintain our values in our national traditions and culture. This is done through art and activities, focusing on our local identity, local food and drink, but also by communicating local attractions and lifestyles, for example Midsummer celebrations which take place in the hotel’s garden each year. A little eye-opener is that all the hotels in the “De Historiske” group administer the cultural history for free on behalf of the community.


Preservation of natural history.

As an important cornerstone company, we take community involvement seriously and the hotel contributes a lot to the local community, but also to destination development. Hotel Ullensvang has with local partners adapted the local area, in the form of trails and paths which can be used for many exciting natural experiences. It is important to maintain the cultural landscape in which also new generations can find the inspiration and well-being the nature has given us.

 

Social – strengthening social values
As a cornerstone company in a small municipality we are committed to supporting local measures and contributing with not insignificant sums in the forms of sponsoring in among other things, organisations, sports and culture.
Hotel Ullensvang has since the 1980’s been a tariff- bound company, which secures our employees regulated working conditions and terms. We follow a strong employer responsibility and strive to be a year-round employer, despite the extremely challenging winter months.
A good place to live is a good place to visit! It is dependent on the local community can harvest large gins from tourism as the visitors. We work closely with the local suppliers – both food/drink, but also within culture and experiences. Management are members in relevant boards with a goal of developing local and regional tourism – for the best of the local community.

 

Economical – Economic viability
Management are engaged in local and national value debates focusing on sustainable and local value creations. We think that profitability and value creations are far more important than volume. The long-term perspective is crucial in ensuring economic viability also for future generations

Les mer
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