A Greener Radisson Collection Hotel

At Radisson Hotel Group we strive for green initiatives at all our hotels around the world so that you as a guest don’t have to worry. 

For us it is a given standard to not only reduce our waste but also actively contribute to a greener planet. The iconic Radisson Collection Hotel, Strand Stockholm has come a long way thanks to the hard work of its staff and our guests.
 
“We started working on the environmental strategy three years ago with the aim to save 25%. We managed to save 23% which we are really happy with but there is still a lot to do.”, says Robert Säfström who has been working at Radisson Collection Hotel, Strand Stockholm the last five years.
 
However, this assignment never ends according to Robert: “There is always room for improvement as new technologies are continuously introduced into the market which gives us possibilities to save even more energy. Moving on at Radisson Collection Hotel, Strand Stockholm we will focus on recycling and improving our heating system.”
 
The iconic Radisson Collection Hotel, Strand Stockholm also known as the favorite hotel of Hollywood stars Greta Garbo and Ingrid Bergman, underwent a full refurbishment, which was completed in autumn 2018. The restaurant and bar The Strand reopened with a stunning new design.
 
We have done everything from changing our halogen light bulbs to LED, to recycling the waste heat from the kitchen to warm up our water. “That is something that is really paying off as we’re saving around 84 388 kWh on that investment.”, Robert explains.
 
The first step was identifying where and why energy was wasted, the second step was creating an action plan to fix it. The successful environmental strategy was recently awarded with the Think Planet Area Award in 2016. With the money they won, a new herb and vegetable garden was built on the roof of Radisson Collection Hotel, Strand Stockholm.
 
“With this we are able to not only offer our guests freshly harvested herbs but also recycle waste from our restaurant. The aim is to produce locally but think globally”, says Robert. Robert mentions the commitment to implement a greener strategy has been a team effort involving everyone from chefs, front office team and general manager. The reactions have been surprising when being confronted with the facts of how much had been wasted, but also a drive to be a part of the solution.
 
“Our aim has always been to improve without impairing the guest experience so we’ve chosen to inform and invite them to participate for example with the “Save a Drop” initiative where guests can choose to reuse their towels and save water.”
 
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