Solar Panels

Tips on how to develop your business

Start your journey to become a Home of Wellbeing. Step by step we will help you strengthen and develop you business. With the intention to do good you will contribute to wellbeing to guest, staff and for yourself without harming our environment.

Running an environmentally friendly business

Waste minimization.

The growing amount of waste produced in modern society has a huge impact on the environment. Many of the materials discarded in the waste can remain and affect the environment for hundreds to thousands of years. The presence of harmful waste in the natural environment can cause significant effects on plants, animals, and humans. The most effective way to reduce waste is not to create it in the first place. Reducing waste can reduce your environmental impact, but it can also have a positive impact on your finances as well as a positive social impact by creating more jobs for people in industries developed to recycle goods.


By awareness-raising, you can effectively encourage waste prevention, reuse, and recycling behavior within the organization!

And remember – only buy what you really need, because what you did not buy won’t end up as waste!

Prepare, have a plan and a strategy
  • make a policy and a strategy for waste management.
    • What does it mean for you?
  • create a waste reduction strategy – analyze your waste production (where and how much), set goals and make a list of things to do
  • conduct a waste management audit – be aware about your current situation so you can take the right actions. Take a walk around your premises, noting down the quantities and direct costs of any wastes that you can see.
Reduce overall waste
  • conduct a waste management audit – be aware about your current situation so you can take the right actions. Take a walk around your premises, noting down the quantities and direct costs of any wastes that you can see.
  • create a waste reduction strategy – analyse waste production (where and how much), set goals and make a list of things to do
  • choose products and foods without packaging materials
    extending the life of various consumables such as sheets, cleaning materials (rags etc.)
  • create a “less waste initiative” that encourages all employees and guests to be aware of their waste production
  • purchase wisely, it plays a crucial role in reducing waste
  • implement a recycling program – sort all generated waste for recycling, recovery and energy recovery
  • repair, reuse, find new uses for things
Reduce food waste
  • reduce the size of the plates so guests take less at a time in the buffet, it reduces food waste
  • Include leftover groceries and ingredients in your cooking
  • take care of leftover cooked food in different ways
    • offer your guests or staff to bring or buy leftovers (ask them to bring their own lunch box)
    • donate your leftover food to nearby actors, schools, care, etc.
Reduce littering
  • inform and encourage your guests to keep a bag in their packing vehicle and throw their trash in the bag to dispose of properly later.
  • put up more trash cans, and make sure they are wind and animal safe
  • reduce disposable items, offer refills of coffee in thermos mugs
  • carry outclean-up days, encourage guests and staff to take part in the activity
Reduce waste from your production
  • develop a system for recycling your own products, you can take them back if the customer no longer wants them, you can sell them second hand
  • avoid unnecessary and choose durable, smart packaging and protective materials for your goods
  • use materials that can be reused for display of your goods
  • encourage the customer to bring their own carrier bags, jars, bottles, thermoses and packaging for the goods they want to buy
Reduce disposable items
  • avoid disposable materials in all parts of your business such as
    • wrapped slippers and bathrobes
    • disposable cutlery, plates, glasses, mugs and straws
    • disposable packaging for skin, hair, beauty products, toothpaste, toothbrushes
    • coasters, protection, decoration, other packaging
    • paper napkins / towels

A sustainable energy use

All energy use affects the environment via greenhouse gas emissions and other air pollution. But, by using renewable energy and at the same time reducing our energy use so that renewable energy is enough for everyone, we can have a more sustainable way of life. Clean energy for electricity, heating, and transport is necessary to reduce the climate impact of your company. Remember that the best energy is “negawatt” – that represents a watt of energy that you have not used through energy conservation or the use of energy-efficient products.

Prepare, have a plan and a strategy
  • make a policy and a strategy for energy management.
    • What does energy efficient and sustainable energy mean for you
  • create an energy reduction strategy – analyze usage (where and how much), set goals and make a list of things to do
    • make a sustainable procurement plan – to choose energy efficient when buying new or replacing
  • conduct an energy management audit – be aware about your current situation so you can take the right actions.
    • take a walk around your premises (during open and closed hours), noting down the all standby, unnecessary lamps, heating systems covered by furniture’s etc.
    • energy consumption monitoring will help you – investigate the possibility of monitoring the energy consumption of specific equipment items
  • Make a commitment to green energy – choose green electricity from your electricity supplier you can also produce your own energy by setting up solar cells

  • develop an operation and maintenance guide that describes which technical systems there are in the building, how they intend to work, and how they should be maintained. The guide should cover plumbing and control systems, such as heating, cooling, ventilation, sanitation, control, regulations and monitoring, LPG, compressed air, and sprinklers. The operation and maintenance guide does not have to be so advanced at first. A few lines about each system are better than nothing at all.

  • a simple thing is to label switches so they are not accidentally turned on

Energy savings in the tourism industry consist of several parts, including heating, cooling in the summer, indoor and outdoor lighting, ventilation, kitchen equipment, terrace heating, and more.

Over all energy saving tips
  • make sure that lighting, heating and other appliances only operate when they are needed.
    • turn-off exterior lighting during daylight hours
    • when needed use timers or motion detector
    • install energy meters to keep track
    • avoid stand by
    • avoid leaving portable electronics such as laptops or mobiles on charge unnecessarily, as this can waste energy
  • regularly maintain and adjust of your appliances and systems
    • schedule cleaning of radiators and valves
  • educate all staff about energy efficiency, this is a simple and cost effective measure
  • teach the cleaning staff how to air properly and efficiently
  • stop air leakage. Inspect, caulk and weather-strip windows and doors to avoid unnecessary energy waste
  • Use solar shading, which is a form of solar control that can be used to optimise the amount of solar heat gain and visible light that is admitted into a building.

Save energy for heating
  • you can save money on your heating and cooling bills by simply resetting your thermostat when it is low season, or when different rooms or parts of the facility are not used.  It is also possible to lower the temperature during night time. You can do this automatically without sacrificing comfort by installing an automatic setback or programmable thermostat.
  • bleeding your radiators can help you save energy, one of the main problems with radiators is that air sometimes becomes trapped inside them. When that happens, a bubble of air impedes the flow of hot water and stops the hot water from circulating. The only way to remove that air bubble is to bleed the radiator and restore the water flow inside.
  • keep doors and windows shut when the heating/cooling system is on
Save energy hotelrooms
  • remove refrigerator / “minibar” in hotel rooms, instead offer guests to buy cold drinks in the lobby
  • unwanted draughts could be responsible for making rooms  feel chillier than your guests like.
  • encourage guests and staff to inform the reception or maintenance if something is broken in the heating/cooling system or if the air is leaking thru doors and windows
  • develop simple and easy-to-understand information about how the heating and cooling system works so the guest can adjust it instead of opening windows. Inform how the guest can take sustainable actions by handling heating/cooling correctly
  • Modify Limits of Room Temperature Control
    • modify the lower limit to 18 degrees
    • modify the upper limit to 23 degrees
  • install use timers or motion detectors for lighting
  • switch to energy-efficient lighting
  • turn the television off when leaving the room (avoid sleep/stand by mode)
  • use a timer on the TV so that it switches off automatically after a certain time
Save energy kithcen, cooking and serving
  • turn off all appliances that’s not in use
  • set the right temperature in refrigerators and fridges, defrost regularly
  • keep the door of the fridge and refrigerator closed as much as possible and don’t open them unnecessarily
  • don’t store hot food in cooling chambers
  • only run the dishwasher when it’s fully loaded, choose energy saving programs
  • turn of stoves and oven ten minutes or more before finishing cooking to use residual heat
    • cook several dishes at once
    • cook food in smaller pieces
  • Don’t peek! If you need to check on a dish, use the oven window instead. Every time the oven door is opened, the temperature inside is reduced by as much as 25 degrees, forcing it to work even harder (and use more energy) to get back to the proper cooking temperature
  • Beverage dispensers- All machines that cool drinks can also be switched off if they are not used. Installing a timer is a great way to not forget these.

Did you know? Energy costs of heating water in an electric kettle are roughly half of the energy costs of doing the same in a microwave.

A sustainable water use

Clean freshwater is a natural resource that is vital and that we should handle carefully. A drier climate has made groundwater levels in some parts of our beautiful area around the Southern Baltic Sea area very low and there is occasional water scarcity. Water scarcity (water stress or water crisis) is the lack of freshwater resources to meet the standard water demand. If we are to live more sustainable, it is important not to waste water. By keeping track of your water use and saving water, you contribute to this while also reducing your expenses for both water and energy

Inform, involve and encourage your guests and staff to change their behaviour. We are often unaware about when we watse water – for examplewaiting for the shower or sink to warm up.

Prepare, have a plan and a strategy
  • making a policy and a strategy for water management.
    • What does it mean for you?
    • What is water efficient or sustainable water usage for you?
  • create an water reduction strategy – analyse usage (where and how much), set goals and make a list of things to do
  • conduct a water management audit – pay attention to your indoor water usage. That means check routinely for leaks…leaking faucets, leaking toilets, leaking appliances. Take a walk around your premises check all taps, toilets etc action that stop leaky faucets and toilets saves money and water
  • Monitoring your water usage is the first step to savings. Using a smart meter is the best way to go about this. Knowing how much you use and where can help you to identify areas of potential savings, quickly address leaks, and save this precious resource. Monitor your bills closely on an ongoing basis to identify changes to patterns of water consumption.
  • educate employees on good water using habits, share water-saving ideas.
    • Every member of your team needs to operate with water conscientiousness. Offer training, guides, and guidance on what needs to happen water-wise within the business to meet your water-saving goals and explain why.
  • cooperate – report broken pipes, leaky hydrants and errant sprinklers to property owners or your local water provider.
Overall water saving tips
  • stop the drips! From leaking toilets to dripping faucets, water can be wasted in many places around the facility
    • identify costly water leaks that should be repaired, check your water meter for example to detect leak
    • Calculate your water waste.  Find out just how much water you waste when you let a dripping faucet drip – investigate worn toilet flappers, dripping faucets, and leaking showerheads.
  • Replacing outdated or inefficient fixtures will save water and money on utility bills in the long run.
    • Install water-efficient taps with an aerator or flow restrictor to use less water.
    • Install lever or mixer taps, these save water by quickly reaching a desired temperature.
  • Promote the drinking of tap water instead of bottled water among employees, guest and customer
  • Wash company vehicles as needed rather than on a schedule. Use a commercial car wash that recycles water.

Did you know? A dripping tap can waste 800 litres of water in a month and a leaking toilet can waste up to 400 litres of water each day!

Save water in hotel rooms
  • allow guests to opt for a linen and towel reuse programme, allowing them to choose to not have linen and towels changed daily
  • encourage guest to pick up the pace in the bathroom and save water, time and money.
    • turn off the water while brushing the teeth – place a sign above basins suggesting that guests don’t leave the tap running while shaving or brushing teeth
    • keep the shower under four minutes.
    • take a shower instead of baths. A full bath holds more than four times as much water than is needed to adequately bathe.
  • install water-efficient shower heads, which can use up to 40% less water. Set shower flow to less than than 10 litres per minute
  • install low-flow toilets, which use roughly two to four times less water than older models. Install dual flush toilets
  • your taps should have a maximum flow of six litres per minute.
  • make sure that the amount of cleaning in the room is optimal and done with green cleaning products.
  • cut water usage in your laundry operation with a low-water washing system
Save outdoor water
  • Remember to notice leaky faucets outdoor as well check  faucets, pipes, and hoses.
  • If you have them, put decorative fountains on timers and use only during work hours
  • If you must use it….hire a qualified pro to install your irrigation system and keep it working properly and efficiently.
    • Be sure your irrigation system is watering only the areas intended, and the water is not wasted on walks, streets, etc
  • Leave lawn clippings on your grass, this cools the ground and holds in moisture
  • Use porous material for walkways and patios to prevent wasteful runoff and keep water in your yard.
  • Use cultural plants from your region and group them with plats who has the same watering needs to avoid overwatering some while underwatering others.
  • Use a layer of organic mulch on the surface of your planting beds to minimize weed growth that competes for water. Spreading a layer of organic mulch around plants helps them retain moisture, saving water, time and money.
  • Collect water from your roof by installing gutters and downspouts. Direct the runoff to plants and trees.
  • Use a pool cover to help keep your pool clean, reduce chemical use and prevent water loss through evaporation.
  • Don’t overfill the pool. Lower water levels will reduce water loss due to splashing.
Save water in the kitchen, cooking, serving
  • Set taps to have a maximum flow of 10 litres per minute
  • Establish water-saving guidelines for using kitchen equipment:
    • use the dishwasher, and start only when it is full, use eco program
    • not wash dishes in running water
    • scrape dishes rather than rinsing them before washing
    • Presoak pots, pans and utensils in basins of water.
    • boil only as much water for tea/coffee as really needed
  • Wash fruit and vegetables in a sink
  • Choose hotel kitchen equipment that uses minimal water
    • Install water-efficient dishwashers to use 50% less water than average models.
  • Keep equipment maintained and drains clean.


  • Stop selling pre-packaged water
  • Serve water only upon request and ask before refilling. An 2,5 dl glass of water will need an additional  5dl of water to clean the glass.

Carry out sustainable (green) procurement and purchasing, contribute to sustainable production

Your purchases affect your entire business positively or negatively, both from a health perspective and when it comes to the environment. The increased interest in ethics, ecology, and social responsibility requires that companies work on sustainability issues and have a strategy to reduce their environmental impact. By choosing organic, you help to reduce the spread of synthetically produced chemical pesticides in nature. Think before you act – things you haven’t procured, can’t be used or offered to your customers.

Prepare, have a plan and a strategy
  • make a policy and a strategy for sustainable procurements. What does it mean for you? Do you have one or more focuses?
    • Sustainable procurement/green purchasing
    • Recycled/Reusable
    • Eco-efficient product/sustainable product
    • Green procurement
    • Efficient procurement
    • Environmental procurement
    • Clean procurement
    • Sustainable procurement
    • Responsible procurement
  • make a code of conduct. Who do you want to cooperate with? Perhaps you might want to develop a “code of conduct” that your partners should sign? That means that you define that you expect vendors and their sub-contractors to operate lawfully and conduct their activities in a socially and environmentally responsible manner by, at a minimum, meeting the expectations set forth in your Code of Conduct for Procurement
  • conduct a procurement management audit – consider how your purchasing decisions will have an impact on the planet and how your decisions also set an example for others.
  • make a list of all the things you usually buy, check what you can remove and what you can change. Consider how many of your purchases that’s made of old habit, instead of real need
  • plan your purchases and buy only what you need keeping track of which sustainability labels are available, decide what is important to you and take one step at a time
Cooperate with the right type of procurers
  • avoid products from suppliers in countries using pesticides or genetically modified foods
  • choose suppliers who can describe the quality of what they sell
  • learn more under sustainable transport
Choose the right type of products
  • buying local raw materials to support local producers
  • buying local and organic raw materials to promote biodiversity
  • avoiding products that require large amounts of natural resources and long transports
  • prioritizing recycling and second-hand
  • prioritizing materials that can be reused in the first place and recycled in the second place
  • choosing sustainable produced natural materials (wood, linen)
  • always choosing products of good quality that last a long time and can be renovated
  • choosing energy- and water-efficient equipment
  • having knowledge about the materials, products and raw materials you need
  • using renewable raw materials and degradable ingredients
  • focusing on creating the best possible starting point for manufacturing your products
  • buying products where the entire production takes place with consideration for the environment
  • selecting materials, products that can be repaired and reused

Sustainable  food
Procurement and purchasing of meat and fish

We need biodiversity on land and in the oceans and at the same time be able to use nature’s resources in a sustainable way. We must, therefore, together, take responsibility and make improvements so that the entire food chain from land and sea to meals can be sustainable. In your business, you can choose meat that comes from animals that contribute positively to biodiversity. You can choose fish wisely and help ensure that the oceans are not depleted so that the fish have time to recover and that the oceans’ ecosystems come into balance

Prepare, have a plan and a strategy
  • make a policy and a strategy for sustainable procurements for meat and fish. What does it mean for you? Do you have one or more focuses?
  • choose supplier that help you reduce transports.  Demand groupage transport, besides reducing costs, grouping your products for transportation will in turn reduce the impact on the environment, compared to individual haulage for each item.
If you do not produce yourself, you can improve your purchases by
  • learning about sustainability certifications for meat and fish
  • finding out where and how production takes place, avoid long transports
  • defining what you expect from the supplier and report it
  • changing type of meat and fish
  • choosing certified organic domestic meat
  • choosing certified domestic natural pasture meat
  • choosing wild-caught fish that is MSC-labelled and approved according to WWF’s consumer guide
  • choosing farmed MSC- labelled fish that’s approved according to WWF’s consumer guide
  • remembering that game meat is a limited resource, use local meat that has been tested according to national food legislation

Sustainable transport
Sustainable transports

Our travel produces large emissions of carbon dioxide and other pollutants that affect our health and contribute to changing the climate on earth. Traffic affects nature through emissions of acidifying, fertilizing, and ozone-forming substances. Traffic emissions of pollutants also harm human health. Particles in the outdoor air contribute to cardiovascular diseases as well as diseases that impair lung function and can affect the normal development of the lungs. The incomplete combustion of fossil fuels forms particles and hydrocarbons. By thinking about how we travel and transport things, we have great opportunities to reduce emissions. In wellbeing tourism, sustainable travel to and between destinations is an important part.

Prepare, have a plan and a strategy
  • make a policy and a strategy for sustainable transport. What does it mean for you, which transports will be included?
  • conducting a transport and CO2 management audit – include, your own vehicles and produced services, and perhaps even your guests transports – make improvements by changing the old solutions to bicycle, electric or biogas car
Visitor’s sustainable travel
  • help your guests plan their sustainable journey to your facility
  • offer transport from train and bus stations or collaborate with others for smooth transfer
  • promote the concept of carpooling and support your guests finding good dolutions
  • provide rental or loan bicycles and secure bicycle parking for those who bring their own bikes
  • find out how your guests travel to you – offer and inform about other possibilities providing charging options for electric cars and electric bicycles
Sustainable supply chain
  • choose supplier that help you reduce transports.  Demand groupage transport, besides reducing costs, grouping your products for transportation will in turn reduce the impact on the environment, compared to individual haulage for each item.
  • create a plan for how you can shorten your supply chains to a minimum.
  • buy locally
  • choose slower deliveries
  • climate-compensate transport
  • coordinated your distribution of goods and products with others