Strawberry Hotels to Replace Butter with Plant-Based Alternatives in Sustainable Shift
Strawberry Hotels transitions to plant-based alternatives, phasing out butter as part of sustainability efforts.
Key Points
- • Strawberry Hotels will cease using regular butter and switch to plant-based alternatives.
- • The decision affects hotels in Sweden and Finland, excluding Clarion hotels.
- • This move aligns with sustainability initiatives and is expected to save over 4 million kronor in Sweden.
- • The change follows evaluations comparing traditional butter with more sustainable options.
In a significant shift towards sustainability, the Strawberry hotel chain, owned by Petter Stordalen, announced its decision to eliminate regular butter in favor of plant-based alternatives across its hotels in Sweden and Finland. This new policy, revealed through an internal email, underscores the company's commitment to environmental practices and cost efficiency.
The transition will not extend to Clarion hotels within the chain, focusing instead on a broad array of other hotel locations. The evaluation process leading to this decision involved comprehensive testing of various plant-based options, all of which were found to be better aligned with the hotel’s sustainability goals. Notably, this initiative is projected to save the company over 4 million kronor in Sweden alone, reflecting a growing trend in the hospitality sector to adopt greener practices.
Stordalen’s move marks a broader industry transition towards plant-based offerings as part of efforts to reduce carbon footprints and enhance sustainable dining options for guests, aligning with consumer demand for more environmentally conscious practices in hospitality.