SUSTAINABILITY AND MINIMAL FOOD WASTE IS A KEY VALUE AND DAILY ATTITUDE OF STAFF, SUPPLIERS AND CUSTOMERS AT CHRISTIANSMINDE
Hotel Christiansminde is a co-founder and shareholder of ReFood, a movement that aims to protect the resources we have available and to get as much as possible out of the raw materials we consume.
We work with, among other things, adapting the quantities of food displayed on buffets, served on plates and menus. We are also very conscious that we do not let raw ingredients go to waste or lose their good, fresh taste before they are used.
It will never be possible, in the hospitality industry, to totally avoid miscellaneous residue. Even after we, for example, make our own stock, excess cabbage leaves, vegetable peelings and the like, cannot be used for food and therefore, we have, as one of the first in Denmark to do so, installed large, professional industrial food mills in which the processed residue is stored in liquid form in order to be used to produce biogas in local anaerobic digestion plants and moreover, the source of heat supplied to Hotel Christiansminde.
We appreciate that South Funen is a unique larder of fresh, high quality raw produce that should not have to undertake a long journey through Europe before we receive them.