Arendal Herregaard Spa and Resort Revenue and Competitors

SUSTAINABILITY IS THE FUTURE Sustainability is the future, and for us who cook, it is only natural to think about resource use at all levels. We have a high proportion of renewable materials, we focus on near-traveled raw materials, and are now entering a time where we are looking at reducing meat consumption. This is an excellent place to start without radically interfering with guests' eating habits. The goal is to cut down on the amount of meat in dishes, or to try to find full-fledged substitute products. VALUABLE FOOD WINNING We are working continuously to reduce food waste. The Horeca industry is currently responsible for over 20% of all food waste. This is a child of the heart for us. We believe that food waste can be combated at all levels, and this is one of our measures to limit the \throwing culture\. GIVE SOMEONE AN OPPORTUNITY With workers from many different nations, we build a social culture that is about interaction. OUR FOCUS AREAS: Reduction of meat, minimal wastage by integrating leftovers, profits and returns into the daily menu. Environmentally friendly transport, return of all waste and sorting for reuse and recycling, reduction of plastic in packaging. Arendal Herregaard Spa & Resort is working towards becoming Eco-Lighthouse certified during the first quarter of 2020. QUALITY AT ALL LEVELS WE WANT TO DELIVER THE BEST POSSIBLE FOOD, but also at a competitive price. Of course, good food made from scratch requires good ingredients, and we are very aware of what we use. We have a long-term relationship of trust with our suppliers, and we know that we have access to the best raw materials at all times. This means that our chefs can spend their working day producing tasty dishes of the highest quality every single day. With time for better craftsmanship, the taste and quality of the food also improves. GOOD LOCAL PRODUCERS MEAN EVERYTHING Over time, we have found very GOOD PARTNERS in some of the district's finest and best suppliers.