At Karstorp Säteri we work actively to reduce unnecessary resource use and run the business more sustainably, both in the small things and in the larger technical work behind the scenes.

We strive to minimise unnecessary consumption, among other things by limiting the use of disposable items and by not changing sheets and towels more often than necessary.

Since 2020 we have chosen not to offer stay-over cleaning as standard during a stay. Guests who want it can of course have it arranged on request. This has made a big difference by reducing the use of cleaning products, water consumption and staff hours, without compromising the guest experience.

To encourage small but important environmental choices, we also use so-called nudging in the rooms. In some rooms, for example, we have signs with messages that encourage guests to reuse their towels, which contributes to less laundry and lower resource consumption.

Our restaurant operation is not built around a kitchen running at full capacity day in and day out. Instead we work more on a demand-driven basis, where meals are planned according to booked parties. This lets us tailor our purchasing better, reduce waste and, to a greater extent, choose locally produced ingredients. We also grow our own herbs and salad in our garden beds.

When it comes to laundry, we work with external partners, which means the laundry is handled under strict environmental requirements and controlled processes. This is an important part of ensuring both quality and more responsible use of resources.

We have also made larger technical investments to improve the energy efficiency of the property. The old heating and oil boiler has been replaced with district heating, a clear step forward from both an environmental and an operational perspective. In parallel, we have been renovating the ventilation and working on solutions for reusing warm air, to make better use of the energy that already exists in the building.