Sinatur Hotel & Konference in Denmark is pioneering a new gastronomic code focused on eco-friendly cuisine. With an understanding that food choices significantly impact societal transformation and CO2 reduction, Sinatur aims to align dining experiences with nature conservation without compromising guest satisfaction. This initiative, implemented across their six hotels, underscores Sinatur’s responsibility in shaping the industry’s food culture.
Louise Hauge Gliese, the director, emphasizes the hotel’s duty in responsible food serving, given their large-scale meal services. A key strategy involves modifying procurement practices to improve CO2 impact. Sinatur’s approach involves bold decisions in menu planning, possibly replacing popular dishes with environmentally friendly alternatives.
A notable change for guests will be the phased removal of beef, eliminating it entirely by 2030, and reducing animal products overall. Instead, guests will be introduced to innovative and delicious cuisines, expected to offer pleasant surprises. This code marks Sinatur’s commitment to responsible hospitality and its dedication to tackling environmental challenges.
So…:
What eco-friendly concepts can you develop that will appeal to and attract your specific target audience?
Source and picture:
sinatur.dk