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We strive to be a sustainable employer who contributes to a sustainable environment as well as social development.
In order to manage our own sustainability, we constantly evaluate our environmental efforts through safety rounds, staff meetings, employee discussions and surveys. To find out more on our systematic environment efforts, please contact our General Manager Anna Käll .
Grand Hotel is eco-labelled according to Nordic Swan Ecolabel criteria (hotel, restaurant and conference).
Our laundry uses DIRO-water (ultra pure and deionized), a filter system from Scandinavian Water Technology AB. We reduce our chemical usage, detergent and cleaning products by using this technology. To find out more about DIRO-technology please contact our Executive Head Housekeeper Dilara Rustamova .
"Furniture that enters the Grand Hotel never leaves", is the Interior Designer Architect Eva Nyströms 's philosophy. This means that the fixtures and fittings are restored, refurbished and rebuilt as much as possible. This is how we save on the earth's limited resources while creating a unique hotel environment.
The chefs at Grand Hotel are accustomed to the bounty gifts nature has to offer as well as the periodical, seasonal offerings. We consciously choose Scania's suppliers and distributors to reduce our carbon footprint, preferably not more than 50 km away from our location. Some examples of the local produce we use in our restaurants are the asparagus from Lundaparris, cheese from Vilhelmsdals dairy farm and meats from Friskartorpet. To find out more, please contact our Head Chef Mikael Börjesson.
We have a long tradition of supporting the local charitable projects and enabling projects through donations, discounted prizes and sponsorships. Lunds Diakoni, the Swazi Children Initiative, Inner Wheel and Lund's Zontaklubb; to name a few. Feel free to contact our CEO Maria Paulsson should you wish to know more.
