news
8-10 December 2020
IBTM World Virtual 2020
goes live in a week.

These 10 Big Changes
Will Impact Events For Years To Come.
Kellerman
No Vision, No Future
Roger Kellerman on turning your vision into an action plan.
Economic Recovery
Drivers of Economic Recovery
Futurist Rohit Talwar on baseline scenarios for recovery.
Transition
Focus on Helping Customers Lower Carbon Footprint
Sands Expo offering total carbon neutrality at no additional cost.
Knowledge Hub
Dubai Association Centre Provides Strong Platform for Recovery and Growth
Poised to see a substantial uplift in newly licensed associations through the rest of 2020.
Hospitality
Coronavirus Pandemic Will Not Be a Paradigm Shift in Hospitality
Nightclub and hospitality legend Ian Schrager believe things will return to normal.
Radar
Geneva International Association Forum – a Global Platform for Knowledge Sharing
Seeks to establish annual global leading platform for knowledge sharing in Geneva.
Adapt and Act
Business Meetings Might Move to a More Hybrid Set-Up
Radisson Hospitality ceo Federico J González on how hotels will change permanently.
Radar
The Kaohsiung Protocol Identifies Trends and Key Strategies
Taiwan invites the global ICCA community to connect and explore new ideas, formats and technologies.
RSS
rss_icon
Links
Swedish Hogberga Gard is aiming for zero food waste with a state of the art composting machine that makes everyone a winner.

Today, one third of all food produce is thrown away in Sweden. The hotel and restaurant industry is estimated to account for about 10 percent of the food waste - which is equivalent to 100,000 tonnes per year. Hogberga Gard on Lidingö, has found its own solution to reduce the carbon footprint significantly; a powerful composting machine that converts a full days food residue into high-quality, nutritious soil in just 24 hours. This makes a great leap towards the vision of Zero Waste.

“At Hogberga Gard we have set our ambitions high when it comes to sustainability and for many years worked actively to reduce food waste. The latest operation is an investment in a composting machine that converts up to 75 kilograms of food waste into 7.5 kilograms of compost soil, in 24 hours.

We have been working hard for a long time to reduce food waste by serving smaller portion, for example. Also, we buy whole animals, all parts of which are used in food production. It is an incredibly nice feeling that through this investment, we can take a big step towards the vision of Zero Waste", says Tommy Eriksson, gastronomic leader at Högberga Gård. “And, we certainly hope that it will inspire others to follow”.

The fertilizer will not only be used in Högbergas own garden. At check-out, guests will get a small paper bag of recycled soil, which symbolises that the remains have already been given a new life. Högberga believes that this makes a playful statement regarding the ever- important issue of food waste, in a playful way.

"In addition to a nice farewell gift for our guests, we get lots of new good soil for our own garden. Another major advantage of composting is that the waste does not have to be shipped away. Everyone is the winner of this approach", concludes Tommy Eriksson.