Sustainability.
Our work to "take care"
"To take care of"
"It's a lot about doing what my grandmother in Espevær did. She washed bread bags, stuffed stockings, used shopping nets and made the most delicious dishes from leftovers. She never threw away enough. She took care of every little bit."
HOUSE FATHER TORSTEIN
TO TAKE CARE OF.
In order to contribute to the work of taking care of our earth, we as a small tourism business must take care of the things we can control.
No one can do everything, but everyone can do enough.
At Haaheim Gaard, we have identified some focus areas and are working concretely and in a targeted manner with what we can influence here and now. We must take care of the local community of which we are a part, we must secure workplaces for our people, we must take care of nature, insects and species, we must reduce food waste and single-use solutions, we must think short-term and sustainably when we make purchases and we must save energy where we can.
We have come a long way with some - and some are in the starting pit.
ENVIRONMENTAL LIGHTHOUSE
An important part of the work at Haaheim Gaard is to be Environmental Lighthouse certified.
This means that we have established an environmental management system that manages climate and environmental work and helps us to achieve continuous improvement. The certification also contains specific requirements that must be met within the working environment, waste, energy, purchasing and transport. Every year we complete a climate and environmental report which gives a good overview of progress and potential for improvement. The report will be made publicly available. To reduce our negative environmental impact, we work both internally in the company and externally with important partners.
Concrete focus area
for Haaheim Gaard.
Sustainable garden
We will increase the proportion of raw materials from our own garden and we will map out that the proportion increases. Artificial poisons or fertilizers must not be used and biological diversity must be further developed.
Reuse of furniture and materials
We will buy used where we can and we will maintain the house and garden for longevity and energy saving. We will choose suppliers who work actively with sustainability work.
Food waste
We will reduce food waste by 30% through optimal menu planning, good kitchens, storage and purchasing routines and the use of seasonal raw materials and home-produced food.
Source sorting
We will further develop an efficient and practical source sorting. We must also be a driving force for suppliers to sort out recyclable materials and not use unnecessary packaging.
Chemicals
We will keep statistics on chemical use and reduce the use of chemicals by 15%. We will use suppliers of chemicals that have an environmental label.
Organic, green, vegetarian menu
Our customers must be offered organic food and vegetarian menus. We will use Miljøfyrtårn's eco percentage guide to map the proportion of organic food
Internal culture, employees
We want the term "take care" as an attitude and value internally. Skills development, participation, training, conversations and focus are important elements in all the work we do every day.
Reduced energy consumption
We will reduce the operating time at times adapted to the real use of rooms and premises: focus - the indoor temperature, unnecessary light,
electricity for technical equipment, unnecessary water consumption
A local resource. Social values
We will engage in - and give positive power to the local community and local cultural heritage, local workplaces and local producers of food, services and experiences.
