On 4 March, Jørgensens Hotel - Byens Hotel was presented with the Organic Food Label in bronze at the National Organic Association's general meeting. Minister of Agriculture, Food and Fisheries Rasmus Prehn presented the food label as a reward for the hotel's special focus on ecology.
In recent years, the hotel has focused on making a healthy food culture a natural part of the hotel's restaurant, café and wine bar. Jørgensens Hotel's focus on ecology supports the hotel's work to create a green profile, where there is a special focus on sustainability, better animal welfare, space for nature, consideration for the environment and a holistic approach from farm to fork.
The organic food label is a state-controlled organic label that awards gold, silver and bronze labels to restaurants that make a special effort in relation to using organic ingredients. The bronze label indicates that organic constitutes 30-60% of the total food purchases for the restaurant. Jørgensens Hotel and the hotel's Restaurant Eydes fully meet this requirement with their most recently submitted organic accounts.
There is a good story behind every single raw material
"We want to show our guests that we make conscious, responsible choices about how we run our business for the benefit of nature and for our guests' health," says hotel director Kari Brandsgård from Jørgensen's hotel.
In recent years, the hotel has focused on making a healthy food culture a natural part of the hotel's restaurant, café and wine bar. Jørgensen Hotel's focus on ecology supports the hotel's work to create a green profile, where there is a special focus on sustainability, better animal welfare, space for nature, concern for the environment and a holistic approach from farm to fork.
"We work daily based on the idea of sustainability, and this means, among other things, that we do everything we can to avoid unnecessary imports of raw materials from afar," continues Kari Brandsgård.
Therefore, guests at the hotel will never be served raw materials transported over long distances if one of the hotel's local producers is able to deliver in a sustainably produced variety that can be delivered without burdening the environment with a large amount of unnecessary CO2.
“We want to be part of the organic community, where we can help develop tomorrow's ecology, have access to professional sparring and knowledge, and have the opportunity to get inspiration about new raw materials and circular production. We believe that this provides the best experience for our guests - at the same time as it is also the best for nature ”, concludes Kari Brandsgård.
