Environmental label.

Our hotel is listed in the travel book "green places to stay" from Alastair Sawday. Here...

Being allowed to use the environmental label in promoting our hotel means that we use resources efficiently and replace products that have a large environmental impact with more environmentally-adapted alternatives. We work on reviewing the energy and water consumption and on minimising the use of chemical products.

As our guest this will by no means have any negative impacts to your stay. The hotel's waste is sorted, reducing the amount of waste. Our establishment also have bio- toilets, which is more environmental friendly than the flush toilet/ WC (and it is just as hygienic as the WC ­ and odourless).

During the process of applying for the right to use a enviromental label, we discovered that environmental care is also cost effective. We actually save money on cutting the consumption of energy, and by reducing the amount of waste.

We make our food from scratch, and purchase our ingredients locally, as long as they are of high standard and quality. This again implies that one have not spent significant sources of energy (like fuel and discharge coming from motorised transport etc) to transport the food from a far before it ends up on our dinner table. The fish on the menu is caught in the Altafjord by the host of Ongajoksetra.