- C-Tour

Giving back to the community – Parts of each individual booking go to the development of youth sports in the community.
Järvsöguiderna supports the local business community by creating added value such as jobs in the countryside and better experience for the guest.
Works closely with the upper secondary school in many ways, both with activities,
helps in education and then hires students from the school, to do the guiding activities.

Järvsö guiderna

Involving the local community

Good Day Deli

Zero Waste - Circularity in the Food System

This project ties in with zero waste, expressing the desire to reshape waste management in relation to the circularity of their food system.
They do this through the reuse of ingredients:
- they reuse lemon peels as garnish once they have been boiled and caramelised;
- they extract fruit syrup that cannot be used to create drinks, etc.

Also, towards zero waste, menu design and stock control reduce excess food and GDD works closely with suppliers to use returnable containers. They also separate the various wastes for composting through a biodigester, trying to promote sustainability in the various stages of their work.

Eco pavilion

The company doesn’t just promote different places but also works at creating more of these sustainable holiday homes with the creation of their own sites. They already have built one luxury home and are in the process of building a new place that will be circular and bio-based from scratch which will be paviljoen Esch.

ECOlogies

Circular Strategy:

Starting from the fact, that most equipment was designed and manufactured by the owners from reclaimed material and therefore the use of conventional building materials has been considerably reduced, the use of other resources has been also kept to a minimum.

Dragonfly Gardens Urban Glamping

Eco-design/Functional recycling and community involvement

It is also worth mentioning, that by sharing the knowledge with other young entrepreneurs about how to set up and run a glamping site the possibility of reducing even more widely the damages conventional tourism industry has on the environment is considerably higher.

Running a local tourism establishment of this kind, also supports other stakeholders such as museums, local restaurants, and tour guides, consequently contributing to the economic growth of the region.

The Eco design, the reuse of sports shoes is mainly about Järvsöguiderna having a lot of rental equipment, which can be reused in later phases.

Järvsöguiderna has a rental of running shoes, cross country shoes and snowshoes from Salomon – they make products from safe and recycled or renewable raw materials. They are used more and manufactured to be manufactured again.

When they are no longer able to use the running shoes or ski gear they send them back to the Salomon factory so that they can recycle it and make new sporting gear.

Järvsö guiderna

Eco design - Sport shoe rental

The Company decided to:

- reduce the environmental impact of their daily business transport.
To do that they invested in an electric van, that cost around 25% more than a petrol van, at the time of purchase.

- make a change regarding their electricity provider that was only 30% renewable, and 70% fossil fuels. They chose “Energia” which produces 100% renewable energy.

Good Day Deli

Electric Van

Ecologies promotion website

The website gives users an easy way of finding accommodation for a sustainable holiday. The website promotes places all over the Netherlands and Belgium that are sustainable and explains which features of the particular accommodation are sustainable.

ECOlogies

Circular Strategy: Virtualize

It was built by the team using upcycling material and it is an educational centre where many upcycling workshops educating kids and adults are hosted.

It is also a resource centre where people from the community can bring material and reuse them.

With all the upcycle projects, a lot of scrap materials were saved from waste, and resources have been saved instead of buying new products.

NISI Camping

Xeirotexneion

Groups interested in learning more about the background and plans of the world's first and only floating farm can book a visit. During a presentation, an experienced guide will explain how they farm in an animal-friendly, sustainable, circular way and what innovative techniques they use. This will be followed by a tour of the farm.

Optionally, a tasting of their delicious dairy products can also be booked.

Floating Farm

Tours of the Floating farm

Anaerobic Digester uses feedstock from site, creating biogas and natural fertiliser.

This acts as a demonstration model that reduces food waste but also demonstrates the adoption of green energy systems such as biogas created from food waste. This is an important project because as a rural region, sustainable green energy has seen a slow uptake due to the costs associated with the setup and technology. In Cill Ulta we have seen what price increases in energy can result in structural damage and lack of interest.

The AD system in Cill Ulta is the first automated anaerobic digester in Ireland which reduces waste and produces renewable energy and natural fertiliser to reuse as plant and vegetable biostimulants promoting circular bioeconomy principles.

Cill Ulta is an SEC mentor and is located in a decarbonisation zone, therefore we have the opportunity to demonstrate and showcase to visitors various renewable energies. We have spaces for visitors such as the Horticulture therapy space, sensory garden and biogas that acts as a renewable energy source for our small kitchen space – the goal is to demonstrate to visitors to the site that waste is valuable and that it can be used as a feedstock that is later used as a cooking facility.

Cill Ulta

Anaerobic Digester

The loft houses on the Åsberget Mountain in Hälsingland, Sweden, manifest the basic ideology of the business. Building materials are heartwood from the province´s pine and spruce forests, with flax fibre for insulation, and birch for the interiors.

The houses are built with a diffusion-open construction excluding all plastics, biocides or other synthetic materials that could be risky for the indoor climate or the environment.
In brief: the houses breath fresh air. In each house, there is an electric incineration toilet leaving no other waste than nutritious ashes, a perfect fertilizer for cultivations nearby.

Bergaliv´s loft houses demonstrate the idea of plain luxury in natural cycles. The houses are drawn and built with deep deference to the living impetus that formed this landscape, its fields, barns, houses, the river, the roads, man, wildlife, the mountains, and the forests. Up here, we want our guests to fall asleep and wake up embedded with the feeling of participation in nature and landscape, thus recalling the sense of coherence in life on earth.

Retreat to nature for a stay of simplicity and balance in the Loft House, high above the tree tops on a mountain slope by the Ljusnan River Valley in Hälsingland.

Bergaliv

The Loft houses

Within this community project, NISI representatives try to collect the organic material from the NISI restaurant, cafe, and volunteer’s house plus coffee remnants from a network of coffee shops in Raches. The compost is kept and used in the garden.

The social impact is important since many community members are being aware of how important composting is.

Organic materials reduce the produced waste and also improve the soil.

NISI Camping

Community Compost in Raches

The Inn composts all the food waste from the kitchen and restaurant to generate new soil for planting. This soil is used for growing greens and herbs for use in the restaurant.

The Inn has its own farm to supply the restaurant with greens and livestock, so fresh and nutritious soil is always needed.

Zsigmond Mill Inn

Restoration/Composting

As the main focus of Floating Farm Rotterdam is, to produce healthy food in the city, close to the consumer in a sustainable, innovative, transparent way with animal welfare as a top priority, running markets with local products in the area of the floating farm gives the possibility for costumers to
get to visit parts of the farm to learn more about their sustainable practices.

Floating Farm

Floating Farm Market

Eradication of single use cups:
For over two years, the bakery has not sold any single use cups from Monday to Friday, and from the 1st February 2023 they extended this to 7 days a week. So far they have saved over 31,165 cups going to landfill.

Bread 41

Removal of single use cups

Being the first online travel agency in Northern Greece means taking a pioneering role in promoting sustainability and social responsibility within the travel industry.

As an online travel agency, one can significantly reduce the need for physical office space and associated expenses. Moreover, with remote work becoming more prevalent, telecommunication technologies (Zoom meetings) and virtual collaboration tools can be leveraged to minimize the need for large office premises. This leads to cost savings in rent, utilities, maintenance, and office supplies. It also means digitizing documentation and implementing efficient customer relationship management (CRM) systems.

Improved efficiency translates into reduced staffing needs, lower administrative costs, and increased productivity.

Joysters

Online Travel Agency

Circular Strategy: Virtualize

As the Zsigmond Mill Inn is located in a rural area of Romania, it is rather “normal” that its owners own and operate a livestock and green farm next to it. Even though it is energy and time-consuming, and extra staff is needed to run it, it also creates greater certainty in pricing, timing and service, factors that any tourism business offering food services to their guests would envy.

Full-scale farming produces 70% of the vegetables needed for the Inn’s menus in all seasons. They also have livestock made up of chicken, trout, sheep, cow and pig which complement the grown vegetables.

Zsigmond Mill Inn

Livestock and agricultural farm

Moving to Zero Waste:

As a business, Bread41 are being innovative in their move to zero waste.

This is an ongoing process that requires continuous improvement and evaluation of the waste reduction practices identifying opportunities for improvement.
They installed a biodigester 6 months ago to convert their organic waste into a nutrient-rich soil amendment.

The bio-digester process retains the increasingly important nutrients that would otherwise be lost to the breakdown and decay of food waste in bins or at landfills, as methane and Carbon Dioxide are released into the air. Since installing, they have diverted 215+ tons of waste from landfills and 634.23 tons of C02 from landfills.

Bread 41

Biodigester

CircuTour Connect is an innovative exchange community circular project that aims to foster sustainable tourism practices by
- building local networks and
- effectively communicating the message of responsible travel to a broader audience.

The project focuses on several key aspects to create a thriving and sustainable tourism ecosystem.

Joysters

CircuTour Connect

Owners have started the farm as a hobby with the reason of being able to live autonomously while eating healthily. But after a few years, they are now able to serve their self-produced food for their guests.

The farm produces fruit, nuts and vegetables, but they also raise animals such as chickens, rabbits, goats and horses. They offer fresh eggs to their guests for breakfast.

Archontiko Mytilineou Skretaion

Hobby Farm

Järvsö is a small but well-known tourist area in both summer and winter. The region Gävleborg has a general low education and high unemployment rate compared to the rest of Sweden. We always have a joint seasonal start when we go through our sustainability vision, personnel routines and work environment.

The owner of Järvsö Creperie works consciously, in several ways, to highlight and talk about young people's mental health in the workplace. They sponsor an organization that tackles this issue every year. The creperie has a collaboration with Järvsö upper secondary school to whom they offer internships.

Järvsö Creperie

Socially responsible consumption

"In our business, we must have our own explicit educational assignment. We will always in some way provide information that educates and creates an understanding of the environmental cycle that we work with. It should be visible in the garden, shop, suite and restaurant." -says the owner.

They are constantly working to extend the seasons in order to secure jobs and create a sustainable workplace for employees.
A circular calendar is used to visualise what they mean by seasonal raw materials, which also has an educational effect.

Escape from the Albarda Garden!
Two available themes inspired by historical characters of the Marina Alta:
- Josep de la Tona (19th century) and
- Al-Azraq (13th century)

ESCAPE GARDEN is
- an activity to play outdoors in an idyllic setting.
- available in the evenings all year except in summer when the garden is open to the public.

It should be noted that there is no artificial lighting and therefore it must be played before sunset.

Endémica Natura

Escape Room / Garden

By building a swimming pool from Piscines Ideales that respects the environment, which is made from recycled materials, uses less water and no chemicals and is eco-safe, the business managed to use less water, no chemicals, and they water the birds all year round.

Archontiko Mytilineou Skretaion

ECO SWIMMING POOL

The Grow on spot and use it in the restaurant - project is about Zero food waste in the kitchen.

Guests' food scraps become composted through bokashi buckets, are buried and become energy in the kitchen garden. Cooking with seasonal ingredients with a focus on goods from the countryside and the forest, the owner is taking care of as many wild products from forests and land as possible. There are at least 8 individual products that they process and serve.

"We grow our own raw materials in the kitchen garden which means that we become self-sufficient in at least 8 raw materials all year round and the garden will also provide the business with flowers and garnish from May-September "- says the owner.

They use the freezer, they ferment and dry raw materials in late summer for the restaurant business on the mountain, which is open Dec-April.
Raw materials from own cultivation and harvests from other local producers and the forest are used in the other location, in the village.

Järvsö Creperie

Grow and use in the restaurant

The aim of this project is the optimisation of the knowledge to extend the use of available resources (wild free plants).

They create value from the use of free natural resources that can be incorporated into the cuisine and daily diet of local people.
They promote a culture of care for the rural environment and its flora, among groups that may not be as aware of its value.
They share recipes and properties of the vegetation around their region.

The organisation of routes and walks to collect wild edible plants can indirectly contribute to the rural economy, due to the costs of complementary services (food, drinks, tools, etc.).

If you want to discover which leaves, flowers, buds, roots and fruits we can consume, you should participate in the workshops and routes organised by Endemica Nature.

Endémica Natura

Edible Wild Plants Route

One of their circular projects is the creation of a heating system that consists of a Tank in Tank Buffer (2000lts), solar panels, a heat pump and a forest-based biomass boiler.

They achieved to lower the costs for water heating by around 30% for the winter and 100% for the summer, as well as the CO2 imprint and they were able to use wood waste (pellets, branches, etc.) that comes from wood processing.

Archontiko Mytilineou Skretaion

Energy Efficiency Project

There are no marketing means used for promoting the business, it is all based on personal networking (through personal contacts, and friends) - in a more organic way. Therefore, there are no printing costs involved, no resources used for this purpose which also contributes to the circularity of the business.

Zsigmond Mill Inn

Personal networking

Within this project, Endemica Natura is developing complementary Ecotourism activities through sharing the capabilities offered by RIURAU de la SENIOLA (typical/ethnic ancient rural building) rural hosting.

They complement the offer of rural tourism accommodation in RIURAU with activities aligned with the global proposal of ecotourism.
They make the offer more active and make the resources more profitable by giving them a greater use and generating more economic resources from them.

It creates more traffic to RIURAU and the average income per visitor increases.

The products of the area are marketed among the residents who use them in their educational and culinary activities.

Riurau La Seniola is a multipurpose space at the foot of Montgó (Xàbia) where agricultural production and workshops are combined.

Endémica Natura

RIURAU La SENIOLA

As many of those businesses which operate based on circular economy concepts, Isabella Hotel and Szikra restaurant, are both using local suppliers/providers for a variety of consumables (especially needed in the hotel, room cleaning, soap, bottled drinking water for the customers etc). This is not bringing financial savings (in many cases non-local suppliers offer more advantageous prices), nevertheless, it is rather a question of CE attitude, doing less harm to the environment and use local.

At the same time, using local products not only reduces the carbon footprint of the business but also has the potential to educate consumers/large public in general about the importance of taking care of our environment and that the first steps should be taken by each one of us individually.

Izabella Boutique Hotel & Szikra Restaurant

Using local suppliers

The company is conscious of how plants are grown. Its management team initiated a green farming project in order to cultivate all the bio green ingredients (vegetables and fruits) to serve the restaurant’s needs for vegetables and fruits. The farm is located in a nearby village, its maintenance is being done by qualified staff. By starting the farm, financial savings were recorded as being an impact of the farm’s operation as significantly cheaper ingredients can be used in the restaurant.

Green farm-to-table provides a viable solution for issues such as: concerns about freshness, nutritional value, food safety, environmental degradation and depletion of the local economy, etc

Apart from the ethical and sustainability factors, locally sourced fresh ingredients are said to taste much better. Consumers today are more health-conscious and are more discerning about their food. The ethically grown plants at a farm-to-table restaurant, suit the modern consumers’ ideology. There is a closer connection with and a greater appreciation of the food at such restaurants.

Izabella Boutique Hotel & Szikra Restaurant

Green Farm-to-table

Within their action entitled, Summer Challenge 2023, equipped with an extensive sorting table, one could pick up a TrashUre bag from TrashUre Hunt throughout the summer without obligation and dive into nature to look for treasures to save animals and earn Hero points.

For every full bag, participants received a TrashUre Hunt token. Every Wednesday TrashUre Hunt organises the Trash & Art and the Trash & Skate Workshops, which are FREE upon presentation of this earned token.

TrashUre Hunt

Summer Challenge 2023

Acknowledging time as the primary scarce resource in service production helps Jonas Langhoff to create the best environment possible for personal growth and wellbeing in his restaurant and hotel.

The customers can feel this change by noticing the calm and socially inviting atmosphere in both places.

The staff feels empowered and takes individual responsibility for their tasks and in return needs very little managerial input for the owner.

This work environment is created by insisting on a workload of no more than 30 hours a week for any employee. In the off-season the hotel is only open on weekends, and the restaurant is open 3 nights a week all year round.

The staff is more than motivated and are often experimenting with new recipes and methods in their off hours, but this is not mandated. Even the part time staff are handling complex issues, and they have a high degree of self management.

Langhoff & Juul

Human Resource management- Time as a Resource

The municipality of The Hague is testing out a smoke-free beach in a certain area.
To try out this stretch of smoke-free beach together, TrashUre Hunt are organising beach clean-up and some fun activities, such as workshops and sports events.

Many people either do not care or completely ignore cigarette buds that have been thrown in the sand.

This initiative has the goal of bringing people’s attention to that issue by having them clean a part of a beach and then enjoy fun activities at the place that has been cleaned.

Country: Denmark

TrashUre Hunt

Smoke free Beach test

All the furniture and Service used in the restaurant are second hand pre loved items sourced from travels and local vintage brokers. It is not cheap to buy antiques, but the look is timeless and does not have to be changed in the lifetime of the restaurant.

If something breaks you don't have to replace the whole table set - only the one item that is broken.

In the beginning, Jonas brought all the plates and dishes home from vacations in France. But soon he had to get them from specialised vintage brokers in the area. Not a cheap option, but not as time consuming either.

Langhoff & Juul

Preloved furniture and service

The menus in both the restaurant and the hotel are made from 12 seasons - with even more microseasons. This means that a local supplier might have one harvest of a special vegetable in one week of the year and then that is on the menu that week.

One example is a nearby farm with a forest area that is untouched by man the whole year, and then one week a year, they hunt the game and slaughter it. In these few weeks, the restaurant and the hotel can serve this very special wild game on their menu.

Small decisions like this are made all the time to get the best possible quality, and very few compromises are made in terms of ecological and sustainable production methods.

All this is reflected in the menu and the storytelling done by the staff. Since the number of customers is kept down to 35 guests at the time the chefs themselves are able to serve the food. The social dinner concept allows them to serve the food on dishes and so they have time to serve also. This saves on staff and two people can easily cook for and serve 150 people in one day.

The guests have the opportunity to ask about the food and the storytelling is a big part of the attraction when dining there.

80% of the produce is locally sourced and almost 100% is ecological.

Country: Denmark

Langhoff & Juul

Local ecological food in season

Country: Denmark

Pont Sec

Protecting indigenous food varieties

The project consists of maintaining the original ecosystems of the restaurant's region. High-quality fishing has no severe subsistence problems, as its products have great national recognition, which motivates its careful protection and orderly exploitation.

But because the area is renowned for its excellent fish, other native products have been neglected. These are:
- cereals originating in the area (such as the wheat of the Marina)
- sheep of indigenous breeds (such as the guirra race)
- cultivated and wild varieties of indigenous edible vegetables (such as some varieties of pumpkins, shepherd's raimet, etc.).

Pep Romany, from Pont Sec, collaborates in developing and using these exceptional products in his culinary creations. He has also become a staunch defender of these products, proselytising them because he understands that public knowledge and education in their use is necessary to ensure that they remain available and that they will therefore continue to contribute to maintaining the difference and originality of the flavours and textures of the dishes that include them. These ingredients and these unique ways of using them form the fundamental pillars of the cuisine of the territory make his cuisine unique.

Denia is a nationally recognised paradise for catching and eating fish and has been since ancient times.

The past fishermen had limited markets and resources, usually nearby. The difficulties of transporting and preserving highly perishable foods, such as fish and cephalopods, forced fishermen and families living in fishing areas to develop economic preservation techniques that reduced food loss and made consumption possible at times of the year when fishing trips with very rudimentary means were not possible.

One such ancient salt preservation technique that is very popular on the Mediterranean coast is known by its generic name: salting.

Similar to this preservation technique, but without salt, is that of sun-drying. Among the seafood products that are dried in the sun, the king in the case of the Marina, the region where Denia is located, is the octopus.

Acceptance is needed in the local restaurant sector to allow these techniques and their resulting products to have a tangible impact on the population.
In addition to preserving the techniques, creating a demand for them is necessary.
In this creation of demand, it is necessary to have consumer involvement through education and information on the properties and organoleptic values of the product. It is important to include the product in preparations by the best exponents of the local restaurant industry where the product is produced.

Pont Sec

Up-cycling raw materials and preventing waste