Sustainability at the Stadshotellet

We want to be a hotel where our sustainability approach permeates all departments in the hotel.


At the hotel, we work actively to encourage our guests to stay with us for more than one night. Detta gör vi främst med digital marknadsföring i våra sociala medier, på vår hemsida och med hjälp av nyhetsbrev. To reduce our paper consumption, we have chosen to use Digital Guest to communicate with our hotel guests. It provides our guests with all the information they may need during their stay with us.

On our digital channels, we want to show our guests what an attractive destination Lidköping is. Through our digital marketing and together with our local partners, we can show what Lidköping has to offer and what eco-friendly activities are available, such as playing golf, padel, etc. We believe in a successful cooperation with Lidköping’s business community.

Together with one of our partners, we have bicycles parked outside the hotel so that our guests can easily explore Lidköping without having to use the car.

We have chosen to reduce cleaning for guests who stay with us for a longer period of time, precisely because we want to protect the environment. We also have a local laundry to reduce long car journeys of several miles.

The electricity we buy is renewable and environmentally certified. We use our energy as sparingly as possible and have therefore purchased energy-saving lamps for both the hotel and the restaurant.

Barehogruppen AB, which among other things runs Stadshotellet, also owns part of a wind farm that produces about 20 GWh (gigawatt hours) per year. The ownership share corresponds to a production that exceeds the total electricity consumption of Barehogruppen AB and all its subsidiaries.

Waste sorting is an obvious choice for us, as we sort everything from glass, plastic, metal, batteries, etc.


For us, it is important to think sustainably. We always work with seasonal ingredients and we try to buy locally in the first place and we always use the whole raw material to prevent food waste. We use leftovers from the à la carte menu for lunch, make broths or freeze, all to increase the shelf life of the ingredients.


We try first and foremost to recruit our staff locally or from nearby municipalities. Here we make sure that everyone feels good and enjoys their workplace, the work environment is important to us.