Hospitality and food
Across our hotels and restaurants, we are working to reduce waste, make better use of resources and source more ingredients locally where possible.
From food-waste monitoring to preservation and local baking, these are some of the practical measures currently in place across our operations.
Huset Restaurant: Making the most of Arctic ingredients
At Huset Restaurant, our approach combines local sourcing, preservation and creative use of ingredients.
Used cooking oil from the kitchen is repurposed to make soap, which is packaged in recycled containers and given to guests as a keepsake after their meal.
Our dedicated preservation room allows us to ferment and store seasonal vegetables for use throughout the year.
100% of the meat served at Huset is sourced locally, from three local hunters. During the hunting season, the meat is stored for use throughout the year.
We work with local suppliers including Alti3, Svalbard Brewery and Svalbard's coffee roastery.
Bread at Huset is baked using spent malt from Svalbard Brewery's beer production, giving an ingredient that would otherwise be a by-product another use.
Herbs and microgreens are grown on site and used in our kitchens.
Where regulations and conditions allow, our team forages ingredients including Svalbard mushrooms and mountain sorrel, which can be preserved and fermented for use later in the year.
Driftwood, fossils, and coal sourced from Svalbard’s wilderness become creative, sustainable serving dishes, blending natural beauty with culinary artistry.
Reducing and repurposing food waste
Our teams work to reduce avoidable food waste and find uses for surplus ingredients across our venues.
Examples include:
Meat trimmings from Huset being used in other dishes and catering.
Suitable surplus food from our venues being used for staff meals.
Leftover bread being repurposed for croutons and other dishes.
Microgreens being grown on site at Funken Lodge and Radisson Blu Polar Hotel.
Centralised food preparation
Following our acquisition of our catering business in 2024, we centralised parts of our food preparation. This allows ingredients and surplus food to be managed across several venues rather than individually.
Baking locally
Following the closure of Bakehuset, we established our own bakery in Longyearbyen.
Bread and pastries for our hotels are now baked locally, reducing the amount of finished bakery products that need to be transported to Svalbard. The bakery also supplies products including bread, pizza dough and hamburger buns to other local businesses.
Plant-based options
Vegan options are available across our venues, including a 14-course vegan menu at Huset. Some dishes are prepared on request rather than being placed on buffets, helping us manage food quantities more closely.
Green Stay initiative
Guests staying at Coal Miners' Cabins, Radisson Blu Polar Hotel and Funken Lodge can choose to skip daily room cleaning. For every room and every day cleaning is declined, NOK 5 is donated to the Hurtigruten Foundation, which provides funding to environmental and community projects on Svalbard.
Read moreInitiatives at Radisson Blu Polar Hotel
Radisson Hotel Group operates a carbon-compensation programme for meetings and events at Radisson Blu Polar Hotel. The calculated carbon footprint associated with eligible meeting and event spaces is offset through projects selected by Radisson Hotel Group.
The hotel has also introduced measures intended to reduce single-use products and packaging, including:
Refillable toiletry dispensers.
Recyclable packaging for selected amenities.
Products sourced from within the EU where available.
Discover the flavours of Svalbard
Across our restaurants, bars and pubs in Longyearbyen, our teams combine local ingredients, Arctic flavours and international influences to create memorable dining experiences at 78° North.
Learn more