The Grand Hôtel Stockholm, a historic landmark that has endured three Swedish kings, world wars, pandemics, and numerous other events, is celebrating its 150th anniversary. As it looks towards the next century, the hotel remains committed to its core values of luxury, service, and sustainability, adapting to the challenges of climate change while honoring its rich legacy.
The Grand Hôtel Stockholm is settling down to Christmas and the New Year. This year, the hotel celebrated its 150th anniversary. It has outlived three Swedish kings and seen two world wars, the Spanish flu and Covid-19 pandemic. In all that time, its doors have never been shut. As it looks forward to the next 150 years, the future seems very different, with one inescapable issue likely to remain a priority: climate change .
Even in 1874, Cadier’s focus was firmly on the future. At a time when everyone else was still building open fireplaces as heating, he thought these were old fashioned and rejected them in favour of cleaner, more efficient radiators. Cadier also installed two flushing water so that by the time the hotel opened in 1874, it had one more than the draughty Royal Palace across the water.
Djupmark reports that the process has given it a clear overview of progress in reducing emissions so far, and where more attention is needed. The EU goal is toIt turns out that Grand Hôtel is doing remarkably well, especially for a luxury hotel occupying nearly 50,000 metres of old buildings with high energy requirements. Energy is its main source of emissions.
This also helps reduce fading of textiles and furniture, thereby extending its life. An emphasis on quality has also ensured that items last. “One of the unique aspects of Grand Hôtel is how much of our furniture is either re-used or custom-made,” Djupmark points out. “Some of it was here at the beginning, and our staff take care of it every day. You find with cheap furniture in a hotel that it will need to be changed frequently.
The Grand’s path towards sustainability is low key. La Bottega’s Etro toiletries in the bathrooms are in refillable bottles. Staff now eat from smaller plates in the canteen to cut food waste; anything left goes to some of the luckiest pigs in Sweden. The fresh flowers which come by road from Amsterdam are arranged in the hotel’s own floristry on the top floor, with staff taking them home when guests leave. As Djupmark says, “Nothing is thrown away.
The kitchens, which also serve Mathias Dahlgren’s more relaxed Matbaren, are surprisingly small. Despite the opulence of the menus, careful storage and curing allows chefs to order small quantities, use every ounce of flesh as stock and broth, and preserve what they don’t immediately need.
Hotel Anniversary History Sustainability Climate Change
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