Scandic CPH Strandpark is located between the city and the beach with views
of both Copenhagen, Øresund and the airport. The area offers a wide variety of
outdoor recreational activities, and the city center can be reached by metro in
only 12 minutes. Copenhagen Airport is only one metro stop away.
Whether you are a business traveler participating in a meeting or enjoying a few
vacation days away from home, you will feel comfortable at Scandic CPH Strandpark.
Inside the hotel is a warm and cozy atmosphere with interiors and materials that
have been inspired by the beach and the sea. The hotel offers many small areas
where you can work or hold an informal meeting. In the spa, you can swim in the
pool or book a treatment with one of our spa therapists.
Our restaurant offers a nice dinner for both small and large parties, and in the
hotel's rooftop bar, you can enjoy a drink accompanied by fantastic views of
Øresund.
Naturally, we also have Scandic's large breakfast buffet ready for you after a good night's sleep.
Parking is available under the hotel for a fee.
In 2015, we signed the UN Global Compact principles for sustainability. These include human rights, working conditions, the environment and anti-corruption. In addition to reporting regularly on our performance, we are also required to make continual progress in these areas. Our sustainability efforts are supported by and evaluated against a number of long-term goals set by the company. These refer to four areas: inclusion and diversity, health, CO2 emissions and waste. All of these dimensions are critical to the continued strengthening of our established and strong profile within sustainability.
The basic principle is that we should not generate any waste. And waste that is generated should be reused or recycled to the greatest extent possible. In 2016, as much as 69 percent of our waste was recycled, compared with 67 percent in 2015. For example, by minimizing the use of disposable plastic packaging – such as by serving butter from a plate or offering shampoo in wall containers – we use about 50 million fewer plastic packages every year.
We prioritize sustainable food options. To the greatest extent possible, the aim is to offer guests food and beverages that are good for both them and the planet. Our breakfast buffet contains a wide selection of organic products and we serve over 100,000 cups of Fairtrade-certified coffee every day. Fish
and seafood purchased follows the WWF’s Seafood Guide and largely comes from sustainable fishing. An important part of our sustainability program is recycling as much of the waste from its operations as possible. One particular challenge is reducing food waste. In the past few years, we have been working systematically to reduce food waste. By working to reduce food wastage, we have achieved significant improvements. Results vary between hotels since they
operate under different conditions. Some hotels have been able to decrease food waste by up to 50 percent. And all hotels have achieved reductions of more than 15 percent. One of the latest initiatives includes a corporation with ‘Too Good To Go’ that allows us to sell leftover food to people who can order and pick it up directly at many of our hotels. The basic principle is that we should not generate any waste. And waste that is generated should be reused or recycled to the
greatest extent possible. In 2016, as much as 69 percent of our waste was recycled, compared with 67 percent in 2015. For example, by minimizing the use of disposable plastic packaging – such as by serving butter from a plate or offering shampoo in wall containers – we use about 50 million fewer plastic packages every year.
- REDUCING WASTE
- SUSTAINABLE AND
- RESPONSIBLE FOOD
- LETTING NOTHING
- GO TO WASTE
