A change of values at Scandic Hotels

Egg and a geay background

writer icon Kristine Hanson     Scandic Hotels   |   Sustainability     🕐 04. Feb. 2019

Every year Scandic Hotels collectively serve between 11.5 and 13 million eggs at their hotels, and it has been common practice that some hotels choose free-range eggs, and others eggs from caged hens.

Going free-range
This is all about to change, as management decided that all hotels gradually phase out eggs from caged hens in all products, beginning back in September 2018.

Today a large share of eggs served at the Scandic Hotels come from free-range hens, however eggs also appear as ingredients in prepared foods. Hence Scandic Hotels introduced a cage-free egg policy for their suppliers as well, to ensure that all of their hotels only buy cage-free egg products. This policy concerns egg in all forms, food which may contain eggs, liquid egg products, and also whole eggs.

“I’m extremely happy that we’ve made the decision to stop using eggs from caged hens. This is a natural step in our constant work to operate more sustainably. We always try to make conscious choices based on the impact a decision has on the environment and animal welfare”, says Ann-Sofie Lanner, Acting Director of Sustainable Business at Scandic Hotels.

A need for businesses to think wholesome solutions
According to Djurens Rätt, an animal rights organisation in Sweden, about 13 percent, just over one million, of hens in Sweden are caged, although the number is decreasing as more consumers and companies are choosing eggs from cage-free hens.

“The company leads the way in its sector. This decision will make a difference for many hens”, says Nathalie Söderström, responsible for corporate relations at Djurens Rätt.

The decision to introduce a cage-free egg policy is part of the hotel chain’s ongoing work to operate more sustainably. Scandic hotels have previously made improvements to its food and beverage. Starting serving more vegan options at breakfast, using Fairtrade products as well as introducing initiatives to reduce food waste.

Policy in place
The new policy will apply at all Scandic hotels, where eggs and products containing eggs from caged hens, are expected to be phased out by 2020, with the exception of hotels in Norway where changes are to be in place by 2022.

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