Environmental issues and responsibility were taken into account right from the design of the hotel. Some of the old structures of the building have been preserved, and the timber from the floors of the main building, hand-carved in the 1840s, have been reused in the courtyard structures, among other things. The soundproofing of the premises has been realised using Finnish peat panels. In the procurement of machinery and equipment, energy efficiency has been a crucial factor in the selection process, and eco-friendliness has also been taken into account in the water flow of taps and mixers.
There are no minibars in the hotel rooms, as they are unnecessary energy guzzlers and also cause food waste. ‘Every room has a Finnish MySoda sparkling water maker that quickly turns the world’s cleanest tap water into delicious sparkling water,’ Rinne explains excitedly.
Restaurant Ruben focuses on pure Finnish food from local producers. Even the crockery is locally produced, as it comes from Kustavin Savipaja, a pottery studio in Kustavi. Food waste monitoring and reduction is part of the daily routine.
The hotel has an environmental manager, and sustainability issues form part of the orientation and each team meeting. The hotel’s values are also communicated to the guests, and the hotel offers opportunities for recycling, energy saving and ecological mobility.
Hotel Kakola is committed to complying with environmental legislation and reducing its environmental impact. In the future, the hotel will run on completely fossil-free energy. From January onwards, the hotel’s electricity, district heating and cooling will be produced entirely with renewable energy. The hotel’s owner, Olli Ojala, adds that there are also going to be solar cells on the roof of the building.