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Pater Noster - With respect for our nature

Our business exists on the terms of the sea and nature. We strive for us as a business and our guests to make as little impact as possible on the island, and to preserve the long culture and history that the island, the lighthouse and the lighthouse keeper families carry.

It is central to us to act responsibly, think long-term and constantly work with sustainability issues with the goal of having as self-sufficient a business as possible. Environmental awareness is permeated in our daily operations, in our kitchen, in our logistics and in our choice of partners and local suppliers.

Read more below about how we work with sustainability and the environment. If you want to know more about our sustainability work, you are welcome to contact us.

Sustainable food
We prioritize local suppliers who care about sustainability and the environment, to promote local and organic production. We strive to live as close to nature as possible by using the sea's resources in a sustainable way.

Naturally, our kitchen focuses on fish and shellfish fished in Kattegat and Skagerrak. In addition, mussels, oysters and the beautiful, flavorful seaweed are used in many creative ways by our eminent chef. We also plan to start our own production of salt and seaweed products.

Together with gardener Joakim Wenner, the historic four-master garden is being reborn where potatoes, cabbage, lettuce, beets and other vegetables are grown and then used in our kitchen. We also have a local supplier, Sjöängens köksträdgård, which supplies locally grown vegetables that are also used in our cooking.

Our coffee is produced by a small coffee roastery in Gothenburg, which has carefully selected organic beans with light roasting.

Water, energy and logistics
We respect the UN Sustainable Development Goals, with a particular focus on Goal 6: Clean water and sanitation and Goal 14: Life below water.

We have our own water plant that desalinates and purifies seawater into drinking water.

The heating is turned off in all rooms and premises that are not in use. We reduce the consumption of hot water on site by using hot water controls. We strive to install solar panels to control our energy consumption.

We always plan our logistics of deliveries and transportation so that there are as few trips as possible between the mainland and the island.

UN Goal 12: Responsible Consumption and Production characterizes how we have designed our operations. The hotel's interior concept contains 70% recycled vintage design and 30% new.

On the island we have source separation of garbage. We try to reduce the purchase and use of glass and PET bottles by making homemade lemonade and using soda streamers.

We compost or donate food from the restaurant and café.

Social sustainabilityMany of our employees are younger people from the local area. Working with us gives them a wide range of professional experience, as their tasks are constantly changing. We train our staff in several areas so they become part of our business, which is characterized by tolerance, equality and respect. We also encourage our employees to spread knowledge about the island and the history of the lighthouse, as well as how we work with sustainability, to our guests.

We contribute to various organizations and foundations aimed at children and young people, who in various ways need help in everyday life.

Stepping up Sustainability
We are part of Stepping up Sustainability, a collective initiative for a sustainable tourism industry. The initiative is run by the Tourist Board of West Sweden.