Sustainable Travel Finland
Solo Sokos Hotel Lahden Seurahuone has been awarded the Sustainable Travel Finland label as well as the Green Key certificate
The companies that have received this label meet the criteria created by Visit Finland, an organisation promoting tourism, which take into account the financial, ecological, social and cultural aspects of sustainability.
Seurahuone is the first operator in the Lahti region to receive the Sustainable Travel Finland label
Find more information about STF label here >>
For a traditional and widely known hotel in Lahti, responsible operation does not mean empty promises, but acts of sustainability are redeemed and made visible in everyday life.
What does that mean for us?
Environmental activities
We motivate our guests to join us in this work: Each room has tips for how to save the environment. We also welcome any tips you may have for us!
Local cooperation
We cooperate with local producers, companies and educational institutions in our region.
The honey served at breakfast is produced by our city bums who live on the roof. In our selection of restaurants, we sell beers from local producers, vegan wines and a wide selection of non-alcoholic options. We always have vegetarian food on our menus.
We order the summer flowers for the terraces from a local producer in the garden of Kaijansinko. We offer students internships and have been involved in projects related to their working life.
Water savings
The solar collectors on the hotel’s roof are used to heat some of our hot water. We monitor our water consumption regularly.
Sorting
Ravintola Kuja was born from a vision and a responsibility to care. The restaurant was built in 2018 using mostly recycled furniture and dishes. Read more about Kuja's story here.
Our hotel rooms have sorting bins to maximize waste that can be used for energy.
Social responsibility
We offer our guests benefits such as hotel accommodation and restaurant meals. The competence and safety of our employees are taken care of: our employees are offered work shoes and the Epassi benefit, and our employees are trained in first aid and safety.
Food products
We have reduced the use of beef and plan menus using seasonal ingredients. We prefer local producers. In our restaurants, we actively monitor and try to reduce wastage. Ravintola Trattoria uses the ResQ application, which makes it easy for our customers to save portions that would otherwise end up in the trash.
The place for better choices.