Hotel Nyborg Strand has chosen BTN as a future-proof solution for handling food waste. The choice stems from a desire to minimize unhygienic and impractical workflows, such as transporting heavy food waste barrels – and instead strengthen a more modern, clean and efficient operation.
Director Jan Grimstrup Larsen
Head Chef Tina Møhring Madsen
Hotel Nyborg Strand is committed to the green transition, and the sustainable focus is integrated into all parts of the hotel’s operations. The choice of a BTN system is not just a practical solution – it is a strategic choice that supports the hotel’s ambition to be an active part of the circular economy.
With the plant, the hotel ensures that their organic waste is handled as a resource, not as a waste product. It fits naturally into the hotel’s DNA, where responsibility, future readiness and environmental considerations are core values. At the same time, the solution contributes to an efficient and hygienic operation, where both food waste and grease are handled in one workflow.
In line with the growing interest in sustainability among hotel guests. It’s a development that the hotel’s head chef Tina welcomes with open arms.
With the BTN solution, the hotel not only gets an efficient waste management tool, but also concrete proof that the kitchen’s work makes a difference. This makes the effort measurable and meaningful.
The kitchen uses this documentation actively on a daily basis – to strengthen pride and the green mindset among employees. It’s about making sustainability present and concrete.
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