What we’re already doing…

WATER

• We serve filtered tap water in the restaurant.
• Installed water-saving showerheads in most rooms.
• Installed two sub-meters in the kitchen and dishwashing area to monitor segmented water use.
• Partnered with Aquardio to install a Shower Sensor that anonymously records shower usage time.

ROOMS

• Removed disposable items in guest rooms.
• Chosen premium care products in large containers, certified by B Corp.
• Switched to cleaning products that use less water, chemicals and packaging.
• Optimized our cleaning routines by offering voluntary room refreshment for guests staying multiple nights – this reduces water, energy and cleaning product usage.

RESTAURANT

• Created an herb garden for garnishing our dishes and drinks.
• Use local suppliers, such as wines from Bognæsgård and Tusen Vin – our staff have also toured and tasted wines at the vineyards.
• Changed our coffee procurement to eliminate the use of single-use coffee sachets.

LOCAL AREA

• During the summer season, guests can borrow a bike free of charge, courtesy of Turlandet Tuse Næs.
• Enrolled in the “Havmiljøvogter” program, allowing guests to help collect litter in nature. We reward a half-full bag of trash with a free cake.
• Support local sports by sponsoring Tuse Næs Boldklub and Tuse Hallen.
• For each Hørby Færgekro poster sold, DKK 100 is donated in full to the association Red Isefjord.

COMMUNICATION

• Held a development workshop involving employees in the process.
• Created a poster with 5 simple actions guests can take for a more responsible stay, designed by local artist Madusen.
• Sent relevant staff to training in green communication.
• Formed a sustainability team with employees from various departments.
• Developed documentation for our purchasing and workflows in the kitchen and cleaning services.

Our Focus
We have many good ideas for acting responsibly at Hørby Færgekro, but we are also a young and growing business. Not all initiatives can be implemented immediately—some require time and investment. We prioritize continuously to ensure that development happens responsibly and realistically.

Focus for 2025
– Our main focus is involving employees and embedding sustainability into daily operations. New initiatives will be implemented, evaluated, and adjusted regularly.
– We aim to develop a sustainability strategy.
– We’ve taken targeted action in our cleaning procurement and have already switched suppliers to a company working towards B-Corp certification.

Ambitions for the Future
In the long term, we aim to achieve Green Key certification. We’re well on our way, but we still need additional resources and time to reach that goal.
– We’ve started a dialogue with our suppliers. In the future, we want greater transparency around the climate footprint of various food items to make environmentally and economically sound decisions.
– Reduce resource consumption and operating costs through continuous optimization.
– Expand collaborations with local partners and nature educators to strengthen the region’s overall tourism offerings.

What We’re Not Focusing On
There are also areas we’ve chosen not to prioritize:
– Public Transport: Our location is scenic but has limited access to public transportation.
– Food: As a traditional Danish inn (færgekro), we honor our heritage and our guests’ preferences. That means we serve meat dishes but also offer vegetarian alternatives.

Do you have any ideas on how we can work more responsibly?
Contact our ESG officer, Jane Ibenholdt, at jane@hfkro.dk