Lapland Hotels Bulevardi
Biogas in the kitchen
“Gas is reliable and a sensible solution”
Lapland Hotels Bulevardi uses Finnish biogas in its hot kitchen equipment. Its two gas cookers are in heavy daily use.
“Simply put, this is a top-class hotel with a top-class restaurant. The restaurant has its own identity and a professional kitchen. Everything to do with food or service is carefully refined and done with dedication.”
Mika Heiskanen, Head Chef, Lapland Hotels Bulevardi
Piped gas makes everyday kitchen work easier
Heiskanen sees piped gas as both a safety consideration and a way to make the restaurant’s daily work easier.
Putting coffee grounds and ash to use
The hotel also makes use of kitchen by-products.
“We put a lot of work into sorting waste. Coffee grounds account for around 20% of the hotel’s biowaste. We collect them all, and the Helsinki company Helsieni picks them up. The grounds are mixed with oat husks to grow oyster mushrooms. Whenever Helsieni collects the grounds, they bring us mushrooms, and we can reduce the amount of biowaste.”
Ash from the Kultà restaurant’s charcoal grill is collected in steel drums and supplied as fertiliser for a game field maintained by a hunting association in Espoo.
