SAVE AS MY FAVORITE SAVED AS MY FAVORITE
The Nordic Swan Ecolabel
Wifi
Disable friendly
Distance to City center:
8km
Distance to Airport:
1km
Max capacity theatre:
330 delegates
Max capacity banquet:
240 delegates
Max capacity reception:
350 delegates
Hotel rooms:
357 rooms
Description

Scandic CPH Strandpark is located between the city and the beach with views
of both Copenhagen, Øresund and the airport. The area offers a wide variety of
outdoor recreational activities, and the city center can be reached by metro in
only 12 minutes. Copenhagen Airport is only one metro stop away.
Whether you are a business traveler participating in a meeting or enjoying a few
vacation days away from home, you will feel comfortable at Scandic CPH Strandpark.
Inside the hotel is a warm and cozy atmosphere with interiors and materials that
have been inspired by the beach and the sea. The hotel offers many small areas
where you can work or hold an informal meeting. In the spa, you can swim in the
pool or book a treatment with one of our spa therapists.
Our restaurant offers a nice dinner for both small and large parties, and in the
hotel's rooftop bar, you can enjoy a drink accompanied by fantastic views of
Øresund.
Naturally, we also have Scandic's large breakfast buffet ready for you after a good night's sleep.
Parking is available under the hotel for a fee.

Sustainability

In 2015, we signed the UN Global Compact
principles for sustainability. These include
human rights, working conditions, the
environment and anti-corruption. In addition
to reporting regularly on our performance, we
are also required to make continual progress
in these areas. Our sustainability efforts are
supported by and evaluated against a number
of long-term goals set by the company. These
refer to four areas: inclusion and diversity,
health, CO2 emissions and waste. All of these
dimensions are critical to the continued
strengthening of our established and strong
profile within sustainability.

The basic principle is that we should not
generate any waste. And waste that is
generated should be reused or recycled to the
greatest extent possible. In 2016, as much
as 69 percent of our waste was recycled,
compared with 67 percent in 2015. For
example, by minimizing the use of disposable
plastic packaging – such as by serving butter
from a plate or offering shampoo in wall
containers – we use about 50 million fewer
plastic packages every year.
 

We prioritize sustainable food options. To the
greatest extent possible, the aim is to offer
guests food and beverages that are good
for both them and the planet. Our breakfast
buffet contains a wide selection of organic
products and we serve over 100,000 cups
of Fairtrade-certified coffee every day. Fish
and seafood purchased follows the WWF’s
Seafood Guide and largely comes from
sustainable fishing.
An important part of our sustainability
program is recycling as much of the
waste from its operations as possible. One
particular challenge is reducing food waste.
In the past few years, we have been working
systematically to reduce food waste.
By working to reduce food wastage, we
have achieved significant improvements.
Results vary between hotels since they
operate under different conditions. Some
hotels have been able to decrease food
waste by up to 50 percent. And all hotels
have achieved reductions of more than 15
percent. One of the latest initiatives includes
a corporation with ‘Too Good To Go’ that
allows us to sell leftover food to people who
can order and pick it up directly at many of
our hotels.
The basic principle is that we should not
generate any waste. And waste that is
generated should be reused or recycled to the
greatest extent possible. In 2016, as much
as 69 percent of our waste was recycled,
compared with 67 percent in 2015. For
example, by minimizing the use of disposable
plastic packaging – such as by serving butter
from a plate or offering shampoo in wall
containers – we use about 50 million fewer
plastic packages every year.
REDUCING WASTE
SUSTAINABLE AND
RESPONSIBLE FOOD
LETTING NOTHING
GO TO WASTE