Editorial Board   Guest Author

Mr. Bergkvist

Jan Peter Bergkvist

Owner, SleepwellAB

Jan Peter "JP" Bergkvist has been active in the field of Sustainable Business at an executive level in the hospitality in industry since the early nineties. 15 years with Scandic with the last 9 years in an executive management position including 4 years with Hilton International in the role of Director of Environmental Sustainability.

In January 2009 Mr. Bergkvist stepped back from his position as Vice President Sustainable Business at Scandic to a role of senior advisor working in his own business SleepWell AB. In 2010 he published the book Sustainability in Practice - a fast guide for business leaders.

Since 2010 SleepWell is running the secretariat of Sweden Textile Water Initiative, stwi.se one of the largest public-private partnerships in Sweden. STWI is founded by the leading actors in the Swedish textile industry and supported by the government. The mission is to create guide lines for and promote sustainable water use for textile production in developing countries.

Mr Bergkvist is a director of the board of Ecolabelling Sweden (the Nordic Swan) and SIWI, Stockholm International Water Institute. He also serves as chairman of the Stockholm Water Prize Founders Council and Swedish Artists for the Environment. He is a member of the advisory panel of International Tourism Partnership in London, ITP.

Mr Bergkvist has recently started a new sustainability project in southern France. In a recently acquired medieval house he has begun a total restoration with only sustainable techniques and materials. Once the house is fully restored it will serve as a test laboratory for a sustainable B&B with the ambition to combine the latest sustainability practices from different corners of the world. The soft opening will commence during 2017.

Mr. Bergkvist can be contacted at 46-766-33-6868 or janpeter.bergkvist@sleepwell.nu

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.