<p>Solo Sokos Hotel Helsinki is an elegant bow to Helsinki and its urban elegance. Operating since 1930, the hotel is one of the oldest in Helsinki, and the charming and unique Solo Hotel has been renovated. The hotel restaurants - Pauli’s Pizza &amp; Grill and Bar Hki - is a good place to meet. Service from early in the morning until late in the evening. A unique event space has been opened on the site of the former bank hall offering a unique setting for events of up to 200 people.</p>


Solo Sokos Hotel Helsinki honors Helsinki and its urban elegance.

Solo Sokos Hotel Helsinki

There are many ways to offset one’s carbon footprint today and new products are being created all the time. Recommended ways are, for example, the Finnish Hiilipörssi (<a href="https://hiiliporssi.fi/">https://hiiliporssi.fi/</a>) and globally, either Gold Standard or VCS-certified offset models (<a href="https://verra.org/project/vcs-program/">https://verra.org/project/vcs-program/</a>). 

Renewable district energy in the Helsinki region is supplied by Helen (<a href="https://www.helen.fi/en/heating-and-cooling/renewable-district-heating">https://www.helen.fi/en/heating-and-cooling/renewable-district-heating</a>).

The operator might ask for an offer from Ekoenergia  (<a href="https://www.ekoenergy.org/">https://www.ekoenergy.org/</a>), which has compiled a list of companies that offer sustainable energy. In addition, various energy companies offer different forms of sustainable energy.

The operator has a plan with quantified targets for reducing energy use. The operator is party to an Energy Efficiency Agreement. 

The possibility of compensating begins by determining the amount to be compensated. The ability to calculate the carbon footprint also increases awareness of the carbon footprint. There are numerous means of compensation today, and new operators are constantly emerging. Recommended means include the Finnish Carbon Market (<a href="https://hiiliporssi.fi/">https://hiiliporssi.fi/</a>) and international Gold Standard or VCS-certified compensation models (<a href="https://verra.org/project/vcs-program/">https://verra.org/project/vcs-program/</a>).

The criteria does not apply to straws and napkins, for example. Disposable utensils and packaging can be used in situations where takeaway food is sold to customers. However, they are still part of the throwaway culture, and operators are encouraged to find alternatives. Disposable utensils and takeaway containers generate significant amounts of waste and are a cost item for the company. New operating methods and changes in culture always require role models. For example, an operator may encourage customers to use their own containers by offering a discount.

Restaurants should primarily try to minimise the amount of leftover food. Buffets in particular can produce significant amounts of excess food. Apps for selling this food include ResQ Club and Lunchie Market (<a href="https://www.resq-club.com/">https://www.resq-club.com/</a> and <a href="http://lunchie.market/">http://lunchie.market/</a>").

Tap water in Finland is very high quality and according to some studies even cleaner than bottled water. Bottled water impacts the environment at different stages of its production: packaging, transport, and in the recycling or disposal of packaging. Clean tap water does not need to be purified through various filtration systems. Tap water is a common right for everyone.

Although local production is not in all cases more climate-friendly than products produced further away, supporting local production is important in terms of social sustainability. In addition, the regulation of the conditions of farm animals is stricter in Finland than in many non-European countries in particular. For restaurants and hotels, more than one of the main vegetable or meat ingredients is produced within a 200 km radius and these products are clearly marked. For bars, cafés and other outlets, more than one product is offered whose main ingredient is produced in the same region and these products are clearly marked. For grocery stores, more than half of the product groups contain items produced within a 200 km radius and these products are clearly marked. The number and definition of product groups depends on the operating model of the store.

This criteria pertains only to any fish or shellfish served at the location. If fish or shellfish are served, its environmental impacts can be minimised by offering those species whose production chains damage the ecosystem as little as possible. Further information is available on the WWF website (<a href="https://wwf.fi/kalaopas/">https://wwf.fi/kalaopas/</a>).

A nutritionally-balanced breakfast is made up of vegan sources of carbohydrates, fats and proteins. A variety of vegan items available in various categories (breads, toppings, cooked items, yogurts and porridge, etc.), so that a vegan breakfast does not significantly differ from a non-vegan version.

Access by public transport is stated on the establishment’s website, and the closest city bike station is mentioned.

The operator uses eco-labelled detergents whenever there is such an option available for the product in question. If cleaning is outsourced, the operator should ensure that eco-labelled detergents are used. A list of approved ecolabels and certificates (<a href="https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria">https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria</a>).

Species favoured by pollinators include, for example, clover, lavender and European goldenrod. The declining number of pollinators is also a matter of international concern for the future of food production. Pollinators have declined largely as a result of changes in land use, and urban areas can play a significant role in maintaining their numbers. You can inquire about pollination services at <a href="https://www.polytys.fi">https://www.polytys.fi</a>. Urban beekeeping services are being developed in Helsinki. Further information: <a href="https://www.polytys.fi/polyttajat-puutarhassa/vinkkeja-kasvivalintoihin/">https://www.polytys.fi/polyttajat-puutarhassa/vinkkeja-kasvivalintoihin/</a>. 

The operator can have the most significant impact on sustainability by encouraging changes in the activities of other parties. For example, the operator may require its landlord or subcontractors to fulfil the same criteria.

A list of approved ecolabels and certificates (<a href="https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria">https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria</a>).

The availability of eco-labels (<a href="https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria">https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria</a>) in any given product group is investigated before making purchases and items with an eco-label are chosen where possible.

Possible receptacles are for bio, paper, cardboard, metal and toxic waste. 

Ways to reduce water consumption include automatic taps and water saving shower heads.

The operator must comply with existing health and safety guidelines: <a href="https://www.hel.fi/yritystenhelsinki/fi/matkailuelinkeino/turvallisuus/">https://www.hel.fi/yritystenhelsinki/fi/matkailuelinkeino/turvallisuus/</a>. 

The operator should review the accessibility of the premises. Information on whether the space is wheelchair accessible or otherwise accessible should be clearly visible on the operator's website. This information should also explain the availability of temporary ramps, for example. Further information on accessibility can be found, for example, on the website of the Finnish Association of People with Physical Disabilities: <a href="https://www.invalidiliitto.fi/tietoa/liikkumisen-tuen-palvelut/esteettomyys">https://www.invalidiliitto.fi/tietoa/liikkumisen-tuen-palvelut/esteettomyys</a> and <a href="https://www.invalidiliitto.fi/esteettomyys/saavutettavuus">https://www.invalidiliitto.fi/esteettomyys/saavutettavuus</a>.

Charitable activities include, for example, recreational activities for children, the protection of endangered species, services for the poor, and the rehabilitation of natural or cultural environments. The Finnish Social Enterprise Mark can be held by companies that have been set up to solve social and environmental problems and dedicate most of their profits to this purpose. Further information: <a href="https://suomalainentyo.fi/en/services/finnish-social-enterprise/">https://suomalainentyo.fi/en/services/finnish-social-enterprise/</a>.

The operator has taken active measures to make the location equal for all and communicates this visibly (e.g. rainbow flag, anti-discrimination area, family or child friendliness). The owner, together with staff, has created guidelines on how customers and staff should act in the event of sexual harassment, racist, homophobic or other discriminatory behavior or other inappropriate behaviour on the premises. These guidelines are clearly visible to the customer. Reviewing these guidelines is part of staff orientation (including subcontractors and temporary employees). At the basic level, the guidelines include informing the staff member or person responsible for safety of the situation. This staff member or person has a clear policy that is also communicated to the customer about situations in which the person accused of disruptive behaviour shall be removed from the premises. Assistance in developing these guidelines is available from the Valomerkki campaign (<a href="https://valomerkki.club/#yhteys">https://valomerkki.club/#yhteys</a>).

People who may otherwise be difficult to place in the work environment include, for example, the long-term unemployed (as defined, for example in the Public Employment Services Act, 1295/2002), those who speak Finnish poorly and those with intellectual disabilities. Genuine employment is important in this regard. These people must have an employment contract and be paid for their work. Incentive pay is not considered a wage.

Staff members should be allowed to spend, for example, 1 working day a year performing volunteer work or participating in a volunteer project, which can take place in cooperation with organisational partners. Volunteering during working hours benefits the operator, the wellbeing of its staff members and the voluntary organisation where the activity takes place. It allows staff members to learn new things and understand responsibility in a new way. In addition, volunteering has been shown to increase the happiness of those who participate in it.

Solo Sokos Hotel Helsinki completes 15/25 of the Think Sustainably criteria for accommodation.