More quality time for people
More respect for nature
At Lübker we take responsibility – both for our guests and for the nature we are a part of. We conduct our business with consideration, curiosity and respect.
We know that sustainability is not a finished recipe. It is a living choice – and we choose to take it seriously and become wiser every day.
You can read more about our sustainbility goals and efforts on this page.
Biodiversity
Rare nature – our shared responsibility
Lübker Golf & Spa Resort is found in unique surroundings: protected nature, rare plant species and endangered amphibians such as water salamanders and spade-foot toads.
Our golf courses are created with respect for these surroundings by acknowledged architects Robert Trent Jones II – in the middle of 500 acres of forest and extraordinary nature.
We protect this unique environment and actively involve biologists in the developments of the area. That is why we have initiated a large nature project for the fall of 2025, aimed at improving the breeding and living grounds of rare amphibians around our ponds.
We invite everyone to enjoy the beautiful nature here – for instance by walking through the Hjertesti that runs through the landscape giving a close encounter with nature.
Climate
100% renewable energy
All our electricity and heat consumption are covered by renewable energy sources.
- Our power is covered by 100% wind energy via certificates
- Heat is delivered locally – based on straw and biogas
Climate
More plant food – less CO2e footprint
We do not only care about serving good food – we want to do it with consideration for the climate. Meat is one of the serious CO2-emitters, which is why we have set the target:
We will reduce our CO2e footprint from meat in our restaurants by 30% in 2030.
Our solution is to introduce more seasonal Danish food ingredients, use more legumes and let vegetables play the main part – without compromising taste or experience.
Don’t worry – meat is still on the menu. We believe in the freedom of choice and wish to offer something for all tastes.
Pollution
More organic – less chemicals
We support the organic transition of agriculture – both for the sake of human health and to protect our clean drinking water.
Our goal is clear:
60% organic share in our restaurants by 2030 – and we are well on the way
In our Spa, we serve fruit that you can expect to be Danish and/or organic.
We prioritise both the organic and local anchoring – because we believe that balance is the way forward.
Resources & Circularity
Together towards less waste
We measure and send our food waste for reuse via DAKA Refood – where 100% is converted into biodiesel and fertilizer.
But recycling is just one part of the solution. We also actively seek to prevent waste already at the source.
We sort all waste in relevant fractions – and we make it easy for our guests to do the same.