{"id":33855,"date":"2018-08-28T07:31:16","date_gmt":"2018-08-28T05:31:16","guid":{"rendered":"https:\/\/finalcall.demowebprojects.com\/no\/?p=33855"},"modified":"2018-08-27T11:28:16","modified_gmt":"2018-08-27T09:28:16","slug":"na-blir-det-aker-pa-jernbanetorget","status":"publish","type":"post","link":"https:\/\/finalcall.demowebprojects.com\/no\/2018\/08\/28\/na-blir-det-aker-pa-jernbanetorget\/","title":{"rendered":"N\u00e5 blir det \u00e5ker p\u00e5 Jernbanetorget"},"content":{"rendered":"<p><strong>Clarion Hotel The Hub\u00a0vil gi gjestene smaken av Oslo. N\u00e5r hotellet \u00e5pner v\u00e5ren 2019 vil to store taka\u030akre servere gjestene ureiste ra\u030avarer og gr\u00f8nne opplevelser. Menyen skal komponeres i samarbeid med den svenske stjernekokken Marcus Samuelsson, og Andreas Capjon, kjent som bybonden p\u00e5 Los\u00e6ter, skal st\u00e5r for dyrkingen. Takbonden har testet produksjonsmetoden i sommer, s\u00e5 alt ligger til rette for en \u00e5pning av GrowHub 1. mars neste a\u030ar.<\/strong><\/p>\n<p>Clarion Hotel The Hub vil bli det gr\u00f8nne hotellet midt i byen. Her skal de dyrke ureist mat pa\u030a taket. Takhagen har f\u00e5tt navnet GrowHub, og vil best\u00e5 av to niv\u00e5er p\u00e5 til sammen flere hundrekvadratmeter. Her skal det produseres salater, gr\u00f8nnsaker og urter til restauranten i 13. etasje, et samarbeid med den internasjonale toppkokken Marcus Samuelsson.<\/p>\n<p><em>&#8211; Jeg vil spre matglede og elsker a\u030a kombinere lokale ra\u030avarer med internasjonale smaker. Det er ekstra spennende \u00e5 v\u00e6re med \u00e5 flytte grenser for b\u00e6rekraftig restaurantdrift,<\/em> sier Marcus Samuelsson, som ogs\u00e5 er medlem av det r\u00e5dgivende organet for EAT.<\/p>\n<p>For Clarion Hotel er GrowHub et skritt videre i satsningen p\u00e5 sunn, milj\u00f8vennlig og smakfull mat. Den f\u00f8rste piloten vil produsere 10.000 enheter i \u00e5ret, men hotellkjeden har ambisjoner om flere og st\u00f8rre takprosjekter i fremtiden.<\/p>\n<p><em>&#8211; Vi vil gi gjestene v\u00e5re unike opplevelser, samtidig som vi tar vare p\u00e5 verden og milj\u00f8et rundt oss. Med GrowHub tester vi en helt ny m\u00e5te \u00e5 dyrke mat i byen p\u00e5, som er b\u00e6rekraftig ogs\u00e5 \u00f8konomisk. Med det ha\u030aper vi flere vil gj\u00f8re det samme fremover. Fremtidens tak m\u00e5 v\u00e6re gr\u00f8nne. Hos oss blir det til\u00a0 spise opp!<\/em> Sier Andre\u0301 Schreiner, Adm. dir. p\u00e5 Clarion Hotel The Hub.<\/p>\n<p><strong>Urbant nybrottsarbeid<\/strong><\/p>\n<p>Andreas Capjon er en av Oslos pionerer innen urbant landbruk, kjent som bybonden p\u00e5 Los\u00e6ter. Capjon skal drifte hagen i samarbeid med Ureist og Bokashi Norge. Det skal skapes lokale kretsl\u00f8p og det baseres p\u00e5 \u00e5 bruke regnvann og gj\u00f8dsle med kompostert matavfall fra hotellets restauranter. M\u00e5let er \u00e5 gj\u00f8re takdyrking b\u00e5de enkelt og attraktivt for andre med store tak i byen.<\/p>\n<p><em>&#8211; Det er utrolig spennende at vi n\u00e5 kan dyrke mat som gjestene kan se gro fra restauranten der de spiser den. Byb\u00f8nder redder nok ikke verden alene, men gir folk mulighet til \u00e5 komme n\u00e6rmere den. Det blir ekstra g\u00f8y n\u00e5r flere ikke bare kan se, smake og plukke, og til og med bidra<\/em>, sier Andreas Capjon, the Hubs nye takbonde.<\/p>\n<p><strong>Etterlyser avleggere av gamle Oslo-planter<\/strong><\/p>\n<p>Testproduksjonen har allerede startet p\u00e5 Los\u00e6ter i Oslo. Samuelsson og Capjon samarbeider om valg av planter, men vil gjerne ha innslag av urter og matplanter fra eldre kj\u00f8kkenhager rundt i Oslo. Kokken er opptatt av lokale smaker og bonden brenner for \u00e5 bevare gamle arter. N\u00e5 oppfordrer de hageeiere i hele byen til \u00e5 bidra med stiklinger fra sine egne, lokale kulinariske skatter.<\/p>\n<p><strong>Kort om Clarion Hotel The Hub:<\/strong><br \/>\n&#8211; Hotellet \u00e5pner midt i Oslo 1. mars 2019<br \/>\n&#8211; Med 810 rom og konferansekapasitet til 1 850 gjester, blir det et av Skandinavias st\u00f8rste<br \/>\n&#8211; Hotellet f\u00e5r to restaurant-konsepter og ulike scener for kulturarrangement<br \/>\n&#8211; Blir Oslos nye m\u00f8tepunkt for mennesker, kunst, design, musikk og lokale smaker<br \/>\n&#8211; Offisiell partner til Oslo Europeisk milj\u00f8hovedstad 2019<\/p>\n<p><strong>Kort om\u00a0Marcus Samuelsson:<\/strong><br \/>\n&#8211; Svensk kokk, kjent fra Red Rooster i New York, med restauranter i New York, London, Bermuda, Stockholm og Oslo (fra 2019)<br \/>\n&#8211; F\u00f8dt i Etiopia, oppvokst i G\u00f8teborg og for tiden bosatt i Harlem, New York.<br \/>\n&#8211; Vinner av Top Chef Masters og James Beard Award<br \/>\n&#8211; Medlem av Gunhild Stordalens Advisory Board i EAT Foundation<br \/>\n&#8211; Kreativ og kulinarisk samarbeidspartner med Clarion Hotel siden 2008, med 24 signaturrestauranter og \u2013 barer i Norden<\/p>\n<p><strong>Kort om GrowHub<\/strong><br \/>\n&#8211; En tak\u00e5ker p\u00e5 flere hundre kvadratmeter p\u00e5 taket av Clarion The Hub<br \/>\n&#8211; Vil produsere ca 10 000 gr\u00f8ntenheter pr \u00e5r til hotellets restauranter og gjester<br \/>\n&#8211; Driftes av bybonde Andreas Capjon, i samarbeid med Ureist og Bokashi Norge<br \/>\n&#8211; \u00d8nsker \u00e5 ogs\u00e5 fokusere p\u00e5 gamle sorter for \u00e5 \u00f8ke mangfoldet<br \/>\n&#8211; Gj\u00f8dsles med bokashi-kompostert matavfall fra hotellets restauranter og vannes med regnvann<\/p>\n<p><strong>Kort om Bybonden og Ureist<\/strong><br \/>\n&#8211; Bybonden Andreas Capjon dyrker ureist mat midt i byen.<br \/>\n&#8211; Drifter til daglig Los\u00e6ter, p\u00e5 oppdrag fra Foreningen Los\u00e6ter og st\u00f8ttet av Bondelaget<br \/>\n&#8211; Jobber for \u00e5 gi folk n\u00e6rhet til hvor maten v\u00e5r kommer fra<br \/>\n&#8211; Bybonden har nettopp gitt ut boka Balkongb\u00f8nder<br \/>\n&#8211; Ureist er del av Bokashi Norge, som ogs\u00e5 jobber for kompostering av matavfall<\/p>\n<p><strong>Kort om\u00a0Los\u00e6ter: <\/strong><br \/>\n&#8211; Los\u00e6ter i Bj\u00f8rvika er stedet der ingen skulle tro at noe kunne gro, som n\u00e5 er en gr\u00f8nn lunge full av gr\u00f8nnsaker, folk og l\u00e6ring. Los\u00e6ter er initiert av kunsterkollektivet Futurefarmers p\u00e5 oppdrag av Bj\u00f8rvika Utvikling. Foreningen Los\u00e6ter har det overdordnede ansvaret og bybonden den daglige ledelsen; st\u00f8ttet av Statens vegvesen Region \u00f8st, Norges Bondelag og Norgesgruppen, med prosjektmidler fra Fylkesmannen i Oslo og Akershus, Sparebankstiftelsen og Oslo Kommune.<\/p>\n<p>Los\u00e6ter er et offentlig rom hvor alle er velkomne som fylles av formidling av kunnskap om hvor maten v\u00e5r kommer fra. Den f\u00f8rste testdyrkingen p\u00e5 GrowHub gj\u00f8res i disse dager p\u00e5 Los\u00e6ter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Clarion Hotel The Hub\u00a0vil gi gjestene smaken av Oslo. N\u00e5r hotellet \u00e5pner v\u00e5ren 2019 vil to store taka\u030akre servere gjestene ureiste ra\u030avarer og gr\u00f8nne opplevelser. Menyen skal komponeres i samarbeid med den svenske stjernekokken Marcus Samuelsson, og Andreas Capjon, kjent som bybonden p\u00e5 Los\u00e6ter, skal st\u00e5r for dyrkingen. Takbonden har testet produksjonsmetoden i sommer, s\u00e5 &hellip;<\/p>\n","protected":false},"author":2,"featured_media":33856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,838],"tags":[182,1519,2536,477],"class_list":["post-33855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-nyheter-hoteller","tag-clarion","tag-clarion-the-hub","tag-growhub","tag-nordic-choice-hotels"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>N\u00e5 blir det \u00e5ker p\u00e5 Jernbanetorget - FinalCall.travel Norge<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/finalcall.demowebprojects.com\/no\/2018\/08\/28\/na-blir-det-aker-pa-jernbanetorget\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"N\u00e5 blir det \u00e5ker p\u00e5 Jernbanetorget - FinalCall.travel Norge\" \/>\n<meta property=\"og:description\" content=\"Clarion Hotel The Hub\u00a0vil gi gjestene smaken av Oslo. 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