Circular and Resource-Efficient – A Path Towards Common Goals

Djurgården receives support in transition to reusable packaging and reduced food waste

Together, Djurgården’s attractions and restaurants have set common goals for their sustainability work within four focus areas. One of the significant societal challenges is the transition to a more circular and resource-efficient society. For us, this may involve reducing the use of single-use plastics and adapting to new legislation regarding takeaway packaging for increased circularity. Or to increase resource efficiency by reducing food waste for business and ecological gains.

Project to work more circularly and resource-efficiently

Now, we are joining forces to learn, develop, and test solutions together. Just before Christmas 2023, the Royal Djurgården received confirmation from the Swedish Agency for Economic and Regional Growth that the destination has been granted support from the European Regional Development Fund to develop work within the focus area of Sustainable Food Culture with the project Promoting Circular and Resource-Efficient. In practice, the project aims to provide restaurants and attractions on Djurgården with new knowledge and insights, thereby better enabling them to achieve the set goals.

Identified challenges

Since 2021, Djurgården’s attractions and restaurants have been working together and individually to achieve collectively set sustainability goals. Through active networks and member meetings, current issues and challenges are discussed. Knowledge and experiences are generously shared. Sometimes, specific challenges emerge where we need to find ways forward collectively, and where there is much to gain from learning and finding solutions together. One such challenge, highlighted by new legislation on takeaway food packaging, is the reduction of single-use plastics. Another challenge is reducing food waste.

Learning, developing, and testing ogether

The current project aims to provide restaurants and attractions on Djurgården with a better understanding and tools to implement new solutions for reducing the use of single-use plastics for food. By creating a test area for a shared circular system for reusable packaging, we can be a force for driving changed behavior. A locally shared system, with more opportunities for local return and reuse, makes it easier for guests to choose reusable options.

Halving food waste

With the common goal of halving the amount of food waste, participating restaurants and attractions will explore obstacles and opportunities for resource efficiency in their kitchens. Training, workshops, and measurements will provide new knowledge, both general and specific to their operations. Based on this new knowledge, strategies, and action plans for changes in purchasing of food and drinks, inventory management, handling, preparation, and serving will be developed. Through action, the common goals can be achieved.

Making it easier to do the right thing

In dialogue with Djurgården’s many visitors, we can make a difference every day. Not only through our work but also by inspiring through action and spreading knowledge. With an easily accessible reusable alternative for take-away food and drinks, showing that more resource-efficient solutions are possible and easy to implement, we can contribute to increased public understanding and awareness of the circular economy. If we involve guests in the transition and provide them with a positive experience, it can contribute to changed behavior also in other contexts and places.

Similarly, by spreading knowledge about food waste and getting guests to be part of the solution to reduce food waste with us, we can inspire and influence our guests to think about their food management and gain an understanding of its impact on the economy, environment, and climate. Even small changes in our guests’ behavior can contribute to the essential task of reducing household food waste.

PROJECT FACTS

Did you know…?

ABOUT SINGLE-USE PACKAGING

Sweden aims to reduce the consumption of disposable cups and disposable food containers by 50% by 2026.

New legislation from January 1, 2024:

• Those offering food and drink in disposable packaging (more than 150 units per day) must also offer reusable alternatives. From 2026, the legislation applies to those serving more than 75 units per day.
• Cups for drinks containing more than 15% plastic are prohibited from January 1, 2024.
• Disposable plastic food containers and disposable cups containing an allowed amount of plastic (up to 15%) can continue to be used if the operator simultaneously offers consumers the opportunity to have food and drinks served in a reusable cup or food container, informs about the impact of using disposable cups and containers on the environment, and informs about the benefits of reducing the consumption of disposable products.

ABOUT FOOD WASTE

• Food waste is food produced to become a meal but is not consumed for various reasons. Food waste occurs throughout the entire food chain, with the majority happening in households.
• One-third of all food produced globally is not consumed.
• Food waste accounts for between 8-10% of all greenhouse gas emissions globally.
• In Sweden, 6% of food waste occurs in restaurants and 74% in households. (2021)
• Reduced food waste means both increased resource efficiency and reduced environmental impact.