Food must be both sustainable and delicious – one cannot exist without the other! With these words, Tin-Tin Jersild opened our food waste breakfast, where Djurgården’s restaurants gathered to inspire and learn from each other.
The breakfast was a reward for all those who measure their food waste through our shared tool, Generation Waste, and actively work to reduce what gets thrown away. We do this because we must. The statistics are clear: we waste the equivalent of every third bag of groceries. That is unsustainable – both for the planet and for restaurant finances.
Thank you Paul Svensson
We had the privilege of listening to Paul Svensson, who always inspires with his creative and respectful approach to ingredients. Seeing the potential in every part of food – at every stage – is a challenge we are taking on. The conversations at the tables were filled with smart tips and valuable insights, shared by over 30 engaged representatives from Djurgården’s restaurants.
During the breakfast, Paul and I also presented our proposal for new long-term goals for a Sustainable Food Culture, developed by Djurgården’s dedicated sustainability group (reinforced by Paul). These goals will be adopted at the annual meeting in April and will serve as an important guide for our journey forward.
On the menu
And what would a food waste breakfast be without a menu created from ingredients that would otherwise have gone to waste? A big thank you to Jonas Bolling, Paul, Joel, and the entire team at Rosendal’s kitchen, who served:
- Smoothies made from damaged fruit and expired yogurt
- Crispbread made from old bread with soft cheese from expired blue cheese and rhubarb
- The bakers’ freestyle rolls with the last liver pâté, fermented ingredients, herbs, and other surplus
- Omelet made from leftover salad bar items from staff meals
- Sweet bread pudding made from leftover semla pastries, cream infused with meadowsweet, and the last of the season’s pears
Was it delicious? It was absolutely fantastic! For the palate, the soul, the planet – and the restaurant’s bottom line.
A huge thank you to everyone who participated: Stiftelsen Rosendals Trädgård, Junibacken, Vasamuseets Restaurang, Stiftelsen Nordiska Museets Restaurang, Stromma with Gustafsberg VII and Vaxholm III, Gröna Lund, Tekniska Museet, Cirkus Venues, Djurgårdsbron, Stockholm Business Region, Mackverket Vrak, Sjöhistoriska Café och Bar. And of course, a warm thank you to Generation Waste and Tillväxtverket.
/camilla zedendahl
