Food waste is a challenge for a destination with more than 30 restaurants. Consequently, reducing food waste was one of the first goals when Djurgården’s attractions sat common goal within the focus area “A sustainable food culture” in 2022. To tackle this challenge together Royal Djurgården Society is running the Circular and Resource-Efficient-project with support from the European Regional Development Fund. The funding period is 2024–2026 and within the project, Djurgården’s restaurants are collaborating to reduce food waste and the use of single-use packaging. All in close dialogue with each other and with our guests.
One part of the initiative is a collaboration with Generation Waste. It’s a company that provides innovative solutions for tracking, analyzing, and reducing food waste. Through the collaboration, Djurgården’s restaurants are given access to knowledge, training, and tools that facilitate the measuring of waste. The collected data enables insights for the restaurants as well as for the destination. The insights can drive change – within the participating restaurants as well as with our guest’s behavior.
The measuring has been going on for a year. How are the restaurants doing? Generation Waste has interviewed some of the participants that shared their insights and learnings. Here are their inspiring stories are for you to read – please enjoy!
Many thanks to Generation Waste for your commitment and a great collaboration.
The project aims to achieve the global goal of halving food waste within the project’s duration. (12.3)
A reduction in food waste leads to better resource utilization and reduced carbon dioxide emissions. (13)
The project is based on collaboration between various stakeholders on Djurgården, and authorities, foundations, and private, and non-profit organizations, and is supported by the European Regional Development Fund (17.7)
