SUSTAINABILITY & ENVIRONMENT
Our Sustainability Strategy
At Åsundsholm Restaurant, we are proud to be part of the Hållbarhetsklivet initiative, which promotes sustainability across various industries. By participating in Hållbarhetsklivet, we commit to actively working with environmentally friendly and sustainable practices, constantly striving to reduce our environmental impact. Learn more about this initiative at hållbarhetsklivet.se.
Our chefs, Carl and Jacob, have extensive experience in the restaurant industry, where they have learned the importance of using the entire raw ingredient, growing their own produce, and collaborating with small, passionate local producers. This philosophy shapes the concept at Åsundsholm Restaurant, our sister restaurant Dalstugan, and our catering services for businesses and individuals who desire a personalized chef experience.
OUR PHILOSOPHY
We strive to use ingredients from nearby farms as much as possible. It is important for us to understand the production processes and avoid unnecessary transportation of ingredients. Our strategy of using whole ingredients means finding ways to use every part of the food, either by enhancing sauces, stocks, or creating new dishes.
EFFICIENT TRANSPORT AND WASTE MANAGEMENT
We place orders for the following day and handle ingredients directly to ensure the best quality. We collaborate with Bondens Skafferi to collect ingredients from several local farmers, as well as with the rekoringen and nearby vegetable growers.
FUTURE PLANS
We plan to increase our own cultivation, work more with game and freshwater fish, and source some ingredients ourselves using fossil-free vehicles.
OUR COMMITMENTS TO SUSTAINABILITY
- Consider our energy consumption in the kitchen and restaurant
- Sort and recycle waste
- Use only environmentally labeled cleaning products
- Use organic and local products
- Work smart to reduce food waste
We look forward to continuing to offer you a sustainable and memorable dining experience at Åsundsholm Restaurant.
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