Everyone knows about the transition to a circular economy and a sustainable restaurant industry originated by White Guide Sweden. It is very painstaking work, in which many well-known companies are involved! Thus, Electrolux Professional continues its partnership with 100% Circular.
As part of an innovative program that covered the whole of Sweden, everyone who is somehow involved in the hospitality industry (restaurants, bars, cafes, etc.) sent their new ideas for the development of the circular economy. Of course, the epicenter of events is the improvement of sustainable and circular thinking in the restaurant business. However, each proposed project has a distinguishable focus:
It is worth noting that 30+ ideas came from different parts of Sweden. After careful consideration of each work, the jury chose only 3. Each of them uniques the process of sustainability and the circular economy. Just look at these proposals:
Getting a reward is not easy! Each project must meet all the global sustainability principles and must be scalable. In addition, it must be distinguished by the potential for extended impact. The latter is essential so that every idea can be useful for every part of the restaurant industry and the food system as a whole.
In one of his interviews, Jennie Walther, who is on the board of Nordic Marketing, noted that the restaurant industry has an important role to play in ensuring the stability of the future. He expects that working closely with White Guide 100% Circular will help solve global food problems. Jennie Walther also hopes that Sweden's experience will inspire other countries as well. Viktoria Roos, head of one of Electrolux Professional's departments and one of the 100% Circular Innovation Award jury members, also expresses her confidence that the winners of the award will contribute to the development of identical circular models. Thus, according to her opinion, the transition to a circular economy will happen much faster.
Many experts and scientific specialists are involved in promoting the winners' ideas. The first ones will be implemented in the spring of 2022. Electrolux Professional also actively contributes to the realization of the set goals and takes part in the jury.
Carolina Härdh, an interior designer from Gothenburg, uses leftover food from restaurants to create unique interior details for restaurant food outlets. She processes the shells of oysters, mussels, fish bones, etc, transforming them into a durable material. So, the so-called raw material subsequently serves as the basis for the creation of the author's pieces of furniture. They have become an object of admiration for many restaurant-goers due to their appearance and pleasant touch texture. The experts felt that this idea has good potential for optimization and scaling. Moreover, it serves as an example of such circular patterns. It is worth noting that many types of food waste can get a second life in other industries and enterprises.
Klara Hansson, as project manager for Stadsnära odling at the Gothenburg Real Estate Authority, has set up a small urban farm. She has been successfully producing food for the past 3 years. To do this, she uses the land provided by the municipality. The experience of Klara Hansson testifies in favor of optimizing the self-sufficiency of urban land and reducing transport costs. According to experts, this project will have a successful future, as there are a lot of unused territories in every city. The farm's activity is documented and can become the basis for the development of similar projects in other cities in Sweden. How to organize a farm in the Swedish climate? How to attract outside workers? How to increase its success in today's market? The answers to these and many other questions are available in the document archive. Also, as part of the work on this project, financial calculations of the expected profit were made, and marketing channels for finished products were outlined.
Filip Lundin, who works at Sopköket restaurant in Stockholm, offered his vision for the recycling of restaurant ingredients. So, he prepares dishes from them and freezes them ready to eat. The dishes prepared in this way have a package with a clear description of the origin of all ingredients used. Sopköket has been working for a long time and has enough experience to create and sell such dishes. Chefs have a large amount of food waste at their disposal, so the dishes are varied and suitable for a multi-level audience.
Thus, the scale of the implementation of this project looks very impressive! In addition, this idea has already been tested by time and confirmed its financial sustainability and validity. It means that this experience can be successfully used to create similar projects. The chefs, who are members of the jury and who have been working in the restaurant business for a long time and have a deep understanding of the circular economy, confirmed the viability of Filip Lundin's project.
White Guide and Stockholm Gas launched the 100% Circular Award in 2016. Since then, thousands of unique projects have received a chance to be implemented and promoted in development. After receiving the award, the winner takes part in a unique and innovative development program. Electrolux Professional and The Absolut Company are actively involved in the promotion of the program and the transition to a circular economy. The latter ones attract the survey and innovation sector’s experts. We are talking about RISE - Swedish Research Institutes, Ideon Innovation, and Restaurangakademien.
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