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Restaurant Industry Sustainability & Innovation Program 100% Circular
12.01.2021

Restaurant Industry Sustainability & Innovation Program 100% Circular

White Guide and Stockholm Gas have established an innovative project - 100% Circular. The purpose of this project is to support the sustainable development of the restaurant and hotel industry in Sweden. Naturally, Electrolux Professional could not stay away from such a global event! 100% Circular is a nationwide project in which all restaurants, bars, and cafes can present their vision and ideas for reorganizing business processes into a circular economy. So, in total, 3 nominations were established: innovation, implementation of a holistic approach to sustainable development, and guest experience.


It is worth noting that this outstanding idea impressed all of Sweden! As part of the project, the organizers invited restaurants, bars, bakeries, and cafes in the hospitality industry to send their proposals for new ideas for the circular economy. At the same time, the ideas could relate to absolutely any aspect: digitalization in production, options for ideas for saving resources, increasing economic feasibility, improving the quality of soil for growing food on urban farms, processing food waste, etc. A lot of attention was also paid to the organization of long-term and trusting relationships between food producers and catering establishments.

In total, 40+ applications came from all over the country. However, the jury chose only those that paid particular attention to various aspects of sustainable development and the circular economy. Just imagine how strict and difficult the selection was! And yet the choice had to be made! The jury was most interested in the nationwide processing of wine corks, the model for agriculture in planetary boundaries, and cooking from food leftovers.

To be among the winners, the participants had to come up with ideas that could fully comply with the global sustainable development goals of the 2030 Agenda and be scalable. Also, the presented ideas had to feature a huge potential for implementation at all levels of the hotel business and catering. At the same time, the prospect for the implementation of such projects is short-lived. It also had to be taken into account when preparing the proposal. Victoria Roos, Head of Open Innovation at Electrolux Professional, makes clear that the company appreciates the opportunity to be part of 100% Circular. In this way, they will be able to share their experience and learn from the ideas of partners who will accelerate the transition to a circular economy in the future. Victoria is also happy about the fact that the idea found a huge response, and it became clear that the problem of sustainable development in the hospitality industry worries many of us!

The winners received innovative assistance from professionals and experts from the highest scientific strata of society. We are looking forward to the implementation of the selected ideas! This experience will show the commitment and willingness of humanity to take responsibility for the environment and the health of the planet. Electrolux Professional intends to continue to assist in the research of this kind and is ready to share experience and ideas, for which it joined the Advisory Board of the program.

About the final winners:


Final Winners: Who Are They?

Now it's time to take a look at the 100% Circular winners and their pioneering ideas:

  1. Meet the category Innovation and its winner Agneta Green of Oaxen Krog & Slip. She proposed the creation of a nationwide wine cork recycling network. The jury noted this idea, as it suggests the use of 100% natural material. At the same time, this material is endless in catering establishments and the homes of ordinary people! We just throw corks in the trash, not even suspecting how much more useful they could bring! Recycling ensures the continuity of their life cycle, as a lot of new things can come out of them!;
  2. The award in the category Holistic Approach to Sustainability went to the Experiment 2,000 m2 project. Its author was Niklas Karlsson, Rosendals Trädgård, Stockholm. The essence of the project was to grow food within planetary boundaries. 2,000 m2 is a great example of rationalism! It is how the food production system must change, and its participants must adapt to research and scientific projects. It is worth noting that the idea can be used in any country and anywhere in the world;
  3. The award in the Guest Experience category went to the idea of introducing concept dishes from NPK. The author of this project is Patrik Sewerin, Gunnebo Slott, Mölndal. The jury appreciated Mr. Sewerin's efforts to demonstrate the role of people in the food production ecosystem. It takes food intake as the basis and illustrates the impact of nitrogen (N), phosphorus (P), and potassium (P) on the circular economy. The vital connection of these elements is also reflected in the work of Patrik Sewerin.

The jury consisted of Swedish chefs and sustainability experts. Each member of the jury has in-depth knowledge of the circular economy and gastronomy. Consultants and other experts from various fields of research and science worked with them.

100% Circular Sustainability Prize & Innovation Strategy

So, 100% Circular is an essential award for those who, like us, are committed to sustainable development and promoting the ideas of a healthy planet. We support and train our winners for six months. We need to transfer our knowledge to the involved professionals like ourselves. So that they can introduce these foundations to the broad masses of our society! The circular economy is the future of catering and hospitality. We want you to be aware of this with us! Our partners are White Guide, Stockholm Gas, Electrolux Professional, Ideon Innovation, RISE, and the Restaurant Academy. Together we can change our future!


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