Photo: Anders Husa

The Norrmans, Klippinge

Scott Chancellor

Briefly tell us how you work with sustainability at The Norrmans?

Our policy in regards to working in a sustainable way includes sourcing local, organic, or naturally-produced products from Denmark first and foremost. When that is not an option, we look to the closest alternative in Scandinavia or the EU. We minimize food waste by growing our own produce on-site and running a compost system that eventually gives nutrients back to the soil in which we grow our own produce. All extra waste is recycled in various forms and excess drinking water from the restaurant is saved and used to feed our vast array of indoor plants.


Does the staff meet producers and suppliers to gain in-depth knowledge of certain products and producers?

Yes, as we are a small team our staff are in direct contact with our supplies on a day-to-day basis. We pick up a lot of our local produce so there are constant visits to see what is happening with the produce at any time of the season.


At the restaurant, what consideration has been taken for durability in materials, manufacturing methods, and sustainable producers?

All our furniture is sourced from antique or second-hand markets. We try to give new life to old pieces in order to avoid purchasing new products.


How do you work with food waste? Do you have guidelines and goals in regards to waste?

As mentioned earlier, we have a compost system that absorbs the bulk of our food waste. Waste deemed inappropriate is sent to a communal food waste system, where it is used for biofuel.
Our menu is designed around the use of whole products which leaves us with minimal waste in our day-to-day operations. Techniques like fermentation can take care of a lot of the waste that would otherwise be discarded.



You are using an old web browser. The site won't work as expected in your browser. Please upgrade your browser to increase your experience and safety.