Einer, Oslo

Does your staff undergo sustainability education? If so, how often?

Yes and no. We have an open discussion about this daily throughout our briefings with staff.

 

Does the restaurant have a staff policy, including, for example, gender equality, discrimination, alcohol, and drugs?

Yes, this is a policy everyone signs with their contract before they start.

 

What requirements do you have on the meat you serve at the restaurant?

It should be Norwegian. The animals should have been treated with care. The environment should allow for the animals to go outside and have enough space to live happily. Organic farming is preferred but not necessarily a requirement since we sometimes use wild produce.

 

What requirements do you have on the fish and seafood you use at the restaurant?

It should be from Scandinavian waters. We use seasonal seafood. Seafood that needs to be protected is not on the menu. When we get seafood, we always use everything (stocks from the bones and shells, bottarga from the roes, and garum from the rest, etc.). We also have a lot of by-catch on the menu, such as squid, redfish, and skate.

 

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

When building our restaurant, we used Norwegian designers and our interior designer built all our tables and shelves in Oslo from Norwegian oak. All ceramics are from Scandinavia by small artists. Our chairs are also from Scandinavia. Uniforms are Scandinavian as well.

Our partners

 Arla Unika, Martin & Servera, Scanpan, Royal Greenland, KRAV, Elis, Unilever Food Solutions, Visit Sweden,

 Arla Unika, Martin & Servera, Scanpan, Royal Greenland, KRAV, Elis, Unilever Food Solutions, Visit Sweden,

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