Yes, it’s possible for even a nationwide chain to act sustainably. Sure, many things become more difficult at such a scale, but there are also things that become much easier. The salad chain Holy Greens claims they want to make it easier for people to eat healthy — and that ambition feels real. All dishes are CO2e-labeled, which means that you can see how much your dish affects the climate on a scale of 1-5, with the least negative impact scored as a 1 and most a 5. The scale is based on data obtained from RISE Research Institutes of Sweden (RISE).
In addition to spending a lot of time developing their relationships with farmers and suppliers, Holy Greens has also worked to create educational opportunities and a safe work environment for its employees. It’s laid out in a written policy that’s been provided to 360 ° EatGuide. In addition, the staff has the chance to develop their skills and learn more about sustainability.
“All staff members receive early training in which we explain, among other things, why we have chosen our ingredients and producers and what we stand for as a company. Via the training portal Holy Academy, we offer continuously updated digital training programs and video lectures about ingredients, sustainability, and nutrition.”
Who are some of the producers and suppliers you work with that share your values?
Potatoes from Östra Fornås Lantbruk, Quinoa from Fagraslätt in Skåne, climate-certified chicken from Bjärefågel, Kombucha from Roots in Malmö, vegetables from Steglinge Farm, apple juice from Bramley’s cider factory outside Lidköping, as well as beans, peas, and cereals from Nordisk Råvara.
How do you minimize food waste?
“We work almost exclusively with fresh ingredients and prepare the amount we think we need before lunch that morning. In this way, we can ensure that we don’t have large stocks of ingredients that are not used. There is a certain challenge when we work with products without preservatives, but we’ve developed systems to help deal with that over the years. Should we happen to make a salad incorrectly or with too much of an ingredient, we have a collaboration with the food service app Karma. Through them, we can sell that food at discounted prices. Hence, virtually no ready-made salads are thrown away. In February 2022, the percentage loss was 0.34 percent of our sales.”
How do you prevent bullying, sexism, and other intolerable behavior in the workplace? Is there a clearly-stated policy?
“For us, it’s important that all employees feel safe to report any issues or violations. Any employee can report if something doesn’t feel right directly to their restaurant manager or their district manager.”