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Interview with
Head chef Martin Wall
Briefly tell us how you work with sustainability at Fotografiska.
Sustainable Pleasure. Plant-Based. No Waste. Recycle. Upcycle. The restaurant should leave a good aftertaste for you, your neighbor, and for the planet.
Does the restaurant have a staff policy, including, for example, gender equality, discrimination, alcohol, and drugs?
To be sustainable, we work hard to be neutral when it comes to gender, racism, and religion. One of our key values is inclusion, and we mean it.
What requirements do you have on the meat you serve at the restaurant?
We only serve meat as a side order and sometimes in stocks. We always buy the whole animal and take care of it. The animal comes from a good background and lived well. We take it from hunters and farmers that work sustainably and have respect for the whole food chain. We only serve 100 gram to…
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Being a part – and a driver – of the change
Some of the most ambitious restaurants today try not to highlight their sustainability effort too much for fear of being accused of greenwashing. It is a worrying trend. A restaurant should, of course, make its intentions clear and showcase the ideas, methods, producers, and ingredients that it embodies! At Fotografiska, they understand this. They want to be part of the green transition — they get involved and use their platform to influence the community, which is both important and admirable. At Fotografiska, the entire team takes part in the journey. Here, the gastronomy is based on a careful selection of high-quality, seasonal Swedish ingredients, with each dish telling its own story.
Restaurant – Restaurant highlights
Sustainability highlights
- Uses oysters and clams to clean the sea
- Promotes sustainable food production through several innovative projects
- Makes itself heard and wants to influence
- Serves a lot of home-made drinks
- Focuses strongly on staff training
Information
Head Chef: Martin Wall
Adress: Stadsgårdshamnen 22, 11645 Stockholm, Sweden
Restaurant website
Restaurant – Interview section
Martin Wall
Fotografiska
Briefly tell us how you work with sustainability at Fotografiska
– Sustainable Pleasure. Plant-Based. No Waste. Recycle. Upcycle. The restaurant should leave a good aftertaste for you, your neighbor, and for the planet.
Does the restaurant have a staff policy, including, for example, gender equality, discrimination, alcohol, and drugs?
– To be sustainable, we work hard to be neutral when it comes to gender, racism, and religion. One of our key values is inclusion, and we mean it.
What requirements do you have on the meat you serve at the restaurant?
– We only serve meat as a side order and sometimes in stocks. We always buy the whole animal and take care of it. The animal comes from a good background and lived well. We take it from hunters and farmers that work sustainably and have respect for the whole food chain. We only serve 100 gram to…
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