Nature’s Big Brother
A restaurant with the name Ansvar (“Responsibility” in Danish ) has a lot to live up to. Here, safeguarding the environment is considered in all parts of the business. The kitchen takes great care to be sustainable in terms of both purchasing and handling ingredients. The well-being of staff is taken very seriously, and they are encouraged to participate in both brainstorming and decision-making. But, above all else, the restaurant is focused on communicating about its ongoing sustainability efforts, educating employees, suppliers, and guests. The gastronomy revolves a lot around vegetables, legumes, and mushrooms and feels both curious and creative.
• Tableware is made from recycled material
• A large amount of the produce is certified organic
• An ambitious drive to reduce food waste
• No beef is served
• Energy for the restaurant partly comes from solar power