Leading by example
The Copenhagen restaurant Ark continues to deliver at a high level. The menu is plant-based and logically structured around whatever ingredients are available at that moment. The kitchen gets much of its ingredients from a number of biodynamic and organic farms. Many of the ingredients are delivered to the restaurant without plastic packaging. “If everyone made a small change, it would make a big difference. That’s the main reason why I pursued plant-based cuisine, not to convert the world into vegans but to work towards a more sustainable future,” says Brett Lavender. The non-alcoholic beverage selection is driven by a sustainable “zero-waste” ideology, and nearly everything on the cocktail menu is homemade.
Photo: Brett Lavender
• Vegan restaurant
• Local, organic mushrooms from its own farm
• Heavy focus on its foraging program
• Much of the staff from the very beginning is still there
• Circular use of all parts of ingredients between the kitchen and the bar, so nothing usable is thrown out