At Fotografiska in Stockholm, their way of operating stems from three central ideas: people, planet, and profit. This means that all elements should be considered, from the staff and guests (people), the company’s financial performance (profit), to the effect it has on the world around us (planet). Fotografiska takes its role as a cultural destination seriously. Here, they have the chance to show both Swedish and international guests what sustainable gastronomy means – and they take that chance, along with a strong ideology dealing with guests and staff. Alongside the menu being plant-based, they also decided not to use conventional seafood – letting the sea rest. Instead, they use mollusks like mussels and clams, which clean the ocean and improve biodiversity. They also have their own ocean allotment at Nordic Seafarm, where they experiment with new ways of working with seafood.