Positively contributing to biological diversity
In many ways, Moment feels like the prototype for a 360° restaurant. Here, quality, creativity, and knowledge of the ingredients meet. The whole concept rests on a sustainable, holistic foundation. The brains behind the restaurant are the research couple Rikke and Morten Storm Overgaard. For them, it is important that the restaurant not only supports itself but also has a higher purpose. Ingredients are sourced from its own farm, where one of the goals is to contribute to biological diversity. Major decisions are also made in consultation with the restaurant’s scientific council based on what is good for the planet.
• Has its own vegetable farms that contribute positively to biodiversity in a cycle that also includes a forest and a lake
• Relies on a scientific council to help major decisions
• Utilizes organic materials, like hale bales, to construct its building, as well as develops furniture and tableware with the environment in mind
• Ensures all employees have experience participating in the work on its farm