At Johan Backéus and Birgit Malmcronas Japanese-inspired restaurant in Sundsvall, they work with a genuinely circular mindset, where it’s not just about taking from the Earth but also about giving back. During the summer, a large proportion of their vegetables come from their own farming. Vegetarian food waste goes to the pigs, cartons are given new life as covering material at the farm, and special attention is given to eliminating the use of plastic. Regarding beverages, it’s more challenging to work locally, not least in terms of wine. However, you can find locally produced beer and in-house-made juices from Aronia berries, elderflower, and rhubarb.