Sustainability as a two way street
Steeped in traditions and expectations as a caterer to the Swedish royal court, Operakällaren can never be like any other restaurant — it has to be exceptional! Viktor Westerlind understood that when he took over as Executive Chef a couple of years ago. The menu is classic, with first-class ingredients such as venison, quail, zander, halibut, and vendace roe. The focus on sustainability may not come first, but over the years, Operakällaren has shifted to a more responsible position, with a greater focus on employee well-being and food waste. The latter of which is reduced through a collaboration between the Opera House’s various restaurants.
Photo: Linda Prieditis
• Views sustainability as a two-way street: what’s served on the plate and the social responsibility
• Works to ensure that everyone on the staff feels involved
• Cooperates with the other businesses in the building to reduce food waste
• Serves a large amount of fish that’s MSC-labeled
• Runs “Operakällaren Foundation,” a charity project that provides clean water to thousands of people in some of the world’s poorest countries every year