Operakällaren

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

Summary:

• 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