Considering the big picture
Restaurants that are far ahead in their sustainability efforts have long since taken their eyes off the plate. Ingredients and cooking techniques, along with everything else connected to food and drink, are, of course, at the core of the work, but there’s also so much more. At Oxenstiernan, they look at the entire picture, including staff well-being, tableware, textiles, clothes, electricity providers, water, packaging, and more. Sustainability is about the whole. Chef Elvira Lindqvist operates in symbiosis with farmers and suppliers, letting availability drive the menu — resulting in vibrant, creative dishes.
• Currently engaged in various projects to create a more sustainable restaurant industry
• Collaborates with schools to support sustainability projects
• Consciously looks at the whole picture — working across the board
• Ensures staff are involved with and understand the restaurant’s value base