Restaurant K2

Transparency and honesty are important terms in the “Sustainability Platform” that K2 has put together. However, a platform is likely not needed since everything written down is ingrained in everyone on the team. Regarding food, produce from Rogaland is prioritized with other Norwegian alternatives; second: if something is not domestic, it has to be certified, such as salt, vinegar, and chocolate. Meat is sourced from four farms they know well: Norland Økologiske Gård in Sandnes, Klostergården just outside Stavanger, Holte Gård in Drangedal, and Dexter-okse from Reime in Nærbø. Working towards reducing food waste is taken quite seriously. First, the product is used, then its byproduct, and then the byproduct of the product, etcetera. This way of thinking is not just good for finances but also for boosting creativity.