We support and strive to follow the UN Global Compact and the UN Global Goals.
Our vision is for Oaxen Krog & Slip to be an industry role model in sustainability.
We are happy to share our knowledge and experiences with people of interest in our network and the industry in general.
We work with in a long-term perspective toward minimizing our establishment’s negative impact on the environment by the knowledge and technology that is available.
We support the highest animal health and welfare promoting the ecosystems and biological diversity in cultivation/the agricultural landscape. We also support sustainability regarding the use of ocean and marine resource.
For our establishment to be economically sustainable, good work relations are encouraged as a priority, and we actively work to promote equality and diversity for employees, guests and suppliers.
Animal agriculture, marine resources and biological diversity
We strive for our producers to manifest the best practices regarding the preservation of nature, climate change and animal welfare. They should also have excellent maintenance routines for pasture land and free-range animals, and to follow Swedish animal protection laws.
We encourage producers to use marine resources in a sustainable way and by exclusively purchasing MSC, ASC and KRAV labeled produce and/or WWFs green listed recommendations.
Suppliers and purchasing
We carefully select our suppliers and prioritize suppliers and partners that work with sustainable consumption & production, ecosystems & biodiversity to reduce our climate impact.
We assume when purchasing that producers, suppliers and partners offer:
- Local and artisanal produce supporting biological diversity
- High quality production of goods and/or certified products
- Good working conditions promoting integration and inclusion
- Fossil-free and coordinated transportation
Influencing consumption patterns
To provide a diverse menu containing plenty of vegetarian options that encourages guest to eat a more balanced and sustainable consumption of meat, fish and shellfish.
We work consciously to minimize our food waste by carefully planning our purchases and menus. We sort food waste, which is then converted into biogas or composted for use on our own organic vegetable farm. We strive to use every possible part of the plant or animal.
We measure our food waste to be able to follow up and analyze it.
Energy and water
We work continuously to reduce our energy and water consumption. We use only renewable energy in all our power usage and measure and follow up on our energy and water consumption regularly and systematically.
Transport and travel
We choose means of transport with consideration for their environmental impact. We encourage employees and guests to use bikes and public transportation. If an employee is in need of a company car, we choose options that run on alternative fuels or electricity. When we order services that require transportation we try to negate the impact on environment.
Renovation and design should, as far as possible, consider energy efficiency and the use of sustainable and environmental materials.
Solutions that enable lower use of resources, promote reusability and consider the natural abundance of said resources are prioritized.
We make sure certain materials in the products we use are as environmentally sustainable as possible and that human rights used in their creation are protected.
When we evaluate products, we also consider the life length of the product itself. The product should preferably be made from renewable and/or recycled materials and the use of resources and energy in production minimized. We use a minimum of chemicals and dangerous substances. Those we use are handled with care to protect both employee health and the environment.
Our target is to use the least dangerous option and we prioritize Ecolabel products.
Diversity and equality
Matters of diversity and equality are considered across all levels of our establishment. Everyone, regardless of gender, ethnicity, age, religion, belief, sexuality or disability should have equal conditions to visit our facilities. This is also the case for employment, education, promotion and development. We do not accept discrimination or any other harassment in any shape or form.
A safe and wholesome workplace is a priority at Oaxen Krog & Slip. This includes all work environments. No-one working on a task initiated by us should risk physical or psychological illness in their work space. To strengthen our work and make continual improvements we have accepted a target for a casualty-free work environment.
Business ethics and anti-corruption
We distance ourselves from all forms of corruption and will not accept, offer or promise undue advantage. We refrain from any action that can be perceived as an attempt to inappropriately influence decisions. We never associate ourselves with a project or business operation that can contribute to corruption.
We abstain from situations where personal interests might be in conflict with those of the business’. Engagement outside work is positive but shall not affect work negatively or be in conflict with our business interests. We comply and act responsibly to all taxation laws and expect our suppliers to do the same.
Inspire each other
When perception and knowledge meets a creative experience is made. We therefore contribute to sharing knowledge and work for sustainable development in our industry.
We strive to inspire ourselves and each other and encourage our guests to pursue sustainable options.
We are members of the “Rojal Djurgårdens intressenter” and “Sustainable Restaurants” that work in common for sustainable development.
Oaxen Krog & Slip wants to be a strong example of sustainable operations.