Sustainability policy Oaxen Krog & Slip

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:

      1. Local and artisanal produce supporting biological diversity
      2. High quality production of goods and/or certified products
      3. Good working conditions promoting integration and inclusion
      4. 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.

 

Food waste

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.

 

Inclusive design

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.

 

Materials

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.

 

Work environment

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.

Questions & Answers

How does the restaurant work with sustainability issues?

We work long-term and purposefully with sustainability on the basis of our sustainability policy, which supports WWF’s global sustainability goals in terms of: climate impact, animal husbandry, social conditions and energy use, as well as other issues.

Can I take leftovers home that I haven't eaten?

Yes. We are currently using simple cardboard packaging that we will be phasing out for environmental reasons. We are committed to removing all disposable packaging from our business. At present, we are looking at the possibility of offering a more environmentally friendly alternative.

Is the food organic, and to what extent?

We estimate that 85-90% of our raw materials are organically produced.

65% are ecologically certified or KRAV-labeled products and 25% are organically produced raw materials (which we work with) from small scale and locally produced farms. Though these farms produce organic products, they are currently not certified organic due to the small scale of their operation.

Is the fish sustainably sourced?

We encourage producers to use the seas and marine resources in a sustainable way that promotes biodiversity. We do this by purchasing only MSC, ASC and KRAV-certified products or following WWF’s greenlisted recommendations.

Is the meat sustainably produced?

Yes, we work with carefully selected suppliers that take into account the natural environment, climate and animal welfare. When purchasing, we focus on Swedish and organically produced meat and / or requirements-labeled meat. We also make purchases from small-scale locally produced farms with grazing / outdoor living that follows the Swedish animal welfare laws.

How much of your wine is organically produced? How do you think about buying wine?

A small selection are certified ecologically and / or biodynamically. Many are not certified though do in fact follow ecological or biodynamic methods. Our wine selection revolves around small growers who work in harmony with nature. It is important for us that we know about each product and can stand behind how it is produced. We hope that more suppliers choose to become certified in the future. Our wines come exclusively from Europe to avoid unnecessarily long transports around the world.

Are drinks served organic or ethically labeled?

Our philosophy is to work primarily with small-scale producers using sustainably produced raw materials. Some breweries and wine houses are certified while others are not even though they produce according to ecological and / or biodynamic principles.

Beer and spirits: We strive to cooperate with local producers and just as for wine it is important for us that we can stand behind how each product is produced. Our goal when it comes to spirits is to develop the list so as many Swedish and local products are featured as possible.

Non-alcoholic drinks: We work primarily with homemade and Swedish products that show a clear responsibility for nature & the environment. For example, apple juice made from fall fruit and blueberry nectar derived from local blueberries and bees. Most of our drinks are organic and certified.

When it comes to coffee and tea, we only serve Fairtrade products and the coffee is also KRAV- certified.

What kind of policy do we have regarding suppliers and purchases?

We work with carefully selected suppliers and prioritize those who work with sustainable consumption and production, ecosystems and biodiversity to reduce our own climate impact.

How big is your farm, where is it and how much do you grow there?

Our farm is about 2000 sqm and is located on Djurgården between Isbladskärret and Blockhusudden. From the end of July to the beginning of November, the farm contributes up to 60-70% of the vegetables we serve in Oaxen Krog.

What principles do you follow in cultivation?

We work according to 6 rotations in our farm. This means it takes 6 years for a plant such as cabbage to grow in the same space, free of fertilizers and spraying. This year we have started with Bokashi composting which is a fermentation process whereby our food waste is recycled and converted into soil and fertilizers with the help of microorganisms. This method gives the soil new life and nourishment to the crops. Carbon is also bound to the soil as opposed to becoming carbon dioxide with nutrients remaining in the soil.

What are your development opportunities with cultivation?

Today, Oaxen Slip serves a small portion of vegetables such as cabbage, garlic, beans, zucchini from the farm. With improved coordination and more manpower, we will be able to grow more vegetables for bistro Oaxen Slip. We also have a cellar for storage and working on further development opportunities.

How do you use your food waste?

We work actively and consciously to minimize food waste through carefully planned purchases and menus. We recycle all food waste, which is converted into biogas or composted into nutrient-rich soil that we use for our own vegetable cultivation. We strive to use every part of the plants and animals used in our production.

We measure our waste to be able to follow up and analyze effectively.

Have you taken any steps to reduce plastic consumption?

Yes. In 2017, we actively started our journey toward reducing the use of unnecessary plastic. In the kitchen, we have cut the use of disposable (nitrile) gloves by 50% and piping bags are now used only when absolutely necessary. Plastic film use has also been reduced and replaced with reusable alternatives to store raw materials. Other examples include: not using plastic bags in trash bins when appropriate, and not offering plastic straws. Today, no plastic goes out to guests in the dining room.

We are facing a major challenge when it comes to vacuum bags, piping bags and plastic films that are frequently required in our operations. We are looking for better alternatives. If you have any tips on other heat resistant plastics that are environmentally friendly, please get in touch.

Does the restaurant have any environmental certification or similar?

No, our business itself is not certified, but we work primarily with Svanen, Faitrade products, MSC, ASC and KRAV-certified products and / or according to WWF’s greenlisted recommendations in our purchases. 86% of the chemicals used are Nordic Ecolabelled.

How far have the raw materials traveled, are they locally produced or not?

We mainly buy locally produced and Nordic raw materials. Coffee, chocolate, vanilla, wine, sugar, as well as some spices (such as cinnamon, cardamom, etc.) are not naturally produced but raw materials required in our business.

Does the restaurant have a collective bargain?

Yes, since 1994.

How does your restaurant work with energy use and car transport?

We work in a building of 665 sqm that we built in 2013. The entire building along with its technology and energy use has been designed with sustainability in mind. One of these large-scale techniques is how we utilize energy and heat. Three drilled holes are used for bed heating through a recycling method by which all waste heat from kitchens and refrigeration equipment is reused. This heats the whole building in winter and keeps us cool in summer. We have an excellent indoor climate without using air conditioning throughout the building including our kitchens all year round. Our transport car, which is mainly used for cultivation, is 100% electric and the entire operation is run with original labeled electricity.

How do you handle your waste?

We recycle a lot and at present we have 15 categories; paper, corrugated cardboard, soft plastic, hard plastic, metal, wood, electronics, batteries, filament lamps, cooking oil, stained glass, unstained glass, combustible and a compost mill where we grind down almost all food waste which is then converted into biogas. In the summer we also separate kitchen wastevegetables into our bokashi compost. In addition, we donate electronics and clothing that we no longer use to charity organizations.

How do you handle your laundry?

We have our own laundry department, which helps us avoid unnecessary transport to and from a laundry company. In this way we can ensure that environmentally hazardous bleaches and chemicals are not used as kitchen washing is usually quite dirty. Since we have everything in the house and everything is washed on an ongoing basis, we do not need to have large quantities of extra textiles. We keep the consumption of textiles down; we take care of crockery and kitchen clothes and send them away for repair if needed. We wash dishcloths and kitchen towels and use them despite burn holes or discoloration. Napkins that are no longer good for their original purpose work well for cleaning.

Why did you choose to join the Network Sustainable Restaurants?

Joining “Sustainable Restaurants” was a matter of course for us. With greater knowledge, we can more easily communicate what we do, learn from each other and tackle common challenges.

In 2019, we have chosen to focus on our sustainability work, this was an easy decision to take given the challenges facing the whole world.

What challenges do you see in the restaurant industry when it comes to working with sustainability?

It requires new thinking, but once you get started, there are many inspiring challenges to develop and move forward. Increased awareness places demands on both us as a restaurant and our guests’ consumption patterns. Through active and conscious choices regarding the raw materials we choose and the food we serve, we can make a big difference, both through a reduced environmental impact and a change in attitude.

How would you like to see the development of the restaurant industry?

Sustainable entrepreneurship is about economic, environmental and social sustainability, and at the same time contributes to a better society overall. Encouraging people to eat and enjoy more sustainably by offering attractive alternatives is becoming increasingly important. It must be easier for people to make responsible choices and this is where we have an important role to play.