Sustainability policy Oaxen Krog & Slip

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

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. 2019 we 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.

Today, Oaxen Slip serves only a small portion of our 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.

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.

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.

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. Our electricity we buy is environmentally labelled “Bra miljöval” and climate positive.

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 locally produced but raw materials required in our business.

Yes, since 1994.

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.

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.

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.

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.

We have chosen to focus on our sustainability work, this was an easy decision to make given the challenges facing the whole world.

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.

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.