At Stromma, we are aware of the large impact food and beverages have on the environment. No matter where you decide to dine, you will have organically grown coffee, many different organic wines to choose from, as well as of course our own Stromma organic beer. From April 1st 2020 most of the red, white and rosé wines served on Stromma charter tours will be organic, and four out of five champagnes and sparkling wines. And of course we are investing in offering more sustainable and vegan options on our menus and buffets.
KRAV certification in Sweden
All restaurants in Sweden have been certified by KRAV, the Swedish organic food label. It means that 22 restaurants now follow the organic labelling requirements when it comes to food, drinks, cleaning and washing products, green electricity and more.
It is mainly in Sweden that Stromma has restaurants on the boats. But the targets below are valid for the entire group. Such as:
- Follow WWF fish guide
- Don´t buy red listed fish
- Purchasing 100% MSC-certified shrimp
- Have a share of certified food of 20% by 2020
- Decrease food waste by 20% by 2020 and start recycling for example glass, cardboard, plastic
During 2019 we bought 8 960 kg organic coffee, resulting in 149 000 litres of organic coffee served. Through this, an area of nearly 15 football fields was farmed more sustainably. By purchasing organic coffee instead of conventionally grown, we have also avoided use of pesticides and mineral fertilizers.
Reduce food waste by 20% is our target for 2020. In 2019, food waste was measured at four restaurants. All restaurants managed to decrease their food waste compared to 2018, some as much as halved their waste! We will continue our efforts in reducing our food waste in the years to come.
Restaurateur Arnaud Engyn, Stockholm
Last year, in Sweden, we managed to halve our food waste compared to the year before. What is the secret? We asked Arnaud Engyn, restaurateur on one of our traditional archipelago boats in Stockholm.
– Use the total number of guests and order food based on that. Don’t always round up and stick to your knowledge of how much people eat. Whatever still ends up being too much, turn it into staff food instead of having to cook extra for them. Just keep cool and trust your planning!, he said.
In Finland we have a partnership with Juuri Tapahtumat, a catering company that won “local food act” of the year because of their cooperation with organic farmers located in Helsinki.