Environmentally conscious Restauranthuset Fageråsen

Focus on sustainability is mantra

Helen and Martin have worked in the restaurant industry for many years, even before they moved to Trysil. They have a mantra in their operations, and that is a focus on sustainability. All their restaurants are environmentally certified through Eco-Lighthouse. The concept of sustainability is a big one, and contains a lot. Helen is therefore very happy that they have been coached by their daughters, Johanna and Sara. 

The sisters are both studying for a master's degree in "Sustainability Science- Environment and decision making", and they have been an important part of the process towards working more sustainably.

- It is perfect for us to come here to Trysil, it will be a little break from our studies, say the committed girls, who help mom and dad where they need it. It can be anything from helping out as a waiter, coaching in sustainability or shoveling snow on the outdoor terrace. 

How can guests who visit see that you focus on sustainability?

It is part of our strategy to implement in our menus the dish that is most climate-friendly. We always want to recommend our guests to choose a dish that emits a small climate footprint. For example, we don't serve beef at Spiseriet," says Helen.

At Restauranthuset, they also have a continuous work to cut down on waste. They have reduced the packaging, adapted to the sizes of dishes, and they offer whole and half portions. And the list goes on! This has helped them reduce their total waste by more than 50% since they started. Disposable straws and granulated sugar in bags are something they have cut out. If the guest asks for a straw, they explain to the guest why they have removed it, and the guest understands that. It has not been a problem so far, they say. 

One challenge, however, is that there are several of the guests who seem to put aside some of the good work they do with, among other things, recycling at home, when they go on holiday. 

Restauranthuset Fageråsen also wants to influence its guests and suppliers to think more sustainably. As a result, they ask their suppliers a few questions. The purpose is to create awareness that can create changes in the long term. And it has worked! Among other things, they have a supplier who has worked to get a more climate-friendly product list. 

Sara and Johanna have helped us create a sustainable strategy, and it is now so well implemented that everyone who works here thinks sustainably," says Helen. They focus on 4 main areas;

• Energy saving
• Waste
• Products
• Stakeholders

The strategy states that the success factors for making this work are through teamwork, continuous improvement and Eco-Lighthouse certification.  All employees are involved, and they are committed. From time to time, they arrange workshops where they discuss new sustainable measures they can implement, and during one such meeting, there were employees who, among other things, came up with the idea that they should grow their own herbs.

• We see that the new generation is looking for workplaces that work sustainably. We actually have an employee with us who chose to work here because of our sustainability work. We believe there will be more such inquiries, says Helen.

• When we started this process towards working more sustainably, we had a fairly narrow focus," says Helen. When they got the strategy in place, a lot of things loosened up. Johanna and Sara guided the gang at Restauranthuset Fageråsen, saw how they worked, and took action accordingly. Which, among other things, was to cut down on waste, and set requirements for their suppliers. Read their strategy here.

It doesn't have to be all or nothing. That you do something is very good. Sustainability work has no end date, it is always evolving.

Do you have tips for companies that want to work more sustainably?

- Have you heard of the theory "Low hanging fruits?" asks Sara. It's about picking what is easy to get, so when you start working with sustainability, start small and implement this first. Once that is done, you can start other measures. Some investments you make in your companies are large, but then it is important to see that it can be financially profitable over time. And remember, it doesn't have to be all or nothing. That you do something is very good. Sustainability work has no end date, it is always evolving. 

>> Read more about Restauranthuset in Fageråsen here

>> See an overview of Eco-Lighthouse in Trysil here