Food philosophy

In the constantly simmering kitchen, our chefs work with a vision and determination to create good food that does good.

To maintain a high quality, the menu is simple and well composed. We always strive for a sustainable awareness and always prioritize locally produced and organic raw materials in the first place.

The flavors of the season guide and set the theme for the menu, which is varied depending on supply and demand. Everything served in the restaurant and bakery is prepared with care from scratch and on site. In addition to the fact that it tastes better, it feels safe to have full control over the content and origin. It also becomes natural to work with local producers who provide a shorter transport distance with less environmental impact. Vår Gård also has its own herb garden and beekeeping, which contributes to both biological diversity and a fresh addition to the kitchen pantry. More locally grown and organic than that is hard to find.

Today it is known that the meat industry has a large negative impact on the climate. We should be eating more fruit and vegetables, but it's a big change that requires both creativity and ingenuity. With great knowledge and passion for vegetarian cuisine, we try to sneak more green options into the menu. The starter is often completely vegetarian and we are happy to create whole meals without meat. We also see that more and more guests and groups want vegetarian dishes during their visit. We appreciate that awareness and hope for a greener development.

As a restaurant kitchen, we have a great responsibility to deliver a sustainable dining experience for both guests and the environment. Food production accounts for 15% of all greenhouse gas emissions, according to the Swedish Food Agency. Therefore, we strive to reduce our food waste through a "zero waste" mindset. We plan to avoid excess in the first place, but actively work to reduce food waste and reuse food waste as far as possible.

At Vår Gård we weigh all food that is thrown away and aim to be under 60 grams of waste per guest. We are currently at around 65 grams per guest, which we are proud of as the industry standard is an average of 80 grams of waste per guest. By measuring and identifying which areas require improvement, we can more easily optimize purchasing and serving.

We also use "nudging" - a cunning and effective method to influence an individual to make the right decision. A breakfast buffet at a hotel is a popular service, but unfortunately contributes to increased food waste. By putting up small signs at the buffet with a reminder not to take more than you can eat, we appeal to the conscience. For example - "We love full stomachs and empty plates" becomes a kind push in the right direction. Often the eye can eat more than the stomach.