New thinker of the year 2020
After an exciting prize-giving of the Swedish Mötesprizet on November 23, it was clear that we had won in the category - New Thinker of the Year, for our dinner concept No Waste, Just Taste. A very funny piece of news that shines a light in a tough time. We are incredibly proud and happy about the honor of receiving this award, which raises one of our heart issues - sustainability, and the importance of reducing food waste
After an exciting prize-giving of the Swedish Mötesprizet on November 23, it was clear that we had won in the category - New Thinker of the Year, for our dinner concept No Waste, Just Taste. A very funny piece of news that shines a light in a tough time. We are incredibly proud and happy about the honor of receiving this award, which raises one of our heart issues - sustainability, and the importance of reducing food waste
Winner of the Swedish Meeting Prize
Reasoning from the jury - With "Shriveled mushroom with roasted skin", "Kantstött carrot på three ways", "On the last verse", "Rated treasure" and "Smoked broccoli" on the menu, fantastic dinners prepared from salvaged ingredients from the local store are served , which should actually have ended up in the garbage.
Our fantastically innovative and passionate chefs Karin Sundgren and Karin Lindberg are behind our sustainable dinner concept No Waste, Just Taste, which is based on a multi-course dinner made from only leftover ingredients.
Here, guests are treated to an exciting and different dinner where shriveled mushrooms and smoked broccoli may appear on the menu. The idea is to highlight the importance of reducing food waste and taking advantage of the raw materials we have in the fridge. During dinner, the chefs are on hand to give useful tips in everyday life on how we can cook soup in a pinch and create the tastiest dishes in a fun and simple way. Karin Sundgren has also published the book No Waste, Just Taste, where she has collected her most climate-smart recipes and encourages to take advantage of all parts of the raw material. Karin recently became the Swedish winner of the Gourmand Awards in the Food Waste category and now has the opportunity to win internationally when she competes for Sweden.