Löfbergs wants more restaurants to work in a sustainable way

The coffee roaster Löfbergs is working together with several other operators within the cooperation project Sustainable Restaurants to highlight the sustainability issue within the Swedish restaurant business. A new toolbox customized for restaurants is launched today. The toolbox can help restaurants to work in a more structural way with sustainability matters.

- After approximately two years of working with Sustainable Restaurants on a project basis, we want to disseminate our skills to more restaurants that want to work with sustainability and meet the customers' demand on communication regarding origin, ecology and contents, says Jens Johansson, project manager for Sustainable Restaurants.

The sales of organic food increased with 38 per cent in Sweden during 2014. The increase in the restaurant business was 20 per cent and the driving force was the public kitchens. The project and network Sustainable Restaurants wants to inspire more private restaurants to work and communicate about sustainability to get more recurrent guests to the restaurants and increase the sales.

- Sustainability is an important part of our business. We have been working with organic coffee since 1995 and all products in our assortment have at least one sustainability label. We can share our knowledge and experience within Sustainable Restaurants at the same time as we learn from others. It will hopefully strengthen the positive development, says Per Grahn, sales director at Löfbergs.

Great examples
The new toolbox contains great examples within the five areas that Sustainable Restaurants focuses on: Food, Environment & Climate, Reko, Communications and Economy. The toolbox is available for everyone and can be downloaded here (in Swedish).

Sustainable Restaurants is a project that wants to increase the interest for sustainability issues within the restaurant business. The project started in 2013 with the goal to influence the restaurant business to turn ecology and sustainability into both competitive and hygiene factors when it comes to supply as well as working methods.

The contributory operators and financiers are Löfbergs, Saltå Kvarn, Diskteknik, Lantmännen Cerealia and KRAV on the supplier side. The contributory restaurants are Högskolerestauranger, Mässrestauranger, Teaterbaren, Zócalo and the restaurant school at Arlandagymnasiet.

Read more about Sustainable Restaurants here (in Swedish).

For more information:
Per Grahn, Sales Director, Out of Home, Löfbergs, +46 (0) 54 14 01 46, per.grahn@lofbergs.se