At Camp Ripan, our decision-making isn’t quite like everyone else’s. This approach resonated with Ica Kvantum in Kiruna, who reached out to us with a sustainable proposition.
Each week, Ica Kvantum faces the challenge of excess food that, while still fresh, would otherwise go to waste—this includes everything from large batches of ground meat to solitary bananas that turn slightly brown, or apples bruised on one side. We rescue these ingredients, transforming them into dishes just as delightful as if they were made from goods straight off the grocery shelves. As of now, we have collectively saved about 100 kg of food each month since we started this initiative, and we look forward to saving even more.
Every weekend, our Chef’s Green Choice menu is a testament to this philosophy. By not adhering to a fixed menu, we embrace the flexibility to craft meals based on available rescued ingredients from Ica Kvantum. This approach doesn’t mean sacrificing quality or taste. On the contrary, it provides our guests with fresher, finer ingredients that would otherwise be discarded, all prepared with extra love and a commitment to reducing food waste as part of our pledge with Generation Waste.
This initiative extends to our staff meals as well, which vary from the main menu to utilize any additional rescuable food, adding an extra layer of satisfaction to our workdays.
