{"id":7115,"date":"2019-12-12T09:28:36","date_gmt":"2019-12-12T08:28:36","guid":{"rendered":"https:\/\/ripan.se\/en\/miljo\/hallbar-mat-dryck\/"},"modified":"2026-09-07T16:18:09","modified_gmt":"2026-09-07T14:18:09","slug":"hallbar-mat-dryck","status":"publish","type":"environment_articles","link":"https:\/\/ripan.se\/en\/miljo\/hallbar-mat-dryck\/","title":{"rendered":"Sustainable food & drinks"},"content":{"rendered":"

We want to preserve our Lapland food culture<\/h2>\n

As the world becomes more global, we at Camp Ripan<\/span> take pride in ensuring the use of<\/span> our local produce and traditional culinary skills as we consciously <\/span>refine our dishes to suit today\u2019s tastes. <\/span>We follow old recipes that are s<\/span>easoned<\/span> with new i<\/span>nfluences from around the world. <\/span>For us, the traditional Lapland kitchen is well worth p<\/span>reserving, developing and naturally enjoying!<\/span><\/p>\n

Food<\/span> should<\/span> do <\/span>good<\/span>, from source, to the table and to <\/span>you<\/span><\/span><\/strong><\/p><\/blockquote>\n

We choose seasonal local resources<\/h3>\n

Autumn means filling our pantry for the winter. We pick berries, mushrooms and herbs that are then dried and frozen. In September we fill the freezer with as much moose meat as we can from from the autumn hunt, so our King of the Forest lasts a bit longer on the menu. Eating with us always means Swedish and often local meat, and is therefore a subject to availability.\u00a0<\/span><\/p>\n

Darker days bring darker tastes – when the polar night begins, we switch to our winter menu. Root vegetables, cabbage and onion are in season, a rich base paired with local reindeer and moose, herbs and red wine.\u00a0<\/span>\u00a0<\/span><\/p>\n

With the season of the midnight sun our menu has a lighter tone with fresh Swedish vegetables and locally sourced fish from our pristine mountain waters.\u00a0<\/span>\u00a0<\/span><\/p>\n

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Slow-cooked ramen on reindeer<\/i><\/span><\/p>\n

We make use everything edible<\/h3>\n

We take care in using the entire animal, preparing nearly everything from cheek to tail! For fish, we use more than just the fillet \u2013 preparing bullion from the bones and ev<\/span>en having cod cheek on the menu. <\/span>We slow cook leg of reindeer, birch-smoke the fillet and prepare traditional blood pudding using rein<\/span>deer blood. <\/span>Lichens are picked during summer, then parboiled and pickled to finally be fried <\/span>and used for added texture in different dishes. <\/span>\u202f<\/span><\/p>\n

We <\/span>favor<\/span> local producers <\/span><\/h3>\n

We choose local raw produce as far as possible, when avai<\/span>lable. <\/span>We purchase our wild meat from <\/span>Torneus<\/span> Renprodukter<\/span> and <\/span>Stenbergs<\/span> Vilt, both based in Kiruna. <\/span>We also purchas<\/span>e<\/span> wild<\/span> foul<\/span> from local hunters. <\/span>Every year we buy about 200 kg berries from our own staff who spend their free time out on the cloudberry ma<\/span>rshes and <\/span>in <\/span>lingonberry forests. We buy the world\u2019s northernmost commercially grown mustard seed from dairy farmer Per <\/span>Pesula<\/span> in Kukkola, <\/span>Tornedalen<\/span>. <\/span>The <\/span>Pesula<\/span> family runs an eco-farm with dairy cows,<\/span> mustard seed and <\/span>rapeseed oil production. <\/span>This farm is just one example of the many producers f<\/span>rom which we buy our raw produce.\u00a0<\/span><\/p>\n

\"cloudberry
From the forest to a dessert in the restaurant, in a typical year we buy about 200 kg of berries from our own staff. Naa works as a cleaning manager at Camp Ripan, she loves being out in the forest and picking berries!<\/span><\/em><\/figcaption><\/figure>\n

Reduce food waste<\/h3>\n

We work hard to reduce food waste in our restaurant. Our lunch is served plated rather than as a buffet, and during the Christmas season we serve an alternative Christmas menu instead of a traditional Christmas buffet to reduce food waste. In our restaurant, you’re always welcome to take home what’s left on your plate. All leftover organic food waste is composted in our modern composting machine.<\/p>\n

On weekends we offer Chef’s Green Choice, where our chefs’ creativity drives the menu based on availability. This creates not only fresher, finer meals for our guests, but also reduces food waste, which is a core part of our collaboration with Generation Waste<\/a>.<\/p>\n

We choose <\/span>organic<\/span> or biodynamic wines\u00a0<\/span><\/span>\u00a0<\/span><\/h3>\n

With us, you can always enjoy organic or biodynamic wines selected from vineyards across Europe with a focus on sustainability. Most of the producers hand-pick their grapes, and some grapes are even foot-trodden. Organic wines are grown without artificial fertilisers or chemical treatments. Biodynamic wines are about balance in the vineyard, an interplay between soil, plants, animals, and people, where work in the vineyard is guided by the positions of the sun, moon, and planets in relation to one another. <\/span><\/span>\u00a0<\/span><\/p>\n

Locally produced beer<\/h3>\n

All of<\/span> our beer in produced in Sweden, the greater part of our beer assortment is supplied by local Kiruna breweries.\u00a0<\/span><\/p>\n

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