{"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":"2024-04-25T09:36:40","modified_gmt":"2024-04-25T07:36:40","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. <\/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. <\/span> <\/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. <\/span> <\/span><\/p>\n

\"\"<\/p>\n

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>This year we have bought 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. <\/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 <\/span>to reduce the amount of food waste in our restaurant. <\/span>We serve<\/span> lunch<\/span> by plate<\/span> instead of as a<\/span> buffet, and for Christmas we have an alternative Christmas menu instead of the traditional Christmas buffet. In the restaurant you are always welcome to take home your leftovers. All surplus organic food waste is composted in our modern composting machine. <\/span>\u202f<\/span><\/p>\n

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

Our wines are chosen from European wineries who work for long-term sustainability<\/span>. <\/span>Most producers pick grapes by hand, and even som<\/span>e<\/span> of the grapes are crushed by foot! <\/span>The wines on our menu are either organic<\/span> or biodynamic.<\/span> Organic wines are produced without artificial fertilizers and other toxic substances.<\/span> Biodynamic production is about a balance at the winery, a cooperation between soil, pl<\/span>ants, animals and people. <\/span>The work at the winery is steered by how the sun, moon and planets stand <\/span>in relationship to one another. <\/span> <\/span><\/span> <\/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. <\/span><\/p>\n

<\/h4>\n