Green Staff Restaurant Nominated for the Food Prize
Millum is a proud sponsor of the Food Prize for the fifth consecutive year. Once again, we want to emphasize that large kitchens have a significant impact on the environment, and we must support those who excel in this area.
Filip Cieslik is one of them. The Sodexo staff restaurant in Tromsø, with Filip as the restaurant manager, is one of the nominees in the category of Best Large Kitchen.
We've had a conversation with Filip about his thoughts on the Food Prize and running a green staff restaurant.
It's an honor to be nominated for this award, and I'm so happy. It's like a dream come true! Restaurant ManagerFilip Cieslik
When asked about the sustainable measures they take in the restaurant, Filip mentions Sodexo's sustainability goals as an important part.
I follow Sodexo's goal of not having more than 30g of food waste per guest. The little food waste that remains, we compost and give to the employees in the office. Additionally, I grow my own herbs and use organic and locally sourced food, including fish and seafood.Filip Cieslik
Filip has a strong focus on CO2 and calculates the carbon footprint for all his dishes. Over the past year, he has had a CO2 footprint of around 0.5 kg per dish, while the average meal in Norway is 1.7 kg. The restaurant has also collaborated with Green Future for the past two years, which means they must serve plant-based food twice a week and always offer a vegetarian alternative to guests.
Sodexo is one of the restaurant chains that use Millum as their procurement system through their collaboration with the member organization Nores, and therefore, Millum is particularly proud of this nomination. Millum works to help the industry achieve its sustainability goals, and the system also includes features for CO2 calculation as well as an app for food waste registration.
Filip mentions that he uses the system for both daily tasks and inspiration.
I use Millum for ordering and stocktaking, as well as to get new ideas by finding products in the product catalog that I can use in my dishes. Millum helps me find sustainable food more easily.Filip Cieslik
The restaurant manager further explains that the response from guests has been somewhat varied but mostly positive since they started adopting a greener profile in the restaurant.
Some guests have been a bit skeptical, but others have been very enthusiastic. Overall, we've received good feedback from most people.Filip Cieslik
Both Millum and Filip hope that the Food Prize can inspire other chefs to operate more sustainably. In addition to the tools and measures mentioned, Filip believes that much depends on willpower and creativity.
It's easier than you think. I know it can seem daunting, but it doesn't take much research to find endless inspiration for sustainable and green food on the internet. If you combine this with your cooking skills, you'll make fantastic food with new recipes!Filip Cieslik
