Högbo Brukshotell starts cooperation with Generation Waste

A better climate for debate about what makes sense to take care of and what doesn't. How we should consider the waste we feed our pigs with. The coffee grounds that we fertilize the soil with, says Stefan Johansson, Restaurateur/Food & beverage manager

Högbo Brukshotell starts cooperation with Generation Waste

It was our Operations Manager in the Camilla group who informed me about you. I thought when I first looked at what you had to offer that it was redundant considering that we had already measured our food waste and taken some measures to reduce this but when I thought a little more I concluded that maybe it was exactly what was needed to get more differentiated values ​​and a wider commitment among the employees. In addition, it could serve the purpose of becoming a bit of a launching pad for the resumption of Sustainability Work. A broader commitment to sustainability work in the kitchen and dining room. Relevant figures for how much we throw away that could have been used. A reduction in food waste. A better climate for debate about what makes sense to take care of and what doesn't. How we should consider the waste we feed our pigs with.

Advantages of the Generation Waste digital system in Högbo Brukshotell restaurant

Compared to previous measurements, this will be better and easier to create key figures around. The values ​​remain. No paper going astray.

The importance of sustainability work in the Högbo Brukshotell kitchen

All companies that process, serve, or sell products that have taken our earth to come into existence have a responsibility to do so in a way that ensures the future for future generations as well. It's simply our damned responsibility. And that job is what you make it. A must and a pain if you choose that attitude or something inspiring and fun if you choose it. We choose the latter. Future goals with our Sustainability work cannot be put into numbers yet, but that is the first goal. To calculate the climate footprint of our guests in two different scenarios. Depending on how they go to us, what they choose to do with us, what they choose to eat, how they eat it, etc., says Stefan.

The key to good sustainability work

Sufficient understanding of the consequences if we do not. To make it exciting and interesting at the moment. Measure and compare. To see the change.

When Stefan is asked how Högbo Brukshotell kitchen trains its staff on how to reduce food waste and the consequences and cost of food waste, he replies:

We would be happy to offer informative and constructive training for our employees. Which they can apply both to their work and also their private lives. The effect of cycling to work e.g. You become a better employee, healthier in your private life, and a little richer with current fuel prices, plus our earth feels much better.