Paul Taylor continues to hold the flag high in sustainable development and sees the future brightly

At the beginning of the year, we started a collaboration with Paul Svensson and Tareq Taylor's new restaurant Paul Taylor in Sundbyberg. The restaurant serves both lunch and dinner and also runs a general store under the same roof. Paul and Tareq are two of the country's best chefs and have driven sustainable development in the hospitality industry for the past 10 years.

Paul Taylor continues to hold the flag high in sustainable development and sees the future brightly

Last week we visited the restaurant and we had a long chat with Paul. Despite the tough period, the restaurant has managed to stay open throughout the pandemic, where takeaway and cooking bags have been their salvation.

"The raw materials we use are sourced from nearby, sustainably produced, and circularly used. We offer meals that are based on the best from the plant kingdom, seasoned with flavors from the animal kingdom - at a reasonable price so that as many people as possible can be inspired and encouraged to try to make the world a better place, just like us. A bite from us is good for both the stomach, the heart, and the pleasure center. Come here for lunch, a whole evening, a drink, or to buy something in the country store for your dinner at home, says Paul."

He feels hopeful about the future now that the restrictions are being lifted and society is opening up again. During the conversation, we keep coming back to trying to reverse the concept of food waste and trying to focus on food resources instead of food waste. To constantly focus on the positive process of converting waste into something valuable or "taste" as Paul chooses to call it.

One way is to find new uses for yesterday's bread, which usually becomes croutons or breadcrumbs, and instead call it bread flour and use it as part of a new bread or pastry. Or as Paul says, "Taking advantage of the taste from yesterday's bread and prolonging the taste in a new bread is just as important as not throwing away the bread purely financially."

The chefs at Paul Taylor have made a good start with the measurements and even though little is thrown away, it still feels valuable to be able to produce statistics. The next step is to start communicating the statistics to your guests to create even greater awareness.

We left Paul Taylor feeling that the restaurant will reach new heights and continue to set the bar high when it comes to sustainable development.