Restaurant Långbro värdshus and Nationalmuseum begins collaboration with Generation Waste

We are pleased to announce that Restaurang Långbro värdhus and the National Museum are starting a collaboration with Generation Waste. They start weighing their food waste with the Generation Waste measuring tool in September and are thus taking their sustainability work to new heights.

Restaurant Långbro värdshus and Nationalmuseum begins collaboration with Generation Waste

Fredrik Eriksson, Restaurang Långbro värdhus and National Museum, that says it all. Who doesn't love a place that offers meetings of both classic and modern flavors, and delicious food prepared with the best possible ingredients the season can offer?

Fredrik Eriksson's passion is to preserve Swedish food and to create good food for everyone. His specialty is cooking good food from scratch based on Swedish food traditions. Fredrik is a gastronomic advisor for the Nobel Foundation's Nobel Dinner in Stockholm City Hall. Over the years, Fredrik has inspired Sweden with many cookbooks.

Most recently, he was the co-author of the book Nobelfesten - new recipes and classic menus, which was named the world's best cookbook by the Gourmand Awards 2017. Sustainability is high on Fredrik's agenda, and he constantly strives to improve meal work. We are very grateful that Fredrik Eriksson chose Generation Waste to reduce food waste in his restaurants.

With the Generation Waste measurement tool, the chefs record all food that must be thrown away, both in serving and in the kitchen. Registration takes place smoothly via a computer, iPad, or smartphone. Via our web portal, both managers and chefs get access to daily statistics. Through this, the opportunity is created to take control over both the environmental work and the economy.