Svenska Krögare begins collaboration with Generation Waste

Svenska Krögare aims to integrate sustainability into its daily operations. Svenska Krögare's sustainability tip is that every sustainable action counts and is important.

We are delighted to announce that we are commencing a new collaboration with Svenska Krögare.

As a customer of Svenska Krögare, you will receive a discount on the startup cost and monthly license fee for the digital measuring tool.

For over 20 years, Svenska Krögares' members have been offered the best prices in Sweden. Svenska Krögare provides a modern, comprehensive solution for the restaurant industry. With the use of data, digital tools, and the extensive expertise provided by Svenska Krögare's staff, you gain control over your specific operations. This enables increased margins and more efficient processes, resulting in time savings. Through continuous analysis and monitoring of your purchases, Svenska Krögare provides you with confidence in knowing that you are sourcing the right product at the right price. Since 2023, Svenska Krögare has been a part of the world's largest procurement organization within the restaurant industry, Buyers Edge Platform.

We are very pleased and proud to initiate a collaboration with Generation Waste. By including Generation Waste in our portfolio as part of our comprehensive solution, we can now offer our customers the opportunity to reduce waste and increase awareness through the data provided by Generation Waste. This collaboration allows us to take the next step in our sustainability efforts, and we are delighted to offer our customers this tool to elevate their sustainability initiatives," says Alice Wehlin, Analysis Department, Svenska Krögare.

Svenska Krögare aims to integrate sustainability into its daily operations. Svenska Krögare's sustainability tip is that every sustainable action counts and is important. Therefore, all the actions you can take daily are essential for a sustainable operation. This includes conscious and reduced energy consumption, recycling, source separation, a greater emphasis on vegetarian cuisine, and a circular business mindset.