Daily wins through less food waste at Mackverket

Bella and the team at Mackverket think circular, work hands-on, and inspire others to do the same no matter the size of the kitchen.

With small kitchens, a young team, and big ambitions, Mackverket is proving that real change is possible. By introducing simple routines, openly discussing food waste, and making the most of every ingredient, they’ve already started to see concrete results. Less plate waste, smarter portioning, and increased awareness among staff doesn’t just benefit the planet it also saves money.

Located on Djurgården in Stockholm, Mackverket is a young and energetic player that takes food waste seriously. With a team passionate about sustainability, they’ve quickly begun working in a structured way to measure and reduce their waste together with Generation Waste. We sat down with Bella, Mackverket’s sustainability lead, to learn more about their journey.

How did you get in touch with Generation Waste?

We’re part of KDI (Royal Djurgården Stakeholders), and we heard that Junibacken had started working with Generation Waste. They were so positive about it that when KDI invited us to join a joint project, it felt like a no-brainer. The presentation showed how simple it could be, and we decided to jump in.

How did the implementation go?

Of course, there were a few technical hiccups at the start, but we got up and running quickly. We already had iPads, bought a scale, and got started. I learned the system and then visited our restaurants to pitch it to the teams.The most important part was helping everyone understand that it’s not about pointing fingersit’s about increasing awareness.

We noticed guests were throwing away a lot of food, so we reduced portion sizes and put up a simple sign: 'Still hungry? Feel free to grab more!'” says Bella, kitchen lead at Mackverket. The result? A clear drop in plate waste and cost savings that really matter in a tight-margin business.

What challenges have you faced?

Technology has been a challenge sometimes the app doesn’t sync properly with back office. But the support has been great. Another challenge is knowledge: many in our team don’t have a restaurant background, so we put a lot of focus on training in how to handle raw ingredients properly.

Have you seen any concrete results?

Definitely. We saw that guests were throwing away a lot of food, so we reduced portion sizes and added signs encouraging second helpings instead of over-serving. Very few guests actually come back for more.We’ve also started using things like coriander stems in our production small changes that make a real difference.

What are you most proud of?

Our team! They weigh food waste in the evenings, write down numbers if the app isn’t working, and show amazing dedication. Now we’re onboarding three more restaurants into the process and I just tell them: "The others did it now it’s your turn to join in!"

They’ve also started collecting surplus ingredients between their locations. Coriander stems from one restaurant are used in their jalapeño salsa at the production kitchen. Leftover pastries are frozen and thawed in just the right amount each morning. Nothing is overproduced.

“They’re not really big changes but they make a big difference for both the climate and our finances. Saving waste means saving money. It should be as natural as brewing the morning coffee,” Bella laughs.

What are your best tips for starting to measure and reduce food waste?

Keep it simple. Spend a couple of hours, go out to the site, and sell it in. Start measuring right away. It won’t be perfect at first, but the most important thing is just to get started. Just do it do it!

--- At Royal Djurgården, attractions are joining forces for long-term sustainable development

That food waste is a challenge – and that reducing waste is a shared goal – became clear at an early stage. That’s why the Royal Djurgården Society (Kungliga Djurgårdens Intressenter) is running the project Circular and Resource-Efficient with support from the European Regional Development Fund during the period 2024–2026. As part of the project – in which Mackverket participates – Djurgården’s restaurants are collaborating to reduce food waste and the use of single-use packaging, in close dialogue with each other and their guests.

As part of this initiative, a partnership has been established with Generation Waste. Through this collaboration, Djurgården’s restaurants gain access to training, data, and tools that facilitate food waste measurement and enable the collection of comparable data – forming a foundation for behavioral change.