Liseberg cuts costs by taking food waste seriously
- Generation Waste
- 2 days ago
- 3 min read
Ice cream kiosks, food trucks, fine dining, and fifty kinds of snacks. Reducing food waste in an amusement park is no small feat—but it is entirely possible. With clear goals, shared responsibility, and a digital tool, Liseberg has managed to turn waste into strength. We met with Stefan Wärmell, who is spearheading the work.
How can an amusement park with over 40 food and beverage units become more efficient, more sustainable, and still offer an even better taste experience?
By taking food waste seriously. Liseberg has reduced its food waste by more than 10% in just two years, leading to major savings, more stable ingredient costs, and a more sustainable way of working throughout the organization. And according to Stefan Wärmell, Head of Food & Beverage, the recipe for success is simple: clear numbers, shared responsibility, and full transparency.
How did you get in touch with Generation Waste, and what made you decide to implement their tool?
I've known Daniel Oddhammar (founder of Generation Waste) for over 20 years, we met while working at Sjömagasinet. When I was at Chalmers Conference & Restaurants, we discussed the idea of implementation. Then when I started at Liseberg, the tool was already in use in the staff canteen, so it felt natural to roll it out on a larger scale.
You’ve implemented it in a very large organization. What challenges have you faced?
The hardest step is always to get started. Lack of time is a common obstacle. Another challenge is when all the responsibility falls on one person it becomes vulnerable. We've learned the importance of distributing the responsibility across teams. That way, the work continues even if someone leaves.
How has the staff responded?
It varies. More experienced chefs sometimes feel they already have control. Younger and less experienced staff are often more positive and see it as a natural part of the job. But once the numbers start to show, the benefits become clear to everyone.
How would you describe Liseberg’s view on sustainability and food waste?
Our ambition is to become the world’s most sustainable amusement park. It’s a high goal, but an important one. At the same time, we have to be realistic—our guests come here for an experience. We try to use “nudging” rather than finger-pointing. The food must be high quality and served quickly. For instance, we’ve worked a lot with portion sizes, adjusting where we’ve seen food waste increase—but always with the guest experience as the priority.
Have you seen concrete results?
Absolutely! We’ve set a goal to reduce food waste by 5% per year, and so far, we’ve exceeded that across the entire park every year since 2022. We quietly launched the tool in two restaurants already in 2019. Most of all, we’ve seen that our ingredient costs have become much more stable. That gives us control—and control leads to better decisions.
How do you ensure that ingredients are used as efficiently as possible across your kitchens?
It’s hard to have one solution that fits all. Some of our units cook everything from scratch, while others use more pre-prepared products. Our philosophy is that each unit should find its own routines that work. My responsibility is to follow up, highlight what works, and question what doesn’t.
Do you have local collaborations for surplus food?
No, we don’t have any regular partnerships. That’s because most surplus food from our units is served in the staff canteens. However, we do have several social sustainability initiatives, such as job market projects and special days for children and youth with special needs.
What are you most proud of?
When a unit I haven’t worked directly with reaches out wanting to join the food waste efforts that’s when I feel proud. It shows the culture is taking root. It’s not just a project it’s something people want to be part of.
Do you have any advice for other organizations of your size that want to actively work on food waste?
Set up a control function someone who owns the issue and follows up regularly. Most importantly: share the responsibility. That’s how understanding and engagement naturally grow. And start measuring. Numbers are convincing especially when you can show cost, CO2, and daily impact.
Finally: why is it important for a destination like Liseberg to work with sustainability and food waste?
We have a responsibility. As a municipally owned company, as an employer, as a food provider, and as an amusement park. We’re here for future generations. So we need to act like it every single day.
