Measure it. Cut it. Inspire change. This is real sustainability!

What does it take to reduce food waste on board an archipelago boat?

If you ask Arnauld, restaurateur on Gustavsberg VII, it comes down to one thing: the will to do it.

In collaboration with Generation Waste, Strömma has taken clear steps toward reducing food waste even with limited space and a constantly changing menu. We grabbed a coffee and had a chat with Arnauld about the implementation, the challenges, and what it takes to get an entire team on board for the journey.

How did you get in touch with Generation Waste?

It was Strömma Kanalbolaget that made the connection, through a coordinator for all the restaurateurs. He knew I’m passionate about the environment and food waste, and was looking for a test boat. Gustavsberg VII was chosen and I never hesitated.

What was it like to implement the system?

Not hard at all. We were already doing measurements twice a year, so it was just a matter of switching to continuous tracking. The key is wanting to do it the rest will follow. And the staff? They call me “Old Man Greta”, so they were used to sorting and tracking even before this!

What kind of results have you seen?

Since our operations vary a lot depending on the season, it’s hard to compare numbers directly. But we’ve definitely seen a drop in plate waste when we adjust communication for example, by placing Generation Waste signs at the buffet. That visual reminder encourages guests to take less food.

Have you taken any other concrete steps?

Yes. We use stems to make oils, make our own breadcrumbs, cook stock, and give away leftover food to the team after the season ends. We also dry bread using the oven’s residual heat to save energy. It’s all about using everything with respect for the ingredient.

How do you communicate with guests?

Discreetly. We use table signs, ask guests if they’d like to take leftovers home, and offer half-portions. It creates a positive vibe and reduces waste—without being preachy.

How do you get the staff on board?

By showing the bigger picture. When we save resources, the staff benefits too. They know that we reinvest in better wages and working conditions. That’s when you get genuine engagement.

Any advice for other restaurants?

Just start. Measure, follow up, and talk to your staff. And if you want to drive change lead by example. Leadership is about showing, not ordering.

Big thanks to Arnauld for sharing his insight, energy, and inspiring approach to sustainable hospitality proving that even on a boat, big change starts with the will to act! --- 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 Gustavsberg VII 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.