Now Djurgården’s restaurants are saving both money and the planet, together!
- Generation Waste
- Jun 13
- 3 min read
When 23 restaurants on Djurgården joined forces in a joint initiative against food waste, the results went far beyond sustainability points. By starting to measure and understand where waste actually occurs, several businesses have managed to save both money and ingredients without compromising on quality. We saw that many wanted to do the right thing, but few had actually started. By doing it together, we lowered the threshold and amplified the impact, says Camilla Zedendahl, CEO of KDI.
What does your role as CEO of KDI entail?
I often ask myself: what do we do better together than individually? That’s where we focus our efforts. KDI is a membership-based organization representing the attractions of Djurgården, and we work to develop the area in a smart, long-term, and sustainable way.
Why did you choose to focus on the issue of food waste?
It’s both a sustainability and a value-driven issue. We saw that all restaurants wanted to tackle food waste, but few had actually started. That made it clear that a joint initiative was needed to lower the threshold.
How did Generation Waste come into the picture?
Junibacken shared their experience working with Generation Waste, and it was a real eye-opener. At the same time, we saw an opportunity to apply for funding from the Swedish Agency for Economic and Regional Growth for a collaborative project and it turned out to be a perfect match.
What made you choose Generation Waste as a partner? They share our values, offer a tool that is both easy to use and effective, and above all we’ve experienced tremendous dedication from their team. This has truly been a joint effort.
What did the implementation process look like? We ran trainings together with Generation Waste, provided hands-on support, and encouraged each restaurant to appoint a champion in the kitchen someone passionate about the issue. Having that internal drive is absolutely key.
What results have you seen so far?
Several restaurants have started measuring regularly and gained valuable insights into where their waste actually occurs. The tool helps identify patterns like a spike in waste during Christmas buffets and makes it easier to act on those insights.
How have the restaurants responded?
We’ve seen strong engagement, especially where there’s a clear point of responsibility in the kitchen. Of course, it’s a process some got going right away, others have needed more support. It’s been important to offer both encouragement and a gentle push.
What has this partnership meant for you?
It’s given us a true partner to talk to along the way. We’ve been able to discuss challenges, find solutions together, and feel like part of a movement not just a client relationship.
How will you ensure the work continues after the project ends?
We’ve adopted new sustainability goals where reduced food waste is a key focus. We’re also doing a joint evaluation with all participating restaurants and Generation Waste to determine the best way forward.
What does this mean for Djurgården as a brand?
It strengthens our identity. We’re showing that working here means something that we care about people, animals, and nature. It helps create a shared culture, where food is a key part of the overall experience.
What’s the next step in your sustainability journey?
We’ve set new goals for 2025–2030, including a commitment to a more sustainable food culture. We want every meal on Djurgården to be something truly special good for the palate, the planet, and the wallet.
Your three tips for other destinations looking to work with food waste?
Start by measuring. It gives you the facts you need to act.
Do it together! It's easier and more fun when it's a shared effort..
Just get started. Engagement matters more than perfection.
And finally, what inspires you? I’m often most inspired by the small decisions when someone makes a choice that changes something in their everyday life. It takes courage, and that’s what truly inspires me.
--- Djurgården in numbers and on the move towards sustainability
• KDI represents 62 attractions on Djurgården
• 15 million visitors annually
• 23 restaurants are part of the food waste reduction project
• The project with Generation Waste is partly funded by the Swedish Agency for Economic and Regional Growth
• New sustainability goals were adopted in 2025, guiding the work through 2030
