no 4 Local resources T h e c o r k i n n o vat i o n Visiting Ingarö The recycling guru
the craftsmanship • the architecture • the people
SUSTAINABILITY T H E O A X E N WAY
editorial
A NEW SPRING
T
he light is back and Stockholm has woken up. How we have yearned! Soon it’s finally time to put the shovel in the ground and let the greenery sprout in our very own growing beds at Oaxen Farm. In this large, lush place just a few kilometres from the restaurant, we grow lots of exciting crops for all the kitchen’s food creations.
the restaurant almost 28 years ago, it was just a dream. A lot has happened since then. Not only have we become small-scale farmers, but we have also left the island of Oaxen in the Stockholm archipelago for the big city. Already on the island, the business expanded with the hotel ship Prince van Orangiën, a swaying beauty for those seeking a unique hotel experience. But our philosophy remains the same. The love for creativity and sustainably and ethically produced ingredients is as strong today as when we started this journey.
When we started
just a motto for our business – it is the foundation of everything we do. Whether it’s choosing suppliers, managing food waste or interior design, we want to show consideration for nature and minimise our carbon footprint. We also aim to inspire others in the restaurant industry to be more environmentally conscious. On page 12–15 you can read more about how we work to achieve that.
Sustainability is not
of the magazine you can also meet our gardener Tomas Nilsson. Learn about his thoughts on the circular farming system and how to get to know the soil you are working with. And don’t miss the report on the recycling of natural cork, an innovation project we are running together with Hans Söderberg, CEO of the recycling company Greenchild. We are so happy and grateful that the restaurant guide White Guide has chosen to recognise this initiative. But to succeed, we need more restaurants to join – so don’t hesitate to get in touch if you’re interested in embarking on the journey!
In this issue
Triple circles for Oaxen Krog Oaxen Krog received the highest
score for the food and therefore received the top rating of three circles in the 360° Eat Guide 2021. The competition is the only one that takes into account not only the gastronomic experience, but also the restaurant’s sustainability work. In addition to Best Restaurant and Best Seafood, our chef Melvin Glimstål was nominated as Best Young Chef.
least, we would like to wish you a nice and memorable stay with us.
Last but not
A warm welcome to the table,
Agneta Green & Magnus Ek with staff
P r o d u c e d b y: G l o r y D ay s • P r o j e c t M a n a g e r & E d i t o r : P å l J o h a n s s o n • P M at O a x e n : H e l e n R o s b e r g • A r t D i r e c t o r : R o n j a W i l l n e r s • I l l u s t r at i o n s : L o v e E n e r o t h • T e x t: J a c q u e l i n e B y r l é n , P å l J o h a n s s o n & C e c i l i a Ö s t m a n • P h o t o : R o n j a W i l l n e r s , E r i k O l s s o n , M a g n u s E k
no. 4 ~ p. 2
timeline
no. 4~ p. 3
A GASTRONOMIC TIMELINE 1990 Magnus and Agneta’s paths are crossed for the
first time in Skåne, Sweden. Their joint journey towards gastronomic heights begins.
2006
The good reputation of the restaurant spreads beyond the borders, and the restaurant makes it onto the top ‘50 Best Restaurants in the World’ five years in a row. 2010-2011 After 17 years on the island, Agneta and
Magnus are heading for a more central location in Stockholm, and a year-round restaurant.
2013 The newly built contemporary building at the Nya
Djurgårdsvarvet is ready for occupancy, now with the addition of the Slip bistro. Oaxen Krog & Slip receives both the Gulddraken and the award Årets Affärskrog (by the newspapers DN and DI).
2015 Oaxen Krog is awarded their second Michelin
star. The first seeds were sown on the Farm, which in this premiere year yielded a small harvest and a taste of what was to come.
2017
Oaxen Krog receives the Merroir Award (White Guide), for an intensified approach towards marine produce. The World of Fine Wine awards Oaxen Krog two stars for one of the world’s best wine lists. Oaxen Krog AB is one of Sweden’s most attractive employers in the hospitality industry, according to Visita. 2019 Royal Djurgården’s Stakeholders, of which
Oaxen Krog & Slip is a member, are initiating a collaboration with the network Sustainable Restaurants for a more active sustainability work in the business.
2021 Oaxen Krog is awarded triple circles by 360°
Eat Guide as one of the best restaurants when it comes to gastronomic experience and sustainability.
1994 The couple takes over the picturesque
summer restaurant Oaxen Skärgårdskrog, on Oaxen island in Stockholm’s southern archipelago. They start exploring and experiment with plants and crops on the island.
2008 The riverboat Prince van Orangiën becomes
part of the business, and the transformation from a home to a personal hotel begins.
2011 On October 1st, the last meal on the island
is served. In December, the grocery store Oaxen Skafferi opens on Mariatorget, with self-made cold meats and tenderized meat.
2014 On March 12, the first Guide Michelin star is a fact for Oaxen Krog. Now the first sods are taken at Oaxen Farm on Djurgården.
2016 Oaxen Krog & Slip organizes a food and
integration festival, where women from various countries presented their cuisine. The surplus from ticket sales was donated to the Stockholm City Mission’s integration work.
2018 The five year anniversary at Djurgården!
2020 Oaxen Krog & Slip is the first restaurant in
Sweden to receive The Michelin Nordic Countries Sustainability Award by Guide Michelin. Agneta wins White Guide’s 100% Circular Award for her cork innovation.
no. 4 ~ p. 4
about us
THEOFFOUNDATION OAXEN KROG & SLIP Oaxen Krog The enjoyable Oaxen Krog is the
photo: erik olsson
heart of our establishment. Here we invite you to unforgettable taste experiences in a secluded setting. The origin and philosophy from our time on the island are well preserved and present in every course. We explore and select unique produce from our nearest surroundings and our own cultivation at the Oaxen Farm to the outermost borders of the Nordic region. High demands are placed on quality, taste, sustainable agriculture and the humane keeping of animals. From the nature and the soul of the produce we create playful and beautiful compositions that together with the drinks and the environment make for an unforgettable holistic experience. A culinary journey to enjoy and remember.
The Club Room The Hotel Prince Van Orangiën
The perfect place for people
seeking privacy is our tastefully decorated Club Room, upstairs from the restaurant. Here you can enjoy your business dinner, brunch, birthday celebration or smaller wedding dinner with a magnificent view over Saltsjön and the heights of Södermalm on the horizon. The Club Room is suited for 16 seated guests and is equipped with all the technology and services you may need for your business meeting or conference. Please contact us and let us customize the optimal arrangement according to your wishes and requirements.
will find our charming hotel, the Prince van Orangiën. “The Prince” is a vessel built in 1935 at the Vahali shipyard in the Dutch town of Gendt. Originally, it was a home and office for a shipowner who travelled Europe with his fleet of dredgers. As her forth owner we tried to change as little as possible when transforming this meticulously kept craft from a home into a unique and romantic boutique hotel. Six individually decorated cabins, all with amenities that you would not expect on a ship. Decor of luxurious materials such as oak, ebony, rosewood, Belgian slate and different kinds of marble. You’ll enjoy a good night’s sleep in the Carpe Diem beds featured in each cabin. Open between April and October.
photo: mattias nilsson
Across the Beckholm bridge you
no. 4~ p. 5
photo: ronja willners
about us
70-80%
of our raw materials are organically produced.
Grilled pea bread with
smoked shrimps, sour cream, horseradish and dill. Served in the Slip.
Oaxen Slip In our bistro, Oaxen Slip, the
legacy from boat industry history and days gone by is strong. The name originates from the slipway building that was once situated on the site. In a magical natural light from the window facade you will dine surrounded by walls made of corrugated sheet metal and beautiful boats hanging from the ceiling. At Oaxen Slip we serve our own interpretation of Nordic bistro fare. Natural, simple and tasty dishes that are conveniently shared with the people you love. This is a popular place for relaxing lunches, cozy brunches and pleasant evening dinners. Here you can choose between regular tables, community tables for one or more companies and bar seats for the spontaneous drop-in guests.
no. 4 ~ p. 6
VISITING
QUALITY OF LIFE ON INGARÖ
t e x t: C e c i l i a Ö s t m a n & Pål Johansson
A
gneta and Magnus have been living permanently on Ingarö, just over half an hour from central Stockholm, since 2019. The house was originally intended as a summer retreat to get a break from the city, but over time they spent more and more time on the island. The proximity to nature and the silence were alluring, as was the opportunity for leisure activities. – It’s simply a higher quality of life to live out here, says Agneta.
The guiding principle in their home, as in the restaurant, is to make use of what is available in the local area. This is particularly evident in the garden. On the hilly plot there are several moulded walls of natural stone, raised garden beds and plantings of berry bushes and fruit trees. The garden is irrigated largely by rainwater, which comes in via the roof of the house to two 1,000-litre
tanks. From there, the water is distributed via barrels and pump systems for both drip and manual irrigation. – It’s a resource-efficient system that doesn’t have to be expensive, and much of it is reusable. The tanks, for example, I traded from a neighbour. of recycling and exchanging goods and services. She is a diligent user of various recycling apps, but makes the most swaps with people she gets to know on walks with the couple’s dog Ringo. She herself has placed garden furniture and stone slabs on the roadside for collection, in exchange for various plants for the garden.
Agneta is a big advocate
with a focus on home gardening is what guides the gardening on Ingarö. In the seven square metre “seed house”, equipped with a work table and plant lighting, many of
Interest and curiosity
VISITING
no. 4~ p. 7
the crops are sown and then grown in the garden or on the Farm. Plants are stored here for the winter and the nutrient-rich leachate from the restaurant’s bokashi is kept in recycled bottles from Stockholms Bränneri. On each rock and open area in the garden there are cultivation sections with different functions. Some for growing food crops, while others are filled with lavender, musk and butterfly bush to benefit pollinators. The purpose is not to scale up or become self-sufficient, but to be a smallscale horticulture with room for creativity. – Growing at home has its own value and is a reflection of opportunities, says Agneta. in the garden is given new life on the menu at both Krogen and Slip. In one of the raised garden beds we find a tomato variety that has been nicknamed the “Oaxen tomato”. The nickname is based on the fact that Agneta’s mother grew the variety on the island of Oaxen for many years. And now the sweet and juicy variety is grown again, this time on Ingarö. At Oaxen Krog, you will find it in the starter Summer tomatoes, pickled lovage & cream cheese.
Much of what is grown
are a raw material with a strong presence in the menus, which is not least noticeable in the greenhouse where a large area is dedicated to the versatile vegetable. Tomatoes are also grown in the open, including the Italian variety Piennolo. These tomatoes are harvested green in late summer and then stored in the dark and cool until it is time to enjoy them. At room temperature, the ripening process begins and they turn red. This means that the tomato season can be extended until March or April of the following year. Inside the greenhouse there are also cucumbers and herbs, such as bush, purple and lemon basil, all with an appearance on
70%
of the vegetables
served in Krogen come from Oaxen Farm during the season (AprilNovember).
Tomatoes in particular
Just as I am inspired by what others create, I hope that my garden will inspire other home growers.
late summer menus. The garden’s berries and fruits also end up on the plates in the restaurant, such as blackcurrant and fig leaves as a seasoning for ice cream and the herb perennial pepperweed, which is reminiscent of wasabi. The fragrant geranium Dr Westerlund, which is grown in pots, is served with Scallop with broad beans, rose geranium, gooseberries & smoky tomato water.
In addition to sharing
and recycling things, Agneta has an ambition to open up her garden to visitors. For next year, the goal is to register the garden for the exhibition A Thousand Gardens – Sweden’s Largest Garden Show, a national event organised by the Swedish Horticultural Society and Studiefrämjandet. The aim is to show the gardens of private owners in order to inspire and spread knowledge. – Just as I am inspired by what others create, I hope that my garden will inspire other home growers, Agneta concludes.
From Ingarö to Oaxen In addition to nine varieties of tomatoes, a wide range of plants, flowers and berries are brought from Ingarö to the restaurant. Among them are flowers from wild strawberries, cress, wild geraniums, carnations, wild carrots and various types of marigold, herbs such as cascade thyme, sage, tarragon, mint, and wild rocket, as well as gooseberries and black and red currants.
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FARMING
WITH LOVE FOR THE LOCAL RESOURCES
t e x t: C e c i l i a Ö s t m a n & Pål Johansson
Wild-picked delicacies
In addition to the self-cultivated plants, they wild pick wild rosemary, wood sorrel, forest onion, daisies, spruce shoots, burnetsaxifrage, ground elder, forget-me-not and woodruff, among others.
N
estled beautifully among trees and vegetation at the far end of Djurgården lies Oaxen Farm – a lush oasis that enriches the restaurant’s dishes for much of the year. The Farm is a 2,000-square-metre outdoor cultivation leased by the restaurant. It consists of 40-50 growing beds with a variety of microclimates - sunny, partial shade, sandy soil and moist soils. The cultivation is situated on a gentle slope and is surrounded by trees, which creates a natural windbreak. the cultivation is to work with the existing conditions of the location. This is done through organic farming methods and crop rotation to improve soil health, increase biodiversity and strive for a local cycle where no pesticides are used. The idea with the Farm is not to become self-sufficient or to produce as much
The philosophy behind
as possible, but to experiment, try new things and grow what they enjoy. In total, about 50 different crops have been grown since 2015. for organic farming is to work with soil improvement. Therefore, local resources from Djurgården are used. Manure is purchased from Rosendals Trädgård, the restaurant produces nutrients from food waste in its own bokashi compost and green manure comes from grass clippings and weeds. – The local resources for soil improvement are important for sustainable cultivation in order to utilise all resources, reduce waste and minimize transport. In addition, collaborating with Rosendals Trädgård, from whom we buy a lot of plants, provides us with both inspiration and knowledge, says Magnus. Another ecological method of supplying nutrients is fermented nettle
A basic prerequisite
FARMING
no. 4~ p. 9
The local resources for soil improvement are important for sustainable cultivation in order to utilise all resources, reduce waste and minimize transport.
water. Agneta prepares the nutrient-rich liquid manure at home on Ingarö, in a fermentation process that takes about 14 days. – It’s a real miracle cure. Unlike regular nettle water, fermented nettle water smells very good, with the sweetness of molasses. Farm special, according to Magnus, is that they only grow crops that they really want to use. The restaurant is not self-sufficient when it comes to vegetables, but the focus is on small-scale cultivation of specific crops. For example, they have the summer potato Amandine and the autumn potato Alouette, both resistant to the potato wart disease, the latter being a particularly environmentally friendly variety that also has high resistance to leaf mould and nematodes.
What makes the
of the concept is the short distance between cultivation and processing. Only three kilometres separate the Farm from the restaurant, which few Stockholm taverns come close to. Magnus harvests the raw materials and crops needed for the moment on a daily basis, which improves both taste and freshness and helps to retain nutrients. One crop that can be harvested well into the winter is cabbage, which is abundant on the Farm this year. If you want to enjoy this year’s harvest, Slipen’s classic Cabbage Salad with Nobis Dressing is the perfect choice.
Another unique feature
Scallop with broad beans,
unripe gooseberries, geranium & smoked tomato water. Served in the Krog.
A selection from this year’s harvest 20/21
Make your own fermented nettle water
200 kg of celeriac 80 kg zucchini 60 kg broad beans 50 kg wax beans 30 kg black cabbage 30 kg onion (different varieties) 30 kg garlic 15 kg beets 10 kg rapeseed 10 kg sea kale 5 kg herbs (different varieties) 2 kg radish 1 kg of rhubarb
Ingredients:
500 ml effective microorganisms (in bottle)
500 ml cane sugar molasses Nettles
Lukewarm water
Here’s what to do:
Mix everything in an airtight 30-litre bucket and leave for 10-14 days. Dilute 1 to 20 when fertilizing.
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FARMING
12 MONTHS OF CULTIVATION
winter
summer
Anticipation , planning and
Mulching, weeding and watering.
Ordering organic seeds, seed
Leachate from bokashi is given to
recharging for the coming season. Plan for shifting cultivation is set. potatoes and onion seeds.
Harvesting of Jerusalem artichoke, black and green cabbage.
Agneta grows sprouts and shoots of leek and garlic seeds on Ingarö.
Grass clippings are placed on and in the beds. demanding crops and perennials 1-2 times per season.
On Ingarö, tomatoes and cucumbers are nourished by nettle fermentation, golden water and bokashi leachate, and grass clippings are used for covered cultivation.
Pests such as snails, voles and
spring Compost from Rosendal and
self-made bokashi is distributed and buried according to the needs of the beds. Locally produced cow manure for flower growing and bokashi for vegetable growing on Ingarö.
Crops such as kohlrabi, black
cabbage, bronze fennel, cowturnip, pointed cabbage and marigold are pre-cultivated in the greenhouse. Also cucumbers and tomatoes when the temperature rises. Cabbage and celeriac plants are bought from Rosendal.
Robust and fast crops, such as
flowers, beets, radish, oilseed rape and buckwheat, are sown directly on the Farm.
Onions, potatoes and seedlings are planted outside.
Weeding and mowing grass.
caterpillars are kept at bay through presence, patience and acceptance, as well as help from birds, frogs and lizards.
Daily harvest of for example garlic, broad beans, radishes, potatoes, beans and sea kale as well as tomatoes, cucumbers, onions and pointed cabbage in late summer.
Kohlrabi , radish and pointed
cabbage are sown 2–3 times for a longer harvest period
Autumn Final harvest of e. g. onions,
celeriac, Jerusalem artichokes, cow-turnip, potatoes, herbs and flowers. The kitchen ferments, pickles and stores produce in sand in the earth cellar.
Bokashi , crop residues, leaves and green manure are turned over or spread in the beds. The same applies to the raised garden beds on Ingarö.
Planting of garlic.
FARMING
no. 4~ p. 11
It’s easy to claim to do so, but it shows if they actually work sustainably and care about their top quality products and staff. reasons why Tomas switched to gardening. The romantic image of the profession has always been present. Growing up, his father was a beekeeper and gardening was a natural part of everyday life in the Stockholm suburb. After reading an interview with the poet and firefighter Daniel Boyacioglu, he was inspired by the idea of several parallel professional roles, where one does not exclude the other. But instead of hanging out on LinkedIn and looking for new job opportunities, he longed for a profession with stronger sustainability links.
There were several
to train as a gardener at Skillebyholm, and has since worked on various projects in the Stockholm area. His ambition is to work with nature by getting to know the place and harnessing its specific conditions. Starting from the local ecosystem and adapting the cultivation to the possibilities of the location, as well as striving to reduce dependence on external material purchases. This could mean collecting grass cuttings for green manure to make use of nutrients or avoiding digging too deeply into the soil to allow micro life to do its work. Another approach to a circular farming system, which Tomas is keen to try at the Farm, is to grow rye for use in covered cultivation.
Tomas therefore decided
THE DREAM OF CIRCULARITY
I
t was a happy coincidence that brought Tomas Nilsson to Oaxen and his job as a gardener. He stumbled across the job announcement and shortly thereafter it was decided that he would take over responsibility for gardening at the Farm. – I really liked that there was trust from the beginning – a lot of responsibility and plenty of freedom, says Tomas. Oaxen Krog & Slip “has been on the periphery for a long time”. When he worked as a freelance illustrator, he often went to Oaxen Skafferi, the restaurant’s now closed deli on Mariatorget, and bought lunch sandwiches with cold-cut salmon from Agneta. As a customer, it was the staff and the locally produced raw materials that appealed to Tomas, which is also a major reason why he accepted the position. – It was like a circle was completed. Oaxen feels very genuine. They work close to their raw materials, they stand for it and have done so for a long time.
Tomas says that
T e x t: C e c i l i a Ö s t m a n & På l J o h a n s s o n photo: ronja willners
appreciates is that the chef Joe Flanagan often works at the Farm too, creating a stronger bond between the gardener and the restaurant. Tomas’ vision is for this collaboration to become even closer to further maximize the benefit to the restaurant. He also appreciates when committed colleagues ask curious questions and want to know more, and sees knowledge sharing as an important part of the job. – The farm is like a green shop window, both for the restaurant and for what you can actually achieve with a shovel on Djurgården.
One thing he
no. 4 ~ p. 12
CORE VALUES
100%
of the fish served
is green-listed according to WWF recommendations.
CORE VALUES
no. 4~ p. 13
SUSTAINABILITY
THE OAXEN WAY T
he vision is to be a good role model in the restaurant industry. To be a player that openly shares knowledge and experience and that constantly works to reduce its environmental impact. Here we’d like to tell you more about the sustainability concept that identifies the restaurant’s. Sustainability work is something that has permeated Oaxen Krog & Slip’s operations since the start. Regardless of whether it is about the choice of suppliers, how they recycle and reduce
food waste and energy consumption or improve the work environment, the work is done actively, long-term and goal-oriented. With the help of the technology and knowledge available, the goal is to constantly reduce the company’s negative impact on the climate and environment. For a company like Oaxen, this work involves all aspects of the business, from the smallest details to the big picture. Nothing is overlooked in the continuous sustainability work. Below we have listed what the
t e x t: på l j o h a n s s o n photo: ronja willners
A natural grease solvent Grease is a major concern
in the restaurant industry. It causes blockages and problems with drains and fans. And it was actually a chimney sweep who recommended that Oaxen Krog & Slip install the Bioteria grease solution system.
It is a Swedish-developed
system based on dissolving grease with the help of microorganisms. By allowing these enzymes to break down the grease that collects in the ventilation system of commercial kitchens, the need for chemical products, electrical energy and cleaning products is reduced. Which is good for both the environment and the economy.
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CORE VALUES
Glazed cod collar with fennel
and radishes. Served in the Slip.
17
the number of fractions we separate at source.
Fermented sugar kelp
with brussels & frozen raspberries. Served in the Krog.
The road to reduced food waste • Adapted portion sizes.
• Noting what is left by the guests.
• Using all parts of the plant or animal.
• Accuracy in preparation and cooking. • Freezing to preserve shelf life.
work looks like in practical terms in the various areas.
Suppliers & manufacturers
All suppliers and partners to the restaurant are selected with great care. The products and raw materials purchased must be sustainably produced, preferably by local and smallscale enterprises that protect the ecosystem and biodiversity. Companies that offer decently produced or certified goods and which are fair work-place that work actively with inclusion and integration. Another aspect is that they work to ensure that their partners are able to offer fossil-free transport and work actively with carpooling. Meat and dairy producers must ensure decent livestock farming, with good management and respect for nature, the climate and animal welfare. We buy MSC, ASC and KRAV certified raw materials from marine suppliers that are green-listed by WWF.
Food & waste
By offering a range of vegetarian options, the guest is encouraged to change their consumption pattern and choose plant-based dishes, and thus balance the intake of meat, fish and seafood. Food waste is minimized through active and conscious work with planned purchases and composition of menus. The restaurant strives to use all parts of animals and plants in the kitchen. The food waste that is generated is separated at source and thereby converted into either biogas or nutrientrich compost soil, which is used on our own vegetable cultivation. The amount of food waste is measured, monitored and analysed.
Materials & recycling
The materials in the products used in the business must be as environmentally sustainable as possible and not contribute to the exploitation of
CORE VALUES
people or resources. Lifetime, energy consumption during production and whether the product is made from renewable materials are also taken into account. The use of chemicals is kept to a minimum and ecolabelled products are prioritised at all times. The waste generated after use is separated at source. Oaxen Krog & Slip currently has 17 different containers for recycling everything from paper, glass and plastic to wood, metal and electronics.
Energy, water & transport
The building that houses the restaurant was built with sustainability in mind and has a smart energy and heating system. The 665 square metres are heated and cooled using geothermal energy and recycled waste heat from the kitchen and refrigeration equipment. No air conditioning is needed. The electricity used comes from origin-labelled and renewable sources. When it comes to transport, Oaxen encourages both staff and guests to travel by public transport or bicycle. The company’s own transport vehicle, which is used for the farm, is 100 percent powered by electricity. Water consumption is measured and monitored regularly, in order to keep it at a minimum. Through the restaurant’s own laundry facility, unnecessary transports to and from the laundry are avoided and
no. 4~ p. 15
no environmentally hazardous chemicals are used. All textiles are washed, repaired and reused.
Work environment & staff
The idea behind the work environment and the interior design is that it should be accessible and inclusive. The choice of materials is well considered and focuses on sustainability, environmental friendliness and low resource use. The acoustics and sound volume of the premises have also been specially adapted to create a good environment for both staff and guests. Oaxen Krog & Slip is intended to be a workplace where everyone feels welcome, regardless of gender, sexual orientation, age or ethnicity. Diversity and gender equality work is carried out at all levels of the business and there is zero tolerance for discriminatory treatment and harassment. Through continuous improvements, the company also aims to create a workplace where no employee is at risk of physical or mental ill health. A creative and inspiring place where insight and knowledge meet practice. Oaxen is an active member of Royal Djurgården Society and Sustainable Restaurants Network – two organizations that work for sustainable development.
Bokashi – here’s how it works The compost form bokashi is
actually a fermentation process created by the Japanese professor Teruo Higa in the 1980s. The method is done in two steps. First, food waste is mixed with a blend of wheat bran, lactic acid bacteria and molasses in an airtight container. The more finely ground the waste is, the faster the decomposition process. The leachate produced in the process can be used as fertiliser. After about 14 days, the process is complete and it’s time for step two. The waste is then buried to a depth of 40 cm. Together with the micro life in the soil, the bokashi microbes produce nutrient-rich topsoil after only a few weeks. Studies have shown that bokashi makes use of all the nutrients in the waste and emits less greenhouse gases than conventional composting.
no. 4 ~ p. 16
INNOVATION
100% Circular
The White Guide’s 100% Circular innovation programme, aims to recognise and support projects that promote a sustainable restaurant world. For six months, the winners receive support and coaching in their projects to realise their sustainable innovation ideas.
investigating ways to breathe new life into the cork. Since there is no company in Sweden that processes cork, a dialogue has been initiated with the world’s largest cork producer in Portugal as well as Hans Söderberg, at the recycling company Greenchild. It is Hans who will collect the corks from Oaxen and other restaurants who want to join the project. A fundamental work.
Agneta is currently
INNOVATION GIVES NEW LIFE TO THE WINE CORK
t e x t: J a c q u e l i n e B y r l é n photo: ronja willners
T
hrowing wine corks in the trash is no longer an option for Oaxen Krog & Slip. The vision is to create a recycling system for natural cork, to minimise resource consumption and find new environmentally friendly uses. An innovative idea that seems likely to be realised in the near future. recycles 17 different fractions – with natural cork as the latest addition. Before Agneta had the innovation idea, when the restaurant was located on the island, the corks were used to stack barrels and for small displays on Christmas tables. But the level of ambition was higher than that. The idea was born a year ago, when a waitress raised the question of why the restaurant did not reuse the wine corks. – That’s when we started thinking. We separate most things at source, but the bigger the business, the more difficult it becomes. Especially if there is no recycling system. You end up with a lot of corks, which is a waste of natural resources.
Today, the restaurant
Oaxen Krog & Slip has consumed about 10,000 corks. In a normal year the volumes would be around 15,000, equivalent to about 75 kg. But there is still much work to be done. Probably at least 20 cubic metres of corks are needed in the first stage, only then can the wine corks be ground down to granules and reused in a new form. – We have many good ideas for what we could create. There are products that can be used in the restaurant industry and in the private home.
During the pandemic year,
the White Guide awarded Agneta with the 100% Circular sustainability award in the innovation category – an award that brought attention to her project. – The attention is good, it puts some pressure on us. But since no one else in Sweden has done this before, I hope that more people want to get involved in the project. Cooperation is needed.
Last year,
RECIPE
no. 4~ p. 17
FROM EVERYDAY TO GOURMET
W Beetroot ketchup
Here’s how to make it:
Ingredients:
1. Boil the beets and then grate
1 kg boiled beetroot 125 g sliced onion 50 g grated garlic 5 g coriander seeds 5 g black pepper (ground) 70 g pickled ginger 25 g cane sugar 250 ml water 50 g rapeseed oil Salt Red wine vinegar
them roughly. 2. Heat oil in a saucepan and fry the onion, garlic, coriander seeds and black pepper. 3. Add the rest of the ingredients and cook until the sauce is reduced. 4. Blend with a hand mixer until smooth and simmer on the lowest possible heat until the ketchup has a good consistency. 5. Let it cool and season to taste with salt and vinegar.
ho says ketchup has to consist of tomatoes? A fun way to vary the classic side dish is to make your own – from beetroot. A perfect alternative for those who were lucky to enjoy a rich harvest of home-grown beets or who just want to try something new. Bottle your ready-to-use beetroot ketchup in wellcleaned and heated jars or bottles and store in a cool place. Experiment and try the sauce with different dishes, not just the classic ketchup dishes. In a stylish bottle with a handwritten label it makes a great gift for your next dinner party.
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miscellaneous
IN SHORT Meet our wine-loving restaurant manager Emil Skiing brought Skara native Emil
Gunneflo to Åre. It was here that he took the step from the slopes into the restaurant business and an education in wine. He has been at Oaxen Krog & Slip for four years, first as a sommelier and now also as restaurant manager for Oaxen Slip.
Saturday topic Coming to work should be fun and enjoyable.
A way to strengthen the team spirit and learn from each other is the Saturday topic. The initiative is a chance for the staff to share something food-related with their colleagues. – With many different nationalities and ethnicities in our staff, we have a chance to learn about different traditions and cultures, old Nordic as well as foreign, says Magnus Ek.
My interest in wine is not tied to
one region or grape, but changes according to what I find fun and exciting. When I was studying, my favourites were Burgundy, Bordeaux and Piedmont, and right now I’m more into Jura and Savoie.
For Oaxen Krog & Slip, it is other
photo: ronja willners
parameters than the region that determine whether the wine ends up on the list. It should be a European wine that is small-scale, artisanal and preferably biodynamically and organically produced. Transport and environmental impact should be minimal and the wine should of course have a taste profile that matches the food. – I enjoy working with and being able to offer difficult-to-find wines from small producers that can only be bought by a few bottles a year.
The Farm – now with its own bees Bees play a crucial role for both humans, animals and nature. Almost everything we eat is directly or indirectly dependent on the pollinating insects. No bees – no life. One company that understands the importance of this is Biman, which is run by a trio with over 50 years of experience in beekeeping. The goal is to increase vegetation in Sweden and get more people involved. The hive that has now been established at Oaxen Farm is a collaboration between Oaxen Krog & Slip, Biman and Bin i Stan. In addition to helping the vegetation and biodiversity of the area, the bees also produce around 25 kg of honey per year. Honey that you can enjoy in a range of dishes at Oaxen Krog.
COOPERATION
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t e x t: C e c i l i a Ö s t m a n Photo: ronja willners
nomy, also assists with sustainability reporting and offers analogue solutions, such as minimising customer pick-ups. And as other companies strive to collect waste as often as possible, Greenchild does just the opposite. – We work with trucks that, in contrast to traditional garbage trucks, can pick up all fractions at once from the customer. That means fewer transports, says Hans. To further minimize the need for collection from Oaxen, Greenchild have installed a compactor that compresses the waste in the containers. of the company’s operations, and Hans is passionate about finding new solutions. With 25 years in the industry, he has thorough knowledge of the subject and sees opportunities in creating new products from waste. Among other things, he has worked on making porcelain from coffee grounds and on ways to create new products from molten glass. So when Agneta contacted him with thoughts on how to recycle corks, it was only natural to help. – Oaxen is really a special company, and it has set the bar high when it comes to waste and waste management. Therefore, it feels extra fun to be able to contribute to that.
Recycling is the core
HANS SÖDERBERG
THE GREEN CHILD OF RECYCLING
F
or the past four years, Oaxen Krog & Slip has worked together with Hans Söderberg, who runs the recycling company Greenchild. The collaboration began after Hans read about Oaxen’s sustainability work and contacted them. Originally, the restaurant was attracted by his offer of a more cost-effective and smart transport solution with lower carbon emissions. But the joint work has developed a lot since then. a holistic approach towards waste management and recycling that aims to help customers separate as many different fractions as possible. For Oaxen’s part, these are 17 different factions, which is above the average in the restaurant industry. As part of the collaboration, Hans, who is trained in CSR and sustainable eco-
Greenchild works with
Greenchild consists of Hans and a colleague, backed by subcontractor and logistics manager Urbaser, Europe’s third largest recycling company. However, the company’s involvement extends beyond Stockholm’s borders as it invests money in a range of environmental projects around the world, including the roll-out of photovoltaic systems in India, Tanzania and Kenya.
Stockholm-based
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närproducerat
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