Food & Drink

At Linköping Konsert och Kongress, we strive to create dining experiences that consider both people and our planet. Sustainability is therefore an important part of how we run our restaurant, and the food and beverages we serve our guests are chosen with that in mind.

No fixed menus

Our restaurant operates without fixed menus, which means they let seasonal ingredients and what’s available and current from our suppliers dictate the dishes they offer. Instead of making demands for specific ingredients, we let producers tell us what is at hand, allowing us to use ingredients that otherwise might have gone to waste.

Locally produced in focus

The restaurant strives for sustainability to be the foundation of everything they do, which means that organic and locally produced products have a natural place in our kitchen. We collaborate with local producers and distributors to offer as much local and locally produced as possible. This also means shorter transport distances, which minimizes emissions. We do not use products containing palm oil, as its production often leads to deforestation.

Even in choosing the beverages offered to our guests, the same sustainability thinking as our food is reflected. Our organic wines, beer from local producers, and local apple juice are all chosen to promote the local and locally produced.

Less meat and more greens

We also actively work to reduce the amount of meat we serve on our guests’ plates to reduce our environmental impact. By reducing the amount of meat and allowing vegetables, legumes, and other alternatives with less climate impact to take a larger place, we help reduce carbon emissions related to meat production.

Reduce food waste

To actively work on reducing food waste, we measure and record how much food is wasted and set goals to reduce waste further, which not only helps the environment but also makes us more resource-efficient.

Energy efficiency and water usage

We are careful to optimize the use of energy and water in our operations, which means we review our routines and equipment to ensure that we use them efficiently. By considering our energy consumption and water usage, we contribute to a more sustainable operation of the restaurant.