CLIMATE-PROOF ALL FOOD TOWARDS AGENDA 2030 & BEYOND

The Restaurant Lab is a platform for accelerated innovation in sustainable food and food industry. Through a design-driven process we create a full-scale test bed in a commercial environment that connects the worlds of academia and business. We implement scientific research and development of new technology to enable future resource-efficient restaurants. This generates a control system for the researchers' need for knowledge and the business community's need for answers. We put theory into practice, into a real restaurant - probably the most sustainable restaurant in the world.

 
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If you went to a restaurant in the future, when the sustainability issue regarding food and food production already had been solved, what would it be like?

How would the dining room look?

What would you sit on and eat at?

What would the menu consist of?

How would the food taste if all products were produced from a sustainable agriculture?

How would it be cooked and how would the kitchen work?

Where would the energy come from?

How would the restaurant industry be affected?

What would you learn?

And what inspiration would you bring home to change your behavior around food if you wanted to leave positive footprints for your next one?


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DOMAIN

The domain is the cross- and transdisciplinary infrastructure in The Restaurant Lab. The uniqueness is to gather and join the business world, OEM´s and commercial operators with the academy and researchers. This is a ”living lab” run by chefs, designers and experts on sustainability and circularity.

 
 
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MANIFESTATION

NO METHOD IS MORE EFFECTIVE THAN A GOOD EXAMPLE
The restaurant is the way to manifest the insights and results from the testbeds. This is where we showcase sustainability improvements and map out what can be implemented in restaurant operations now and what needs more time and resources for development.

 

ANALYSIS

Thanks to well established design thinking methods, life cycle assessment and scientic research, we gather the insights and data to create clear analysis to facilitate and force innovation within sustainable restaurant operations. Solutions that are tested in a real commercial restaurant are evaluated not only individually but also on how each part contributes to the system as a whole. Results from projects placed in The Restaurant Lab will thus be quality assured at a higher level on the Technology Readiness Level scale than tests performed in isolated test rigs.

 
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HOW ENVIRONMENTALLY FRIENDLY, SUSTAINABLE & CIRCULAR CAN A RESTAURANT BE?

 
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PROJECT OWNERS

Elin Abbevik, THEM Partner AB

Maria von Euler, THEM Partner AB

Johan Gottberg, BONAROKO AB

Stefan Eriksson, RÅVARAN AB

Anders Breitholtz, Material Challenge LAB

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3 PARAMETERS

We live according to major great truths that affect sustainable food today

1) Sustainable agriculture gives greater taste experiences

2) Measurability and transparency is indispensable in the future

3) There´s a huge momentum on the environmental issue through Agenda 2030

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Research and tests performed in The Restaurant Lab are evaluated, not only individually, but also how each part contributes to the system as a whole. The results are therefore quality assured at a level that has so far almost been unattainable and can now be the basis of risk calculations and strategies for OEM´s for internal products and projects, before being implemented into the actual organization.

Is your organization in need of a test bed for your sustainability initiatives? Don´t hesitate to contact us.

 
 

DRIVING FORCES

We belive that the best ways of achieving a sustainable and circular restaurant system is through Circular economy, Behavioral changes and being Climate positive.

 
 
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No method is more effective than a good example*


 

Maria von Euler Co-Founder, CD THEM Partner AB

+46 735 05 67 66

maria@them-partner.com

 

Johan Gottberg, BONAROKO AB

+46 709 62 64 88

johan.gottberg@gmail.com


*Ingvar Kamprad