Making the most of food doesn\u2019t have to be complicated. In fact, it can be as simple as a few small ideas that make a big difference.<\/p>\n
Mashed potatoes can become potato cakes. Herb stems and leaves can be blended into pesto. Vegetable peels can be turned into crispy pangrattato. Leftover fish can become fish-based Wallenbergare, while leftover buns can be transformed into new cakes and desserts.<\/p>\n
These are just some of the ideas featured in Mathj\u00e4ltar tillsammans! \u2013 Recept, tips och tankar om matsvinn<\/em> (Food Heroes Together! \u2013 Recipes, Tips and Thoughts on Food Waste<\/em>), a new booklet in which Djurg\u00e5rden\u2019s restaurant kitchens share some of their best ideas for making the most of every ingredient.<\/p>\n On 29 September, guests at several of Djurg\u00e5rden\u2019s restaurants will have the chance to taste and be inspired. Some will serve food waste-conscious dishes, while others will highlight smart ways of making the most of ingredients. And for those who want to continue the inspiration at home, the booklet is filled with recipes, practical tips and ideas straight from Djurg\u00e5rden\u2019s restaurant kitchens.<\/p>\n The hope is that some of this inspiration will travel home from Djurg\u00e5rden.<\/p>\n Perhaps it will be a recipe. A tip for what to do with something sitting at the back of the fridge. Or simply a new way of looking at that half onion, slice of bread or bunch of herbs that was left over.<\/p>\n Reducing food waste doesn\u2019t always require big changes. Sometimes, a little imagination, some knowledge and a fresh perspective on what we already have is all it takes.<\/p>\n Djurg\u00e5rden is home to more than 30 restaurants and caf\u00e9s, serving food every day to Stockholmers and visitors from around the world. Between 2024 and 2026, several of them have been working together as part of the Circular and Resource-Efficient<\/em> project, with a focus on food waste and other ways to use resources more efficiently.<\/p>\n An important part of the work has been measuring and understanding what is being thrown away and why. The restaurants have had the opportunity to monitor and analyse their food waste, with support from tools provided by Generation Waste. Restaurants that have measured their food waste regularly have, on average, reduced it by up to 36 percent.<\/p>\n But perhaps just as important as the numbers is what happens between the kitchens. The restaurants share experiences, test ideas and learn from one another. Because when a good solution works in one kitchen, it can often inspire another.<\/p>\n On 29 September, twelve businesses on Djurg\u00e5rden will take part by distributing Mathj\u00e4ltar tillsammans!<\/em> and\/or serving food waste-conscious dishes:<\/p>\n Backstage Hotel, Junibacken, Mackverket Vrak Caf\u00e9 & Bar, Nordiska museet Restaurant, Restaurang Eld, Rosendals Tr\u00e4dg\u00e5rd, Sj\u00f6historiska Caf\u00e9 & Bar, Skansen-Akvariet, Spritmuseum, Tekniska museet Restaurant, Vasamuseets Restaurant and Waldemarsudde \u2013 Prinsens k\u00f6k.<\/p>\n So the next time you find yourself with leftovers in the fridge, think twice before throwing them away. They might just be the beginning of something delicious.<\/p>\n The Mathj\u00e4ltar tillsammans!<\/em> booklet is available in Swedish and English and will be distributed at the participating restaurants and at the Royal Djurg\u00e5rden Visitor Center. You can also download it here:<\/p>\n Mathj\u00e4ltar tillsammans! \u2013 booklet about food waste<\/strong><\/a><\/p>\n A Taste of Sustainable Djurg\u00e5rden \u2013 a booklet about food waste<\/strong><\/a><\/p>\nInspiration to take home<\/h2>\n
Djurg\u00e5rden\u2019s food heroes<\/h2>\n
Taste, get inspired and take an idea home<\/h2>\n
Read, get inspired and try it at home<\/h2>\n