Special diets such as gluten-free, dairy-free and vegetarian diets have been around for some time now – could the next big food trend be fossil-free diet? Food production is responsible for a quarter of all greenhouse gas emissions.
One widely recognized source of emissions is livestock, but transportation, packaging, storing, processing and the energy used to cook the food also cause significant amount of emissions. Zero Menu was created to answer this challenge.
Zero Menu is part of Neste’s Journey to Zero initiative which is the ultimate quest for a better future. Together with our partners, we want to bring forth solutions that drive the world towards a carbon neutral future, creating a healthier planet for our children.
Using locally produced and seasonal ingredients and minimizing food waste are the two foundation stones for creating Zero Menu. To further reduce emissions, Neste and our partners have focused on finding smart technological solutions to make cooking sustainable.
Because transportation causes emissions, most of the ingredients used in the Zero Menu have been produced locally and ecologically.
To deal with the problem of debris and food waste, we have used as little packaging as possible. All food waste is composted in order to return nutrients to the soil and reduce the need for extra fertilizers and irrigation.
Energy efficiency and renewable energy are the two most important parts of sustainable energy solutions. They have both been important in the development of Zero Menu: we use renewable energy from solar panels and Neste MY Renewable Diesel™. If necessary, additional electricity is used from other renewable sources. The energy consumption is kept down by using LED lighting, air heat pumps and special energy-saving curtains.
Behind the menu is Jonas Svensson, an award-winning chef and food enthusiast who has worked at several famous restaurants, including successful Miss Voon. Svensson has several years of experience from Sweden's culinary top game.
STARTER: Natural harbor
Wild garlic "from spring to summer", fresh potatoes, pickled cucumbers
MAIN COURSE: Strömkajen
Early white cabbage "earth, sea and sun", pike-perch, fennel, dill, artichoke
DESSERT: The bakery
Rhubarb "caramelized winds", punch cream from Roslagen