A delicious way to cut emissions on Zero Island

What we eat every day significantly affects our carbon footprint. Having less meat and dairy on the plate helps cut a considerable amount of emissions, as does reducing waste and choosing more sustainable packaging. Using local and seasonal ingredients is always a good way to reduce emissions.

Food is an important part of the experience at idyllic Lidö, which is headed towards becoming a fossil free island – the Zero Island. From big weddings to sailors wanting to grab quick bite, the restaurant on Zero Island has to cater to many tastes and needs. The restaurant’s menu includes dishes that stem from local culture, like smoked fish, potatoes and bread.

Olle and Hugo are full of ideas when it comes to making Zero Island’s restaurant more sustainable. The Zero menu helps guests choose the sustainable alternative and reduces waste. Together with Neste, the world’s largest producer of renewable diesel, Olle and Hugo are also planning to grow more food on the island and are coming up with new ways to reduce waste.

“There are a lot of things that can be done to reduce food’s carbon footprint. The Zero Menu is a great way to display concrete efforts. They already have fish coming from local fishermen and the restaurant bakes its own bread, but they could use even more local suppliers and pay more attention to emissions caused by different foods and their transportation.

Adopting a zero waste mentality helps too. Practices can be rethought, the amount of packaging reduced and they could start using new kind of composters that turn waste into soil in less than 24 hours. They could grow their own food, perhaps in vertical gardens that use considerably less water.”

– Carina Sundqvist, SOLVED

We have embarked on a journey towards a carbon neutral future. However, it takes more than one to reach zero. Together with our partners, Neste will explore new ideas and steer the world towards a better future.