{"id":5041,"date":"2022-09-16T09:50:44","date_gmt":"2022-09-16T09:50:44","guid":{"rendered":"https:\/\/holohouse.se\/?p=5041"},"modified":"2026-04-12T16:51:18","modified_gmt":"2026-04-12T16:51:18","slug":"holohouse-riggade-hallbarhetsrestaurangen-waste-for-uppskalning","status":"publish","type":"post","link":"https:\/\/holohouse.se\/en\/2022\/09\/16\/holohouse-riggade-hallbarhetsrestaurangen-waste-for-uppskalning\/","title":{"rendered":"HoloHouse Helped Restaurant Waste Scale Up its Sustainable Business Model"},"content":{"rendered":"
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H\u00e5llbarhetsrestaurangen Waste i Johanneberg jobbar inte som andra restauranger. H\u00e4r \u00e4r m\u00e5let inte att sticka ut, utan att alla ska arbeta p\u00e5 samma h\u00e5llbara och nyt\u00e4nkande s\u00e4tt. Genom att tillvarata p\u00e5 mat som annars skulle g\u00e5 till spillo, jobbar Waste aktivt f\u00f6r att minska matsvinnet. F\u00f6r att m\u00f6jligg\u00f6ra en uppskalning av verksamheten fick HoloHouse, tillsammans med studenterna Elena, Karlotta och Robert i uppdrag att konkretisera vad Waste \u00e4r.<\/strong> <\/p>\n

Text: Martina Sl\u00e4ttberg Rogers & Evelina Winberg<\/p>\n

 
H\u00f6sten 2019 \u00f6ppnade restaurang Waste i Johanneberg, G\u00f6teborg. Det l\u00e5ngsiktiga m\u00e5let \u00e4r att minska matsvinnet i alla led; f\u00f6r bonden, producenten, grossisten, butiken, restaurangen, g\u00e4sten och hemmet. D\u00e4rf\u00f6r v\u00e4ljer Waste i f\u00f6rsta hand svenska frukter och gr\u00f6nsaker i s\u00e4song, d\u00e4r smaker och n\u00e4rings\u00e4mnen \u00e4r h\u00f6ga och transporterna korta. Konceptet \u00e4r att det fortfarande g\u00e5r att laga god och n\u00e4ringsrik mat p\u00e5 kantst\u00f6tta r\u00e5varor som andra v\u00e4ljer bort. F\u00f6r att arbeta h\u00e5llbart betalar alltid Waste f\u00f6r det matsvinn de tar emot – d\u00e4rmed gynnas b\u00e5de restaurang och leverant\u00f6r ekonomiskt.  <\/p>\n

Enligt Naturv\u00e5rdsverket<\/a> sl\u00e4ngs \u00e5rligen 17 kg mat per person i Sverige. Detta vill Waste vara med och f\u00f6r\u00e4ndra. Genom att skapa reflektion av mat- och konsumentm\u00f6nster b\u00e5de internt och externt, bidrar Waste till beteendef\u00f6r\u00e4ndring. <\/p>\n

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Foto: Evelina Winberg\/HoloHouse<\/em><\/figcaption><\/figure>\n<\/div>\n
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Foto: Evelina Winberg\/HoloHouse<\/em><\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Sedan uppstart har Waste drivit pa\u030a nya initiativ utifr\u00e5n den filosofi som st\u00e5r till grund f\u00f6r restaurangen. Alla \u00e4r med pa\u030a samma t\u00e5g, men visionen och kreativiteten har suttit mycket i teamets huvuden och har inte funnits nedskriven. <\/p>\n

 
HoloHouse fick d\u00e4rf\u00f6r i uppdrag att konkretisera vad det \u00e4r som Waste faktiskt g\u00f6r, vilka effekter det f\u00e5r och vilket som \u00e4r restaurangens varf\u00f6r. Tillsammans med student$2<\/a>en Elena Paanalahti, examensarbetarna Karlotta Backe och Robert Skoog och v\u00e5r aff\u00e4rsutvecklare Martina Sl\u00e4ttberg Rogers, satte man ett koncept som m\u00f6jligg\u00f6r en uppskalning av restaurang Waste och en m\u00f6jlighet att etablera p\u00e5 fler st\u00e4llen med ut\u00f6kad personal. Syftet med arbetet var d\u00e4rf\u00f6r att koka ner och manifestera vad det \u00e4r Waste faktiskt st\u00e5r f\u00f6r, hur teamet arbetar och vad de g\u00f6r f\u00f6r att genomf\u00f6ra visionen. <\/p>\n

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Jag upplevde projektet otroligt l\u00e4rorikt och sp\u00e4nnande. Det var superkul att sj\u00e4lv f\u00e5 b\u00e4ttre uppfattning om hur jag kan arbeta med h\u00e5llbarhet i olika delar i en verksamhet och hur viktigt det \u00e4r att f\u00f6rst\u00e5 \u201cVARF\u00d6R\u201d hos en verksamhet.<\/em> <\/p>\n

– Elena Paanalahti, Student$2<\/a>, Samh\u00e4llsvetenskapligt milj\u00f6vetarprogram vid G\u00f6teborgs Universitet<\/a>.<\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n

Genom $2<\/a>et har man jobbat f\u00f6r att \u00f6ka f\u00f6rst\u00e5elsen f\u00f6r hur Waste bidrar till beteendef\u00f6r\u00e4ndring, vilka m\u00e4tbara nyckeltal som kan anv\u00e4ndas internt bland medarbetare och externt med g\u00e4ster, f\u00f6r att skapa mer kunskap och motivation, samt hitta m\u00f6jligheter i en konkretiserad h\u00e5llbarhetsideologi. Resultatet blev ett tydligt manifest om vad Waste \u00e4r och st\u00e5r f\u00f6r, en konceptmanual och rapport som inkluderar data och statistik p\u00e5 den inverkan Waste har och har haft med sin verksamhet.   <\/p>\n

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Projektet har helt klart varit ett underlag vid rekryteringsarbetet f\u00f6r att tydligare visa vad Waste g\u00f6r, vill och \u00e4r p\u00e5 v\u00e4g! De resultat som redovisats har gett Waste energi. V\u00e5r vision och varf\u00f6r finns nu p\u00e5 papper – vilket betydligt underl\u00e4ttar framtida val<\/em>.<\/p>\n

– Magnus Nordstr\u00f6m, Restaurangchef p\u00e5 Waste. <\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n

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Projektet var mitt f\u00f6rsta uppdrag som studentkonsult. Jag l\u00e4rde mig v\u00e4ldigt mycket kring hur man arbetar mot kund och hur ett konsultuppdrag kan genomf\u00f6ras med framg\u00e5ng \u2013 samtidigt som jag hade roligt med mina konsultkollegor och l\u00e4rde mig mer om mina styrkor, svagheter och ambitioner f\u00f6r framtida yrkesroller.<\/em><\/p>\n

– Karlotta Backe, Examensarbete\/studentkonsult, Samh\u00e4llsvetenskapligt milj\u00f6vetarprogram vid G\u00f6teborgs Universitet<\/a>. <\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n

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Har varit j\u00e4tteintressant att jobba med detta projekt och ta del av h\u00e5llbarhetsarbetet som g\u00f6rs av Waste och all den kunskap som de besitter. \u00c4ven om det fortfarande finns f\u00f6rb\u00e4ttringspotential \u00e4r min uppfattning att de verkligen ligger i framkant inom branschen.\u202f<\/em> <\/p>\n

– Robert Skoog, Examensarbete, Samh\u00e4llsvetenskapligt milj\u00f6vetarprogram vid G\u00f6teborgs Universitet.<\/a><\/p>\n<\/blockquote>\n<\/div>\n

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Projektgrupp HoloHouse<\/h2>\n

Martina Sl\u00e4ttberg Rogers, Head of Business Development (Projektledare)<\/p>\n

Elena Paanalahti, Samh\u00e4llsvetenskapligt milj\u00f6vetarprogram vid G\u00f6teborgs Universitet (Studentkonsult)<\/p>\n

Karlotta Backe, Samh\u00e4llsvetenskapligt milj\u00f6vetarprogram vid G\u00f6teborgs Universitet (Examensarbete\/studentkonsult)<\/p>\n

Robert Skoog, Samh\u00e4llsvetenskapligt milj\u00f6vetarprogram vid G\u00f6teborgs Universitet (Examensarbete)<\/p>\n

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L\u00e4s mer om v\u00e5ra tj\u00e4nster<\/a><\/div>\n<\/div>\n
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Vill du veta mer?<\/h3>\n

HoloHouse hj\u00e4lper f\u00f6retag med h\u00e5llbarhet sedan 1997. Vi erbjuder b\u00e5de konsulttj\u00e4nster<\/a> and utbildningar<\/a>.<\/p>\n

Kontakta oss \u2192<\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Restaurant Waste in Gothenburg is unlike most other restaurants. It works intrinsically with sustainability through minimising food waste, through nudging, tasty meals and a time-adapted pricing model.<\/p>","protected":false},"author":16,"featured_media":5045,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[14],"tags":[15],"class_list":["post-5041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-case","tag-case"],"acf":[],"yoast_head":"\nHoloHouse riggade h\u00e5llbarhetsrestaurangen Waste f\u00f6r uppskalning - HoloHouse<\/title>\n<meta name=\"description\" content=\"H\u00e5llbarhetsrestaurangen Waste i Johanneberg jobbar inte som andra restauranger. 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