Environment & restaurant

Taking care of the environment is an essential part of our restaurant's operations. In recent years, we have been focusing on the reduction of our carbon footprint and food loss.

REDUCTION OF PACKAGING MATERIAL AND ENVIRONMENTAL IMPACTS OF TRANSPORTING GOOD

A significant part of our ingredients comes from nearby farms and directly from producers. By doing so, we have been able to reduce the amount of packaging waste when the products are purchased without intermediate packing directly from the producers.

The environmental impacts caused by the transport of ingredients have also decreased as a significant proportion of our raw materials are produced in the immediate area.

REDUCING FOOD LOSS AND COMPOSTING

We have been able to reduce our kitchen's loss of food by building a menu where we use the same ingredients at different meals. The same Finnish vegetables are used for example in our burger meals, but also in our vegetarian dishes as well as in sandwiches.

We have been able to minimize the loss of meat and fish food by requiring only that quantity of meat and fish every week which we use in a couple of days. For this reason, meals made from local meat and fish-based foods may not be available on a daily basis, but are available for a few days after we have received our order. By doing so, we also ensure that the meat and fish we offer is always fresh.

Organic waste generated in our kitchen is composted in our own camping area.

MORE VEGETABLES AND SEASONAL FOOD

Our menu is designed with the principles of sustainable development. We serve local fisherman's fish, meat from the farmer nearby, whole grain, Finnish berries and vegetables that are growing in the garden.

More vegetables have been added to our menu because their carbon footprint is less than in meat dishes.

We use Finnish vegetables in our vegetable dishes, if the plant is growing in Finland and if the plant is just available. For example, lemons and sweet potatoes must still be bought abroad.

We use seasonal vegetables; so for example, the contents of our vegetable dishes vary slightly over the summer.

RECYCLING AND DISPOSABLE CONTAINERS FOR THE FOOD

We have exchanged a large part of our restaurant serving dishes instead of disposable containers in durable multi-purpose containers.

Takeaway meals are still packaged in disposable containers, but we also emphasize Finnish and ecological alternatives.

We use self-made trays made from Finnish wood as much as possible.

ECO-FRIENDLY KITCHEN

We have renewed our kitchen appliances in the recent years to make our kitchen even more eco-friendly.

The summer restaurant also has the advantage that we use electric heating only a little, and our energy consumption is therefore lower than in the restaurant, which is open all-year-round.

Lake view in Tommolansalmi