Sustainability policy

The goal of Skråmträsk Kvarn is to run a business that is truly sustainable. We want our sustainability policy to make a difference and not stop at fine words. Our focus is on climate, environmental and social sustainability.

Therefore, we work according to the following principles:

- We buy and use organic raw materials as far as we can. As much as possible, but at least 90%, of the ingredients we use should be organic, preferably KRAV-labeled.
- We only buy coffee, tea and chocolate that is organic and Fair Trade certified.
- We serve exclusively vegetarian food for the sake of the climate.
- We are happy to work with local suppliers who offer sustainably produced goods.
- We actively work to minimize our waste in cooking and baking.
- We use 100% renewable electricity, some of which is self-produced solar energy, and try to minimize our energy consumption as far as possible.
- We sort all garbage and leave what is possible for recycling. All organic waste is sent to the municipality's biogas plant.
- We minimize the use of plastic bags and other disposable plastics. Disposable packaging is only used for take away and paper packaging is always chosen instead of plastic.
- We follow the work environment laws that exist and our employees have contractual wages.
- We work purposefully to create a good atmosphere in the workplace and want our summer workers to get a good start in working life.
- We protect local culture through exhibitions and performances / concerts with local cultural practitioners and artists.
- We always try to maintain high quality and good service to give our guests an extra good experience so that they are happy to return to us.
- We are happy to help our guests find other destinations and activities in the local area and want the café to contribute to the positive feeling for the district.
- Through our sustainability concept, we want to give our guests added value and inspire a sustainable lifestyle.

This sustainability policy permeates all our activities and our goal is to continuously improve. We do this by analyzing and setting new goals every year for how we can make even more of a difference.

To reduce food waste, we have invented
our sweetbread toast - yesterday's buns that
are filled with jam, grilled and served with cream.