Cykeltur forbi en hvedemark i Nordjylland | Foto: Max Schumann

Our dream of a more sustainable kitchen

Our work with food and responsibility is based on the UN Sustainable Development Goals and our own values. Three goals guide us towards the dream – we will:

serve delicious meals based on local and seasonal ingredients.
show respect for nature, animals and the people who produce our food.
avoid food waste and use the earth’s resources wisely.

Vilde blåbær sanket i Svinkløv Plantage | Max Schumman

Food & sustainability in Restaurant Slettestrand

Sustainability is important to us at Slettestrand – and with thousands of guests dining with us every year, we see great potential to make a positive difference through our food.

We are constantly working to find new ways to make more concious choices for both the environment and people. On this page you can read about some of the initiatives we have already taken.

Read more about our work with sustainability

A plan against food waste

We work strategically with planning, portion sizes and effective use of ingredients to minimise food waste.

We look at the full picture – from planning the menu and clever buffet presentation, to getting the most out of every single ingredient. Our creative chefs take pride in being able to give new life to leftovers by transforming them into exciting new dishes.

Among other things, you can look forward to tasting:

Meat from Rokkedahl and Himmerlandskød
Fresh fish from small coastal boats that we buy from KYST
Vegetables from local fields, including Naturbruget Tranum
Organic dairy products from Thise
Wines and refreshments from B-Corp certified Kjær & Sommerfeldt

Thank you to all our local suppliers – we really appreciate collaberating with you.

We support our local producers

We base our menu on some fantastic ingredients, sourced from exciting and enthusiastic local producers.

Aside from the taste and quality of the ingredients, we choose them because they share our values of sustainability and a strong local community. They are all focused on animal welfare, ecology, resource consumption and proximity.

Nature’s wild ingredients – flavours that can’t be copied

With a careful and respectful hand, we borrow from the nature around us. In our dishes, you’ll find mushrooms, berries, rose hips, flowers, and other edible plants from the North Jutland countryside. They bring flavours that only this nature, right here and now, can offer – making each meal truly unique.

We forage responsibly and with care – always in approved areas, with a focus on both quality and safety.

We love veggies

We build our meals up according to the “veg with a side of meat” principle – meaning plenty of delicious, plant-based dishes served with a smaller selection of quality meat or fish dishes.

In this way we can offer interesting and nutritious meals, that taste good and support our values of animal welfare, lower CO2 emissions and increased biodiversity.