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Swedish Hogberga Gard is aiming for zero food waste with a state of the art composting machine that makes everyone a winner.

Today, one third of all food produce is thrown away in Sweden. The hotel and restaurant industry is estimated to account for about 10 percent of the food waste - which is equivalent to 100,000 tonnes per year. Hogberga Gard on Lidingö, has found its own solution to reduce the carbon footprint significantly; a powerful composting machine that converts a full days food residue into high-quality, nutritious soil in just 24 hours. This makes a great leap towards the vision of Zero Waste.

“At Hogberga Gard we have set our ambitions high when it comes to sustainability and for many years worked actively to reduce food waste. The latest operation is an investment in a composting machine that converts up to 75 kilograms of food waste into 7.5 kilograms of compost soil, in 24 hours.

We have been working hard for a long time to reduce food waste by serving smaller portion, for example. Also, we buy whole animals, all parts of which are used in food production. It is an incredibly nice feeling that through this investment, we can take a big step towards the vision of Zero Waste", says Tommy Eriksson, gastronomic leader at Högberga Gård. “And, we certainly hope that it will inspire others to follow”.

The fertilizer will not only be used in Högbergas own garden. At check-out, guests will get a small paper bag of recycled soil, which symbolises that the remains have already been given a new life. Högberga believes that this makes a playful statement regarding the ever- important issue of food waste, in a playful way.

"In addition to a nice farewell gift for our guests, we get lots of new good soil for our own garden. Another major advantage of composting is that the waste does not have to be shipped away. Everyone is the winner of this approach", concludes Tommy Eriksson.