Sustainability
Food Waste
Globally, over 30% of all food produced ends up as waste. Most food waste occurs in households, with food service coming in second. In Finland’s restaurant industry, food waste amounts to 75–85 million kilograms annually. Most of it consists of leftover food from buffet lines and over-prepared dishes. Generally, about 4-8 percent of food ends up as plate waste from diners, depending on the restaurant type.
At Sushibar + Wine, the environment, ecology, ethics, and sustainable development are matters of the heart. We want to do our part to reduce environmental impact and help our customers choose better options for the environment. We’ve made environmental issues an essential part of our company culture. Green values are visible in our daily operations, and we constantly strive to develop ourselves to be more environmentally positive.
Responsible fish choices
Our main ingredients are selected according to WWF’s Seafood Guide, and we collaborate with WWF Finland. We’ve designed the New Nordic selection with WWF, and a portion of its sales is donated to WWF for Baltic Sea protection efforts. The New Nordic selection includes domestic whitefish and rainbow trout, as well as herring caught from the Baltic Sea. With this selection, we want to honor the Baltic Sea and local produce.
Greenhouse Gas Emissions
We calculate our greenhouse gas (GHG) emissions annually and offset them through the South Pole organization.
Food waste
We always prepare our dishes handmade to order, which means our food waste, and especially our serving waste, is very minimal: only waste generated during the pre-preparation of ingredients ends up in bio-waste. We constantly strive to develop dishes that further reduce waste. For example, our highly popular Salmon Supreme nigiri was born from this principle. For this nigiri, we use the fatty part of the salmon, which previously ended up as bio-waste during pre-preparation.
Domestic contacts
We collaborate with Nordic interior design companies. The furniture we use has always been the timeless Artek Aalto series, and our tableware is primarily Iittala and Marimekko.
The art in each of our restaurants is unique, and we favor emerging artists. For example, at Sushibar + Wine in Kallio, we have received works from two wonderful artists, Linda Linko and Tuukka Tammisaari.
Organic and environmentally friendly choices
In our drink selection, we’ve chosen organic wines from small producers. We continuously collaborate with our importer, Viinitie, in planning our selection. All our wines are produced using organic methods, even if not all our producers have organic certification.
For take-away deliveries, we use FSC-certified cardboard with a coating and window made from biodegradable material. Our take-away boxes are recycled as cardboard.
Ekokompassi Certificate
Sushibar+Wine restaurants were awarded the Ekokompassi certificate on October 29, 2019. We are committed to continuously developing our operations in environmental matters and acting according to Ekokompassi’s criteria.
Sushibar+Wine restaurants were awarded the Ekokompassi certificate on October 29, 2019. We are committed to continuously developing our operations in environmental matters and acting according to Ekokompassi’s criteria.
