Sustainability Dining Venues

SiÅs restaurants ensure requirements for our suppliers by purchasing from member companies in Norway. All our suppliers must have an active environmental profile. This includes ongoing work to reduce waste, air pollution, and energy and water consumption. The supplier guidelines also contain requirements related to the working environment, environment, animal welfare, corruption, money laundering, and workers' rights.

Read more about sustainability in Norway here

Cut food waste

SiÅ's restaurants have signed an agreement with KuttMatsvinn, which is a collaboration between Matvett and players in the catering industry to halve food waste by 2030 in line with the UN's Sustainable Development Goals and the Industry Agreement on the Reduction of Food Waste, which is Norway's framework for the work and a collaboration between the authorities and the entire food value chain.

SiÅs reports food waste to KuttMatsvinn annually.

Read more about Cut Food Waste here

Surplus goods

Restaurants use Plateful as one of our suppliers. Plateful buys good ingredients from well-known suppliers that, for various reasons, are not sold in traditional sales channels, and makes them available to customers. Together, we ensure that we take better care of the earth's resources and that good ingredients and good food are enjoyed.

Read more about Plateful here

Disposable items

SiÅs restaurants use disposable items that are biodegradable and fossil-free, and most of them are made from plant-based surplus materials. Our plates and hot food boxes are made from wheat straw, “paper cups” are made from sugarcane with a plant-based coating completely free of plastic, and our “plastic glasses” are made from plant starch. We still use some cardboard in our deliveries, including pizza boxes and bases, but our dressing cups with lids are made from bagasse, and lid stoppers are made from wood, so that our pizzas, with toppings, are delivered completely free of plastic.

Our new ordering portal makes it possible to opt out of disposable items that are usually included, so that customers can make sustainable choices if they have the opportunity to do so.

The Climate Compass

We actively use the climate compass when selecting disposable products, to constantly try to choose the products that are most environmentally friendly.

Read more about the Climate Compass here

Green future

Our restaurants collaborate with Grønn Framtid to have Green Canteen status, which means, among other things, that we must have at least 50% plant-based dishes in our canteens.

Read more about Green Future here

Fairtrade

We use Fairtrade certified coffee in canteens and catering, in addition to several other products.

Read more about Fairtrade Norway here

Waste

We sort cardboard, plastic, metal, glass, and food waste. Used frying oil is returned to the production of biofuel. 

The main kitchen is working to minimize the use of canned food and is continuously replacing this with canned products packaged in bags or dry products to reduce the volume of waste and transportation.

At all our restaurants, we use our own garbage cans for food waste, and we provide deposit bins for recycling plastic bottles and aluminum cans.