In today’s society, sustainability has become an increasingly important topic, and the restaurant industry plays a significant role in environmental impact.

Wallmans, a well-known and respected player in the entertainment and restaurant industry, recognizes the importance of sustainability and social responsibility. Therefore, we have taken the initiative to implement several sustainable measures to contribute to a more environmentally friendly operation.

As the General Manager of Wallmans Oslo, I have felt the responsibility and, at the same time, been uncertain about what measures we, as a major cultural and event venue in Oslo, can contribute. However, I believe that everyone has the opportunity to make a difference.

To start the process, I reviewed the UN’s 17 Sustainable Development Goals. Although we are already doing a lot, it was clear that we have significant room for improvement. First, we identified what we are already doing and then focused on areas where it was natural for us to take action. We implemented these measures and also identified what we can do in the future.

Reducing Food Waste: Wallmans has made significant progress in reducing food waste. Through thorough planning, accurate portion control, and optimizing production processes, we have managed to minimize the amount of food that gets discarded. Some of the surplus food is used to prepare meals for our staff. Additionally, we work with a supplier who collects food waste, processes it, and sends it to biogas facilities. The biogas is used for running buses and district heating systems, and the remaining by-products are used as fertilizer on farms. Inspiration and measures can be found at Matvett.no.

Use of Local and Seasonal Ingredients: Traditionally, the restaurant industry has been known for importing ingredients, which can have a significant environmental impact due to long transportation routes. At Wallmans, we have chosen to focus on using local and seasonal ingredients to reduce our carbon footprint. We partner with suppliers who source from local producers and farmers to ensure that we use fresh, local, and sustainable ingredients in our menus. We also prepare all our food from scratch.

Collaboration with Local and Short-Distance Suppliers: We have switched to local and short-distance suppliers with their own sustainability goals. Additionally, we have replaced long-haul glass bottles with our own filtered water towers for serving both still and sparkling water. We will donate 10% of our water revenue to water projects in developing countries.

Implementation of Energy-Saving Measures: Although Wallmans’ premises are old and costly to modify, we have implemented energy-saving measures where possible to reduce our energy consumption and climate impact. This includes installing LED lighting and acquiring more energy-efficient kitchen appliances. We acknowledge there is further potential for improvement in this area and will implement more measures as soon as possible.

Source Separation and Recycling: We have established a comprehensive source separation and recycling system as a key sustainability practice. We ensure that recyclable materials such as glass, plastic, and paper are properly sorted and sent to recycling facilities. We have also replaced plastic products with paper products where possible. Cloth napkins have always been standard at our venue.

Combating Discrimination and Promoting Equality: At Wallmans, we are deeply committed to creating an inclusive environment where neither staff nor guests experience harassment or exclusion in any way. Wallmans is an inclusive workplace with room for everyone. We employ people from various parts of the world and welcome everyone regardless of orientation, background, culture, etc. Gender balance is important to us, and we offer jobs based on qualifications and contributions to the community. Everyone should feel safe at work, and Wallmans should be a safe place to visit and work.

Training and Awareness: Wallmans also focuses on training and awareness among staff to ensure that sustainability becomes an integral part of our daily practices. Through our restaurant school, we provide training in reducing food waste, resource efficiency, and environmentally friendly practices. This helps create a culture where sustainable actions become a natural part of our work.

We want to learn more. What are other players in the culture/restaurant/event industry doing to promote sustainability?

Cecilie Trøan Kjelsaas
General Manager, Wallmans Oslo