Wednesday, 6 March 2019

SAS opens a pop-up restaurant at SXSW to cut down food waste

Photo Atli Màr yngvarson / Anna Vauler
Festival guests at SXSW can look forward to an unforgettable night at pop-up sustainable-gourmet restaurant “Lokal” featuring Scandinavian techniques and flavours added to Texan dishes and local ingredients by the Swedish chef Paul Svensson, Kamilla Seidler from Denmark, and Norwegian-Icelandic Atli Màr Yngvason.

“Lokal”, a sustainable pop-up gourmet restaurant, is bringing the best of Scandinavian cuisine and flavours to the table at the American festival South by Southwest 2019 (SXSW), the world’s largest gathering of creative professionals.

Festival guests can expect flavorful feasting combining local Austin products and Nordic techniques and ingredients with innovative sustainable plates at restaurant “Lokal” which is a part of House of Scandinavia, a global pop-up lounge hosted by SAS – Scandinavian Airlines.

The concept of the restaurant is curated by Food Studio and three top chefs from Sweden, Denmark and Norway are pushing the limits of creativity over six nights:

Swedish Paul Svensson from Fotografiska Museet, a pioneer in sustainable haute cuisine, will combine local Austin produce, repurpose local Austin waste and bring a bag of local Swedish flavours to delight in a series of plant-based plates.

Danish Kamilla Seidler, named Latin America’s best female chef, brings her global mindset and the fresh essence of Denmark to the table with colour, skill and fun. As one of the leading female chefs Kamilla blends her adopted home country’s flavours with local products of a world filled with vastly different cultures and cuisines.

Norwegian-Icelandic Atli Màr yngvarson, famous head chef at Katla restaurant and restaurant Pjoltergeist in Oslo, is one of the people really moving the Norwegian food scene forward these days. Expect traditional Icelandic and Norwegian ingredients combined with Asian flavors and style of presentation in a lovely fusion.

Together, they will transform local food waste from SXSW and Austin to a nine-course gourmet dinner, consisting mostly of plant-based dishes.

The name “Lokal”, meaning local in Scandinavian, highlights the idea behind the concept of the restaurant: to support local businesses and to source local sustainable ingredients.

Reducing food waste in the travel industry   -  The concept of restaurant “Lokal” is in line with the ambition of SAS to pioneer the travel industry by taking steps to reduce food waste by enhancing the pre-order service.

The ability for travellers to pre-order their favourite menus, including the New Nordic by SAS concept based on locally and seasonally sourced ingredients, is a part of SAS’s sustainability program.

Pre-order is an evident tool to reduce food waste, as it ensures the right amount and type of meals are loaded on board to match customer demands on each flight.

Recently, SAS doubled the number of flights with pre-order options and pre-order options are now offered at a total number of approximately 80.000 SAS flights worldwide a year.