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Restaurant og café | 27/11/09

5 climate–friendly restaurants



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  • Foto: Else Bjørn Foto: Else Bjørn
If you want to enjoy a clean conscience along with your dinner in a restaurant striving to serve delicious food without harming our climate and environment, here are 5 places to go, presented by AOK’s restaurant editor.
Going ‘Green’ and being ‘climate-friendly’ have become buzzwords. While we await the next Climate Convention in Copenhagen in December 2009, we’re also looking into making a small difference in our own choices, not least when going out for dinner.

AOK’s restaurant editor has asked 5 of the city’s restaurants that serve food to suit different tastes and budgets while participating in Copenhagen’s Climate Initiative, what sort of measures they are currently taking in order to become more climate-friendly.  

Optional Advice to the Restaurants Klima+, which is an initiative created by the Municipality of Copenhagen, is an optional offer of advice and help to restaurants and companies wanting to cook without damaging the environment by the unnecessary CO2 emissions, which create the greenhouse effect and the consequences thereof, such as global warming, melting ice at the poles, increased water levels etc.  

At the moment 62 restaurants and cafés are participating in Klima+, 5-7 restaurants join every week, and according to Birte Brorson, who gives advice to the restaurants on behalf of the Municipality of Copenhagen, interest in the project continues to increase.  

“Klima+ is a brilliant initiative, because it offers advice and assistance without reinforcements and control. Each restaurant may choose according to its own needs, and lots of money may be saved by going green, so it’s difficult to speak against the project”, says chef and restaurant owner Adam Aamann from the take away place Aamann's and the restaurant Aamanns Etablissement in Øster Farimagsgade, both of which are participating in the Klima+ project.  

A Continuation of Diversity and Gourmet Food
“The idea is obviously not to make everyone CO2 neutral, or never allowing anyone to enjoy a steak. We are not looking to restrict the menus in the city’s restaurants or damage the economy of the restaurant owners”, says Birte Brorson. However, in her experience, being able to cut the electricity bill by 20 percent is a great motivation factor for the restaurants.  
“If Klima+ can get just a couple of restaurants to heighten their awareness of climate and the environment, we’ve come  a long way”, continues Birte Brorson, who used to work with budgets and changing practices in large kitchens, before becoming an independent consultant.

How to make a Climate-Friendly Choice
After the restaurant editor’s suggestions for 5 different climate-friendly restaurants well worth a visit, you’ll also find a link to other restaurants participating in Klima+ and a link to advice on how to choose a climate-friendly dish on any given menu.

BioMio. Photo: Else Bjørn

1. The Organic Cantina BioMio at Halmtorvet

BioMio is located in the new up-and-coming part of town Kødbyen, and is, according to its own statement, the first Klima+ restaurant in Copenhagen. The large self service kitchen with enough space for 250 guests has an advantage in comparison with other restaurants when it comes to being climate-friendly.  

“The greatest sinners in a climate-friendly budget are old kitchens with enormous energy consumptions. When we opened BioMio at the beginning of 2009, we were able to buy energy saving appliances and induction woks as well as decorating the restaurant with china from a climate-friendly factory in Germany and furnishings made from sustainable wood”, says Karsten Hoydal from BioMio.

“We have just been able to highlight the most climate-friendly dishes on our menu and 70 percent of our produce is organic. We’d also like to be able to provide our customers with a so-called carbon-footprint showing how much CO2 emission the dish causes, but at the moment only 150 ingredients are registered in Denmark. We use a lot of something like quinoa, but don’t know the amount of CO2 caused by the production of it”, says Thomas Hoydal, and continues:
“I’d like to see a differentiation of the Klima+ restaurants, in order for the consumers to be able to tell the difference between a proper climate-friendly restaurant and a pizzeria that is just using recycled paper for their packaging.”  

Find it:

Halmtorvet 19
1700 København V

Opening Hours:

Mon-Thurs and Sun 12.00-22.00 p.m. and Fri-Sat 12.00-24.00 p.m.

Contact Information:
Tlf: (0045) 33 31 20 00
email: hej@biomio.dk
For more information press this link

Restaurant Kanalen (The Canal). Photo: Else Bjørn

2. Restaurant Kanalen at Christianshavn

Restaurant Kanalen takes its name from the idyllic location at the canal at Christianshavn along Strandgade. A few months after joining Copenhagen’s Klima+ program for restaurants, it was able to minimise its waste percent by 30 %.

“We’ve always wanted to buy local produce, which is fresher and doesn’t have to undergo endless transportation. Today we’re buying much more produce from Sjælland, Lolland and especially from Skåne, where we get chanterelles and lots of other things”, says owner of Restaurant Kanalen, Anders Houmann.

At lunchtime you may enjoy classic ‘smørrebrød’ (Danish open sandwiches on black bread) with homemade marinated herring and other lunch dishes. The wine menu will please every wine connoisseur and includes both noble Bourgogne and mature Bordeaux.   

“The top Bourgogne producers would never dream of using pesticides on their grapes, but they cannot obtain an organic certification, because they won’t preclude the possibility of doing it during a wet year to save their harvest. I won’t skip my good wine suppliers, but in time I might look into adding some organic wine,” says Anders Houmann.

“Climate continues to play a significant role in the general debate and if a new and more climate-friendly cooling compressor pays for itself within 5 years, it is a good investment. The problem lies in the fact that during this financial crisis very few restaurants have an extra 100.000 Kr. to spend on new equipment and they must back up their own investments financially,” says Anders Houmann and continues:    

“A couple of years back, we changed our large oven and minimised our electricity consumption to such an extent that the electricity company thought our meter wasn’t working properly.”
Restaurant Kanalen still has steak on the menu, which isn’t exactly climate-friendly, but it also offers a green alternative with a vegetarian menu of three to four courses, which the restaurant has now updated, so that it changes every third week just like the regular menu. The vegetarian menu is becoming more and more popular, but it still comprises less than five percent of menus sold.  

Find it:


Restaurant Kanalen
Wilders Plads 2
1403 København K

Opening Hours:

Mon-Sat 11.30-24.00 p.m. Kitchen closes at 22.00 p.m. and is closes from 15.00-17.30 p.m.

Contact Information:
Tlf: (0045) 32 95 13 30
email: info@restaurant-kanalen.dk
For more information press this link

Julian at The National Museum. Photo: Else Bjørn

3. Julian at The National Museum

In 2008, Restaurant Julian at The National Museum composed a climate-friendly menu for the Minister of Food, Agriculture and Fisheries and engaged researchers to calculate how much CO2 the climate-friendly menu was producing in comparison to a regular menu. The amount of CO2 saved in comparison to the regular menu was the equivalent to the amount produced by driving ten kilometres in a regular car.    

“How much CO2 might then be saved, if 200 people were to choose the climate-friendly menu?” the restaurant’s Jesper Julian Møller thought and was hooked on the idea.  

“I have always been very much interested in the earth-to-table principle, where seasonal and local produce is preferred. Lately we’ve made our brunch buffet climate-friendly. We’ve for example changed the orange juice to apple juice and replaced melon and pineapple with Danish apples and blackberries. The salad in our sandwiches, which used to come from Southern Europe or greenhouses, has been replaced with marinated kale. The Parma ham from Italy is now a Danish ham from Skagen. We also buy fish from Gilleleje in Denmark rather than scallops from Scotland or tuna from Sri Lanka,” says Jesper Julian Møller from the National Museum’s restaurant.
At first, the restaurant of the National Museum chose to concentrate its climate-friendly improvements around the menu in order for the guests to notice the efforts first hand. But as the forerunner of Klima+, Copenhagen’s climate initiative for restaurants and companies, Restaurant Julian has developed a plan for how it’s going to minimise its CO2 emission by saving on energy and water in the kitchen and by making the right choices when buying for the restaurant and kitchen.   

Find it:

Restaurant Julian på Nationalmuseet
Ny Vestergade 10
1471 København K

Opening Hours:
Tues - Fri 11.00 - 17.00 p.m.

Contact Information:
Tlf: (0045) 33 93 07 60
email: mail@jespernikolaj.dk
For more information press this link

Biom is an entirely organic restaurant. Photo: Else Bjørn

4. Organic Biom in Nyboder

Located in the idyllic Nyboder, which was originally built as a housing estate for the navy, Biom is the first 100% organic restaurant in Copenhagen. Being a pioneer takes courage and lots of hard work, but with every day, the chefs Brian Johansen and Søren Hansen may see an increase in the amount of organic produce to choose from.  

Organic doesn’t necessarily mean climate-friendly – an organic mango flown in from South America is not CO2-neutral, but Søren Hansen and Brian Johansen have turned climate, environment, sustainability, organic produce and taste into a whole philosophy from day one and have always used Danish produce.

“Running an organic restaurant is not that complicated. You just have to be sensible and stock up in the way grandma used to do: pickle and preserve while fresh vegetables are in season. Pickle green tomatoes, make pepper coulis, strawberry jam and sour cabbage like in Alsace”, Brian Johansen explained in an interview in Berlingske Tidende’s M/S section this February.  
The main courses at Biom change from chicken and pork, veal and lamb and Biom has always had a vegetarian menu for guests wanting to eat green and extra climate-friendly.  

“We don’t have steak on our menu, but we do use both lamb and veal (both ruminants whose digestive systems produce a lot of CO2). Whether calves fart less than cows I wouldn’t know, but when we do serve meat, we don’t serve as much as they do at MASH (steak house in Bredgade) for example, just 150-200 grams per plate,” explains Søren Hansen from Biom.   

Find it:

Fredericiagade 78
1310 København K

Opening Hours:
Tues-Sat  11.30-16.30 p.m. and  17.30-23.00 p.m. Sun 10.00-14.00 p.m.

Contact Information:
Tlf: (0045) 33 32 24 66
email: biom@biom.dk
For more information press this link

Nørrebro Bryghus. Photo: Else Bjørn

5. Bryghuset in Ravnsborggade in Nørrebro

While some breweries are succumbing to the current financial crisis, Nørrebro Bryghus has decided to minimise their energy consumption and become Denmark’s first CO2 neutral brewery. This was celebrated with the launch of the first CO2 neutral beer in the country by the name ‘Globe Ale’. The 940 grams of CO2 caused by the production of each bottle are counterbalanced by CO2 quotas bought by the brewery to make sure that the same amount of CO2 is removed from the environment.  

Nørrebro Bryghus, which is also a restaurant, café and bar with enough room for 170 guests, is also one of the forerunners in Copenhagen’s Klima+ initiative with an action plan for making itself more climate-friendly in the future. All staff now shut down computers, printers and photocopying machines before going home and the heating is also turned off at night.  

“I’ve realised that not only is it a good idea, it is a very good idea to save on heating and electricity, because you may really save a lot of money – so it’s not only because of the environment or because your mum tells you to”, says restaurant manager Rune Skov Petersen.

The menu still includes a beef burger, but today the guests may also choose from climate-friendly and vegetarian alternatives, which are highlighted on the menu.

“We’ve always been able to prepare vegetarian dishes on request, but six months ago, we added a vegetarian main course to the menu for the first time. We use local produce and get most of our vegetables and potatoes from a Swedish guy who lives just across ‘Øresund’ and grows his own produce”, says Rune Skov Petersen.

The bottled water is less climate-friendly: Bottled Pellegrino and Panna from Italy. – but our tap water is free”, Rune Skov Petersen adds.

Find it:


Nørrebro Bryghus
Ryesgade 3
2200 København N

Opening Hours:
Mon-Weds 11.00-24.00 p.m. Thurs-Sat 11.00-02.00 p.m. Sun 10.00-17.00 p.m. Opening hours of the kitchen: Sun 10.00 - 15.00 p.m. Mon–Weds 11.30 - 15.00 p.m. and 17.30 - 22.00 p.m. Thurs-Sat 11.30 - 15.00 p.m. and 17.30 - 22.30 p.m.

Contact Information:
Tlf: (0045) 35 30 05 30
email: info@noerrebrobryghus.dk
For more information press this link

Find more Klima+ Restaurants
On the Copenhagen’s Klima+website, the link Hvem er klima+restaurant will show you a map with all restaurants participating in the voluntary climate initiative based on advice rather than control.  
If you tick the small box under the map, you’ll only be shown the Klima+ restaurants that have added a climate-friendly menu to the Klima+ website. When looking at a restaurant on the map, you’ll be able to view the menu in a new window if you click on the link mere under the name and address of the restaurant.  

Find more klima+-restaurants at the Municipality of Copenhagen’s Klima+-website:

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