Sustainable restaurants: understand KRAV and choose practical steps

Sustainability work becomes easier when the objective is specific. Reducing lunch buffet waste, changing a regularly purchased ingredient or measuring kitchen electricity use creates something you can plan and review. It also provides a sound basis for what you tell guests.

What does KRAV restaurant certification mean?

KRAV operates a scheme for restaurants and institutional catering in Sweden. Certification covers the entire certified unit. Beyond ingredients, it includes staff training and a documented food waste reduction plan with targets that can be followed up. Independent certification bodies assess compliance. KRAV explains the scope.

Restaurant levels reflect the share of food purchases meeting the rules. They do not state the percentage of dishes on the menu that are entirely organic.

Shares are calculated by purchase value under KRAV’s calculation rules. Total food purchases in the table refers to that calculation basis. KRAV-certified products count within the sustainable share; do not add the percentages together. See the level descriptions and current standards for the calculation basis and other requirements.

Alcoholic drinks can partly be excluded from the calculation. At the basic level, they may be excluded if guests are clearly informed and at least one KRAV-certified wine and beer respectively is offered when those drinks are normally served. At premium levels, fortified wine and spirits may be excluded. See the calculation rules.

Here, sustainable food has a defined meaning: KRAV-certified, EU-organic, MSC-certified fish and shellfish, and Swedish wild game within the standards’ scope. Local production does not automatically qualify. Nor are all conventional foods prohibited; they must fit within the level and comply with other requirements.

Start with purchasing records

Collect invoices and product information for a representative period. Ask suppliers to identify products with relevant certification and show how this appears in the records. Distinguish a supplier’s general environmental policy from an individual product’s certification.

Identify a few recurring purchases where a substitution could work. Test flavour, usable yield, availability and cost in the kitchen. Ingredient changes also require checking recipes and allergen information.

Before applying, review Chapter 15 and the applicable general requirements in A1 of the KRAV standards with an approved certification body. Request costs for certification, inspections and licensing. Budget for staff time and purchasing procedures too. Do not assume the entire process is covered by a one-off fee.

Measure waste where it occurs

Weigh kitchen, serving and plate waste separately. Record the number of portions served and the cause where identifiable. The Swedish Food Agency’s handbook helps structure this work.

A hypothetical example: 8 kg of plate waste after 200 portions equals 40 grams per portion. After a change, 6 kg after 150 portions still equals 40 grams. The lower total weight does not by itself demonstrate improvement.

Choose one change and evaluate comparable services: smaller buffet replenishments, clearer portion choices or better preparation planning. Keep safe handling and food quality in the assessment.

Evaluate the economics

Compare purchase cost per usable portion, waste and sales. A lower price per kilogram can produce a higher portion cost when yield is worse. A new ingredient may also require more preparation time.

POS sales reports show which dishes sell. Add purchasing and waste records to the analysis. Sales do not automatically reveal ingredient certification or the restaurant’s environmental impact. Read more about measuring food waste.

Say exactly what changed

“All our filter coffee is KRAV-certified” is a specific, verifiable statement when supported by purchases. “We are entirely sustainable” requires much broader evidence. Even sincere environmental intentions can produce misleading marketing if the wording exceeds the evidence. The Swedish Consumer Agency explains the requirements.

State the ingredient, period or part of the operation covered. Follow the rules for certification marks. Then choose the next improvement from what you have actually measured.