Zero vacation food / Article by Neste


2 minute read

Zero Menu – a delicious way to cut emissions

Making sustainable food choices is one of the easiest ways to reduce one’s carbon footprint. To highlight the issue, Neste has developed the Zero Menu, a delicious way to cut emissions.

Special diets such as gluten-free, dairy-free and vegetarian diets have been around for some time now – could the next big food trend be fossil-free diet? Food production is responsible for a quarter of all greenhouse gas emissions.

One widely recognized source of emissions is livestock, but transportation, packaging, storing, processing and the energy used to cook the food also cause significant amount of emissions. Zero Menu was created to answer this challenge.

Zero Menu is part of Neste’s Journey to Zero initiative which is the ultimate quest for a better future. Together with our partners, we want to bring forth solutions that drive the world towards a carbon neutral future, creating a healthier planet for our children.

Zero Menu, a delicious way to cut emissions / Article by Neste

Sustainable solutions

Using locally produced and seasonal ingredients and minimizing food waste are the two foundation stones for creating Zero Menu. To further reduce emissions, Neste and our partners have focused on finding smart technological solutions to make cooking sustainable.

Local ingredients

Because transportation causes emissions, most of the ingredients used in the Zero Menu have been produced locally and ecologically.

Reducing waste

To deal with the problem of debris and food waste, we have used as little packaging as possible. All food waste is composted in order to return nutrients to the soil and reduce the need for extra fertilizers and irrigation.

Energy efficiency

Energy efficiency and renewable energy are the two most important parts of sustainable energy solutions. They have both been important in the development of Zero Menu: we use renewable energy from solar panels and Neste MY Renewable Diesel™. If necessary, additional electricity is used from other renewable sources. The energy consumption is kept down by using LED lighting, air heat pumps and special energy-saving curtains.

Delicious food serving Nolla menu / Article by Neste

Jonas Svensson

Behind the menu is Jonas Svensson, an award-winning chef and food enthusiast who has worked at several famous restaurants, including successful Miss Voon. Svensson has several years of experience from Sweden's culinary top game.

"My thoughts on the menu have been to begin with ingredients that are in season and do not require long transportation, as well as to focus on the balance between the ingredients used. Obviously, the food should also be beautiful and taste good."

Jonas Svensson
Jonas Svensson Swedish Chef / Article by Neste

Zero Menu

STARTER: Natural harbor

Wild garlic "from spring to summer", fresh potatoes, pickled cucumbers

MAIN COURSE: Strömkajen

Early white cabbage "earth, sea and sun", pike-perch, fennel, dill, artichoke

DESSERT: The bakery

Rhubarb "caramelized winds", punch cream from Roslagen

Nolla menu dessert / Article by Neste