TOWARDS AGENDA 2030 & BEYOND
Restauranglabbet is a platform for accelerated innovation in sustainable food and food industry. Through a design-driven process we create a full-scale test bed in a commercial environment that connects the worlds of academia and business. We implement scientific research and development of new technology to enable future resource-efficient restaurants. This generates a control system for the researchers' need for knowledge and the business community's need for answers. We put theory into practice, into a real restaurant!
PROJECTS
WEBINARS
THE RESTAURANT
EVENT & DINNERS
RESEARCH IS UNDERWAY ON NEW TECHNOLOGY AND CROSS-DISCIPLINARY INNOVATIONS...
But what is ready to be tested in a commercial environment and which parts need more time and commitment to develop? That is our focus!
COLLABORATING FOR SYSTEM SOLUTIONS
Not only individually, but also how each part contributes to the system as a whole. The results are therefore quality assured at a level that has so far almost been unattainable and can now be the basis of risk calculations and strategies for OEM´s for internal products and projects, before being implemented into the actual organization.
Is your organization in need of a test bed for your sustainability initiatives? Don´t hesitate to contact us.
MEASURING RESULTS
To be able to test new technologies, services and processes, we have a set of parameters (KPI´s) to monitor, manage and trim outcomes.
Restauranglabbet is thus half a scientific research project - a test bed, and half a commercial restaurant.
3 PARAMETERS
We live according to major great truths that affect sustainable food today:
1) Sustainable agriculture gives greater taste experiences
2) Measurability and transparency is indispensable in the future
3) There´s a huge momentum to achive UN`s Agenda 2030 through the transition towards a circular economy.
WE TEST EACH PROJECT IN REAL RESTAURANTS...
..linked to scientific research. Restauranglabbet is an in-depth map-out and transparent test bed for future dining experiences. A pioneering prototype, constantly improving social, ecological, economic and aesthetic sustainability.
TESTBEDS
Projects are open to anyone who wants to perform tests and verification of products and services related to the restaurant and food sectors, or for those who want to develop new business models and collaborative structures.
THE ECO-SYSTEM
A complete restaurant system consists of a variety of functions and components from both the industrial world and the biological one, that must all sync in order for a restaurant to work. The harvest must be grown, the food must come out on the tables and the guests must be satisfied.