Sustainability

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Our motto is: reduce, reuse and recycle. 

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Our menu is planned to honor the owners’ South European roots and traditions. We like to serve tasty and versatile food in more sustainable ways, not compromising the guests’ experience. 

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Sourcing ingredients at Elm. 

The amount of vegetables used in the restaurant is significantly bigger than the use of animal protein. We source local, seasonal, organic and biodynamic vegetables. We use only grass fed and pasture raised beef from two small farms. We use only 100% sustainably sourced fish and seafood using recognized certifications. 

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Most of our beverages are organic or fair trade.

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Reduce. 

Single-use plastic is not used in the kitchen. We like to circulate ingredients from lunch to  dinner in order to minimize food waste. Waste is carefully measured and the data is added to our waste management system which allows us to improve and reduce food waste. Cleaning products are carefully selected and usage of water restricted. Energy efficient equipment reduces energy consumption. Reducing delivery carbon footprint by systematic ordering.

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Reuse. 

The interior of the restaurant is designed with recycled materials and furniture. 

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Recycle. 

Packaging cardboard, metal, glass bottles, unavoidable plastic and bio waste are sorted and recycled. ­