Sustainability at PM & Vänner
Since 1992, PM & Vänner has created places to meet, dine and stay — with people and sustainability at the heart of everything we do. We are deeply rooted in our region and its traditions, while always looking forward through innovation and creativity.
Our guiding philosophy, Forest, Meadow and Lake, shapes our approach to food, materials and experiences. It reflects the natural landscape around us and forms the foundation of our long-term commitment to sustainability.
Sustainability is not a separate initiative — it is fully integrated into our daily operations and strategic decisions. Our work covers the entire journey, from the origin of ingredients and how food is produced, to energy use, food waste reduction, employee development and collaboration with the wider community.
Our sustainability efforts are documented, continuously monitored and guided by a cross-functional sustainability group that includes representatives from all departments, company partners and our executive chef.
Sustainability, Inspired by Småland
Our approach is inspired by the region of Småland in southern Sweden — an area historically shaped by limited resources and a strong respect for nature. Locally, this mindset is described by the local traditional word tavarsamhet, meaning to be careful, respectful and resource-conscious.
This heritage encourages us to work thoughtfully with what nature provides, to avoid waste and to create quality through care, creativity and innovation. Many of our ingredients grow slowly in a demanding climate, developing deep flavour and character — something we value greatly in our cuisine.
Governance and Certifications
PM & Vänner is certified by the Nordic Swan Ecolabel, one of the world’s most ambitious environmental certifications. This means we take a comprehensive approach to energy, water, chemicals, waste management and purchasing, supported by clear documentation and regular follow-ups.
We are also KRAV certified, a leading Swedish certification for organic and sustainable food, with annual reviews of our use of organic products.
Sustainability is a natural part of internal training, leadership and everyday decision-making.
Ingredients, Origin and Responsibility
We follow clear purchasing principles that prioritise local, organic and small-scale producers whenever possible. Close collaboration with farmers, growers and suppliers allows for high traceability and long-term relationships.
We actively choose organic alternatives and use a significant share of organic, KRAV-certified and MSC-certified products. All fish and seafood served come from sustainable stocks.
Our bakery works almost exclusively with organic ingredients and heritage grains.
PM & Vänner Matsal, our fine dining restaurant, represents the core of our sustainability philosophy. With up to 20 courses, every dish is created with sustainability in mind — from ingredient selection to craftsmanship, materials and partnerships. Each course is based on a local, organic ingredient.
Our cuisine is built around Forest, Meadow and Lake, highlighting ingredients that are often overlooked, such as wild plants, mushrooms and berries from the surrounding landscape. This allows us to innovate while respecting the planet’s limits.
Food Waste and Circular Thinking
Reducing food waste is a key priority. We measure and analyse food waste systematically and use the insights to improve menus, workflows and skills in our kitchens and production.
Whenever possible, by-products are refined into new products such as preserves, pies or beverages. Remaining materials are returned to circular systems, for example as biofuel or natural fertiliser in cultivation.
Energy, Materials and Resources
When investing in equipment, furnishings or materials, we prioritise energy-efficient and durable solutions. Energy and resource use are continuously monitored as part of our certification requirements.
Textiles, interior elements and consumables are reused or recycled in collaboration with local partners.
People and Social Responsibility
A safe, inclusive and inspiring workplace is essential to us. We operate under collective labour agreements, are members of the Swedish hospitality association Visita, and have clear policies for equality and zero tolerance towards harassment.
Many of our employees have long careers with us, reflecting stability and opportunities for growth. Our team includes people of different ages, backgrounds and roles, and ongoing training is provided through internal education, producer visits and external learning.
Transparency and Long-Term Commitment
Our sustainability work is transparent and measurable, supported by:
- A written environmental and sustainability policy
- Independent third-party certifications
- Regular follow-ups on goals and actions
Sustainability is a recurring topic in leadership meetings, staff forums and strategic planning.
Beyond Our Own Business
We believe that responsibility extends beyond our own operations. PM & Vänner actively contributes to the transition towards a more sustainable food system through collaboration, knowledge sharing and engagement in industry and community networks.
Our team regularly participates in talks, training sessions and discussions about sustainable gastronomy — both within the hospitality sector and in wider public and professional contexts. We also take part in initiatives that support biodiversity, raise awareness about sustainable food production and contribute to long-term positive change.
Our belief is simple: progress happens faster when knowledge is shared — and when many people do a little more, together.
As a guest at our restaurant or hotel, or as a conference organiser, you can also contribute by making conscious and informed choices.
Sustainability Manager: Monica Carlsson
