Sustainability is business-critical & the tool for a long-term competitive place. Two industry-wide challenges are addressed here. The project will give restaurants and attractions better conditions to create - a sustainable food culture with a focus on food waste: The food industry accounts for a large part of the climate impact. Reducing food waste is a priority. Djurgården has 15-20 million visitors/year & looking to develop effective strategies & collaborations to minimize food waste. It is about collaborating to measure, streamline purchasing & handling of food products, find other ways of wastage than to the garbage ridge, and to engage visitors in the fight against wastage. - a test area for a circular system for reusable packaging: Reducing the use of single-use plastics is a global priority. Djurgården wants to co-create & to implement a sustainable system for take-away packaging. This means introducing reusable and recyclable options in collaboration with restaurants, attractions & visitors.