Sustainability
The sea provides.
We give back.
Ingredients from the coast. Waste that closes the loop. Thoughtful choices made at a slower pace.
Cooking by the sea is a responsibility. We source only what the sea can sustainably provide, when it can provide it—and not a shrimp more. Guided by WWF’s Green List, we work closely with local fishers and let the seasons dictate our menu.
About the restaurant
Skäret Smögen is located in the heart of Smögen Pier on Sweden’s west coast, approximately 135 km north of Gothenburg. The premises have housed a restaurant, café, and bakery since 1995. In 2011, the bakery moved to what was then known as Smögens Närlivs, located by the town square in Smögen.
Skärets Krog, located on the upper floor, offers thoughtfully composed dishes served as small and sharing plates, with most guests choosing one of our tasting menus. As the evening progresses, the restaurant transforms into a lively piano bar.
On the ground floor, Skärets Café & Bistro serves breakfast from early morning and offers a bistro menu throughout the day and into the evening.
Our Core Values and the Sustainable Development Goals
Our core values are guest focus, commitment, and quality.
Guest focus means that every decision we make is guided by what is best for our guests. Commitment means being fully present in our work and always striving to give our very best. To support this, we believe it is essential to create a workplace that is both enjoyable and inspiring.
Quality means maintaining the standards we have set across every aspect of our business—from cleanliness and baked goods to employee wellbeing and interior design.
In addition, we actively work to integrate as many as possible of the 17 Sustainable Development Goals outlined in the UN’s Agenda 2030 into our operations. Gender equality and good health are key pillars of our sustainability objectives for employees. We are committed to promoting decent working conditions, as well as responsible consumption and production.
We do our part to combat climate change and protect our oceans and marine ecosystems through initiatives such as sourcing certified ingredients and products, reducing our use of plastics and single-use items, and improving marine environments through our seaweed cultivation project.
For us, sustainability should be embedded in every aspect of the business. It is not only about protecting the environment—it is equally important to promote equality, wellbeing, and a healthy workplace.
Our Facilities and Design
The building that houses Skäret Smögen dates back to the late nineteenth century. We work continuously to maintain and modernise the property in line with our sustainability principles.
We have replaced our lighting with energy-efficient alternatives and installed motion sensors wherever possible to reduce energy consumption. Water-saving toilets have been installed throughout the property, and the facilities on the ground floor are fully accessible.
Our kitchen and dishwashing areas are designed to ensure that everything needed is within easy reach, minimising unnecessary movement and creating a more efficient working environment. The restaurant itself follows the same philosophy, with a layout that supports ergonomic working conditions and allows staff to work comfortably and effectively.
Local Ingredients
Our approach to food and drink is guided by the seasons and built around ingredients sourced almost exclusively from local growers and producers.
Located on Smögen Pier on Sweden’s west coast, with the sea just beyond our doorstep, our menu naturally centres on fish and shellfish, much of which is caught daily by local fishers. We also grow our own vegetables at Klevs Gård in Bovallstrand and are currently developing our own seaweed farm off the coast of Fjällbacka.
Seaweed cultivation contributes positively to the marine environment. Every metre of seaweed absorbs nitrogen from the water, helping to improve water quality. The seaweed is harvested annually and used in our restaurants.
Bondens Skafferi supplies us with locally sourced meat and other animal products, as well as handcrafted non-alcoholic beverages. Our coffee and tea come from Bergstrands Kafferosteri, a local roastery based in Gothenburg.
The water we serve our guests comes from local wells and is filtered and chilled on site using a system from Thoreau. The system also allows us to carbonate water in-house, eliminating the need to purchase bottled sparkling water.
Much of our beer comes from local breweries in Smögen and Gothenburg. Our draught beer is supplied by Carlsberg, whose sustainability programme, Together Towards ZERO, supports the ambitions of Agenda 2030. Through this partnership, we have adopted longer-lasting keg systems, allowing us to place larger orders less frequently. This reduces transport emissions and minimises waste during the quieter shoulder seasons when demand is lower.
To avoid unnecessary transportation, we aim for most of the wines on our list to come from Europe. All are sourced from producers who farm organically, and in some cases biodynamically. Not all of these producers hold formal organic or biodynamic certifications, as the certification process can be both costly and time-consuming. What matters most to us is knowing that our suppliers share our commitment to sustainable practices.
Working with local food producers not only reduces transport emissions but also supports the communities around us. We are proud of what Sweden’s west coast has to offer and strive to showcase it through everything we serve.
Most of the porcelain used in our restaurant comes from Västergården, a ceramic workshop and store in the Majorna district of Gothenburg. Their pieces are handcrafted to order, and if an item is damaged, it can be repaired rather than replaced—an approach that reflects our commitment to longevity, craftsmanship, and responsible consumption.
Reducing Waste
We actively work to reduce waste and make full use of every ingredient. Parts that are not used directly on the plate are repurposed into stocks, broths, syrups for cocktails, and other preparations. We also extend the life of our ingredients through techniques such as vacuum-sealing, smoking, curing, and preserving, allowing us to make the most of seasonal produce while reducing unnecessary waste.Our menu is built around sharing plates and smaller dishes. This not only gives guests the opportunity to experience a wider variety of flavours, but also helps reduce plate waste in the dining room. We have found that traditional main courses often result in uneaten food simply because portions can be larger than guests are able to finish. By serving smaller, thoughtfully composed dishes, we can offer a more varied dining experience while helping to minimise food waste.
Waste Sorting and Recycling
We manage the sorting of materials such as cardboard, plastic, glass, porcelain, and hazardous waste ourselves, as these services are not provided by the municipality. As the municipality does not currently offer compost collection, we have explored the possibility of establishing our own composting solution near the restaurant. Unfortunately, space is limited, with narrow passageways between buildings and residential properties located directly behind the premises. Instead, we hope that the municipality will introduce a composting service in the near future, as has been proposed.To reduce transportation, waste from both Skäret Smögen and our sister restaurant, Grano, is collected and transported together approximately twice a week. We also encourage guests to dine with us rather than order takeaway whenever possible, helping to reduce the consumption of disposable packaging and single-use materials. At the same time, recent years have led to increased demand for takeaway services, and we therefore continuously evaluate and use the most sustainable packaging options available. We strive to minimise the use of disposable products and avoid plastic wherever possible in order to protect our marine environment and natural resources. At Skärets Krog, tables are set with linen napkins that are laundered in-house using Nordic Swan Ecolabel-certified detergent. At Skärets Bistro & Café, we use FSC-certified paper napkins. Drinking straws are used only when necessary and are made from natural reed rather than plastic. All invoices are handled digitally, and our marketing is conducted primarily through social media and digital advertising. Many of the cleaning products used throughout the business are also certified with the Nordic Swan Ecolabel.
Employee Wellbeing
Supporting the wellbeing of our employees is an important part of our sustainability work. We believe that consistently delivering high-quality performance requires a healthy work-life balance, which is why we strive to avoid excessively long shifts and too many consecutive working days. We are members of Visita, operate in accordance with collective bargaining agreements, and comply with all relevant labour laws and regulations. We also encourage our employees to be members of trade unions. We actively invest in informing, educating, and developing our team across a wide range of areas. Training is primarily conducted in-house and may include leadership development, sommelier education, professional skills training, and personal development programmes. We are equally committed to communicating our environmental sustainability goals throughout the organisation, ensuring that every team member can contribute to them naturally in their day-to-day work. As Skäret Smögen is located on Sweden’s west coast, many of our employees travel from other regions during the shoulder seasons. To reduce emissions, we encourage carpooling whenever possible. We also provide accommodation for team members throughout their employment period, allowing them to live locally rather than commute long distances on a daily basis.
A Circular Approach
The principles of a circular economy go hand in hand with sustainability and benefit both the environment and our business. For this reason, we actively incorporate circular practices throughout our operations. Locally sourced ingredients include products that are raised, grown, produced, and processed close to where we operate. One of the many benefits of this approach is the distinctive local character it brings to our food. Soil, water, climate, and geography all influence the flavour and quality of ingredients, creating a sense of place that our guests can recognise and appreciate. Sweden’s west coast is renowned for its exceptional fish and shellfish, attracting visitors from across the country and around the world. By sourcing local and regional ingredients, we support the principles of a circular economy while celebrating the unique resources of our region.
As mentioned previously, we grow our own vegetables at Klevs Gård and have established a seaweed cultivation project that also helps improve marine water quality. These initiatives contribute to a more sustainable food system while reducing environmental impact and supporting marine ecosystems.
Our ambition is to make full use of every ingredient we purchase. Thanks to our broad operation and the close proximity of our sister restaurant, we are able to share resources and minimise food waste across both businesses.
Herbs are dried and blended into seasoned salts or infused into oils. Mushroom trimmings can be transformed into house-made seasoning sauces, while shellfish shells are used to create stocks and broths for our seafood dishes. Bones and marrow from beef are simmered into rich stocks that form the foundation of many of our sauces.
Bread and pastries left over from the bakery are offered in the café the following day at a reduced price. Looking ahead, we are exploring opportunities to donate surplus bread and baked goods to local schools and care homes, helping to support our community while further reducing food waste.