The meals at the EAT Stockholm Food Forum

A taste of tomorrow

Published June 13, 2016

Head of sustainability at Nordic Choice Hotels, Cathrine Dehli with Nicolas Heyvaert, Head, Chef Banquet at Clarion Hotel Sign.

The food served at Clarion Hotel Sign during the EAT Stockholm Food Forum June 13–14th is thoroughly aligned with EAT’s core value: what is good for our health, is also good for the planet.

Many of the meals served at the 2 day forum are vegan and organic and others are based on ingredients certified as sustainable. The menu is very tempting – the lists of ingredients alone are sure to make your mouth water.

During the first coffee break of Day 1, the forum participants will choose from “Homemade spelt bread with lime/gin cured salmon (ASC certified, cultivated in Norway), herb yoghurt, sprouts, cucumber and gracilaria seaweed” as well as the vegan “Wheatgrass smoothie with avocado, banana, lime and almond milk”.

For a lunch starter there is “Scallop tartar (MSC certified, fished in the North Atlantic/Canada) with avocado mousse, cilantro pickled radish, baby spinach and sourdough chips”, and a vegan dish of “Grilled zucchini involtini with Ratatouille and toasted hemp seeds” just as enticing.

The lunch main course is “Mille feuille with Bosarp chicken fillet (KRAV certified chicken), mozzarella, aubergine and tomato, lemon/thyme sautéed vegetables with roasted pumpkin seeds, pan fried polenta and basil sauce”.

 

«Caviar of aubergine and chickpeas with vegetable sticks and toasted pine nuts.»

During the afternoon coffee break participants will be revived by “Caviar of aubergine and chickpeas with vegetable sticks and toasted pine nuts” (vegan) and “Almond milk panna cotta with limed strawberries” (vegan).

For lunch on Day 2 of the forum participants will be treated to the winning dish of the ‘EATability’ contest run by Nordic Choice Hotels, a competition based on the company’s food platform.

«The food was delicious here» Zeinab Badawi, Journalist

«“The food platform is based on a genuine wish for changes towards healthy and sustainable meals.”» Cathrine Dehli, Head of sustainability at Nordic Choice Hotels

Nordic Choice Hotels, of which Clarion Hotel Sign is a part, started serving organic breakfasts in 2008. By 2010 the hotel chain had developed its own food platform focusing on health and sustainability. Smaller plates to avoid food waste, less meat and more fruits and greens, are among the goals of the company’s food initiative.

The hotel chain is one of the largest in Scandinavia, with approximately 170 hotels in Scandinavia and the Baltic and more than 12 000 employees.

Head of Sustainability at Nordic Choice Hotels, Cathrine Dehli, says the hotel chain’s food platform adds value to the business in several ways: “The food platform is based on a genuine wish for changes towards healthy and sustainable meals. However, the platform also helps us attract engaged and proud employees, as well as guests and business clients, and over time keep them.”

According to Dehli both hotel guests and business clients are increasingly more conscious of nutrition, health and sustainability and Nordic Choice Hotels has built a reputation for being in the front line of responsible eating and taking action.

Wheatgrass smoothie with avocado, banana, lime and almond milk