ZEST STARTED IN SMALLER SCALE AND MAINLY WITH TAKE AWAY 2013 - ALREADY THEN WITH CLEAR VALUES AND ECO FOCUS

Since then, Zest has developed into the Health Hub that it is today. It has been expanded to make room for more guests and a shop section, the door to Norra Strandgatan has been opened for orders and outdoor dining has been added, the catering has grown to Karlstad's companies and private events of all kinds.

Thanks to dedicated staff, energetic suppliers, many loyal guests and a generally increasing food awareness, Zest has grown more and more stable and now has its obvious place in the heart of Karlstad as a small oasis for regulars and tourists. A value-based oasis where ideas and future plans never run out.

Maria Mo Ericsson owns and runs Zest, she is a trained Health Educator and Gastronomic Chef and has during her 25 years as a freelance chef and course leader had the main focus on the plant-based kitchen. She wants to contribute to health for people and the environment with her food, highlight the plant kingdom's raw materials and inspire the food repertoire to expand, for everyone's sake. Among her professional sources of inspiration are, for example: EAT, Food Revolution and Matthew Kenney.

Her passion for food and health has led her to cook assignments around the world, and at Zest, the years in California and New Zealand are reflected in both menu and atmosphere. Today, the creativity is spiced up by colleagues, guests and their own permaculture cultivation, which also provides Zest with some of the fresh crops.

Zest's VISION
A conscious and alert healthy world
MISSION
To offer a nourishing and inspiring oasis that creates good conditions for awake choices and exuberant health.

ZEST'S SUSTAINABILITY WORK

The plant kingdom is at the center of our menu - a conscious choice in line with the UN's environmental goals. All our desserts and several dishes on the menu consist of 100% herbal ingredients.

Eco-labelled raw materials
We prioritize raw materials that are grown without chemical pesticides, availability of course varies with season and supply. Dry goods such as quinoa, rice, legumes, coffee, our gluten-free flours, seeds, nuts, oat milk and now also regular milk for the coffee, we usually have access to organic. The selected animal elements we have in the menu are eco-labelled to the greatest extent possible.

Locally grown and locally produced
Our own permaculture farms provide us with some when in season and we are constantly working to strengthen our range of locally produced products to support the local industry and minimize transport. Extra plus when the producers also work organically.

Our Värmland suppliers:

• Kombucha from Tingvalla.
• Light beer from Wermlands Brygghus
• Fish from Lillängshamnen
• Buckwheat from Värmland's buckwheat
• Vegetables from various local farmers, e.g. Thorfolk's and own cultivation in Värmland
• Sprouts / Shoots from All Greens Innovation Park
• Spirulina from Brunskog
• Cold cuts from Björkaholms Bakarstuga
• Textile products from Heppa's design Karlstad
• Textile products from Tabita J – Karlstad
• Beauty and Hygiene Products from Kaliflower Organics
• Raw Chocolate from Arvika

Swedish suppliers include:

Kombucha from Roots Malmö
Sophie's Raw
Lilly and Hanna
Rescued Juice
Scanian Chili

Seasonal
An important challenge where we constantly work to develop in allowing the menu to vary more with seasonal offerings.

Homemade for real
We do not use semi-finished products or additives, but cook everything ourselves from scratch from natural ingredients.

Minimally processed – Full of nutrients
We love to offer Äkta Mat - Real Food - nutritionally dense, without toxins and additives - which gives the body what it needs to feel really good and tastes so good that you are happy.
For maximum nutrition, all our dishes mostly consist of minimally or completely unprocessed ingredients, filled with natural flavor and color.

Hygiene items and Packaging are selected based on environmental impact

Ex:
Cardboard boxes alt. bargasse for salads,
Catering on palm leaf dishes
Dressing cups and plastic glasses in PLA plastic
Disposable wooden cutlery
Mugs and straws in cardboard
Paper napkins at least 80% recycled material
Beeswax wraps to cut down on the use of plastic film

Source sorting and composting
Cardboard and glass are sorted in our waste room. We have to sort the remaining rubbish ourselves by going to the recycling station.

Minimize food waste
We are proud of our routines which contribute to almost zero cooking waste at Zest. We prioritize staff time on food handling instead of throwing food away. We dry, freeze, ferment, store and works always deliberate with the menu to capture all parts of the raw material. We also constantly work on improving routines to minimize food waste from the guests' plates. Ex. by offering doggy boxes outside in the dining room.

Environmentally friendly Deliveries
with Postiljohan's bicycle messenger.