Why did we choose a crowdfunding campaign?

Yesterday afternoon we launched a campaign on Kickstarter to help us fund the building of Stedsans in the Woods. We are overwhelmed by the response (more than 25% of our goal is reached already!), and it makes us believe that crowdfunding was a good choice.

With crowdfunding we ask you, our community, for help instead of relying on a bank (in case we where in the lucky situation that we could just ask a bank) or some loaded guy. We believe you get loads back (not least the dopamine release of doing something good), but we also get more than just money. We already knew we had a very supportive community. Several people have been regulars at our restaurants, at our green grocer and at the pop-ups for over a decade (thank you, thank you, thank you, you made it all worthwhile when it was really hard at times).

Another good point is that we believe that people, not money, should change the World. It is said many times because it is very true:

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Yes! Einstein just knew better.

By choosing crowdfunding we activate mechanisms far away from those of the bank World and growth paradigm that makes planet Earth (and her people) shiver in pain and fatigue. We activate helpfulness, a sense of doing the right thing, we do things for a better good together without a specific profit goal being more important than the overall idea: Creating something that makes people happy and the World a little better.

Watch Mette's TedX talk: "When we give more, we get more"

'It was like magic'. We thought and said that many times during these last two years. So did a large number of our approximately 10.000 guests, when they left the restaurant happy and full. 

And yes, there may have been both good fairies and the goodwill of the universe taking part in the process, but actually we also did spend quite a lot of time thinking, researching and talking about how to reach our two goals with the restaurant: 1. Making our guests happy. 2. Giving more back than we take (which is included in the first goal). 

One of the things we did was doing the excact opposite of most restaurants, we aimed at everything but perfection and control. We allowed chaos and incorrectness to be a part of the process. Because you cannot control happiness. Happiness is a chemical reaction in the brain (mainly caused by the release of dopamine), that occurs when you receive more or something else than you expect.The more you expect something specific to happen, the less dopamine you release (think of how drugs work).

Other factors where beauty, health, connection and caring for eachother and Mother Earth. If you want to know all our secrects, the rules we work by, you can watch the TedX talk below.

PS: We get many questions about why we closed down the restaurant, and what's next. Please sign up to to our newsletter if you want to be the first to know when we are ready to talk about it.

Stedsans 2017

The 2016 season is coming to an end, and it's been a blast. We felt and shared so much happiness at the rooftop farm this year. We added love and fire to loads of Mother Natures beautiful creations straight from the fields of our favourite farmers. It's not over yet - but almost. And this time it's for good, at least as this location. Our mission at ØsterGRO is accomplished. We have served almost 10.000 guests during the last two years in Copenhagen, and hopefully some of them walked down the spiral stairscase from the roof feeling inspired to care more about nature, to share more, and to spread some good energy. We know for sure that new friendships have been made, and that we have made a lot of people very happy (and full. And drunk!). We followed our hearts and created just that magical, vibrant, green and growing place, we saw in front of us in early spring 2015.

But now we see something else in front of us. We see a place in real nature, the way the World once was. We see a restaurant, where the elements are even more present when we cook; the fire, the water, and the air with the sun and the stars on top. The soil with living crops in it. We see an atmosphere, where our guests can feel even more out-of-this-world happy to be just breathing, eating, and sharing. That's what we want to create when Stedsans reopens in summer 2017. We're not ready to share the excact location with you, as a lot of things still have to fall into place, but we feel certain, you will find us if you have read this far.

Crossing our fingers that we will accomplish this new mission, too.

Flemming & Mette