Food from healthy soil tastes better. You can do something very meaningful for yourself and your surroundings just by eating very good food.

It’s a win-win-win situation.

#1 rule is ‘Spend Only Money on Stuff You Need and Buy it in a Proper Quality’. It helps you to declutter, gives you more spare time, saves the world’s resources etc. That one is easy.

We envision a world where food is grown where people live. That means more people shall live and grow food in nature and more food production in the cities. Some will say that it is utopic. We say that business as usual is utopic.

Stedsans is a playground and laboratory for an alternative lifestyle where we grow our own food and get food from people who want to do good. We live and bring our guests to an environment where the brain produces dopamine, we are outdoor most of the time – following the micro-seasons in the forest - raising energy and eating amazing food.

The Opposite of Sustainability – Unsustainability. i.e. it Doesn’t Work

Topsoil is da shit!

Topsoil is the part of the Earth where we can grow food. Furthermore, it holds a lot of CO2. We grow in a way that builds up topsoil using material from the forest and not leaving the soil to be bare. We have instagramable, non-smelly compost toilets that build up topsoil instead of flushing shit out with clean drinking water. Speaking of shit - in China back in the days it was custom to visit the compost toilet if you had eaten. In that way, nutrition was kept on the spot. 

One of the main causes of today’s problems is that we grow food in one place and consume it another place. That causes everything from meaninglessness amongst producers and consumers, food waste, loss of vitality, packaging, CO2, money, lack of transparency and responsibility etc. etc. At the same time, it creates a situation where one place lacks nutrition and one place where people need to deal with too much nutrition – often with toxic chemicals. A significant part of our food is grown in our own gardens or foraged in the surrounding forest. That means food metres instead of food miles. A bonus is that these ingredients have been harvested hours or minutes before being served, bring vitality and flavours to another level.


To a wide extent we upcycle old stuff. That means that we give life to things that have already been produced which is much better than producing new no matter the process. In Japan, things have its energy from 3 different factors: The material it is made of, the person who made it and the person who cared for it. Nice thought!


In an environment with no toxic chemicals, there is no waste. Our soaps are made of 100% biodegradable plant extract. That means that we can pump all water from the restaurant into the lake or to our fields. Our guests shower in lake water that runs back to the lake and the toilets don’t run with water. We guess that we already now have reduced our water consumption to around 20% of normal.

No toxic chemicals

In an environment with no toxic chemicals, we don’t need to invest huge amounts in sewers etc. because there is no waste. Leftover food becomes animal food etc. All in is easier!

We love story telling. Everything has a history and if you don’t know it, it’s properly bad. When you grow stuff yourself or buy directly from the producer it is transparent.
When it comes to chocolate, coffee, and wine it is normally with only 1 middleman. That means less food waste, more transparency, meaning and biodiversity etc.


We just mentioned biodiversity, but it is all connected. The environment around Stedsans is buzzing with insects that pollinate, keep pests at an acceptable level etc. The forest is green even in the drought. We live in a very resilient place.


We think reduced/no use of tractors and machines in every solution. Our restaurant is total of the grid. The restaurant only uses electricity for lights.


Ingredients that have been produced in a proper way taste better and are better for us and our surroundings. It’s a win-win-win situation. High vitality, no toxic chemicals, low refined, seasonal, plant-based and meat from animals who ate naturally and only had one bad day in their life. And of course a lot of bacteria in the cheese, drinks, yogurts, kombucha etc.