Sustainability, health, energy and simplicity
We believe that the solution to almost any big problem is a beautiful, well tasting, joyful one. One that empowers us all. We can start the change tomorrow. Let’s do it!
To understand sustainability, we can start looking at the opposite of sustainability – unsustainability. I.e. it doesn’t work. Unfortunately, a lot of organic production falls under this category – it is just less bad than conventional production.
#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, save the world’s resources etc. That one is easy.
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.
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.
These are the keystones in everything we do:
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.
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. There is no waste – leftover food becomes animal food etc. All in is easier!Food miles instead of food meters We get as much as we can from the forest and the fields. Next is close producers and when it comes to chocolate, coffee, and wine it is normally with only 1 middleman. The closer the production the lesser food waste. Transparency, meaning and biodiversity increases.
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 try to think tractors and machines out of all solution. Our restaurant is total of the grid. We are in a process where we play with reducing electricity consumption in every way possible. ‘Simplicity is the ultimate sophistication’ – Leonardo da VinciThink caprese. Everybody can make an amazing caprese of good tomatoes and the best chef can’t make it with bad tomatoes. Simple combinations of amazing material are the core of how we think, cook, build.
Ingredients that have been produced probably 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.
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