Since its opening this spring, Sustainaboule has quickly become a central part of Kista Innovation Park. The sustainable restaurant, created by Leo Brood Björk, Ringo Nilsson, and Hosam "Sammy" Adra, has not only made waves on the food scene but has also shown that sustainability and innovation can go hand in hand with gastronomy and fun. Now, as winter approaches, the journey continues – this time indoors.
A year of learning and success
The first year for Sustainaboule has been anything but quiet. The restaurant is known for its zero-waste concept, ensuring not a scrap of food goes to waste. Through partnerships with local businesses like ICA Kvantum in Kista, they have saved nearly two tons of fruits and vegetables that would have otherwise gone to waste. "We take our flatbed moped, Greta, and collect three times a week," says Leo. "It’s time-consuming, but it feels fantastic to make use of food that would otherwise be lost."
Through collaborations with local businesses in Kista, they have saved nearly two tons of fruits and vegetables.
During the summer, Sustainaboule held around 40 events, ranging from cozy after-work gatherings to large corporate events. The season kicked off with a summer party for approximately 150 Ericsson attendees and wrapped up with an event for around 200 guests hosted by Kista Science City. “The KSC event was a fantastic night. It felt like everything led up to that evening with two major boule tournaments, live music, pizza, and a great atmosphere,” Leo says. Feedback from guests has been overwhelmingly positive, and the sustainable boule and dining experience has become a favorite among corporate groups as well as everyone working in Kista.
A new season, a new venue – Winter Hideaway
As winter approaches, Sustainaboule is moving from its popular outdoor seating area into a cozy indoor space at Blåfjällsgatan 2, just a “boule throw” away from the original location. “We won’t be able to play boule indoors due to space,” Leo explains, “but we will continue to serve our plant-based fast food, offering our guests nutritious, delicious, and sustainable meals.”
The new indoor location is a step forward in realizing the vision of a sustainable food scene all year-round, even during the winter months. Starting November 4, visitors can enjoy Sustainaboule's signature dishes, like homemade pita bread and the popular "Sustainabowl." For those seeking something special, there will even be a Christmas buffet starting November 19.
As winter approaches, Sustainaboule is moving into a cozy indoor space just a "boule throw" away from the original location.
The Future of Sustainaboule: More than just food
Sustainaboule is about more than food – it’s a project with ambitions to transform the entire restaurant industry. The trio has big plans for the future but remains secretive about the details. "This is just the beginning," says Leo with a smile. "We have many plans to take Sustainaboule (or rather, Jordklot as the company is called) to the next level. Our vision is a circular Kista, a place where nothing goes to waste."
Sustainaboule has successfully created a space where sustainability is at the core, while making it fun and accessible for everyone. Whether you’re looking for a delicious meal, a corporate event, or just want to try something new, Sustainaboule promises an experience that’s both enjoyable and eco-conscious.
Sustainaboule’s winter hideaway in a super-cozy indoor space, just a boule throw away at Blåfjällsgatan 2.