In the bustling world of gastronomy, a new star is on the rise, promising not just delightful dishes but a paradigm shift towards sustainability. Meet Sustainaboule, the brainchild of a trio of passionate visionaries: Leo Brood Björk, Ringo Nilsson, and Hosam "Sammy" Adra. Their journey from chance encounters to co-ownership of Jordklot AB and the forthcoming Sustainaboule restaurant in Kista is as captivating as their commitment to the planet.
Ringo Nilsson, Hosam "Sammy" Adra and Leo Brood Björk.
Leo, Ringo, and Sammy's paths intertwined through shared values and a passion for sustainability. From Leo's initial encounter with Ringo at Boulebar and later on Sammy at Fern & Fika, to their shared disdain for food waste, the trio's synergy was undeniable. Ringo's meticulous approach behind the bar at Boulebar laid the foundation for Sustainaboule's ethos of using every ingredient to its fullest potential. Sammy’s background in marketing and as a trained chef and owner of a plant-based restaurant in Australia was a perfect match for a sustainable restaurant concept. And Leo's experience with boule at the highest level and a degree in sustainability became the final piece of the puzzle in the concept, adding a social and inclusive activity. And when opportunity knocked, they answered, crafting a business plan for a circular restaurant that embodies their vision of a zero-waste, climate-positive future.
The rise of Sustainaboule
I walk down Kista's main street, Kistagången. Down at Grönlandsparken, I turn towards Kista Innovation Park and the colourful box park. Here, you will be able to eat lunch, play some boule and enjoy the sun in a leafy garden. There will be after work and the possibility to arrange fun and social company events with dinner and boule. All with a sustainable touch and surrounded by greenery.
Spring's first rays of sunshine are warming, so I go up to the roof terrace to see if I can see the restaurateurs.
“Hello, is there anyone here?”, I shout.
Directly below me are the three founders of Sustainaboule, Leo, Ringo, and Sammy, eating their lunch while waving happily. Around them boule courts and wooden decks surrounded by plantings are in the making. Here, the sustainable and zero-waste restaurant where you can play boule, Sustainaboule will emerge.
“Here, I get to work with sustainability, my true passion. Sustainaboule will serve sustainable food for lunch all weekdays, accompanied with boule for free. There will be five boule courts available for six players at each and also drop-in boule and after work with dinner open to all on Wednesdays and Thursday nights.”, says Leo.
But why is it called “Sustainaboule”?
Leo continues:
“The company is called Jordklot which was the original name of the restaurant, and we wanted a slogan. So, one night when I was lying awake and couldn't sleep, I came up with the slogan: ´It's sustainaboule!´ The slogan later became our name for the restaurant instead.”
The entire restaurant concept is based on Sustainability. Through local partnership and collaborations nothing will go to waste. The trio bonded over our dysfunctional food system, the increasing gap in food production, pesticides, fertilizers, and waste, to name a few things. Here in Kista, they will create nutritious, and delicious dishes where every bite should be an effort for our earth! Their vision is clear: a zero-waste and climate-positive restaurant industry, starting with a mission in Kista to become Sweden’s most sustainable and first zero-waste restaurant.
Collaborations in progress to achieve the mission of a zero-waste restaurant
An interesting collaboration to achieve the mission is already established with Ericsson Innovation Lab, which is located across the boule courts and also a part of Kista Innovation Park. Since its opening in May last year, the Innovation Lab has offered exciting technology experiences and a glimpse of the future in metal containers. One example is the “Connected Greenhouse” – a greenhouse that uses sensors and artificial intelligence to optimise the supply of water and nutrients to maximise the harvest on minimal space.
”We are already growing plants with Ericsson at their hydroponic gardens that will supply us with fresh herbs and leafy greens. Our aim is to be self-sufficient in locally grown crops.”, says Ringo with enthusiasm.
Another collaboration is with Palla – apple juice (or “must” in Swedish) that contributes to social and ecological sustainability through creating meaningful work opportunities for all, regardless of work experience and functional variety, and taking care of fine fruit that would otherwise fall to the ground and go to waste.
Ringo continues:
“What if we could bring the actual production of the apple must to Kista as well and teach children how to take care of the apples that would otherwise go to waste. We can also take care of what grows in nature, such as ramson for example, and learn about flora and fauna while at the same time put food on the table. This could bring job opportunities for young people in Kista!”
In the long-term Leo, Ringo and Sammy want to help all the restaurants and grocery stores in Kista, taking care of their leftover ingredients and waste. The vision is to close the loop and make Kista a district where nothing gets wasted – from food to fertilizer and soil. To create a new standard.
Rooftop gardening for sustenance and inspiration
The sun is still shining as I go up to the roof terrace again to hear about the future plans to grow tomatoes and vegetables above the restaurant. This could for example be done in collaboration with students at schools with sustainability- and ecological profile. Discussions are ongoing.
Sustainaboule will open gradually, starting with lunch, after work, boule, and company events. The rooftop garden is planned to open in August, if not sooner, and then visitors will be able to enjoy after work, drinks, and sustainable food in a biodynamic lush garden above the busy boule courts which enable Sustainaboule to do team activities for groups up to 60 people during evenings.
Sammy that has a background in marketing stresses that we all need to change our behaviour from consumptive to circular. He sees a huge potential in inspiring people working in Kista with the concept of a zero-waste restaurant and the rooftop gardening.
“If no food was wasted then there would probably be enough food to feed the entire population on the planet, or at least ease the pressure on demand by a lot.”, says Sammy.
Ringo adds that the new and updated CSRD* that took effect this year can have a positive impact on Sustainaboule. It basically means that companies with more than 500 employees have to report any climate affecting activities. No one really knows how this will turn out in practice, but in theory companies would have to account for detailed information on how everything they buy impacts the environment.
“We believe that a visit to Sustainaboule can make it a lot easier for these companies by providing them with necessary data to help with the reporting. Our goal is to become climate positive, meaning that companies would be able to visit us and actually get a positive CSRD-net by dining, drinking, and having a blast. That’s a real bang for buck!”, Ringo concludes.
As fun as it is environmentally conscious
Sustainaboule isn't just about food; it's a lifestyle, a mission to revolutionize the restaurant industry. With a playful spirit and a commitment to cheesy puns (Jordklot AB – It’s sustainaboule!), the trio is determined to make sustainability accessible and enjoyable for all. From the playfulness on the boule courts to the creativity in the kitchen, Sustainaboule promises an experience that's as fun as it is environmentally conscious.
As they prepare to open their doors to the public, Sustainaboule invites you to join them on their journey. Whether you're dining in Kista or following along on social media, prepare to be inspired, entertained, and perhaps even transformed by the Sustainaboule experience. After all, in a world hungry for change, Sustainaboule is serving up a revolution, one delicious dish at a time.
