|March 1, 2019|
Festival guests at SXSW can look forward to an unforgettable night at pop-up sustainable-gourmet restaurant “Lokal” featuring Scandinavian techniques and flavors added to Texan dishes and local ingredients by the Swedish chef Paul Svensson, Kamilla Seidler from Denmark, and Norwegian-Icelandic Atli Màr Yngvason.
“Lokal”, a sustainable pop-up gourmet restaurant, is bringing the best of Scandinavian cuisine and flavors to the table at the American festival South by Southwest 2019 (SXSW), the world’s largest gathering of creative professionals.
Festival guests can expect flavorful feasting combining local Austin products and Nordic techniques and ingredients with innovative sustainable plates at restaurant “Lokal” which is a part of House of Scandinavia, a global pop-up lounge hosted by SAS – Scandinavian Airlines.
Three top chefs from Sweden, Denmark and Norway are pushing the limits of creativity over six nights:
Together, they will transform local food waste from SXSW and Austin to a nine-course gourmet dinner, consisting mostly of plant-based dishes.
The name “Lokal”, meaning local in Scandinavian, highlights the idea behind the concept of the restaurant: to support local businesses and to source local sustainable ingredients.
Reducing food waste in the travel industry
The ability for travelers to pre-order their favorite menus, including the New Nordic by SAS concept based on locally and seasonally sourced ingredients, is a part of SAS’s sustainability program.
Pre-order is an evident tool to reduce food waste, as it ensures the right amount and type of meals are loaded on board to match customer demands on each flight.
Recently, SAS doubled the number of flights with pre-order options and pre-order options are now offered at a total number of approximately 80.000 SAS flights world wide a year.
Booking link and more information on restaurant “Lokal” at SXSW 2019 can be find here.