The goal is clear for Mikkel Borg Bjergsø from Mikkeller: he wants each of his restaurants and all their beer production to be CO2-neutral.
In 2019, Mikkeller began a collaboration with Anthony Myint, founder of the American restaurant Mission Chinese Food. So far, the partnership has led to the opening of Vesterbro Chinese food – a CO2-neutral eatery in Vesterbro.
“We open new places all the time, both bars and restaurants – and the more we grow, the greater our responsibility becomes to run our organisation in a sustainable way, and that’s what we’re working towards. In the process, we’re hoping to inspire others to do the same,” says Mikkel Borg Bjergsø, CEO of Mikkeller.
The partnership became a reality because Mikkeller wants all its restaurants and bars to be CO2-neutral in the future. According to the Danish Environment and Food Ministry, food production and consumption in the EU accounts for 22-31% of member states’ emissions. Anthony Myint believes that these numbers are even higher in the rest of the world, which is why he, together with his wife, founded a non-profit organisation called ZeroFoodprint. Its goal is to identify, reduce, and ultimately eliminate restaurants’ carbon footprint.
Restaurants who are working towards the goal of CO2-neutrality can begin by following these guidelines:
- Continually re-evaluate and improve daily processes
- Commit to ordering and serving ingredients with a lower CO2 footprint on the menu
- Purchase CO2 credits and participate in sustainability projects to compensate for emissions
“This industry is so fast-paced that even planning a week in advance can be difficult. But restaurants need to wake up to the role they play in climate change,” says Anthony Myint.
As of January 1, 2019, Mikkeller is one of two new REGA members. We are excited to work together!
