Sustainability at Freya
Why Do We Care About Sustainability?
The catering industry is not inherently sustainable, but at Freya Foodbar, we believe in taking responsibility for our environmental impact. Our mission is to lead the way in sustainable dining, reducing waste and sourcing responsibly while contributing to a greener future.
We prioritize locally sourced, ethical ingredients from small producers, ensuring the smallest possible ecological footprint. Our kitchen operates with a zero-waste mindset, using ingredients from end to end with minimal leftovers.
✔ Food by-products are repurposed – for example, during fermentation, both the main ingredient and the leftover liquid are used.
✔ Leftover food scraps become broth – nothing goes to waste.
✔ We avoid endangered species – all fish and seafood are MSC-certified.
Our menu is built around plant-based options, including vegan, lactose-free, and gluten-free dishes, with carefully chosen fish and meat options based on sustainability and environmental impact.
Some of our partners in this sustainabilty journey are:
Pähkla crawfish and trout Farm
Äntu Manor
Rautsi Farm
Järveotsa Quail Farm
Tammearu Farm
Andre Farm
Sustainability with style
Sustainable Aesthetics – We believe that eco-conscious dining should be visually appealing, creating stunning table settings that align with our sustainability values.
We take full responsibility for the waste generated during catering—sorting and managing it ourselves. Bio-waste is converted into energy at the Maardu biogas plant, and leftover food is donated to the Estonian Food Bank. We use Ringo’s reusable packaging for serving and delivering food.
Sustainability is not just a trend for us—it’s our core philosophy. We believe in making a difference through conscious choices and invite you to join us in shaping a greener future.
Let’s create a sustainable event together!
Our people
Founder
Hardi Nurmine
Head chef
Viktor Jelissejev
Sales project manager
Mai Tomingas