Grand Hôtel Stockholm inspires sustainable choices – launches WWF-initative One Planet Plate

Grand Hôtel Stockholm is launching its first One Planet Plate dish, an initiative developed by Världsnaturfonden WWF to inspire more sustainable eating habits. The purpose is to make it easier for both individuals and restaurant guests to choose meals that are climate-smart and promote biodiversity. The first dish introduced is a climate-conscious, plant-based version of the Verandan’s classic Swedish meatballs with mashed potatoes.

Located at Grand Hôtel Stockholm, Verandan welcomes both international visitors and local guests to enjoy Swedish cuisine with a stunning view of the Royal Palace. With the introduction of the One Planet Plate, diners are now offered the opportunity to make sustainable choices without compromising on the taste of a Swedish classic. Grand Hôtel’s first One Planet Plate dish is a climate-smart interpretation of meatballs with mashed potatoes, featuring plant-based meatballs made from a carefully selected mix of vegetables, root vegetables, and legumes.

“We want to inspire our guests to make conscious choices without lecturing”, says Pia Djupmark, CEO of Grand Hôtel Stockholm. “The launch of our first One Planet Plate is an important step in our efforts to become an even more sustainable destination. It gives us the opportunity to think innovatively and challenge ourselves, without compromising on flavor or the high quality that defines Verandan.”

One Planet Plate is an initiative developed by WWF in 2018 to help both restaurants and households easily serve sustainable meals. The aim is to reduce the climate impact of meals and promote biodiversity. To qualify as a One Planet Plate, a meal must meet a number of criteria related to climate and biodiversity, as defined by WWF. The climate impact of the meal must not exceed 0.5 kg CO2e per serving for lunch or dinner, and the ingredients must comply with WWF’s biodiversity guidelines for meat, fish, and plant-based foods.

“When an institution like Grand Hôtel Stockholm takes an active step toward offering more sustainable menu options, it sets a benchmark for the industry and proves that sustainability and five-star gastronomy can go hand in hand. It highlights the importance of major players taking responsibility and inspiring both their industry and their guests to drive progress”, says Gustaf Lind, Secretary General of WWF Sweden.

During spring 2025, Grand Hôtel will expand its One Planet Plate offering with a new event and conference menu that follows WWF’s One Planet Plate guidelines. By offering sustainable meeting options, Grand Hôtel aims to reach a new and conscious audience.

“We’re seeing growing demand for sustainable options in conferences and events. With this initiative, we hope to attract guests looking for greener meetings. We also hope other players in the Swedish hotel and restaurant industry will follow suit and help make sustainable choices more widely available”, Pia Djupmark concludes.