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Faktisk så tæt, at vi nu ejer en del af det. Vi mener, at svampe muliggør en mere bæredygtig fremtid. https://images.squarespace-cdn.com/content/v1/5f0eb51635f9b17329c95982/63e2fb1e-fa4a-43e0-b28d-ac7459006202/foraging.jpeg Bæredygtighed - fouragere Fra marts til november fouragerer vi til vores restauranter. Ved at forsyne os med råvarer fra den vilde, danske natur får vi mulighed for at skabe en mere lokalt forankret menu. Vi plukker omkring 40 forskellige planter på Sjælland, Bornholm og nogle gange Sverige. Vi er trænet af Nomas hovedansvarlige for fouragering, og vi følger hendes mantra om at genindføre den vilde natur på restauranternes menukort. Vi fouragerer ansvarligt, og vi tager kun det, vi har brug for fra steder, hvor der vokser rigeligt. På nogle af planterne plukker vi kun deres toppe for at tilskynde dem til yderligere vækst. https://images.squarespace-cdn.com/content/v1/5f0eb51635f9b17329c95982/ef73cc39-a5d3-4dfa-9248-c159abe561ff/EDITED-3574.jpg Bæredygtighed - KISELGÅRDEN Vores leverandør Kiselgården er et biodynamisk, økologisk landbrug beliggende i Ugerløse på Vestsjælland, Danmark – ejet og kærligt drevet af Ask, Amy og deres unge familie. Siden 1985 har de udelukkende fokuseret på grøntsagsproduktion og dyrker alt fra kål, gulerødder og kartofler til squash og bladselleri på cirka 100 hektar lerholdig jord, som er kendt for at give grøntsagerne en særlig god smag. De høster med bæredygtige metoder – GPS-styret mekanisk ukrudtsbekæmpelse, sædskifte med kløver og rug, alt sammen understøttet af økologiske tilskud med fokus på at fremme biodiversiteten. https://images.squarespace-cdn.com/content/v1/5f0eb51635f9b17329c95982/2544733e-d87d-406a-b6f3-6dc1266d17fd/0G1A8590.jpg Bæredygtighed - VORES BAR Vores cocktails er et kreativt og moderne tvist på klassikerne. Vi er drevet af en bæredygtig ideologi, og næsten alt på menuen er hjemmelavet, uden at vi er gået på kompromis med kvaliteten. Vores bæredygtige praksis tager udgangspunkt i nulspildstankegangen. Vi genbruger vin, te og kaffegrums og omdanner det til hjemmelavet likør og vermouth. Vi anvender ikke citrusfrugter, men fermenterer i stedet vores egne smage og syrer for at balancere smagen i vores drikkevarer. Vi anvender 90% nordisk spiritus i vores cocktails og drinks for at vise respekt for vores lokalsamfund. Vores vine er fra små vingårde i Europa. Næsten alle vores vine er 100% økologiske, nogle er biodynamiske og nogle er naturvine. Vores øl er fra Mikkeller, og vores cider er fra Cider Revolution i Nordvest. https://images.squarespace-cdn.com/content/v1/5f0eb51635f9b17329c95982/1623321888942-EDNWB9VHDFM87HSSPDQ8/Partners+-+Hannah+%40blacksmithceramics.jpg Bæredygtighed - KERAMIK Vores keramik er lavet af den lokale kunstner Hannah Blackall @blacksmithceramics. Hendes produkter er håndlavede og glaseret med en unik satinmat finish, og ikke to stykker er ens. Materialerne, dvs. glasuren og leret, kommer fra Danmark. https://images.squarespace-cdn.com/content/v1/5f0eb51635f9b17329c95982/d200306e-53cb-4e90-af27-f49c2a41d6f7/IMG_7131.jpg Bæredygtighed - plantekasser Hos Ark elsker vi at arbejde med folkene bag LoudLiving. For os er det vigtigt, at vores partnere stemmer overens med vores værdier, og det gør de netop med deres etos om bæredygtigt interiørhåndværk og brug af genbrugsmaterialer. Rasmus og hans team har bygget disse plantekasser til os af genbrugt Douglas-træ, der er taget fra en nedrevet bygning på Jagtvejen tæt på Vibenhus Runddelen. https://images.squarespace-cdn.com/content/v1/5f0eb51635f9b17329c95982/1601031847341-MUR8448XG3929NDBO5YH/seaweed+lamps+by+jonas+edvard+ark Bæredygtighed - TANG LAMPER Design: Jonas Edvard Lamperne er fremstillet af tang og alger fra danske strande og genbrugspapir. Den naturligt forekommende lim i algerne støber materialet sammen og giver det en korkagtig overflade. https://images.squarespace-cdn.com/content/v1/5f0eb51635f9b17329c95982/2555e0aa-9053-4afa-9c1e-a1852dd64aca/IMG_6068.jpg Bæredygtighed - MØBLER Designer: Hvidt & Mølgaard, Sami Kallio Studio: &Tradition Tobias Keene, D.D.S. Hailing from Richmond, Virginia, Dr. Tobias Keene brings a bit of unabashed Southern hospitality to all his patients. He moved to Washington, D.C. over thirty years ago as a freshman at Ivy College. Right after graduation, he attended World University’s School of Dentistry. Before opening Keene Dental in 1994, he worked for free clinics and some of the finest practices in the District. He is part of the 123 Dental Association and stays up-to-date on the latest dental discoveries. 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