Sustainability at Rakas Restaurant & Bar
Rakas Restaurant & Bar operates as part of a Green Key certified entity together with Arctic TreeHouse Hotel. Green Key is an international sustainability programme for the travel industry, with criteria based on the UN Sustainable Development Goals. The certificate guides our operations and supports the long-term development of our sustainability work.
As a Green Key certified operator, we are committed to continuously developing our sustainability practices and reporting on them annually as part of the renewal application process. Compliance with the criteria is assessed through regular audits, and the certificate is awarded by an external, independent Green Key jury.
At Rakas Restaurant, sustainability is reflected in everyday choices, ways of working, and in how we consider our employees, guests, local environment, and the impacts of restaurant operations. In line with Green Key, we approach sustainability from three perspectives: economic sustainability and social responsibility, socio-cultural sustainability, and ecological sustainability.
Economic Sustainability and Social Responsibility
Responsible restaurant operations are based on compliance with laws and regulations, a safe working environment, and respect for employee rights. We ensure that our employees have occupational accident insurance, and we also require our subcontractors to comply with legislation concerning employee rights.
In restaurant operations, responsibility is also reflected in purchasing and in the selection of partners. We aim to make responsible purchases and support the economic development of the region by using local operators and ingredients whenever possible. We collect guest feedback and develop our operations based on it, helping us improve both the quality of our service and the practical implementation of sustainability.
Socio-Cultural Sustainability
Rakas Restaurant operates in Lapland, as part of the local culture, nature, and tourism industry. We wish to respect the special characteristics of the northern region and bring local identity into the restaurant experience, for example through ingredients, storytelling, and the surrounding environment.
Socio-cultural sustainability is also reflected in the competence of our staff and in guest service. We are committed to training our staff in sustainability matters related to their work. We take inclusivity into account in guest service, as well as in the planning and communication of our services, so that as many guests as possible can feel welcome at Rakas Restaurant.
Ecological Sustainability
In a restaurant, ecological sustainability is especially connected to ingredients, food waste, energy consumption, and practical everyday choices. We favour local and seasonal ingredients whenever possible, and we are committed to not using meat, fish, or seafood products that come from endangered or protected stocks or species.
Reducing food waste is an important part of the restaurant’s sustainability work. We aim to reduce waste through careful planning, appropriate use of ingredients, and practical measures in the kitchen. We also pay attention to energy and water consumption as part of our daily operations.
The Green Key certificate provides us with a clear framework for monitoring and developing our sustainability work. At Rakas Restaurant & Bar, sustainability is not a separate action, but part of everyday work in the kitchen, in the dining room, and throughout the entire guest experience.
