At Coor, sustainability is integrated into everything we do. We set clear and measurable goals for both our social and environmental sustainability work – just as we always have in our business operations. Our vision is to become a truly sustainable company.
One of our key initiatives is the group-wide "Reduce FOOD Waste" program, which we've been working on since 2017. Since its launch, we have reduced food waste by an impressive 48%.
To reach our goal of halving food waste by 2030, we measure waste in three key areas:

• From guests
  
• From the serving area
  
• From kitchen production
  

This gives us valuable insights and helps us continuously improve.
As a guest, you can contribute by making conscious choices and reducing plate waste – small steps that make a big difference over time.
We also focus on providing healthy and environmentally friendly meals that support wellbeing while reducing our climate footprint. At Statkraft, all canteen and meeting meals are CO₂-labeled, making it easy to choose more sustainable options.
Additionally, we continuously adapt our menus and product selections to help reach our ambitious climate goal of 75% CO₂ reduction by 2030.
Together, we’re creating a more sustainable everyday – one meal at a time.

Coor operates over 200 workplace restaurants across the Nordics, serving around 10 million meals each year. We combine sustainability, digital innovation, and great food to create meaningful dining experiences – supporting health, wellbeing, and workplace satisfaction.