sticks'n'sushi : Improvements on the menucard

improvements on the menucard

more organic products

We work constantly to increase...

We work constantly to increase the number of organic products on our menu -- but not at any given price. And because we can't do everything at once, we have to prioritize and choose the tasks that we believe will do the most good. Therefore, organic products are not always at the top of the list. But we are working on it.

Read more about our stand on organic products here.

To begin with, we have looked at our beverages. The next step will be our food.

The organic products currently on our drinks menu are listed below:

Bio-dynamic milk from Naturmælk

Organic lemonade from Læsø

Organic cider from Fejø

our fish

As a sushi restaurant, we earn our living selling high-quality fish...

As a sushi restaurant, we earn our living selling high-quality fish. It’s common sense for us to care about the condition of the fish we sell. Therefore, we are now engaged in comprehensive research of all our fish, to ensure that we don't serve species that are on the verge of extinction or the cause of environmental problems. Although this is easier said than done, we have made this a top priority. And we are delighted to say that so far it looks good. But there's surely room for improvement.

At the very least, we aim to serve fish that is certified by one of the two most respected certifications, the a Marine Stewardship Council (MSC certification) or Friend of the Sea.

Tuna (Maguro/Yellowfin)
We serve yellowfin tuna that is line-caught off the cost of Senegal. This tuna belongs to the Atlantic stock and as such is not in imminent danger of extinction. Because yellowfin tuna from the Atlantic is relatively plentiful, the International Commission for the Conservation of the Atlantic Tuna (ICCAT) has not yet imposed limits. Immediately after the yellowfin are caught and while the fishing vessel is still at sea, the tuna is frozen at minus 60 degrees Centigrade. This process ensures that the taste and nutritional value of the fish are well-preserved. After the ship comes to port, the tuna is transported to Spain, where it is filleted in the traditional Japanese fashion and transported to Denmark, where it finally ends up on our dining tables.

We trade directly with the fishing company, which ensures great transparency with regard to fishing methods.

Salmon (Shake)
The salmon you enjoy at Sticks'n'Sushi originates from a farm just north of Trondhjem in Norway that specializes in raising stress-free salmon. Sticks’n’Sushi is the only Danish restaurant they sell to.

The salmon is farmed in large tanks containing 90% water and just 10% salmon. This ratio creates good, stress-free conditions for the salmon and thereby high-quality meat. The tanks are placed in open waters with a constant current, which ensures a sustainable local environment.

Immediately after being caught, filleted on location and packaged, the salmon are transported to Copenhagen, where they are frozen. Two days later, the salmon arrive at our restaurants. Filleting the salmon where it is caught halves the number of trucks required to transport the fish from Norway. What remains of the fish after filleting goes directly back into the food chain as animal feed.

From ocean to table in two days. It doesn't any get fresher than that.

Shrimp (Ebi)
The shrimp we serve is from a farm off the southern coast of Thailand. The shrimp farm is GAP-certified (Good

Aquaculture Practice), and part of a governmental programme to enhance the quality of Thai shrimp. Our sub-supplier in Europe is member of the Marine Stewardship Council (MSC), an internationally acclaimed organization certifying and working to advance sustainable fishery and fish-farming.

Kingfish (Hamachi/Hiramasa)
At Sticks'n'Sushi we serve kingfish that is farmed in Adelaide in southern Australia. Our kingfish producer is at

the absolute forefront of environmentally correct fishery practices. Furthermore, the company is ISO 14001 and ISO 9001 certified and working hard to become the world's first CO2-neutral fish producer.
This ensures that our kingfish is farmed in highly favourable and stress-free conditions and that no antibiotics or

chemicals are used.

This effort has earned our kingfish the respected Friend of the Sea certification, which is given to sustainable seafood from fisheries and aquaculture.

Our kingfish producer is also a world leader in testing farmed tuna. Our kingfish is transported to Denmark by ship.

removing eel from our menu

Following the recommendations of marine biologists, we have removed eel...

Following the recommendations of marine biologists, we have removed eel from our menu because the species is under threat of extinction.

buying local and seasonal is better for the environment

Most often, the best food comes right from your own garden...

Most often, the best food comes right from your own garden - even if you live in Denmark. Furthermore, you can be sure the food is fresh. Buying local and seasonal saves the atmosphere a lot of CO2 because it requires less fuel for transportation and less energy for cooling.

That’s why we have begun incorporating local and seasonal products into our menu and preparing our kitchens. But for our type of kitchen, which makes "fast slowfood", this is not something you can do overnight without jeopardizing the quality. But we're working on it.

So far we've mainly focus on our drinks menu, but have now slowly started adjusting the food menu as well:

Apple juice from Andreigaard

Spring water from Jutland

Organic wellness water from Læsø

Cider from Fejø

Beer from Herslev brewery

Sushi beer from Stensbogaard brewery

Miso soup with seasonal miso and vegetables

Seasonal ice and sorbet

Vanilla ice with seasonal fruit

Fresh seasonal fruit

more new vegetarian dishes

All things considered, a meal comprised exclusively of vegetables is far better...

All things considered, a meal comprised exclusively of vegetables is far better for the climate.

Therefore we have incorporated more delicious vegetarian alternatives on our new menu. And just because the food is meatless, it doesn't mean it’s rabbit food.

Here are listed our new vegetarian alternatives. We have done our best to make it both healthy and delicious.

Veggie Zarusoba Roll (Futomaki)

Rice paper Veggie

Asparagus with miso aioli nigiri

Daikon veggie Roll

Mama Mia Roll (Uramaki)

Veggie Handroll

Tofu Salad

Veggie Salad

Natural rice

Find them all on our interactive menu here

reducing the amount of beef on our menu

Cattle-farming is a significant source of greenhouse gas emissions...

Cattle-farming is a significant source of greenhouse gas emissions. As a matter of fact, on average it takes 40 kg of CO2 to produce just 1 kg of beef. By comparison, chicken-farming emits just one-tenth of that, or 4 kg CO2 per kilo of chicken.

Actually, of all the greenhouse gas emissions caused by humans, almost 20% come from meat production. Of this, the great majority is from the production of beef.

Sadly, there is really only one solution to this problem: We have to reduce our consumption of beef. Because this is easier said than done, we are taking it one step at a time. Our first step at Sticks'n'Sushi was to omit beef sushi (beef nigiri) from our new menu.

Furthermore, the extra beef we can't use for our beef sticks, are now being used for two new rolls with beef. That way nothing is going to waste while we still reduce our purchase of beef.

coffee farmers reap rewards for producing coffee of the highest quality

We buy two types of coffee from the Danish coffee roaster and...

We buy two types of coffee from the Danish coffee roaster and importer Kontra Coffee: Colombia Supremo Quebradon (for our French press) and Kontra's own Arabic espresso mix.

Colombia Supremo is from the Huila Province in Colombia, where it is produced by a cooperative of independent coffee farmers who do the trading themselves. Kontra's own Arabic espresso mix is a combination of coffee from India, Brazil, El Salvador and Guatemala, but suppliers may vary depending on quality.

Kontra buys only the best of each coffee harvest and even pays farmers a premium for higher quality beans. To ensure high quality, farmers harvest the beans in several cycles, hand-picking only the ripe beans from the bush each time. They also take extra care in processing the beans. The farmers price their coffee according to their production expenses.

Kontra often collaborates with the same farmers year after year, which also helps strengthen the sustainability of the concept. The farmers can have great trust in the collaboration, enabling them to plan ahead and make long-term investments in advanced processing methods, etc. In Colombia, for example, this pricing system has proven to be more profitable for the farmers than Fair Trade.

climate-neutral printable matters

Printable matters at Sticks’n’Sushi are now climate neutral. This means that we get...

Printable matters at Sticks’n’Sushi are now climate neutral. This means that we get our printable matters produced at a certified CO2-neutral printing house. Furthermore, the paper our material is printed on is guaranteed FSC certified paper.

FSC is an abbreviation of Forest Stewardship Council, and is a guarantee that the paper is made from sustainable forestry. Last, but not least, our printing house is now certified by the Danish environmental certification Svanemærket.

other initiatives