IKEA Ups Its Sustainability Efforts With a Plant-Based Food Hall

A new food hall concept from the company behind the Swedish retail giant spotlights local, plant-based cuisine with a focus on regenerative agriculture.

Swedish home furnishings giant IKEA has not been shy about its sustainability commitments. It’s made sweeping changes to operations as part of its 2030 target to become a circular and climate positive business. It’s working to regenerate resources and says it wants to “play our full part” in contributing to a “fair and equal society by respecting human right, creating a positive impact for people across our value chain and contributing to resilient societies.”

Part of that focus has included a gradual overhaul of its in-store cafes, increasing its plant-based offerings including vegan versions of its popular meatballs and hot dogs.

Now IKEA’s parent company, Ingka Group’s latest effort includes the launch of Saluhall, a “bold and fresh Nordic take on the food hall concept.” The food hall will initially be 80 percent plant-based, the company says, but its plan is to make the entire menu plant-based and zero-waste.

Saluhall

“Our food offering has long been a key element of our meeting places, and with Saluhall we will go beyond dining to inspire the many people with more sustainable food choices, like plant-based dishes,” Ingka Centres’ Commercial and Digital Director, Jens Nielsen, said in a statement.

“We want it to be about a whole lot more than what’s on the menu — a modern and original twist on the traditional food hall; providing local communities with a place to meet, while eating delicious food and socializing together in an even more inclusive and sustainable way,” Nielsen said.

Ingka currently has three cities targeted for Saluhall: Changsha, China, San Francisco, California, and Gurugram, India.

Much like IKEA’s current cafe offerings center around a few key items such as its iconic meatballs, the food halls will also have a narrow focus. Saluhall’s menu will center on bread, burgers, ice cream, and beer, taking inspiration from Nordic street food.

A community focus

All items on the menus will be made with seasonal and local ingredients. In addition, the third-party vendors selling at Saluhall must also meet Ingka’s principles of regenerative and sustainable agriculture.

“We are teaming up and connecting with other visionary minds who are eager to reinvent the traditional food court idea and bring a taste of local culture to Saluhall,” they company said.

According to Stéphane Keulian, F&B Concept Development Leader at Ingka Group, the concept is more than just a place to eat and drink. “It is inspired by the New Nordic Food Manifesto movement that began nearly twenty years ago,” he said.

“Through lectures, cooking experiences and a cookery school, Saluhall will be a natural location that brings people and local businesses together. And we are not doing this alone,” Keulian said. “We are teaming up and connecting with other visionary minds who are eager to reinvent the traditional food court idea and bring a taste of local culture to Saluhall.”  

Ingka Group says Saluhall will operate “as an ethos as well as a physical space.” The principles reflect “the explosive growth and influences of the sustainable Scandinavian dining scene over the past two decades, making quality food that is kinder to people and the planet more available,” the company said.