I slutet p\u00e5 augusti \u00e4r det \u00e5terigen dags f\u00f6r det Sk\u00f6vdes st\u00f6rsta arrangemang, matfestivalen. F\u00f6r trettionde g\u00e5ngen g\u00e5r festivalen av stapeln med matt\u00e4lt i parken,\u00a0nostalgitema p\u00e5 scenen och nyheten pop-up-restaurangen Brasserie Hertig Johan p\u00e5 torget.<\/p>\n
Nu st\u00e5r det klart att Restaurang H\u00e5llbar kommer delta p\u00e5 festivalen och vara med och t\u00e4vla i kategorin “Mest klimatsmarta matr\u00e4tt\u201d.<\/em><\/p>\n Det ska bli riktigt roligt att m\u00f6ta Matfestivalens bes\u00f6kare med v\u00e5rt h\u00e5llbara koncept. Vi kommer enbart att servera vegetariska r\u00e4tter och hoppas att det kommer mottas v\u00e4l, s\u00e4ger Karl-Johan Beckman, \u00e4gare till Restaurang H\u00e5llbar.<\/p><\/blockquote>\n Sedan Restaurang H\u00e5llbar \u00f6ppnade i Sk\u00f6vde h\u00f6sten 2018 har utvecklingen g\u00e5tt i rekordfart. De serverar dagligen ca 200 luncher och erbjuder numera ocks\u00e5 after work och catering.<\/p>\n Vi kommer sj\u00e4lvklart att vara med och t\u00e4vla om det nya priset. Klimatsmarta r\u00e4tter \u00e4r ju det vi brinner f\u00f6r med hela v\u00e5rt koncept, s\u00e5 vi r\u00e4knar med att ha goda m\u00f6jlighet att ta hem vinsten d\u00e4r, s\u00e4ger Karl-Johan Beckman.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":" I slutet p\u00e5 augusti \u00e4r det \u00e5terigen dags f\u00f6r det Sk\u00f6vdes st\u00f6rsta arrangemang, matfestivalen. F\u00f6r trettionde g\u00e5ngen g\u00e5r festivalen av stapeln med matt\u00e4lt i parken,\u00a0nostalgitema p\u00e5 scenen och nyheten pop-up-restaurangen Brasserie Hertig Johan p\u00e5 torget. Nu st\u00e5r det klart att Restaurang H\u00e5llbar kommer delta p\u00e5 festivalen och vara med och t\u00e4vla i kategorin “Mest klimatsmarta […]<\/p>\n","protected":false},"author":1,"featured_media":3916,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,18],"tags":[],"class_list":["post-3915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sverige","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=3915"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3915\/revisions"}],"predecessor-version":[{"id":3917,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3915\/revisions\/3917"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3916"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=3915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=3915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=3915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}