Linnea Osterman

LETT

The story of Lett In October 2014, Knut Andreas Berg and Sebastian Wahl opened the very first Lett restaurant in Klingenberggata 7 in Oslo. With a background in finance and real estate, respectively, the two food enthusiasts wanted to make it easier for people to choose healthy and nutritious food. Easy fresh salads and wraps fell in good taste with hungry Oslo residents. It did not take long before there where several departments in the capital, and the green message eventually spread all the way to Sweden: Our first restaurant in Stockholm opened in November 2017. Working in line with the environment has always been an important part of Letts DNA. In collaboration with Klimato, we calculate the climate footprint of the dishes to ensure that everyone is below the UN target of 0.5 kg CO2-e. We get good, short-distance veggies delivered directly to the door by local farmers. All disposable packaging with us is made of plants, and the long-term goal is reuse. In 2019, we also established an internal climate committee, which analyzes operations and ensures that we make smart, green choices on the way to becoming a climate-positive player. In 2019, Lett served over 400,000 tasty meals from our 10 departments in Oslo and Stockholm. And we are growing. With a dedicated group of cheerful people with ambitions and determination, 20 new restaurants will be established in the coming years. The goal is the same today as in the beginning: It should be easy to make green, good choices for both health and the environment. It should be easy to eat right.