Our efforts
At the Conscious Collective, the group behind Kiko Izakaya and The Ark Collection, our approach is shaped by considered choices.
From the ingredients we source and the people we work with to how we use materials, manage waste and create our spaces.
We’re not here to preach perfection. We’re curious about where we can do things better and continue to learn and evolve along the way. Below are a few examples of how that thinking comes to life at Kiko.
Funga Farm
Did you know we co-own our own mushroom farm? Funga Farm is our urban mushroom farm in Copenhagen, growing unique, craft mushrooms for our restaurants.
We believe mushrooms are a mighty force to be reckoned with, full of flavour, character and versatility, and an ingredient that continues to inspire our kitchens.
Visit site here.
HESTbjerg Økologi
At Kiko, we believe great ingredients begin with knowing where they come from. That’s why we work with Hestbjerg Økologi and their Bertels Gris, Danish organic pork raised with a strong focus on animal welfare.
Bertels Gris carries the Danish state animal-welfare label’s highest rating of three hearts. The pigs are given space to move and opportunities to express their natural behaviours, while the pork is carefully selected by our chefs for its flavour, texture and quality.
Visit site here.
Fiskerikajen
Exceptional seafood starts with knowing where it comes from and how it was caught. That’s why we work with Fiskerikajen, one of the Nordic region’s largest seafood suppliers, with a strong focus on quality and low-impact fishing methods.
Fiskerikajen works with a range of catch methods and actively develops its selection of seafood caught using low-impact gear. At Kiko, we work closely with them to select seasonal seafood for its quality, provenance and flavour.
Visit site here.
Ådal Ørred
We source our trout from Ådal Ørred, an organic trout farm located in the valley near Vejle with more than 125 years of trout-farming history.
The trout are raised at low stocking densities in clean, flowing water, with a strong focus on fish welfare. At Kiko, we choose Ådal Ørred for the quality and delicate flavour of their trout, as well as the care and experience behind their production.
Visit site here.
What was once broken now has a new purpose. At Kiko, discarded plates are transformed into chopstick rests resulting in our own interpretation of the Japanese art of ‘kintsugi’.