Our efforts
Sustainability has always been at the heart of the Conscious Collective, the group behind Kiko Izakaya and The Ark Collection. We’re not here to preach perfection, just to try do things a little better, step by step. From how we source to how we serve, it’s all about conscious choices that add up. Below are a few ways we bring that mindset to life.
Funga Farm
Did you know we co-own our own mushroom farm? Funga Farm is Denmark’s only locally grown, organic, urban mushroom farm growing unparalleled craft mushrooms.
We believe mushrooms are a mighty force to be reckoned with and contribute toward the promise of a more sustainable future.
Visit site here.
HESTbjerg Økologi
At Kiko, we believe great ingredients begin with great farming. That's why we work with Hestbjerg Økologi and their ‘Bertels Gris’, organic pork from pigs raised with exceptional animal welfare, space to roam, and respect for their natural instincts. Their commitment to regenerative farming, biodiversity, and slow, careful production results in pork with remarkable flavour, texture, and quality.
Visit site here.
Fiskerikajen
Exceptional seafood starts with respect for the ocean. That's why we partner with Fiskerikajen, one of Denmark's leading seafood suppliers, renowned for their commitment to low-impact fishing and uncompromising quality. They work closely with responsible fisheries, champion gentle catch methods, and actively support healthier marine ecosystems for future generations.
Visit site here.
Ådal Ørred
We source our trout from Ådal Ørred, an organic fish farm nestled in the scenic valley near Vejle with more than 125 years of trout-farming expertise. Raised at low stocking densities in clean, flowing water, their trout develop naturally with a strong focus on fish welfare and responsible aquaculture. The result is exceptionally clean, delicate fish that reflects our shared commitment to quality, sustainability, and respect for nature.
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’.