Lie Gourmet focuses on sustainability. We want to take care of the world we live in and take responsibility for future generations. 

Reusable packaging

Most of our delicacies come in glass packaging that is a sustainable and fully recyclable material that offers great environmental benefits. Glass is a resource-efficient material made from natural raw materials such as sand and glass waste. Glass is a 100% recyclable material that can be recycled again and again - and since our bottles and jars are of beautiful design, many people recycle them as good storage jars and bottles. Our bags are also made from recyclable material, and also the few of our products that are supplied in plastic. All of our cardboard and paper material can be recycled or disposed. 

Manufacturers and raw materials in the EU

All our products are produced in EU countries and they meet the exacting standards and requirements set by the European Union. A very large part of our delicacies is produced from local grown raw materials in the regions where our producers are located. Consequently, there is limited freight of raw materials from the field to production, and CO2 emissions are therefore at a very low level. Our kitchen textiles are produced in Sweden which is a CO2 friendly solution and we avoid a long and environmentally harmful freight from e.g. the Far East. They are ECO TEX certified and our dish cloths are even compostable. 

No / few additives

Our delicacies are very clean, produced from high quality ingredients/raw materials and contain no or very few additives. We believe in much less consumption as the products have a high content of real raw materials and their flavors, and therefore very little use. They are therefore also healthier which is good for both our health and ultimately also for the climate. 

Climate-friendly delicacies

Vegetables and fruits that are used for a large part of our delicacies are mainly grown in France (where we produce a large part of our delicacies), and where they naturally get lots of heat and sun in the beautiful landscapes of Provence. It is the type of food that impacts the climate least.

"The goal is a sensory experience, created to spice up everyday meals and bring more nuance into cooking - and all with a sustainable take-off"