reststaurant, we e wanted to have something--serve food thahat was traditional in a way but with lolocal ingredients. we serve wd boar--local wild boar. we have goat cheese which is made outside stockholm. so when it comes to health issues regarding food, we think it's more healthy for people t to visit us whehere they know exactly where the produce is from, and you can always ask the waiter or waitress where the food is from, the meat is from. we can tetell them exactly where it is instead of going to the supermarket, where it's undefined where the meat comes from. [ring ring] what we try to do with the customer is always to inform on the ingredidients--where the ingngredients comes from on the menu. so for instancnce, ife have a special dish, if we have special fresh-water salmon, we tell them where it's from, where it's been caught, and we try to make people awarere of what ththey're eatingng aththat te. e of the aims of the business is to have a lower carbon footprint. we try to have as few deliveries as possible and as many products produced locally as possiblble instead d of transp