Our journey towards reduced CO₂ emissions
At Segers Fabriker, sustainability is a core part of our operations, and we are constantly working to reduce our envi...
Segers magazine
Focus on style, flexibility, and sustainability
Old tablecloths become new clothes
Five quick questions with Runa Kvendseth
Mud, sweat & tears - Dahlboms food & kitchen
Finally, it was going to happen. On the table lay the contract signed and ready. It was New Year's Eve and the couple...
Seger's factory in war-torn Ukraine
Since 2003, Segers has had a factory in Ukraine. More precisely in Shumsk, about 200 kilometers east of the major ...
The chef's jacket 200 years
This year marks exactly 200 years since Marie-Antoine Carême set the standard for how a chef should be dressed behind...
From waste to zero waste
Segers stretches the limits
Designed to last
At Segers, we work in many different ways to meet our customers' wishes. Therefore, we always offer the possibility t...
Gustav Leonhardt - Chef of the Year 2021
We have met Gustav Leonhardt, this year's chef, and asked 5 quick questions. Read how Gustav is inspired and views th...
For a better world.
The restaurant industry is careful about what ends up on the plate. Organic and locally produced is the future. Equal...