Stable ripening, less waste — and new possibilities on the menu.

For Holy Greens, avocados had long been a challenge. Unpredictable quality led to high return rates, in-house “workarounds” in the kitchens, and limited willingness to use avocado as a core ingredient.

The uncertainty affected both operations and the guest experience. With Swedlog’s Softripe technology, the situation has fundamentally changed.

Consistent quality — every day

Our algorithm-controlled ripening chambers deliver avocados to Holy Greens that are creamy, full of flavour and significantly more durable — up to 14 days. The predictable quality simplifies planning and enables consistent menus across locations.

“Now we know that we always receive perfectly ripe avocados, and it’s been a real success. We can even prepare our own guacamole in every restaurant — something that wasn’t possible before,”
says Sandra Eriksson, Product and Quality Manager at Holy Greens.

Less waste, smoother kitchen operations

With sustainably ripened avocados, Holy Greens has reduced returns by 70% and food waste by 50–60%. And perhaps most importantly: avocado is once again used confidently as a central ingredient on the menu.

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