At Red Brick, sustainability extends far beyond our culinary pursuits; it embodies our core principles and operational strategies from inception.

Our commitment is steadfast toward achieving the highest benchmarks of sustainability across all facets of our endeavors.

Authored by Arnor Bjarkason, this sustainability plan serves as a transparent exposition of our perspectives and daily practices for our team at Red Brick and all interested parties.


For further inquiries and information related to this plan, please contact Arnór Bjarkason :


Our focus revolves around showcasing local produce sourced from Farmers Circle, supplemented by wild, seasonal, and organic offerings.

With the exception of miso & tamari which will however soon be made by the production kitchen at Farmers Circle, all other produce originates from the Baltic and Nordic regions, with a significant portion harvested from the very land on which our restaurant stands at Farmers Circle.

We pledge to utilize produce strictly within their natural growth seasons. Collaborating with the production kitchen at Farmers Circle, we employ various preservation methods to stockpile ingredients during abundant seasons for use throughout winter when agricultural activity halts.

Also, our dedication to transparency means that we fully brief our staff about each producer, giving them the knowledge to inform our customers about how we source our products.


In light of Baltic Sea pollution, sourcing seafood mandates venturing farther afield.

Predominantly, we obtain seafood from Nordic countries, particularly Iceland, Norway, and Denmark.

While acknowledging the absence of organic certification for seafood, we remain resolute in sourcing sustainably harvested varieties, predominantly wild-caught, avoiding any techniques that harm the sustainability of fish populations.

Meat & Poultry

We exclusively source Lithuanian meat and poultry, with neighbouring Baltic countries as secondary options to meet quality and quantity demands. A forthcoming development is our partnership with the slaughterhouse at Farmers Circle, planned to open in the spring of 2024, which will supply the majority of our meat, notably Black Angus cattle and sheep.

To ensure maximum utilization, we pledge to utilize every part of the animals, whether it be for steak cuts, broths, or curing.

Additionally, we aspire to foster relationships with local hunters for wild game procurement during hunting seasons.

All eggs utilized are sourced from free-range, organic sources at Farmers Circle.

Drinks & Service

Our beverage selection predominantly comprises locally sourced options, with the exception of wines and select spirits.

Emphasizing sustainability, our wine offerings predominantly feature selections from small-scale European producers prioritizing ecological and natural practices. Alongside our wines, upcoming offerings will feature seasonal juices made from fruits and vegetables grown on farms and in the wild.

We proudly offer kombucha and beer from local producers, with potential expansion into neighboring Baltic countries.

Our coffee, roasted locally by Backstage Coffee, is tailored specifically for our partners at Senatorių Pasažas.

Going forward, ceramics will be sourced from local Lithuanian artisans, complemented by handcrafted wooden cutlery from Lithuania.

Decorative elements for our establishments consist of handpicked wildflowers and branches by our staff, supplemented by dried alternatives when wildflowers are unavailable.


We aim to reduce all food & packaging waste as much as possible, we ask all our producers to deliver only our products and the producers will re-use their shipping boxes for later delivery.

We commit to maximizing utilization of all produce, whether through drying for future use or repurposing off-cuts in broths and juices.

Same goes for animal products, only exception for this is if the parts of the animals or plants are poisonous or naturally inedible, they will be turned into compost.

Plastic usage within our kitchen is minimized, with a goal to eliminate plastic wrap entirely.

All other trash will be recycled & separated.


We place a high importance on keeping our staff well-informed about our sustainability principles and strategies, providing regular updates to ensure that all team members are up-to-date.

Recognizing the pivotal role of staff well-being in maintaining restaurant quality, we maintain a zero-tolerance policy toward discrimination of any form, including racism and sexism.

Staff members are encouraged to report any instances of discrimination they encounter.

The future and continual Improvement

Despite initial challenges, we remain determined in our commitment to sustainability.

While acknowledging limitations in achieving a gold EKO certificate due to specific product sourcing, we continue our dedication to sustainability, prioritizing organic-certified products whenever feasible.

We maintain an open-minded approach to continual improvement, striving toward zero waste and reduced plastic usage daily.

Future initiatives include in-house production of miso, tamari, and other fermented products in collaboration with the Farmers Circle production kitchen.

A reassessment of this sustainability plan is scheduled for autumn 2024.

Arnor Ingi Bjarkason
Executive chef & partner
April 2024

Sustainability pledge Overview

  • Prioritizing local sourcing whenever feasible, especially seasonal produce from the Baltic & Nordic regions
  • Harvesting and preserving seasonal produce for the colder months.
  • Minimizing plastic and other waste.
  • Developing close ties with producers.
  • Ensuring staff well-being.
  • Offering predominantly sustainably grown and organic produce, while acknowledging limitations in produce which cannot be organic certificed like wild game, herbs, and seafood.

Arnór Ingi Bjarkason


At the heart of Red Brick – the Icelandic chef from Reykjavik, Arnór Ingi Bjarkason.


Arnór is passionate about sustainable cooking, grounded in Baltic cuisine with influences from the Nordics and Japan. Simplicity is at the forefront of his cooking philosophy.

Arnór had previously worked at restaurants such as FiskMarkaðurinn in Iceland, Studio in Copenhagen and Pacai in Vilnius.