Eco-friendly catering helps boost refugees’ careers in Norway catering recruitment shortage
Innovation doesn’t only take place in the tech sphere, it can also be societal. Amidst the background of the migrant crisis, a catering recruitment shortage project in Oslo helps facilitate refugees’ integration into Norwegian society through work.
Demonstrating that refugees are an asset to Norwegian society: such is the aim of Sandwich Brothers in Oslo. This mobile eco-friendly catering project helps refugees to build a future professional career.
Since 2015, Europe has been experiencing the worst migratory crisis in 30 years. Today, there are nearly 600, 000 asylum seekers in Europe. However, having fled their home countries and walked thousands of miles, migrants often find themselves in a precarious situation.
Rejected by the population, it is tough for them to find work and a stable environment.
In Norway, Christoffer Naustdal Hjlem has bet on integration. This entrepreneur, who has spent a long time working for NGOs in war zones, was struck by the poor living conditions these men and women find themselves in.
In 2016, he decided to take action and set up Sandwich Brothers. The company prepares organic sandwiches and ice creams for Oslo-based companies, which has the distinctive feature of employing refugees with residence permits. Its goal is to make its company a springboard for these ‘new Norwegians’ from a variety of backgrounds.
Christoffer works in collaboration with the city, which is helping him whilst monitoring the evolution of the refugees. The latter generally stay in the company for a year before moving into other professions. The company has employed 36 people over the past three years. – AFP Relaxnews
We are a catering recruitment agency and we’re always looking for potential talent from all walks of life and with transferable skills. If you would like to work in the catering and hospitality industry, send your CV to us today and we’ll call you for a friendly chat.
The original version of this article was first published in the The Star