Ingka Centres, a subsidiary of the Ingka Group (IKEA parent company), has announced its reinvention of the food court concept with Saluhall, a sustainable dining center inspired by Nordic food principles. 

Saluhall is named after the Scandinavian-style “Market Hall.” It will serve food that is 80 percent plant-based, with the aim to increase to 100 percent plant-based in the future. It also has the goal of sending zero waste to landfills and having zero single-plastic usage. With 45 "Meeting Places" concepts operated by Ingka Centres globally, Saluhall will be their first food space to be entirely beef-free. 

“We are excited to be unveiling Saluhall, our bold and fresh Nordic take on the food hall concept,” said Ingka Centres’ Commercial and Digital Director, Jens Nielsen. “Our food offering has long been a key element of our meeting places, and with Saluhall we will go beyond dining to inspire the many people with more sustainable food choices, like plant-based dishes.”

Vendors at Saluhall will be required to prioritize plant-based options, regenerative agriculture, and seasonal and local ingredients. The menus will be designed around the four cornerstones of Nordic street food: bakery, beer, burgers, and ice cream. The spaces will be operated as street food markets, as well. Food offerings will range from oat-milk ice cream and plant burgers, among others, available at accessible prices. 

“We developed the Saluhall concept to be a joyful community experience,” added Nielsen. “As people come back together and enjoy spending time with each other, the demand for food halls is on the rise again. The flexibility of Saluhall offers people the freedom they look for, and the ability to experience life together.”

Saluhall will feature an on-site cooking school open to all, and its kitchens will be available for locals to use after hours. And, at the end of every day, surplus food will be delivered to surrounding communities in need. 

“Saluhall revolves around food and drink, but it is a lot more than eating and drinking,” said Stéphane Keulian, F&B Concept Development Leader at Ingka Group. “It is inspired by the New Nordic Food Manifesto movement that began nearly twenty years ago. Through lectures, cooking experiences and a cookery school, Saluhall will be a natural location that brings people and local businesses together.”

The new Saluhall dining concept is being developed in Changsha, China; Gurugram, India; and San Francisco, California.