I am floating around in the 30 degree summer weather, which is almost a shock after last week’s cold nights in the north of Sweden. Another change is from eating freeze-dried food cooked on a camping stove. Now I’m able to to go to my local supermarket and find Swedish vegetables. That’s a true luxury for someone who tries to keep one’s food miles’ account low.
Now is the time to gorge on fresh tomatoes, tender carrots and crispy salad. And they taste so much better when it’s actually the right season for them, instead of the pale copies we get during winter, grown in greenhouses heated with fossil fuels and transported across a whole continent.
Lately the interest for climate adapted and, not least, locally produced food has grown dramatically. Now strawberry growers report that it’s gotten so popular for costumers in the area to come and pick their own berries that they have to close down for a day once in a while to give the red delicacies time to grow.
At the climate magazine Effekt we have an excellent food writer, Maja Söderberg, who is right now working on her second “climate food” book. She has five principles which make it easier to eat in a way that minimize the burden on climate and environment. Here they are:
- Use products of the season as your starting point
- Buy locally produced, or fair trade
- Choose organic products
- Reduce your meat consumption, chose locally produced organic meat and try meat from wild animals or lamb
- Choose fish types that aren’t threatened
Together with Ecoprofile, which is a Swedish web community for green transition, Maja is now collecting recipes to make a climate food calendar, with weekly menues. A good help for people like me, who are hit with a sudden lack of ideas as soon as I enter the supermarket…









