The five criteria

Tasty and healthy food

To become popular and have an impact, the food must be well prepared, and well composed. It should also be consistent with the nutritional recommendations.

Organic, preferably from Ecological Regenerative Agriculture (ERA)

Ecological Regenerative Agriculture is a kind ofcircular farming in which the number of animals and the land area are in balance. But because there is no labeling for Ecological Regenerative Agriculture, one can focus on KRAV or EU-organic. If you are able to identify products from Ecological Regenerative Agriculture, this is a plus.

Less animal products, more vegetables, legumes and whole grains

A rough benchmark is about 10% meat, fish or eggs of the total ingredients, and dairy products equivalent to max 0.5 liters/person per day (equivalent to 50 grams of cheese). The animals must have been reared under good conditions, and the fish must come from sustainable fishing or sustainable aquaculture. Legumes and other protein-rich seeds are good substitutes when using small amounts of animal products. Choose whole grain cereal-based products instead of refined, this provides better feeling of satisfaction, higher nutritional value and less wastage.

Locally produced in season

Primarily fresh produce from local, regional and national suppliers. Conserved and frozen products, i.e. semi-manufactured foods may be needed as a complement during the part of the year when the supply of local produce is low.

Reduced waste

Minimise wastage both in production, processing, distribution, cooking and from the plate.