Södertälje municipality has implemented the concept “Diet for a Green Planet” in the public food sector since 2010. This work has led to several awards, notably “The school meal-municipality of the year” award.
The meal concept was developed during two research projects; BERAS (2003-2006) and BERAS Implementation (2010-2013). Södertälje Municipality has all along had a leading role in development and implementation of the concept.
The journey towards a sustainable public food sector started in 2001, when Södertälje Municipality took a political decision to use food as a tool in the effort of sustainable work. A food policy was formulated, and step by step the municipality has worked towards a more sustainable food supply, both in-house and through development projects.
In 2015 the EU-project MatLust started with the goal to develop a sustainable food supply in Stockholm County, as well as creating a regional food hub in Södertälje. MatLust helps small and medium size enterprises within the food sector to grow sustainably. Diet for a Green Planet is fundamental to MatLust's work.
Diet for a Green Planet is a research-based concept that incorporates sustainability in several aspects.
Diet for a Green Planet builds on five criteria which can be implemented anywhere in the world, but provides different foods depending on location and time of the year.
To have a sustainable diet that is widely applied it needs to be well prepared, well combined and healthy.
In lack of ecological recycling agriculture, EU-organic or Swedish KRAV-labeled products can be used.
(Ecological recycling agriculture is an agricultural technique which minimizes the negative environmental impact of agriculture on the Baltic Sea and other water resources, simultaneously giving a positive climate effect. There is a balance between the number of animals, land use and fertilizers as well as crops in an ecological recycling agricultural practice.)
A benchmark is a maximum of 20% meat, fish and egg of your total food intake. Choose meat from well raised animals, and fish from sustainable sources. Choose wholegrain products in contrast to refined grains. This is more filling, nutrient-dense and creates less food waste.
Products produced in a sustainable way close to its end-consumer are automatically in season. The definition of local varies, roughly max of 50-250 km from end consumer.
Minimization of waste, through the whole chain of production, processing, distribution and preparation, and from your own plate.