Diet for a Clean Baltic

Supporting consumers in their choice of food, be it individual consumers or professional procurers and chefs at restaurants and school kitchens, is one way BERAS Implementation is working to promote ecological recycling agriculture and organic food in general. Our six criteria can guide you in making choices that take into account the wellbeing of the Baltic Sea, protects biodiversity, does not lead to cutting down of rainforest, has positive effects in soil sequestration of carbon from the atmosphere, and avoids unnecessary use of fossil fuels for production of fertilisers and long transports of produce.
The criteria are:

  • Good, tasty and healthy food.
  • Organic food, preferably from ecological recycling agriculture –for better nutritional value as well as for lesser impact on the environment.
  • Local food – to minimize the transport of food.
  • Food according to season – reduces costs and increases the variation in food served during the year. Living with seasons requires menus adapted to availability.
  • Right balance of food – more vegetables, whole grain and less meat, chicken and pork (80% of vegetables and 20% meat).
  • Reducing leftover food – actively minimizing the waste of energy through reductions of leftovers from households and school kitchens.

BERAS Implementation works with chefs from restaurant cuisines and school kitchens, nutrition experts, other food chain experts and food producers from the participating countries. Together with our partners we are compiling food recipes, menus and methods in order to create a delicious and healthy eating experience – and make a difference for a cleaner Baltic Sea.

Get inspired by the cookbook Diet for a Clean Baltic in Practice / Östersjövänlig mat i praktiken
This cookbook explains the relations between food and the environmental status of the Baltic Sea. Building on the experiences of converting public kitchens to serve food according to Diet for a Clean Baltic the Diet Unit at Södertälje Municipality gives inspiration and practical examples how to cook to save the Baltic Sea. The booklet is designed to be used directly in the kitchen.
You can read online, print or download a pdf version here in English and in Swedish 

For questions and more information please contact:

Public sector

Södertälje municipality - Diet Unit

Sara Jervfors

Elin Waltersson

Consumers and private sector

Saltå Kvarn - organic food company, associated organisation to the project

Susanne Skånberg

Did you know?

An average Swede uses 4000 m2 of arable land for their food production.

Half of that area, 2000 m2 per person, would be enough if we reduce the amount of meat to about 20% of the food consumed.

2000 m2 per person corresponds to the average of Earth’s total cultivated area, divided equally among all people.