The cookbook, which is aimed at schools and public kitchens, has been developed within the collaborative project “New crops and products” which is part of the larger initiative Livsmedel Värmland. The recipes are based on legumes and protein crops grown in Värmland and elsewhere in Sweden, with the aim of promoting local production and sustainability.
– It is relatively easy to work with local ingredients. It’s just a little longer for preparation, says Ola Andersson, kitchen manager at Färjestadsskolan.
– It’s about preparedness, health, climate and the possibility of supplementing meals with better meat. The animals are needed to provide fertilizer for our crops, and it is important that young people learn to eat this food early for sustainable eating habits, says Camilla Andersson.
The launch was rounded off with a mingling where the guests could taste dishes from the cookbook, prepared with the local ingredients.
– It was super tasty. It takes a little time to cook, and teenagers can be skeptical, but I would definitely try it at home, says Jane Åsen, who herself is group manager for nutrition and housekeeping in Hammarö municipality.
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