the City’s newest and largest high school on the island of Kungsholmen smells more restaurant than skolbespisning. Just over 2,000 students to fill plates from the buffet where most of it is vegetarian or vegan. Everything is cooked from scratch by the chefs who worked at Michelinbeströdda finkrogar.
” We buy no meat, either beef, pork or lamb. I am opposed to everything that comes from the factory. You need to be close to the raw material in all stages in order to get such a quality product as possible, ” says restaurant manager Michaela Tengblad.
Michaela Tengblad is a restaurant manager at Anna Whitlocks gymnasium. Photo: Erik Ardelius
marching her around among the tables and talk and teach the students. Lunch is also a lesson in sustainable and healthy food. Of the day served fresh Norwegian ASC-labeled fish delivered from Gothenburg in the morning. The chicken is bred on Swedish farms.
Chicken is the only meat we use, it is the most globally sustainable. But we don’t go out and say that we do not serve meat in the instead, we are highlighting the green kitchen of the future kitchen. We work a lot with the fermented, acidified and enzymrik raw food food, we need to set, and we need to do it quickly, ” she says.
Chicken is the only meat we use, it is the most globally sustainable.
among the byttor with roasted tofu, parsnips, kale, kimchisallad and sweet potatoes with chickpeas. Surdegsbrödet breds with bönsmör and cream cheese.
– When I searched here I only knew that it was very vegetarian and more sustainable, and it felt good. Now I’m happy that I can be confident that the Polish meat would never be served here, ” says Lovisa Lagerqvist, 16 years old from Huddinge.
Chiapudding, dadelbollar and iced coffee at oat drinks are served in the school’s Raw food cafe. Photo: Erik Ardelius
The Polish köttskandalen as briserade last week was a bell for many. Then it was revealed that 26 schools with a total of over 10,000 students, unknowingly served beef stew and boeuf bourguignon on the chuck steak from cows that svartslaktats at night in order to evade the veterinary inspection.
” I was a little disgusted, I thought that I might have eaten this kind of meat at my old school. It feels good to know that everything here is locally produced and organic, ” says Greta Palmqvist, 16, from Sollentuna, sweden.
to their views on both the diet and the meat has changed since they started at the school, in particular for climatic reasons.
” you feel that You should eat less meat, it has such a large impact on the environment. Compared with cateringmat feels it vegetarian also much fresher, it is very salads, and more spices and flavors you have never tried before, ” says Ella Ekbladh, 16, from Stockholm.
the School’s Raw food café serves chiapudding, dadelbollar and iced coffee at oat drinks with agave syrup. Even the head teacher feel confident that the food is both sustainable and secure.
– The Polish köttskandalen could never happen here. We can see exactly what is produced, everything is cooked from scratch. We have high ambitions with the school, very little shrinkage, good ingredients, and real chefs. It creates added value for the school with a circular remember, ” says the headmaster Annica Tengbom Ödén.
go again. You plastbantar, recycle all the packaging used in the teaching and to ensure that food wastage is kept at a minimum. The food is far from just a lunch break.
I think that it has affected all of us who work here, even to parents, when pupils come home and question what they are eating.
” Food is a natural part of the work with the students and a plus for many who have a problematic relationship with food. It challenges beliefs, as to whether you really will be satisfied if you do not eat meat. I think it has affected all of us who work here, even to parents, when pupils come home and question what they eat, ” says Annica Tengbom Ödén.
is around 30 kroner, which is a few dollars more than medeltallriken on the Stockholm upper secondary schools. It can be kept by saving in all other ranks.
– this is an à la carte kitchen in the storköksformat. We will trim production after the how many students are here, and throw no food. We have made everything a little more complicated and harder to use. But it may not be convenient if it is to be sustainable, ” says Michaela Tengblad.
– The Polish köttskandalen could never happen here, ” says the headmaster Annica Tengbom Ödén. Photo: Erik Ardelius
She believes that food safety in municipal operations must be increased and be set against sustainability goals, and matfusket curbed.
” I am passionate about children, young people and older people are entitled to good food, they should not have worse food than any other. Is there any we use in society so it is those who are not heard sufficiently high. It is the children and the old as the industry makes money, ” says Michaela Tengblad.
Read more: the 25 schools served the Polish meat
Read more: Global high school the first exclusively vegetarian food