A pilot scheme where students eat nutritious breakfasts using donated surplus food builds on the ‘folkhem’ welfare model to boost health and sustainability
Students at Mariebergsskolan, a secondary school in Karlstad, Sweden, make their way to the canteen to grab a juice shot. This morning’s options include ginger and lemon, apple, golden milk, lemon and mint, or strawberry and orange. There’s also the choice of overnight oats with caramelised milk.
It’s just after 9am and the space is usually empty, but thanks to a project launched in 2018 by Vinnova, Sweden’s national innovation agency, students are starting their day with a boost from the energy bar. All the ingredients are donated by local supermarkets which are giving away surplus fruit and vegetables to minimise food waste.
