The One Tonne Life project has ended and the content on this web page is static and is not updated any more. The project was unique and pioneering, making the conclusions and all information connected to the project just as interesting and up-to-date today as when it was run. Read more about the project and get inspired! (March 2017)

One Tonne Life
Vattenfall

Tag: Climate-smart food

Protein and other essentials

In order to benefit the climate, we are often asked to eat more seasonal vegetables and reduce the amount of meat and dairy produce we consume. But how much meat do we really need?

The portions of meat we eat tend to get bigger and bigger as the years go by. Glossy magazines show us well-filled plates. What is more, many trendy diets suggest that we eat a lot of meat and reduce our carbohydrate intake. It’s easy to get confused. What should I eat?!

One of the reasons we eat meat is because it contains protein. In order for the body to function and for us to feel good, we need up to 80 grams of protein a day. (100 grams of meat contain about 20 grams of protein.) Protein is essential for building up the body’s cell structure, for the formation of hormones, enzymes and parts of our immune defence system. But we don’t need any exaggerated amounts of the stuff.

Protein is found in much of what we eat: meat, fish, eggs, dairy products, pulses and grain. In addition to protein, meat also contains a lot of iron so if we replace met with other sources of protein we have to think a little about what we eat instead. And that is where the smart pulses come into the picture! Pulses such as chickpeas and lentils contain both protein and iron. Vitamin C helps absorb the iron, so don’t forget that versatile favourite, coleslaw!

Alicja writes that she now serves chicken so that one fillet is sufficient for two people. She puts more emphasis on delicious vegetables and other ingredients such as pulses. The chicken becomes a means of adding extra flavour to the dish, it isn’t the basis of the meal itself. Good for your health, your economy and the climate!

Christina Karlsson, ICA

Hi Nils, what’s it like to live the One Tonne Life?

The Lindell family have now spent just over two months living their carbon-lean life. They have experienced some trials along the way and learned a lot. We catch up with Alicja, Nils, Hannah and Jonathan to find out what they think thus far. Initially Nils felt a bit like he was acting in a film, he’s thought a lot about how to live a seasonal lifestyle, and he’s noticed the lack of climate-impact marking in shops.

What did it feel like when your emissions fluctuated so much after moving into the house?
“Well, I saw it as one phase leading up to the February break, during which we acclimatise to the house. We’ve had a lot of help thanks to all the technology but that will be followed by the next phase which isn’t going to work all by itself but where we’re instead going to have to make a lot more effort, take more considered decisions. That there would be something of a backlash during the initial phase was entirely expected, at least by me.”

How have the poor results affected you? How seriously do you take the challenge?
“Well, that was a bit annoying, quite naturally. But at the same time it’s positive too because that’s the way it often is in real life, you get the occasional rap across the knuckles. It’s like when you’re involved in sports and you do poorly in one match and you think “we haven’t trained properly” or “we didn’t prepare sufficiently ahead of the match”. If you get one poor showing after the next that’s not a lot of fun, but if you have just one poor result that just stimulates you to improve the next time, it’s a bit of an incentive to do better.”

What’s your strategy for forging ahead?
“There’s a whole lot of additional knowledge that we need. But then it’s a matter of putting all that knowledge to practical use. It’s about thinking of the whole, of systematising above all as regards groceries and commuting habits.”

Alicja said that you are going to have weekly meetings at which you will plan the coming week. Tell us more!
“That’s so we can update one another, so that we are in sync and have a shared view of the week ahead. For instance so we can plan our travel to work and can car-pool as efficiently as possible, that sort of thing.”

Do you plan your meals?
“Yes, you need to be in agreement. For my part food isn’t a major issue, I’m perfectly happy to eat vegetarian meals for two months without giving it a second thought. Well, that’s my version … who knows what I’ll feel if it actually came to the test!”

You’ve blogged about your improvised climate-smart dinners for the family. Do you always improvise in the kitchen?
“Yes, I see recipes as nothing more than good suggestions. I get a little bored with slavishly following recipes, I like to experiment.”

What were the meals like?
“The first was brilliant, carrot-salmon. The second was cod with cauliflower and that too was a success.”

Fish is quite a good alternative from the climate perspective. But do you think about other problems, such as depleted fish stocks in the oceans?
“That looks after itself. There’s a good, comprehensive guide at ICA, at least at the supermarket where we do our shopping. It shows which fish you can buy with a clean conscience, which is green-listed and so on. So that’s something we can manage, but you don’t get any help with the climate-smart aspect in the store. I’ve noticed that food is the one area in which we have least know-how, and it’s also the area where we get least help. Of course it’s difficult to mark the climate impact of each and every product, but the supermarkets could at least have this as an ambition. I also note there are no climate-smart alternatives for lunch. You can get GI-labelled (Glycemic Index) and “Krav” eco-labelled food, but not climate-smart alternatives. It feels as though guidance in the climate area is roughly where I imagine Krav was 25 years ago. Very patchy and uneven. But I have no doubt there will be swift and thorough progress once the process gets under way.”

Is there any specific event during the project that has been particularly enjoyable?
“I guess it’s our surprise over just how much interest this project has aroused. We felt like we were taking part in a film on the day of the launch when we poked our heads out the front door and saw a bank of 20 cameras facing us. Felt like an English feel-good movie. Popped our heads back in again, thought “Oops, what was that all about?” That wasn’t something I was expecting.”

What do you think your final emission level will be?
“Somewhere between 2.1 and 2.3 tonnes. That would make an average of 2.2 tonnes. That’s my realistic guess, but my optimistic guess is 1.7 tonnes. I’m going for 1.7!”

Anything else you’ve been thinking about during these first two months?
“Actually, yes, something I’ve realised increasingly clearly. It’s important to eat seasonal foods in order to be climate-smart. But when you have the type of technology we have in this house, it’s equally important to also live seasonally. In the summer months, we get free hot water from our solar heating system. Since the technology doesn’t allow us to save this energy for use later in the year, what it means is that we can use a lot of hot water in the summer and enjoy long showers, but take shorter showers in the winter. It’s important to live seasonally in a variety of ways.”

Results of the Week 12 Challenge – flavoured water

ICA challenged the family to come up with recipes for tasty yet climate-smart flavouring for water. Here are the suggestions the family submitted:

Alicja’s choice of flavour is mint (grown in her garden) and sea buckthorn along with a few drops of honey.

Jonathan’s favourite is lemon and raspberry.

Nils adds a dash of pomegranate to his jug of water.

Hannah adds flavouring from lemon and strawberries.

And of course we use frozen berries and frozen mint during the winter months.

ICA’s climate experts consulted with the experts at ICA’s sensory laboratory to blend and assess the various recipes. After evaluating appearance, bouquet, taste and overall impression, one winner was chosen.

The winner of this week’s challenge is Jonathan’s lemon and raspberry-flavoured water!

Jury statement: This competition entry is attractive to look at and has a well-rounded balance of both sweet and tart. Since both raspberry and lemon offer a lot of flavour, only a small amount of the two ingredients is needed. So in other words, the water is both tasty and climate-smart!

Thank you to everyone in the family for your tasty and creative competition entries!

Christina Karlsson, ICA


The recipes from the ladies’ dinner

Here are the recipes from the ladies’ dinner. It was great fun meeting everyone and cooking the meal!

Cashew dip
4 portions

2 dl natural cashew nuts
2 cm peeled ginger (cut into small pieces)
1 teaspoon curry powder
½ pot fresh coriander
salt and pepper

1. Soak the cashew nuts in cold water for about 1 hour.
2. Pour out the water. Mix the nuts thoroughly with the ginger, curry powder and coriander in a food processer. Add a little water to obtain the right consistency. Add salt and pepper to taste.
3. Serve the dip together with stalks and florets of raw vegetables such as carrots, cauliflower, celery, radishes and so on.

Dietary notes:
This dish can be eaten by everyone – the dip contains no gluten, lactose, milk protein or egg.

Almond potato and Jerusalem artichoke soup with smoked salmon
4 main-course portions or 6-8 first-course portions

250 g almond potatoes
250 g Jerusalem artichokes
1/4 leeks
1 garlic clove
1 tablespoon olive oil
½ dl white cooking wine
5 dl chicken stock (water and stock cube or condensed stock)
1 ½ dl whipping cream
1 ½ dl milk
Salt and pepper
1 lemon
100 g smoked salmon
1 pot of chives

1. Peel and cut the potatoes and Jerusalem artichokes into pieces. Trim and rinse the leeks, peel the garlic. Slice the onions. Slice the leeks.
2. Fry the vegetables in the olive oil. Add the cooking wine and then the chicken stock and cook until the potatoes and artichokes are soft. Mix with a hand mixer until the soup is smooth and creamy. Add the cream and milk, bring to the boil and add salt, pepper and a little fresh lemon juice to taste.
3. Cube the salmon and chop the chives. Mix and place in spoons and serve together with the soup.

Dietary notes:
Carefully read the ingredients of the stock/condensed stock. Otherwise this dish contains no gluten or egg.
For lactose-free: use non-dairy whipping cream and milk.
For milk protein-free: replace the cream and milk with oats-based, soya-based or rice-based products.

Corn-fed chicken with dal – Indian lentil and vegetable curry
4-6 portions

2 onions
2 carrots
4 potatoes
2 garlic cloves
2 tablespoons rapeseed oil
1 ½ teaspoons coriander
1 teaspoon ground cumin
2 millilitres ground cinnamon
2 tablespoon shredded fresh ginger
400 g crushed tomatoes
400 ml coconut milk
3 dl vegetable stock (water and stock cube or condensed stock)
2 dl red lentils
Salt and pepper
1 lime
600 g corn-fed chicken fillet
2 tablespoons butter or margarine
Naan bread

1. Set the oven to 125°C.
2. Peel the onions, carrots, potatoes and garlic. Slice the onions, cube the carrots and potatoes, shred the garlic.
3. Gently fry the onions and garlic in the oil until they start turning golden-yellow. Fry together with spices for about a minute, then add the carrots, potatoes and ginger. Pour in the tomatoes, coconut milk and vegetable stock. Let it simmer gently for about 10 minutes. Add the lentils and cook gently for about 30 minutes or until the lentils are tender. Add salt, pepper and pressed lime juice to taste.
4. Brown the chicken in the fat, add 1 teaspoon of salt and 1 millilitre of pepper. Place in an ovenproof dish. Place the dish in the middle of the oven for about 30 minutes or until the interior temperature is 72°C. Warm the naan bread as per the instructions on the packet.
5. Serve the dal together with the sliced chicken fillet and naan bread.

Dietary notes:
Carefully read the ingredients in the stock/condensed stock. Otherwise this dish contains no egg.
Gluten-free: serve with gluten-free bread.
For lactose-free: use non-lactose fat.
For milk protein-free: use non-dairy fat and bread.

Blueberry soufflé with raw preserved raspberries
5 portions
Approx. 1 tablespoon butter
Approx. 2 tablespoons sugar
3 dl frozen blueberries
1 tablespoon corn-flour
½ dl sugar
2 egg-whites
½ dl sugar
3 dl frozen raspberries
2 tablespoons Demerara sugar

1. Set the oven at 200°C.
2. Grease and dust the soufflé bowls with sugar (bowl size about 1 dl (8 cm in diameter).
3. Mix the blueberries, corn-flour and ½ dl sugar, bring to the boil while stirring until it becomes creamy. Set aside to cool.
4. Beat the egg-whites to form a stiff foam and add ½ dl sugar, a little at a time while whisking.
5. Place a little of the egg-white in the blueberry cream. When it settles and is smooth pour in the rest of the egg-white.
6. Fill the bowls to the rim, place in the refrigerator.
7. Occasionally stir the raspberries in the Demerara sugar until they defrost.
8. Bake the soufflés in the middle of the oven for 12-15 minutes, just before serving.
9. Serve the soufflés straight from the oven together with the raw preserved raspberries.
10. (The guests should wait for the soufflé, not the other way round)

Dietary notes:
This dish includes eggs but is gluten-free.
For lactose-free: use lactose-free fat.
For milk protein-free: use non-dairy fat.

Leif Grönlund, ICA

Read more
Pictures from the dinner party


Webisode #6 “The Dinner Party”

A wonderful all-girls dinner at home!

Alicja and Hanna Lindell recently organised an all-girls dinner party at home. Among the guests were a group of mothers who have kept in touch ever since Hannah was born, and their daughters. ICA chefs Leif Grönlund and Charlie Larsson cooked a perfectly balanced and particularly climate-smart three-course dinner that the girls of both generations enjoyed to the very last morsel. “This was the tastiest meal I’ve ever had” was just one of many similar comments that could be heard often throughout the course of the evening.

A toast in ecological wine.

Leif prepares the main course, an Indian lentil curry with chicken and naan bread.

Charlie serves the Indian curry.

In honour of the occasion, Hannah was wearing a dress made of recycled fabric.

Leif carried in the dessert to enthusiastic applause …

… a perfect blueberry soufflé …

… that was eaten with immense enjoyment by all the guests.

Alicja seemed very satisfied with the party.

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