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: ICA

Thanks and good luck, Lindells!

The family Lindell has now returned to their former life. We want to thank them for all time and commitment during the past six months in order to reach 1 tonne of carbon dioxide emissions. OneTonneLife.com will be left online so that is possible to browse the content published during the project time.

One Tonne Life is a project in which A-hus, Vattenfall and the Volvo Car Corporation joined forces with industry partners ICA and Siemens to create a climate-smart household.

Over a period of six months, the Lindell test family lived a climate-smart lifestyle with the aim of reducing their carbon dioxide emissions from 7.3 tonnes per year, which is roughly the average in Sweden, to a minimalistic one tonne. After an impressive final sprint, the Lindells crossed the finishing line at 1.5 tonnes.

The Lindells exchanged their 1970s home and their almost 10-year-old cars for a newly built, climate-smart wooden house from A-hus and a battery-powered Volvo C30 electric. Vattenfall provided renewable electricity, new energy technology and energy coaching. ICA and Siemens were industry partners for food and household appliances respectively. Method development and calculation of the family’s carbon dioxide footprint took place in partnership with the Chalmers University of Technology and the City of Stockholm’s environment and Health Administration.

Transportation and electricity consumption were the areas in which the family made the most progress.

Emissions from transport dropped by more than 90 percent, not least thanks to the fact that the family’s Volvo C30 electric was recharged with electricity sourced from hydropower. The family’s home from A-hus produced its own electricity and with renewable energy from hydropower, carbon dioxide emissions from purchased electricity were virtually zero.

Carbon dioxide emissions from accommodation were more than halved – and food is the third area in which the family made considerable progress. By not throwing away food and by making wise choices, the Lindells made a significant cut in their carbon dioxide footprint. Varying one’s choice of meat and eating more vegetables are easy ways for anyone to reduce food-based carbon dioxide emissions.

Viewed per category, the Lindells managed to reduce their CO2 emissions from transport by almost 95 percent, from food by 80 percent, from accommodation by 60 percent and in other areas by 50 percent. All told this means their CO2 footprint shrank by 75 percent.

Read more
Final report – detailed figures and comments from the family and the companies involved (PDF)
Calculation –  live climate-smart and save money each month (PDF)

The photo is taken June 13th after the official closing of the One Tonne Life project. In the middle Alicja, Hannah, Nils and Jonathan Lindell, surrounded by several of the persons who have been involved in project administration, media contacts, film and photography during the projekt. In the background the solar panel facade of the One Tonne Life house.

Follow the Lindell family!

During the One Tone Life project we document what happens in the life of the Lindell family on video. Here are all the webisodes (short episodes) that has been released so far. And as a bonus, the trailer for One Tonne Life. Enjoy!

Chalmers offers tips to the family

The “Robinson” phase of One Tonne Life means that the family is making a huge effort to get close to the target of one tonne of carbon dioxide per person per year. Fredrik Hedenus and Anna Björk from the Chalmers University of Technology, who have been calculating the family’s carbon dioxide footprint from the very outset, put their heads together and wrote an open letter to the family and included a number of tips and suggestions – and we know that the family have already adopted several of the two experts’ suggestions:

“Hi Alicja, Nils, Hannah and Jonathan!

Today, eating out accounts for a relatively large proportion of emissions in the “food” category. If everyone in the family chooses vegetarian meals at work and at school, emissions from this category can be reduced to 0.3 tonnes of CO2 equivalent per person and year. Previous weeks with mixed dishes for lunch have put greenhouse gas emissions between 0.6 and 0.8 tonnes CO2 equivalent per person and year. Taking a lunch box from home is one way of further cutting emissions; just how much you reduce emissions depends on what your lunch box contains. Both Fredrik and ICA have offered suggestions for healthy and nutritious vegetarian meals on Onetonnelife.se.

Meat and dairy products currently also account for a large proportion of your total emissions. If you abstain entirely from meat, you can reduce your emissions by 0.2-0.8 tonnes CO2 equivalent per person and year, which corresponds to the emissions from previous weeks. By replacing dairy products with oats and soya-based alternatives, emissions can be cut still further. For instance, one litre of regular dairy milk produces emissions corresponding to 1.5 kg CO2 equivalent compared with one litre of oats-based grain milk which only produces 0.3 kg CO2 equivalent.

Driving an electric car or cycling instead of taking the bus is a good alternative since the bus currently accounts for about 0.05 tonnes CO2 equivalent per person and year out of the approximately 0.2 tonnes of greenhouse gases for the travel category. If instead this distance were to be covered by bicycle, emissions would be zero and if driven in the electric car, there will only be a small increase since the car is recharged with electricity produced from hydropower. The metro is still a good alternative since it produces low emissions, 0.7 grams CO2 equivalent/person km compared with the bus which gives 27 grams/person km.

Emissions from furniture production are shown in the “Other” category, as part of the “rucksack”. You can choose to do without certain items of furniture, and emissions will decrease proportionately with the amount of furniture the family can do without. At present, emissions for the household’s total complement of furniture are 0.3 tonnes per person and year. If you can do without one-fifth of the furniture in your home, emissions can be cut by about 0.05 tonnes.
Recreational activities currently account for 0.1 tonnes CO2 equivalent per person and year. In order to get rid of emissions from this category, you will have to decline indoor activities.

Good luck!

Anna Björk & Fredrik Hedenus”

Time for dry rations?

In bygone ages, spring was a time for living on dry rations. Early summer primeurs were not yet ready for harvest, at the same time as the potatoes stored in the earth cellar ahead of the winter months were running out. This isn’t something we often think about even though this was the reality for most people in Sweden a century ago.

Today we can buy all sorts of vegetables even during the winter months. In order to live climate-smart, however, you really need to go back to doing what your grandmother did – make up meals based on root vegetables and look forward to the seasonal premiere for crisp Swedish-cultivated delicacies such as asparagus and lettuce!

Here are some hot tips for smart food in the cool month of April:
• Root vegetables are as usual difficult to knock off their top spot. Why not make the parsnip soup shown in the photo above? Recipe
• Look in the supermarket’s freezer counter for interesting vegetable mixes and delicious berries
• Swedish bean sprouts and sunflower shoots add both colour and crisp texture to any meal!
• Cultivate your own watercress in your own window-box at home

Christina Karlsson, ICA

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

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.

Meat for health and climate

When it comes to meat, the greatest climate savings come from beef and lamb, followed by pork. The best is chicken.

We are eating increasing quantities of beef in Sweden, primarily beef imported from EU countries and Latin America. The breeding of beef cattle in Ireland and Latin America and then transporting their meat means a higher average climate impact compared with raising Swedish beef cattle. This is partly because of the long breeding times involved and also because Swedish cattle are largely composed of multiple-use dairy herds, resulting in a considerably lower climate impact.

Eating according to the food pyramid model is good for both the environment and health. The food pyramid shows the proportions for a typical meal where less than ¼ of the nutrition comes from meat, fish or eggs. The rest is distributed between carbohydrate-rich foods such as pasta, rice, pearl barley and other grains, and vegetables. If you have a high energy need, increase the amount of hydrocarbons you eat, and if you need less energy increase the amount of vegetables. The size of the meat portion should always remain constant.

A few tips for reduced climate impact:
• Eat less meat and try to choose ecological or free-range herds.
• Instead of beef, eat chicken, pork, lamb or game more often.
• The shops are often stocked with game in the autumn and winter. Fill the freezer when this meat is offered at a good price. This is lean meat that lasts a long time in the freezer, 6-12 months
• The autumn is also the season for Swedish lamb. Order a whole or half lamb from your shop. It will last very well in the freezer for 6-12 months depending on how much fat there is on each cut

In our diet there are two types of iron: heme iron from animal-based foods (meat, liver, black pudding, liver pâté and so on) and non-heme iron which is found in plant-based foods such as fruit, vegetables and beans. The body finds it easiest to absorb heme iron. Teenagers (both girls and boys) and women of childbearing age need a lot of iron. The fact is that iron deficiency is very common among Swedish women and among teenagers. Quick growth spurts, poor diet, insufficient meat in the diet and hard physical training may be some of the reasons for teenage iron deficiency.

Iron-smart tips
• Eat vegetables, fruits and berries rich in vitamin C with every meal since this contributes to more efficient absorption of iron.
• Eat sauerkraut or other vegetables naturally fermented in lactic acid bacteria since these double the intake of iron from your meal. Sourdough bread also improves iron absorption.
• Do not always drink tea or coffee straight after a meal since they impair iron absorption.
• Remember that your body is less able to absorb the iron in iron tablets but more easily able to absorb iron from the food you eat.

Christina Karlsson, ICA

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