Challenge 1 on food completed!

24 08 2009

Enjoying climate-smart dinner prepared by Jane and RoyThe Climate Pilots have during the summer completed the first challenge on food. With enthusiasm and determination they have all learnt a lot about climate-smart food and discovered in which way their new knowledge can best be implemented as part of their daily life.

As part of the challenge we asked the Climate Pilots to plan and prepare a climate-smart dinner for some relatives or friends. You can read more about the delicious meals they prepared below.

The Climate Pilots were also asked to keep a record of  how much and what type of meat they were eating during 1-2 weeks in order to identify their food pattern and perhaps come to an conclusion whether it is possible to exchange some meat meals to food lower on the food chain.

Read the Climate Pilots’ stories about how they prepared a climate-smart meal >>

Climate Pilot Angela’s recipes >>

By Tove Lund
Project Manager Climate Pilots


Thoughts on Challenge 1

23 08 2009

It’s easy to control what we eat at home, day to day. We’ve easily transitioned to eating a lot less meat, and virtually no beef (just cleaning out the freezer for now). Yet, eating out is more challenging. The school or summer camps set the kids’ meals. In restaurants, there are fewer vegetarian options, the portion sizes here in America are tyypically HUGE, and more food often goes to waste.

Re: food thrown away, this exercise has been incredibly enlightening. I had no idea how much we throw away. I often buy a bit too much, so that we end up throwing out rotten fruits/veggies or stale bread. Also, it’s hard to get the kids’ portion size just right. When we started tracking, I realized I was tossing out about 1/2 c milk every morning w/their breakfast. That adds up!

Next steps for us: I’ll contact my children’s school to see if we can reduce the amount of beef served and increase the vegetarian options. I’m taking pride in bringing home a “doggy bag” from restaurants. We’re working day to day at home to minimize our food waste – thinking about how many times we’ll be home for meals in a week before food shopping. How many peaches will we really eat? And how many nights will we be home in time to make a full salad for dinner? I’m also giving the kids less food to start their meals; they can always have a little more.

Record sheet: eating meat >>

Record sheet: food thrown away >>

By Climate Pilots Kathy and Nolan

Everything’s Sweeter in Sweden!

3 08 2009

Swedes are known for a lot of things: Swedish meatballs, clogs, and windmills just to name a few. After having spent 4 days and 3 nights there myself I have to add friendliest people, greatest food and an impressive recycling program to the top of that list.

During my 10 day road trip in Europe with co-workers and friends Mya and Misty we had the unique experience of living the life (if even just for a brief time) of local Swedish residents. Thanks to the kind nature of the Nilsson family, Rolf Moller’s family, Tove, and other Climate Coaches we enjoyed the fun, food and recycling practices of these newfound friends.

Möller's kitchenWhile in Sweden we made a visit to Rolf Möller’s home in Kalmar, located on the west coast of Sweden to meet with his family and a few of the other Climate Coaches. Rolf and his wife had prepared a spread of  delicious ‘climate friendly’ food for our visit complete with organic Free Trade wine. We had a wonderful time dining together and discussng the Climate Pilot Project while sharing tips for this first food challenge.

And the meal didn’t stop there! After dinner we enjoyed a delicious dessert of strawberries doused in milk with a sprinkle of sugar and gingerbread cookies as well as freshly picked cherries from Rolf’s cherry tree located just outside of his house.
recycleAfter dinner we had the opportunity to visit one of the many recycling depots that Sweden has available to the neighborhoods. In order to “pay for our meal” Mya and I helped Rolf and his family sort the recycling and deposit them into the correct containers.
As you can tell my trip to Sweden was an unbelieveable adventure full of fabulous people and fantastic food. I would like to thank the Nilsson family, Rolf & Birgitta, Adam, Jorgen & Karin and Tove for making this an incredible trip, one I will remember fondly forever!
By Climate Pilot Angela Ulsh

From Adam

1 08 2009

I am 33 years old and I feel like 75 when I am about to enter a place like this. Spam for me is the name of that strange food ingridient Monty Python is singing about. I have no clue where this message is going to show, in whitch column och on what page, the dashboard or the posted messages. I guess we will see.

Don’t make a fuss, I’ll have your spam…

Anyway, it was great to meet those of you who came to Sweden. We had a great time. Hope your trip further on went on fine.

I figured out that the product marking we have in Sweden for ecologically grown food does not exist in the states. I am sorry for that. My girlfriend even thinks those products taste better than the other ones. For me the most important thing about food is that it is served in big portions and often. When I buy a product branded by KRAV (certain demands are fulfilled on the product) I try to feel that I invest in the future. Very pretentious I know. It is almost always more expensive. Normally the more money you spend, the more carbondioxide you produce. That is very easy for me to add to my behaviour because I am a bit stingy. But when it comes to food it is more expensive to produce less carbondioxide.

Oh well, we try to grow tomatoes, there are no tomatoes yet, but some day maby. We grow a few spices. Rhubarbs, because they grow like weed. There are two apple trees in the garden. So in the autumn we try not to buy any fruit. That must be the most locally grown food you can find. It is only 15 meters from our door.

I have no recipies. Why, beacuse i am a guy. My girlfriend loves food and she looks for recipies. We cook together and I do the dishes.

sii juu inn saijberspaeijs

By Climate Coach Adam