Since this year’s theme is “Your plate. Our planet. The Future of Food” it was obvious to create a menu where sustainability was an overall theme.
As the head of the team and food creator in the ICA Kitchen, me and my colleagues have been working with sustainable and healthy recipes for a number of years.
We used our experiences with locally produced food, eating by season, choice of proteins and creating climate-guided recipes - and how these areas often are connected - when we created the menu for the Nobel Week Dialogue.
It took a while to finalize the menu, but here is it:
For the coffee break in the morning, we served ICA Rescued Fruits apple- and pear juice, made with left-over fruit från ICA’s stores and warehouses – fruit that otherwise should have been thrown away.
For lunch, we created a Mezeplate and used Swedish ingredients in season, but kept the spices from the Middle East. For limit the climate effect, we have chosen to serve a smaller portion with chicken from Sweden and we have added more vegetables and chick peas, in the form of hummus.
In the afternoon, a prawn cocktail with cauliflower, sesame, soy-pickled mushrooms and samphire, which is a sea vegetable. Algae and sea vegetables will be much more common in the future. That’s why it is fun to include it in the menu for this day.
Are you psyched to cook climate-smart food and maybe try the menu today being served at the Nobel Week Dialogue? Then my advice is to go directly to each recipe being presented here below.