An SVT reporter in Dalarna tested pike quenelles and goat at a meeting in Borlänge on tomorrow's food. Sweden's food production must increase amid low self-sufficiency, with experts stressing local conditions and cultural values. David Levrén from Dalarnas sciencepark and food researcher Richard Tellström attended the event.
In Borlänge, food industry entrepreneurs and professionals gathered to discuss tomorrow's food. SVT Dalarna's reporter tested dishes like pike quenelles, made from the commonly caught pike that is rarely eaten in Sweden.
David Levrén, who works on food industry development at Dalarnas sciencepark, stressed the importance of local production. "It will become increasingly important for us in Dalarna to produce food based on our conditions," he said.
Food researcher Richard Tellström explained that food choices are driven by cultural values rather than just nutrition. "We never eat solely for nutrition or satiety but based on our cultural values," Tellström said. He highlighted influences from countries like the USA and UK, noting that Sweden catches a lot of pike but exports it to France for specialties like quenelles and fish pâté.
The discussion highlights Sweden's low self-sufficiency challenges, where edible food is often overlooked in favor of trendy options.
