Marie Nilsson
Chef at Kastanjegården preschool, Fosie
When I began working at Kastanjegården, the staff told me that some of the children were fussy about food. But everyone eats my food. Everyone eats a lot, actually! The smell from the kitchen and knowing the food is made from scratch and full of flavour I think stimulates the appetite. Food is supposed to be an experience.
I was born and raised in the countryside and I often visited my neighbours, to see how the cows were milked and how calves were born. For me it’s a given that food is part of nature and that our choice of food matters to the climate. And it does not have to be complicated.
I choose organic products and let the farming season
influence the cooking. To produce meat has a bigger effect on climate than producing vegetables, so I cook vegetarian once or twice a week. Everything is connected.
• In 2010 the City of Malmö approved a Policy for Sustainable Development and Food which set out a number of ambitious goals and high demands on different partners.
• By 2020 all food served in City buildings will be ecological. During 2010 and 2011 more than 1,500 city workers have been educated about food and sustainable development according to the “S.M.A.R.T.” concept.
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