BERAS develops and implements practical examples where research, innovation and entrepreneurship from a multi sectorial engagement flow into realistic fully integrated ecological alternatives for the whole food chain from farmer to consumer
- Tasty, attractive and healthy. If the Diet for a Green Planet is to have a broad impact, factors such as taste, smell, visual presentation and packaging etc. need to be addressed.
- Organically produced. Food will preferably come from an ERA farm, or at least be organically produced according to EU (or stricter) requirements.
- 20% meat. The animals are needed on the farm, but the number of animals should not exceed the farm’s capacity to grow its own fodder. The majority of meat consumed should come from ruminants. Dairy products are not included in the 20%.
- Locally produced. Locally produced food can be defined as food produced and consumed within a specific area where the sender is evident. The bigger the metropolitan region, the bigger the catchment area that can be called “local “.
- Seasonal. Seasonal food is fresh, healthy and genuine. It is food that at any one moment or period is at its best and available on the local market
- Reduced waste. Reducing waste contributes to a more healthy climate and environment. The food waste that is generated anyway should go to animal fodder or biogas production.
Together with Ecological Regenerative Agriculture and Sustainable Food Societies the Diet for a Green Planet concept has the potential to influence all aspects and actors of the food chain – from field to plate – in a direction that will contribute to a healthy diet and saving the Environment.
Diet for a Green Planet is implemented in Södertälje Municipality in Sweden and is being introduced in Lomza in Poland, Moletai in Lithuania and Mollet del Vallet in Spain.
Get inspired by the Handbook Diet for a Clean Baltic in Practice / Östersjövänlig mat i praktiken
This Handbook explains the relations between food and the environmental status of the Baltic Sea. Building on the experiences of converting public kitchens to serve food according to Diet for a Clean Baltic the Diet Unit at Södertälje Municipality gives inspiration and practical examples how to cook to save the Baltic Sea. The Handbook is designed to be used directly in the kitchen.