Kitchen knowledge

Discover a place where knowledge, inspiration and sustainability meet in the kitchen. Here we collect practical tips, deeper insights and creative ideas to make your cooking easier, more sustainable and full of flavour. Whether you are a beginner or an experienced chef, you will find something to inspire you to the next level.

Our experts and trainers

We are proud to be able to lean on the experience and knowledge of our experts. Together, we create a platform that combines education and inspiration for sustainable cooking with little food waste.

Paul Svensson, ambassadör

Award-winning chef and sustainability inspiration

Daniel has established himself as a pioneer in sustainable cooking, receiving international recognition for his work to reduce food waste and develop innovative food solutions that combine taste and environmental awareness.

Daniel Oddhammar

Award-winning chef and sustainability inspiration

Lina Andersson Fasth

Education Manager

Lina has extensive experience in cooking and sustainability, responsible for educating and guiding the next generation of chefs in sustainable cooking methods.

Lena Sjöqvist

Head Chef, Restaurant Tullängen, Örebro Municipality

Lena is passionate about reducing food waste, honoring the full potential of ingredients, and creating sustainable public meals. Through her work, she inspires a more climate-smart and responsible food world.

Vegetables season Q4

October to December when autumn and winter flavours take center stage.

After the intense harvest season, nature begins to rest but our Nordic soil keeps giving.
This is the time for robust, flavourful ingredients that thrive in the cold: all kinds of cabbage, potatoes, parsnips, Jerusalem artichokes, celeriac, beets, pumpkin, leeks and onions.
Apples, pears and stored root vegetables also stay crisp and delicious well into winter.

Cooking with what has been stored, or what still stands strong in the fields, is both sustainable and deeply flavourful. These ingredients require neither air freight nor energy-hungry greenhouses just a bit of love in the kitchen. Lean into slow-cooked dishes, roasted vegetables and warming soups.

Bonus tip: Bring out your late-summer pickles and ferments they add acidity, colour and life to winter dishes.

October

Cabbage (all varieties)
Root vegetables (carrots, beets, parsnips, celeriac, parsley root)
Pumpkin
Leek
Onions (yellow, red, silver)
Potatoes (various varieties, storage potatoes)
Mushrooms (chanterelles, funnel chanterelles, porcini)
Apples (late varieties, e.g., Aroma, Ingrid Marie)
Pears (late varieties)
Cranberries and rosehips

Tip:

Go for slow-cooked dishes, gratins and hearty soups and use fresh cabbage as a base for salads or roasted in the oven as a flavourful side.

November

Root vegetables
Jerusalem artichoke
Potatoes (stored)
Cabbage (white, red, green, black kale and Brussels sprouts)
Leek
Onions (yellow, red, silver)
Pumpkin (keeps well all month)
Mushrooms (especially funnel chanterelles)
Apples (stored varieties)
Cranberries, rosehips and sea buckthorn

Tip:
This is the perfect time to use fermented and pickled vegetables they add acidity and freshness to rich autumn dishes.

December

Cabbage
Root vegetables
Potatoes
Jerusalem artichoke
Onions (yellow, red, silver, shallots)
Leek
Mushrooms (dried)
Apples (stored varieties such as Aroma and Ingrid Marie)
Lemon (imported, but commonly used for winter flavours)
Fermented and pickled vegetables from autumn

Tip:
Highlight Swedish cabbage and root vegetables in your holiday dishes they’re not only traditional, but also sustainable, local and full of flavour.