We must take food waste seriously and lead the way

Lena Sjöqvist, Head Chef at Restaurant Tullängen, Örebro Municipality, and Ambassador for Generation Waste.

At Tullängen Upper Secondary School in Örebro, school meals are about more than just filling stomachs. Here, food is an integral part of the school’s educational and sustainability efforts. 

Under the leadership of Head Chef Lena Sjöqvist, the school restaurant has become a role model for how public meals can drive real change from ingredient respect and reuse to clear communication and a strong focus on reducing food waste.

We had an inspiring chat with Lena about responsibility, hope for the future, and why it’s time to put sustainability in school kitchens at the top of the agenda.

How do you view the issue of food waste in Örebro’s school kitchens?

“Food waste upsets me deeply.We’ve let it go too far without considering the consequences probably because we’ve ‘been able to afford it.’ There’s still a mindset of ‘it doesn’t matter’ or ‘that little bit can’t be used anyway,’ but that’s exactly what does matter, and it’s often what can be used. Every spoonful of food thrown away is a resource, a climate footprint, and a betrayal of those who don’t have access to food and of our planet.I believe it's our duty, especially in public kitchens, to lead by example, learn from each other, teach our students, and show the way forward.”

What motivates you and your team to work so actively with sustainability and food waste reduction?

“It’s the desire to make a difference.We see how much can be changed, and perhaps it’s exactly because we’ve had limited resources that we’ve become so inventive — using small means to find ways to utilize everything and still offer our guests an appealing selection.We try to focus on solutions instead of getting stuck on the problems.In the kitchen, we’ve come very far, but we still see plate waste from guests as a major loss in both responsibility and communication. But it brings us great joy to see empty plates and satisfied students. When the food has been eaten and appreciated, we know we’re doing something right.”

How do you work to create a pleasant dining environment?

“First and foremost, we build joy around food in the serving area every day. We want our guests to feel curious and willing to try what’s offered. We also want the dining hall to feel warm and inviting, and we want it to reflect our commitment to sustainability.We use reused materials, and we actually have over 120 plants in the dining area. We create handmade menu boards and signs that tell the story behind the ingredients and sustainability. Our students are guests even regulars — and we treat them with the same respect you’d expect at any good lunch restaurant.It’s about creating a holistic experience where the food and the school restaurant are given the dignity they deserve.”

Tell us about #ClimateFoodChallenge2025, which you helped start!

“It began with a simple idea:‘What happens if we unite around a common goal to reduce the climate impact of public meals before the end of 2025? Our hope is that more people will take the leap and join in because there really is no other way forward.”

That’s how #ClimateFoodChallenge2025 was born a network where chefs, kitchen managers, and educators can share ideas, results, and lessons with one another.

Among the first to join were: • Leila Dahlborg, Lunden in Stockholm • Johan and the team at Norlandia Preschool Pärlan, Huddinge • Anna-Karin Ris, Almarevägen Preschool, Järfälla • Daniél Kallonas, Skapaskolan • Generation Waste

We have absolutely no prestige —on the contrary, we want to be generous and open so that together we can reduce our climate footprint faster.Sustainable school meals should be the norm in Swedish school kitchens, but we know that support is often needed, and that tips and advice are appreciated.

Here’s how to cook climate-smart in practice:

Step 1: Set a goal What do you want to achieve? Reduce waste? Increase plant-based options? Put climate on the map in your school?

Step 2: Start measuring Use a scale or make general estimates any measurement is better than none.

Step 3: Document Take photos, write things down, collect recipes, compare numbers. It shows development and commitment.

Step 4: Share what you’re doing Use the hashtag #ClimateFoodChallenge2025 on social media or in the dining area.

Step 5: Inspire others Tell your story! What have you learned? Which dishes work well? What have students said?

“We want everyone to join and contribute to #ClimateFoodChallenge2025 so we can make a real difference together!” Lena concludes our conversation with great energy and a warm smile.