Swedish organization KRAV has launched a cookbook together with leading Swedish chefs and food creators, and here’s the catch:
– the cookbook is completely without food.
The launching of the cookbook “Inga bin. Ingen mat” (No bees. No food) is an initiative to shed light on the fact that we can thank bees and other insects for the ability to cook exciting recipes with many different ingredients, something we shouldn’t take for granted. Their pollination of plants and crops is a necessary for much of the food we eat. But the bees are disappearing and without them the food production of the future is threatened.
– By releasing a cookbook with recipes completely without ingredients and food, we want to create a connection to something as large and complex as biodiversity. We and the 31 chefs and food creators behind the initiative hope that the cookbook will inspire consumers to think a little extra in the grocery store. By choosing organic, sustainably produced raw materials, we can contribute to creating an environment where bees and other insects can live and continue to pollinate plants, says Cecilia Lenbäck, acting CEO of KRAV.
The cookbook contains 32 recipes from some of Sweden’s foremost chefs and food creators, including Erik Videgård, Frida Ronge, Jason Diakité, Joel Åhlin and Harald Wachtmeister. Here you will find everything from new interpretations of classics and dishes that elevate a normal everyday life, to pastries that take you back to childhood summers.
The book is printed in a limited edition and can also be downloaded from KRAV’s website. One of the chefs behind the initiative is restaurant keeper Erik Videgård.
– It is great that KRAV has chosen to draw attention to how important it is that everyone contributes to saving biodiversity. Cooking without ingredients is something we hopefully will not have to be part of, but the thought of not being able to eat your favorite food, makes you understand the seriousness. Hopefully, this cookbook will get more people to choose products that benefit biodiversity so that we can continue to create tasty and varied recipes and dishes in the future as well, says Erik Videgård.
Animal and plant life are threatened by pollution, pesticides and climate change. To secure the food production of the future and work for a sustainable future, it is important to safeguard biodiversity. We therefore need to radically change a large part of what we eat and how we produce food. Organic farming, without extraneous pesticides and with versatile cultivation, is a good way to do this. On average, there are 50 percent more species of plants and pollinators on organic farms. By choosing organic food, we can all contribute to long-term work for biodiversity.