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Sweden to check Japan food imports for radiation

Sweden is to follow an EU recommendation to check all Japanese food imported after the March 11th earthquake, the National Food Administration (Livsmedelsverket) announced on Wednesday.

Sweden to check Japan food imports for radiation

“Consumers can safely eat Japanese food which is already on the market, but we want to investigate if there are elevated levels in the foods which are arriving now,” Alexander Sobestiansky at the administration said in a statement.

The authority underlined that checks do not constitute import restrictions on Japanese foodstuffs.

The checks will be performed to see if there are any traces of radioactive iodine or caesium in food products imported after March 11th, when an earthquake measuring around 9 on the Richter scale struck northern Japan.

The earthquake caused a massive tsunami which left the Fukushima Daiichi nuclear power station without power resulting in the emission of radioactive particles during the ongoing battle to cool the overheating reactors.

The Food Administration will check products which may have been exposed to radioactive fallout in the open air, such as vegetables, fruit and mushrooms, and that may have been exposed during packaging or transportation.

Foodstuffs produced and handled away from the risk of pollution and those which normally grow underground, such as beets, as well as those grown in greenhouses, are not considered to be at any risk.

According to current statistics, Japanese imports to Sweden are dominated by the following products: fish and fishing products, vegetables, confectionery, tea, cereals and soups.

Purely animal products, such as meat and fish, already go through the National Food Administration border controls and will thus be checked for iodine and caesium there.

Municipal inspection bodies will be responsible for checking products at firms which import products from Japan, the state authority advised.

The administration also urged importers to ensure that their products do not pose any risk to consumers by demanding the results of soil tests from Japanese authorities and that they conduct checks when the goods arrive in Sweden.

The National Food Administration did not rule out the introduction of import restrictions on Japanese products in the future, explaining that Sweden will follow EU recommendations and decisions.

According to the first measurements conducted in Stockholm since the earthquake, the city’s air has not registered any heightened levels of radioactive substances.

The Defence Research Agency (Totalförsvarets forskningsinstitut – FOI) carried out the tests on Monday-Tuesday in Kista in northern Stockholm on behalf of the Radiation Safety Authority (Strålsäkerhetsmyndigheten – SSM).

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FOOD AND DRINK

OPINION: Are tips in Sweden becoming the norm?

Should you tip in Sweden? Habits are changing fast thanks to new technology and a hard-pressed restaurant trade, writes James Savage.

OPINION: Are tips in Sweden becoming the norm?

The Local’s guide to tipping in Sweden is clear: tip for good service if you want to, but don’t feel the pressure: where servers in the US, for instance, rely on tips to live, waiters in Sweden have collectively bargained salaries with long vacations and generous benefits. 

But there are signs that this is changing, and the change is being accelerated by card machines. Now, many machines offer three preset gratuity percentages, usually starting with five percent and going up to fifteen or twenty. Previously they just asked the customer to fill in the total amount they wanted to pay.

This subtle change to a user interface sends a not-so-subtle message to customers: that tipping is expected and that most people are probably doing it. The button for not tipping is either a large-lettered ‘No Tip’ or a more subtle ‘Fortsätt’ or ‘Continue’ (it turns out you can continue without selecting a tip amount, but it’s not immediately clear to the user). 

I’ll confess, when I was first presented with this I was mildly irked: I usually tip if I’ve had table service, but waiting staff are treated as professionals and paid properly, guaranteed by deals with unions; menu prices are correspondingly high. The tip was a genuine token of appreciation.

But when I tweeted something to this effect (a tweet that went strangely viral), the responses I got made me think. Many people pointed out that the restaurant trade in Sweden is under enormous pressure, with rising costs, the after-effects of Covid and difficulties recruiting. And as Sweden has become more cosmopolitain, adding ten percent to the bill comes naturally to many.

Boulebar, a restaurant and bar chain with branches around Sweden and Denmark, had a longstanding policy of not accepting tips at all, reasoning that they were outdated and put diners in an uncomfortable position. But in 2021 CEO Henrik Kruse decided to change tack:

“It was a purely financial decision. We were under pressure due to Covid, and we had to keep wages down, so bringing back tips was the solution,” he said, adding that he has a collective agreement and staff also get a union bargained salary, before tips.

Yet for Kruse the new machines, with their pre-set tipping percentages, take things too far:

“We don’t use it, because it makes it even clearer that you’re asking for money. The guest should feel free not to tip. It’s more important for us that the guest feels free to tell people they’re satisfied.”

But for those restaurants that have adopted the new interfaces, the effect has been dramatic. Card processing company Kassacentralen, which was one of the first to launch this feature in Sweden, told Svenska Dagbladet this week that the feature had led to tips for the average establishment doubling, with some places seeing them rise six-fold.

Even unions are relaxed about tipping these days, perhaps understanding that they’re a significant extra income for their members. Union representatives have often in the past spoken out against tipping, arguing that the practice is demeaning to staff and that tips were spread unevenly, with staff in cafés or fast food joints getting nothing at all. But when I called the Swedish Hotel and Restaurant Union (HRF), a spokesman said that the union had no view on the practice, and it was a matter for staff, business owners and customers to decide.

So is tipping now expected in Sweden? The old advice probably still stands; waiters are still not as reliant on tips as staff in many other countries, so a lavish tip is not necessary. But as Swedes start to tip more generously, you might stick out if you leave nothing at all.

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