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19-year-old rotten meat sold in Swedish shops

Canned meat from 1993 has been relabelled and resold in Swedish shops despite being rotten and severely lacking in nutritional value, according to a report in newspaper Svenska Dagbladet (SvD) on Wednesday.

19-year-old rotten meat sold in Swedish shops

“Eating this meat, consumers would risk being poisoned,” was the verdict from Polish scientists after testing one batch of the meat which made it to Poland a few years ago.

Svenska Dagbladet revealed in 2009 that canned meat from the early 90s was being relabelled and sold to restaurants in Poland.

The meat, which had been part of Sweden’s emergency stock, had been produced by a Swedish meat company called Scan Syd from Kristianstad in southern Sweden in 1993.

In 2000, the Swedish Board of Agriculture (Jordbruksverket) tried to sell off the stock but it proved difficult and the cans ended up in a warehouse for another nine years before a buyer could be found.

However, in 2009 a wholesaler purchased almost 1,000 tonnes of canned corned beef and 500 tonnes of minced meat mix from the agency.

After SvD’s report about the meat in Poland, a consumer reported a can of meat bought in Sweden, and officers from the environmental administration (Miljöförvaltningen) carried out a surprise inspection of the Stockholm supplier, M&T Company.

“We found large numbers of cans that were being relabelled on the premises,” said one of the agency officers, Camilla Blom, to SvD.

The sell-by-date had been changed to 2013 on all the cans.

According to what meat company Scan Syd told the paper, the product should have been consumed within ten years of being canned.

When the meat was tested in Poland in 2009, scientists said it was rotting and that eating it would mean a risk of falling ill in food-poisoning.

“Also, the nutritional value is so low that anyone eating large amounts of it would risk malnutrition,” wrote Maria Walczyka of the Warsaw Agricultural University, responsible for the testing, according to SvD.

Following the visit by the agency officers, M&T Company promised to recall the unsold cans of meat from 23 shops that they had supplied of which twenty were in Stockholm and three in Gothenburg.

“The company has had microbiological tests done on the cans which show that the meat is still fit for human consumption. Despite this they have chosen to immediately follow the agency’s orders by stopping the sales and recalling all that has already gone out,” said M&T Company’s lawyer Ilhan Aydin to SvD.

The agency initially reported the company, but in February 2012 the preliminary investigation was dropped as the prosecutor deemed it impossible to prove that the company had meant to deceive anyone.

However, the environmental administration intends to appeal.

“If we can’t get someone who sells 19-year-old food charged before a court of law, then we can’t get legal action against anyone,” said Helena Storbjörk Windahl of the agency to SvD.

The Local/rm

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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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