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‘Slap carbon tax on meat to reduce emissions’

The Swedish Agricultural Board (Jordbruksverket) on Tuesday proposed a tax as a counterweight to Swedes' increasing proclivity for meat, much of it imported, which it argued puts a strain on the environment.

Published: 22 January 2013 10:05 CET

'Slap carbon tax on meat to reduce emissions'

Swedish meat consumption has increased by a third in the past 30 years, said the board’s review. Annually, the average Swede will eat more 85 kilogrammes of meat, with pork the most common product, followed by beef then poultry.

The consumption in Sweden is higher than the EU average.

Beef production in particular uses a lot of resources. Imported meat has an additional environmental impact due to transport, the agricultural board report noted.

“Our mandate includes looking at sustainable development and food production that benefits the consumer,” spokeswoman Gabrielle Cahlin said in a statement.

“We tried looking at the big picture for sustainable meat production.”

The report offered three solutions. Less meat consumption globally, the possibility of taxing meat, and international agreements to support sustainable meat production.

Finance Minister Anders Borg, however, ruled out specific meat tax, telling the Dagens Nyheter newspaper that he thought Sweden’s current carbon dioxide tax system worked well.

Agriculture and Rural Affairs Minister Eskil Erlandsson explained that the Sweden is considering removing certain exceptions to the carbon tax as part of a broader review of climate policy but that a specific tax on meat was “counterproductive.

“People should decide for themselves what they want in their refrigerator,” he told the TT news agency.

The Agricultural Board clarified later on Tuesday that it wasn’t actually proposing a carbon tax on meat.

“Rules, taxes, and subsidies can push things in the right direction. But it’s imperative that these are at an international level, otherwise there is a risk production will simply be moved where the regulations and tax burden is lightest, not where production is sustainable,” Gabriella Cahlin, the board’s head of marketing, said in a statement.

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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.

SEE ALSO: What’s the tipping etiquette in Sweden?

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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