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‘Ugly’ food to get second chance in Sweden

In an attempt to reduce food waste, several Swedish retailers have decided to sell "ugly" fruit and vegetables as well as food that is approaching its expiry date.

'Ugly' food to get second chance in Sweden
Ugly carrots will be sold cheaply at the participating Coop supermarkets. Photo: Epukas via Wikimedia Commons

In other parts of Europe, “ugly” fruit and vegetables have been sold in regular stores for a few years.

“The giant French food chain Intermarche had a great campaign for ugly food a year and a half ago,” said Louise Ungerth, director of the Stockholm Coop.

“And when I was in London in 2014 many stores had ugly fruit and vegetables in their basic range. For example misshapen carrots and potatoes with discoloured skin. The ugly potatoes were marketed as excellent for mashed potatoes,” Ungerth told the Swedish TT news agency.

According to Coop, 15 to 30 percent of fruit and vegetables are discarded before they reach shops, simply because of their appearance.

Some of this “ugly” stock will soon be sold for a reduced price in selected Swedish Coop stores.

This autumn will also see a new discount food store open, as Axfood launches a store in Stockholm in cooperation with the Stockholm Stadsmission (Stockholm City Mission).

There, old food, near its expiry date, will be sold. The prices will be up to 70 percent lower, but shoppers will need a special membership card in order to shop there, to prove that they have a higher need than others for discounted products.

According to Åsa Domeij, Head of Environmental and Social Responsibility at Axfood, “reducing food waste is an important part of our environmental and sustainability work. That we can also be involved in helping to make a social contribution is of course even better.”
 
Coca Cola Sweden, Nestle Sweden and Vinnova are among the other big corporate names involved in the new initiative.
 
The location of the new store is still being decided.

The move follows other similar 'social supermarkets' elsewhere in Europe including in Germany, Finland and France, the latter of which launched its first store of this kind some 15 years ago.

Coop's Louise Ungerth has a theory about why it has taken until now in Sweden to recognise that food is being wasted.

“In Sweden we are so used to the welfare state. Many seniors and families are struggling to keep up appearances, but they might be ashamed to buy cheap food.”

Coop’s main competitor, Ica, has no similar plans to sell ugly food or open discount stores at present.

“We donate old food to the City Mission,” said Ica press officer Ola Fernvall.

“And as for ugly fruit and vegetables the volumes are too small. In any case, these are still wanted by the food processing industry and restaurants,” she said.

While Sweden remains one of the most equal countries in the world, it has experienced a rapid surge of income inequality since the 1990s.
 
According to the Organisation for Economic Development (OECD), the average income of the top 10 percent of earners in the Nordic nation was 6.3 times higher than that of the bottom 10 percent in 2012. This was up from a ratio of around 5.75 to 1 in the 2007 and a ratio of around 4 to 1 during much of the 1990s.
 

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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