Sweden's food supply system has been designed for efficiency, not crisis management. However, climate change, pandemics and geopolitical unrest have exposed the fragility of the system. It is not only a question of what we will eat if the worst happens, but also of whether we are prepared to deal with it.
For decades, we Swedes have become accustomed to food simply being available. Shop shelves are restocked and logistics work smoothly.
However, amid the backdrop of war, crises and climate change, a different reality has begun to emerge, emphasising the need for change.
Just-in-time minimises stockpiling and cuts costs.
The Swedish food system is based on the 'just-in-time' principle: only what is needed is delivered, and only when it is needed. This minimises stockpiling and reduces costs.
However, this principle does have a downside.
'We have optimised our resilience away. This has made the systems vulnerable. We now need to consider what would happen if resources didn't arrive or something broke down," says Charlotte Eklund-Jonsson, a business manager at RISE who specialises in food preparedness.
These are issues that must be prioritised. In a major crisis, the most essential needs are food, water and energy.
The worst-case scenario would, of course, be Sweden going to war. However, the system would still be shaken by a drought, export bans, sabotage or geopolitical unrest outside the country's borders.
When the war in Ukraine began, large quantities of sunflower oil suddenly disappeared from the market, forcing Swedish food producers to change the recipes for many of their products quickly.
Currently, we also rely on imports of essential supplies, including seeds and artificial fertilisers. Without these, it would be difficult to grow anything at all in Sweden.
'We often talk about self-sufficiency, but what's important is our supply capacity — that is, our ability to continue producing food despite crises and disruptions,' says Charlotte Eklund-Jonsson.
Contrary to what many people initially think, food preparedness is not about filling mountain caverns with canned food. Stockpiles can certainly form part of future preparedness, but in this case, it's more a question of continuously using and replenishing stockpiles.
'What we need is not liver pâté that lasts for 50 years, but grain and other foods that can be used as both human food and animal feed,' says Charlotte Eklund-Jonsson.
We have optimised away our resilience. This has made the systems vulnerable.
Regulations are an important part of being prepared.
However, preparedness can also be about how we deal with regulations.
During the 2018 drought, the shortage of feed became so severe that farmers were permitted to harvest fallow land, which was an exception to the standard subsidy regulations. This demonstrates the importance of flexibility in legislation and regulations in emergency situations.
Local authorities also play a key role in this new landscape. Several initiatives are underway across the country. In Linköping, for example, food is freeze-dried as part of a project involving RISE. Elsewhere, preserving leftover food is being tested as a way of reducing waste and building up stocks.
Food safety is crucial in such projects: the food must remain edible for a long time after storage.
Other examples include Töreboda and Gullspång, where municipalities have entered into agreements with local retailers. These retailers have then established agreements with suppliers to act as food supply hubs in the event of a crisis.
Local authorities will also play a key role should households become unable to prepare their own meals.
Public kitchens, such as those found in schools and nursing homes, can play a vital role in such situations. However, this requires cooking capacity, rather than just preparation kitchens where salad is chopped. Many people also need to rethink their approach here, says Charlotte Eklund-Jonsson.
Municipalities and regions can inspire one another.
RISE contributes expertise and acts as a unifying force. It does this, among other things, through its network for municipal preparedness, where experiences are exchanged, and through Måltid Sverige (Meal Sweden), where municipalities and regions can inspire each other and find opportunities for collaboration.
RISE also acts as a link between public-sector organisations and industry, matching needs with solutions and developing models for collaboration between the public and private sectors.
However, RISE also supports the food industry more directly. For example, it is involved in projects to recycle water.
Although Sweden has long had an abundance of water resources, groundwater levels are falling as drinking water is used for purposes such as flushing toilets, cleaning floors and cooling machinery.
'We work with companies to facilitate the reuse or sharing of water. For instance, when producing dried milk, a lot of water is left over that can be put to good use," says Charlotte Eklund-Jonsson.
Improved preparedness must not jeopardise climate targets.
It also shows that improving preparedness does not have to compromise climate goals; in fact, many initiatives can work together.
'I think a lot of things can go hand in hand if we plan for them,' says Charlotte Eklund-Jonsson.
Another concrete example is the AgroDrive project, which aims to reduce dependency on fossil fuels throughout the food chain, from agricultural machinery and heating to the production of inputs such as artificial fertilisers and bale plastic.
Using renewable energy sources instead of fossil fuels reduces our dependence on imports and makes us less vulnerable to energy crises. This strengthens both climate targets and energy security.
