Andy Rooney, an American radio and television writer, has been always joking that “vegetarian” that's an old Indian word meaning “lousy hunter”. Times have changed, but there are so many people struggling with switching to the “bright side” fearing that there is nothing decent in the vegetarian food kingdom. The question remains: Can we really make a gourmet level vegan food that will also reduce carbon footprint?
We had a brief chat with Ola Albrektsson, COO of Nutrient, who happened to be a meal ecologist and Sweden's first serious insect tester aka insect sommelier. Ola has practically grown up at a restaurant and has been working in the industry since the age of 16. Food is his passion, and sustainable food is his calling.
He explained about Nutrient’s strategy behind product expansion: “Nutrient is about sustainable food. We say STAFS - sustainable, tasty, available food solution). It is not sustainable to import food from abroad, we need to go back to the roots. Thus we started producing tempeh from And JUST boiled peas are not good. On top of that we need to eat less meat, so at the end, if we take traditional products, package it into the new and tastier way and this is one of the ways to sustainability.”
Oh yes, Ola, we will drink for that.
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