{"id":9689,"date":"2014-08-13T14:58:10","date_gmt":"2014-08-13T13:58:10","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=9689"},"modified":"2014-08-13T14:58:10","modified_gmt":"2014-08-13T13:58:10","slug":"at-en-hona","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2014\/at-en-hona\/","title":{"rendered":"\u00c4t en h\u00f6na"},"content":{"rendered":"
\"H\u00e4r<\/a>
H\u00e4r g\u00f6r vi en br\u00f6ddipp innan kryddorna vissnar. Foto: Magnus Aronson<\/figcaption><\/figure>\n

Det \u00e4r b\u00e5de bra och hemskt varje g\u00e5ng det kommer nya stora rubriker om matsvinn\u00a0— hemskt d\u00e4rf\u00f6r att inneh\u00e5llet alltid \u00e4r att vi (eller m\u00e4nniskor i andra l\u00e4mder i v\u00e4stv\u00e4rlden) sl\u00e4nger alldeles f\u00f6r mycket mat, och samtidigt v\u00e4ldigt bra att det uppm\u00e4rksammas, s\u00e4rskilt om det g\u00f6rs plats f\u00f6r ett eller flera f\u00f6rslag till l\u00f6sningar. Eller hur?<\/p>\n

Dagens Nyheter har uppm\u00e4rksammat matsvinn p\u00e5 olika s\u00e4tt de senaste veckorna:<\/p>\n

* Louise Ungerth delade med sig <\/a>av fyra tips f\u00f6r minskat matsvinn hemma. Hon \u00e4r chef f\u00f6r konsument- och milj\u00f6fr\u00e5gor p\u00e5 Konsumentf\u00f6reningen Stockholm.<\/p>\n

1.\u2009Ha max fem grader<\/strong> i kylsk\u00e5pet. D\u00e5 h\u00e5ller maten dubbelt s\u00e5 l\u00e5ng tid som vid normala \u00e5tta grader.<\/p>\n

2.\u2009Ha en eller tv\u00e5 restkv\u00e4llar<\/strong> i veckan, kalla det buff\u00e9.<\/p>\n

3.\u2009Ha alltid \u00e4gg hemma<\/strong>. G\u00f6r en omelett och sl\u00e4ng i de d\u00e4r tv\u00e5 \u00f6verblivna oliverna eller den skrumpna paprikan.<\/p>\n

4.\u2009Var inte fixerad<\/strong> vid b\u00e4stf\u00f6redatum. Lukta och titta p\u00e5 maten f\u00f6r att avg\u00f6ra om den g\u00e5r att \u00e4ta.<\/p>\n

(M\u00e5ste ju i detta sammanhang p\u00e5minna om att i Fester med rester<\/em> <\/a>finns det mer \u00e4n fyra tips! Ganska mycket mer!)<\/p>\n

* Eskil Erlandsson och Livsmedelsverket ska arbeta mer f\u00f6r att minska matsvinnet<\/a>, och l\u00e4get just nu beskrivs s\u00e5h\u00e4r: ”Ungef\u00e4r 30 procent av all mat som produceras i v\u00e4rlden hamnar aldrig p\u00e5 matborden utan blir avfall. I Sverige uppg\u00e5r det totala mat\u00adavfallet till 1,2 miljoner ton, eller 127 kilo per person, per \u00e5r. Av det \u00e4r mer \u00e4n h\u00e4lften \u2013 drygt 68 kilo per person \u2013 matsvinn, enligt en rapport fr\u00e5n Natur\u00adv\u00e5rdsverket.”<\/p>\n

* Jordbruksverket har kartlagt n\u00f6tsk\u00f6ttsproduktion fr\u00e5n g\u00e5rd till slakt<\/a> och meddelar att ungef\u00e4r en tiondel av k\u00f6ttet g\u00e5r till spillo<\/p>\n

* V\u00e4rph\u00f6ns brukar bara eldas upp n\u00e4r de har arbetat klart och slaktats\u00a0— men nu finns det ett f\u00f6retag som k\u00f6per dem och kokar buljong p\u00e5 dem<\/a>. 35 000 KRAV-h\u00f6nor blev buljong i juni.<\/p>\n

***<\/p>\n

Det h\u00e4nder saker allts\u00e5.<\/p>\n

Och i Leeds i Storbritannien finns en restaurang med en vision\u00e4r arbetsledare som lagar mat av enbart bortsorterade r\u00e5varor:<\/p>\n

Inspirerande tycker jag!<\/p>\n","protected":false},"excerpt":{"rendered":"

Det \u00e4r b\u00e5de bra och hemskt varje g\u00e5ng det kommer nya stora rubriker om matsvinn\u00a0— hemskt d\u00e4rf\u00f6r att inneh\u00e5llet alltid \u00e4r att vi (eller m\u00e4nniskor i andra l\u00e4mder i v\u00e4stv\u00e4rlden) sl\u00e4nger alldeles f\u00f6r mycket mat, och samtidigt v\u00e4ldigt bra att det uppm\u00e4rksammas, s\u00e4rskilt om det g\u00f6rs plats f\u00f6r ett eller flera f\u00f6rslag till l\u00f6sningar. Eller…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[340,1],"tags":[],"class_list":["post-9689","post","type-post","status-publish","format-standard","hentry","category-forresten","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9689"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=9689"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9689\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}