Trends in food production and consumption: Swedish experiences from environmental and cultural impacts

Abstract

Changes in Swedish food consumption patterns during recent decades are studied together with some possible future changes of importance for increasing resource efficiency. The increased consumption of meat and a more global food supply have contributed negatively. An increased interface with foreign food cultures through travelling and immigration are the main causes of these consumption changes. Meat consumption may decline while the consumption of organic and convenience foods may increase in the future. Environmental and health reasons will be the main causes, together with an increased acceptance among younger people of food cultures with vegetarian ingredients. Lack of time and skills for cooking and an increased supply of convenience foods are other causes. The environmental consequences of changes in food cultures may be beneficial but that depends partly on the locations of food industries and producers as well as methods used in farming and the food industry.