Sweden produces enough calories and protein for self-sufficiency, new report finds

In the public debate on Sweden’s food preparedness, the country’s high level of food imports is often portrayed as a sign that Sweden is largely dependent on other countries for its supply of raw materials. However, the new report shows that Sweden’s agriculture, in a normal year, produces significantly more energy and protein than the population needs.

Yet increased food production is often highlighted as an important measure for strengthening food preparedness.

A more nuanced debate

A key message of the report is that the discussion on food preparedness needs to become more nuanced. Instead of focusing solely on how much food is produced, policy must also take into account:

• the population’s actual nutritional needs
• resource efficiency in production
• vulnerabilities in the food system’s infrastructure
• how production, consumption, and preparedness are interconnected

A strategy based on the population’s actual nutritional needs and long-term sustainability goals provides better conditions for supply capacity, public health, and efficient use of societal resources.

“The discussion needs to be more about the right production and robust systems, not just producing more,” says Elin Röös, research leader at PLATE, researcher at the Swedish University of Agricultural Sciences SLU and co-author of the report.

Imports play different role

The proportion of imports in the diet says very little about how much energy and nutrition is actually produced in the country.

A large part of imports consists of goods such as coffee, cocoa, wine, rice, and certain fruits and vegetables. If imports decreased, diets would become less varied, but a halt to these imports would not affect the basic supply of energy and nutrition. However, Sweden’s production of fruits and vegetables is significantly lower than recommended intakes, which could have long-term public health consequences if imports decline without corresponding increases in domestic production.

The researchers argue that an overly narrow focus on increased production risks missing other vulnerabilities within the food system. Infrastructure, energy supply, access to agricultural inputs, storage, and logistics can all play decisive roles in a crisis.

PLATE is a research center for resilient meals that brings together academia, partners and key players in the food service sector with the aim of strengthening sustainability, competitiveness and food security.

Read the report "Räcker maten?" on PLATE's webpage (in Swedish) »