About 4 or 5 years ago, Jeanette started focusing on her health after ‘too much stress, too little time, bad food, no motion.’ She began cooking from scratch and eating more vegetarian, vegan and raw foods. These changes were also to make a difference to the planet. ‘I think the unity of responsibility and health is key, acting responsibly toward nature, ourselves and all other living beings.’ Check out how Jeanette’s thoughts about food go beyond what they eat to how they buy, cook and reduce kitchen waste.
NOT WASTING FOOD IS A BIG FOCUS in Jeanette’s kitchen because she says a third of fully edible food is thrown away. She uses a RÅSKOG trolley to make it easy to see and use what they have. When she’s cooking, she moves it to the stove for the top level of spice bags and seasonings. In the bottom levels, she keeps dry goods like seeds, nuts and dried fruits in transparent plastic containers. ‘Sometimes we’ll roll it out to the dining table so everyone can make their own breakfast cereal.’
BEFORE SHE SHOPS FOR FOOD, Jeanette writes a list, so she only buys what they really need. As much as possible, she buys ecological or local foods. And instead of using plastic bags, she brings plenty of reusable fabric bags. When she gets home, she puts fresh produce in cloth bags and stores them in a cool, dry place so the fruits and vegetables last longer.
‘IT’S ALWAYS NICE TO EAT FRESH FOODS from your kitchen, especially in the winter.’ So every week, Jeanette usually fills her ANVÄNDBAR 2-tier sprouter with a new batch of seeds like alfalfa, lentils, radishes, chickpeas or almonds. ‘The plants are very rich in nutrients.’