Parasta kausiruokaa by Skiöldebrand

So here is the first bookreflection. The first short part is a little repetition about what we're doing, mostly because this is the same version that my coach at school will be reading ;-)

Skiöldebrand, E. (2011). Puhdasta kausiruokaa. Karkkila: Forma Books AB

During spring 2013 I am taking part in a project called INNO58. It’s a project for students from Novia UAS, Turun ammattikorkeakoulu and Åbo Akademi. We have been divided into several groups and given clients, who we will do the project for. We will not get our precise project before a project week at Kunstenniemi but we got to know the keyword for our work; local food. I decided to read this book about pure and local food because the term “local food” wasn’t that familiar to me before.

In today’s world food is mass fractured for a low price. This is of course a good thing considering our wallets but frightening considering the fact that we actually know very little about effects of additives in our food.  In my opinion the interest towards food knowledge is growing all the time and therefore I think locally produced food has a great potential to make a growth in consumption. What we need is to get the consumers more known about the positive effects of local food trough well planned marketing.

Food and feelings go hand in hand and by choosing the right kind of food you can prevent getting tired too easily, diseases and weight issues.  A thoughtful consumer chooses local food because producing that kind of food needs both body and soul. That’s exactly what local food is – natural, without additives and pure. 

”Jos tankki on täynnä sokerivettä, sillä ei paljon kumia polteta”

The book included a lot of information about local food that could be used when marketing it. Local food has several positively affecting parts in it, considering one’s health.  By reading this book I got a good knowledge of locally produced food and therefore ideas about how it should be i.e. marketed. I thought these were very good ideas to think about when choosing what to eat:

1. Don’t buy vegetables or fruits flown in from countries far away abroad

2.  Change your eating habits with the seasons

3. Buy local food or why not even produce your own

4. Use the TMJ-system – Terve MaalaisJärki

Something new and useful I read in this book was about the BRIX-value, as I understood it’s used internationally when studying food. When the stalk of a plant is cut, it stops producing inorganic material that all organisms including mineral do. That’s when the BRIX-value declines. The BRIX-value tells us how much the vegetable includes fructose, amino acids, vitamins, proteins and fiber. When the BRIX-value is higher, the vegetable/fruit includes more nutrients, vitamins and they are more naturally produced.

”Jos syöt punaista lihaa korkeintaan kerran viikossa tai harvemmin, autat vähentämään hiilidioksidipäästöjä.”

I think the eco-trend is very IN at the moment. It’s trendy to buy organic food. Although I think the trend for organic food is quieting down – maybe here is the shot for the local food to get in?

Organic food and local food get very often mixed together. I also, thought they were pretty much the same thing but after reading a bit and talking to my fellow students, I got to know that they are not at all the same. Even though, also the author of this book uses these two terms often in almost the same meaning – as they would be quite the same. During our project we will try to get this difference understood. 

/Ann-Sofie