How do we who live and work in Vombsjösänkan find strategies to
deal with an increasingly uncertain future when it comes to food on
the table? Welcome to participate in an open "roundtable
discussion" where knowledge and creativity meet.
Time: Thursday 5 May
Widén's studio in Väggarp. Address: Fasanvägen 4, 24193
stop: Örtofta station. From there it is a little over a kilometer
walk Fasanvägen 4.
The number of places is limited. Register your participation no later than Monday 2 May to:
ARNA, Skåne, Sweden
Producer: Vidinge AB. Name of the salad: Pear and blue cheese salad
Ingredients in the salad: 16% pear, 16% mold cheese (milk, salt, strong culture, rennet, mold culture), 14% grapes, spinach, 11% raspberry vinaigrette (rapeseed oil, of which 23% raspberry puree, sugar, water, red wine vinegar, salt, balsamic vinegar ( vinegar, concentrated grape juice, dye (E150d))), thickener (E415), pepper, turnip, 8% celery stalk, rose salad, 5% roasted almonds (93% almonds, smoked spice (salt, dextrose, chili powder, yeast extract, onions, onions , paprika extract)), 3% machésallat)
"Europe meets in the lunch salad, the world meets at the dinner
The European Lunch
Salad is a simple way to describe how interconnected the countries in
Europe are in every day food products. We asked our fellow European
Pavilion’s to send photos of a popular lunch salad in their home
town. It turned out that salads from Wienna, Madrid, Turin, Amsterdam
and here in the south of Sweden are very similar.
From ARNA's side, we
also wanted to find out from which countries the ingredients in the
salads could come on a normal winter day. However, as there is no
obligation to provide such information, we received no response.
Which in a way is interesting.
availability are the key elements in filling up the salad bowl. But
whatever the ingredients are it takes a maximum of six days from a
vegetable field at one end of Europe to a consumer lunch table at the
other end. Including all the many steps of handling on the road.
Many of us eat a simple meal for lunch, like a salad, and a dinner with more expensive ingredients. It also means that our lunches have more ingredients that are produced locally, or in Europe, and that our dinners have more products that are transported globally, such as fish and meat.
"Europe meets in the lunch salad, the world meets at the dinner table"
Producer: Spar. Salad name: Fitness - Salad with chicken breast
Ingredients in the salad: Salad mixture (35%) with egg slices (20%) and fried chicken breast pieces, water, salt iodized salt (salt, potassium iodide), rapeseed oil, yoghurt powder, paprika powder, herbs, pepper, tomatoes, endive salad, carrots, zuckerhut (?) , fries salad, radishes, salt without iodine, citric acid. Traces of wheat, soy, mustard and peel fruits may occur.
Producer: Lalineaverde.it. Salad name: Greek bowl
Ingredients in the salad: Curly endive, red radish, cherry tomatoes, corn, pitted olives.
Ingredients in a bag: Olive oil extrea vergine, balsamic vinegar di Modena IGP, salt.
Producer: Rodilla.es Name of the salad: ENSALADA MEDITERRÁNEA
Ingredients in the salad: Vegetable mixture (35%). Tuna (28%) (tuna, sunflower oil and salt). Boiled eggs (14%), chicken eggs, salt water (water, salt, acidity regulator (citric acid, acetic acid)). Cherry tomatoes (15%), black olives (8%) (black olives, water, salt, stabilizer (iron guconate)).
May contain: gluten, soy, lactose, nuts, peanuts and sesame.
Producer: Albert Hein. Salad name: QUINOA NUTS
Ingredients in the salad: Wheat metabolic: 13% spinach, 13% cucumber, 13% carrot, 7.8% radish, 6.3% soybeans, 4.7% arugula, water, vegetable oil (sunflower), 0.06% sesame, olives 3.8% quiona, 3.8% pistachios, 3.7% roasted almonds, 2.5% sunflower seeds, vinegar, natural flavoring extracts (ginger, onion), salt, lime concentrate, gluten-free wheat, paprika puree concentrate, garlic, 0.1 % ginger, preservative (E202, E211), 0.04% sesame seeds, stabilizer (E415, E412) lemon juice, citric acid (E330). Of which added sugar 1.1 g per 100 g and of which added salt 0.27 g per 100 g.
March 10-11, 2022, Dinner for Future arranged a scenario planning about the food in Vombsjösänkan 2037. The workshop led to exciting conversations about the food on our plates as the point where local and international development meet and how the Ukraine War now makes these complex connections clearer.
Filmmaker: Nille Leander
The project's three coompanion artists will help to capture and, through literary and artistic work, shape and complicate the issues that arise during the project. Primarily, they will present their material during the Biosphere Festival in September 2022, but also during the project's workshops and meetings that will bring together farmers and other food producers, researchers, students and other stakeholders.
Ylva Gislén is a poet / author.
Among other things, he was the director of the national Art Graduate
School 2010-2015. www.ylvagislen.se
Johan Widén has been an artist, nationally and internationally active since 1988. Was 2000-2010 professor of free art (painting) at Kungl. Stockholm Academy of the Arts. www.johanwiden.studio
Maria Johansson is an artist, educated at Kungl. The Academy of Fine
Arts. Works with video, performance and installation.
How does the food of the future
taste is the question ARNA asks in Dinner for Future. The basis of
the work is an understanding of food as a complex network of
connections. Not only between landscapes, plants, animals and people
but also between producers and consumers in a global market.
The project takes place in Vombsjösänkan, an area which is a candidate for becoming a UNESCO biosphere reserve. Here are some of the Sweden's best arable lands that have the longest known history of agriculture in the country, lean lands, historically extensively cultivated land, several nature reserves and a large military training field. The issues raised by the project are highly relevant in a broader context: Sweden's domestic food production has been halved in thirty years and is today very vulnerable to external disturbances. These are becoming increasingly apparent, from the global pandemic to climate change and the war in Ukraine.
The goal of ARNA's work is to explore the gaps in the Vombsjö Basin, between the area's history and future, and to support sustainable development through projects and activities that highlight new ideas and build bridges between citizens, organizations and the public sector.
Filmmaker: Nille Leander
Dinner for Future is part of the European Pavilion program, a space that encourages experimentation and reflection on Europe. In collaboration with partners, we set out to support a European network of arts and cultural organisations that, through artistic and educational projects, offers the opportunity to explore ideas for a future Europe. Together we want to question and visualize what Europe is and, above all, what it can become tomorrow. We want to tell stories, imagine, speculate. We want to question and debate. And what better place than a pavilion for such a venture? The pavilion, which has taken on many functions and forms throughout history, has the quality to remain open to new definitions and meanings – much like Europe itself.