Five years ago, Fazer Food Service undertook a survey of the Swedish people’s lunch habits. The results showed that in 2012 we already envisaged eating more vegetarian meals, throwing away less food and reducing meat consumption. To identify developments since then Fazer Food Service undertook a follow-up survey in the autumn of 2016.
Some lunch habits are quite consistent
By following trendy and influential food profiles on Instagram, and reading the latest articles in food and lifestyle magazines, the conclusion could be drawn that poke-bowls, vegan and raw food dominate our lunches. But when we asked the Swedish people it was apparent that this type of diet came a long way down the list, except among a small group of people living in Stockholm. Classic country home cooking and other long-running favourites such as pasta or a substantial sandwich were what we most often ate for lunch.
The top 5 most common types of lunch and the 5 least common types of lunch:
Vegetarian on the rise
People tend to eat more vegetarian. Asked the question how often you choose to eat a vegetarian lunch, more people do so at least once a week than in 2012, up from 28% to 33%. But while in 2012 we were keen to eat a more healthy lunch, this tendency has decreased somewhat in the intervening years. This may be because we already eat more healthy than four years ago, something that corresponds well with the major focus on health in recent years. We seem less afraid of fat and carbohydrates than we were in 2012, and less fussy about our protein and fibre intake. On the other hand, there are more people eating a vegetarian lunch for health reasons today than in 2012, which matches the overall health trend.
In 2012, 35% choose not to eat a healthier lunch compared to 47% in 2016.
More locally produced and organic food
In both 2012 and 2016 we considered the reduction of food waste to be the best way of eating a more sustainable lunch. However, today there are significantly more people who choose to eat locally produced, vegetarian and organic food for environmental reasons then before.