{"id":45336,"date":"2025-08-21T17:04:46","date_gmt":"2025-08-21T15:04:46","guid":{"rendered":"https:\/\/reformaten.com\/?p=45336"},"modified":"2025-08-22T10:35:52","modified_gmt":"2025-08-22T08:35:52","slug":"sanna-lindberg","status":"publish","type":"post","link":"https:\/\/reformaten.com\/se\/sanna-lindberg\/","title":{"rendered":"Sanna Lindberg"},"content":{"rendered":"\n

Vem \u00e4r du?<\/strong>
Jag \u00e4r Sanna Lindberg, 38 \u00e5r gammal och arbetar som journalist, f\u00f6rel\u00e4sare och f\u00f6rfattare. Oftast \u00e4r det dryck, i synnerhet \u00f6l och cider fr\u00e5n Sverige, som jag skriver och pratar om.<\/p>\n\n\n\n

Vilken \u00e4r din koppling till maten och matsystemet?<\/strong>
Jag har en bakgrund inom restaurang, \u00e4r utbildad sommelier men ocks\u00e5 inom odling och dryckesframst\u00e4llning. Min man \u00e4r kock och driver en restaurang, tillsammans har vi alltid odlat i en liten skala. I mitt arbete tr\u00e4ffar jag producenter, odlare och r\u00e5varuf\u00f6r\u00e4dlare \u2013 en kombination som jag har stor nytta av i skrivandet.<\/p>\n\n\n\n

Vilken plats kallar du hemma \u2013 och hur p\u00e5verkar den din relation till mat?<\/strong>
Stora Essingen, en liten \u00f6 i centrala Stockholm, \u00e4r hemma f\u00f6r mig. H\u00e4r har jag mina sm\u00e5, sm\u00e5 odlingar, mina blommor och b\u00e4rbuskar i en hoppl\u00f6st sutter\u00e4ng tr\u00e4dg\u00e5rd. Trots att, eller kanske tack vare, att vi bor i Stockholm handlar vi n\u00e4stan all v\u00e5r mat p\u00e5 n\u00e4tet eller p\u00e5 Reko-ringar, vilket \u00e4r n\u00e4stan det enda s\u00e4ttet om man vill handla ekologiskt och svenskt.<\/p>\n\n\n\n

Varf\u00f6r h\u00e5ller du med om att vi befinner oss i ett n\u00f6dl\u00e4ge i matsystemet?<\/strong>
Kanske \u00e4r det just det \u2013 att schysta r\u00e5varor \u00e4r s\u00e5 sv\u00e5ra att handla i en vanlig butik? Men jag skr\u00e4ms ocks\u00e5 \u00f6ver okunskapen. F\u00f6r f\u00e5 vet skillnaden p\u00e5 konventionell och ekologisk odling med dess olika konsekvenser. Vi har d\u00e5lig kunskap om n\u00e4ringsl\u00e4ra och hur man lagar mat s\u00e5 att vi tillgodog\u00f6r oss det vi beh\u00f6ver. Det borde man l\u00e4ra sig redan p\u00e5 hemkunskapen i skolan. Eftersom jag jobbar mycket med dryck, och speciellt \u00f6l, oroas jag ocks\u00e5 \u00f6ver det minskade utbudet av ekologiskt. Det \u00e4r f\u00f6rvisso n\u00e5got Systembolaget alltid efterfr\u00e5gar, men ofta till s\u00e5 l\u00e5ga priser att det blir p\u00e5 bekostnad av kvaliteten, vilket ger tr\u00e5kiga drycker \u2013 det borde, och kan vara, precis tv\u00e4rt om.<\/p>\n\n\n\n

M\u00e5la upp ett \u00f6nskv\u00e4rt matsystem<\/strong>
Det b\u00f6rjar p\u00e5 marken, med blommor och surrande pollinat\u00f6rer. N\u00e4r jag tittar ut p\u00e5 ett v\u00e4lm\u00e5ende f\u00e4lt kan jag i kroppen k\u00e4nna hur r\u00e5varorna kommer att smaka. Vi skulle alla m\u00e5 b\u00e4ttre av att n\u00e4rma oss v\u00e5ra odlare och b\u00f6nder. Om f\u00f6rst\u00e5r vi hantverket skulle vi f\u00f6rst\u00e5 v\u00e4rdet i det dom g\u00f6r, vilket i sin tur skulle motivera oss att betala mer \u2013 och samtidigt sl\u00e4nga mindre.<\/p>\n\n\n\n

Vilka \u00e4r de viktigaste f\u00f6r\u00e4ndringarna som m\u00e5ste ske f\u00f6r att vi ska n\u00e5 dit?<\/strong>
Vi beh\u00f6ver komma tillbaka till ett system som \u00e4r mer sm\u00e5skaligt, mer lokalt. Vi beh\u00f6ver odla bredare och smartare f\u00f6r en n\u00e4rmre konsument. Det beh\u00f6vs kvarnar och m\u00e4lterier som kan ta emot mindre sk\u00f6rdar, g\u00e5rdsmejerier och slakterier anpassade f\u00f6r lagom stora g\u00e5rdar. Vi beh\u00f6ver ta tillvara p\u00e5 det som redan finns. Jag fokuserar just nu mycket p\u00e5 cider, som \u00e4r ett bra exempel. Det finns en r\u00f6relse om som vill nyttja v\u00e5r enorma \u00e4ppelskatt. Cider borde vara v\u00e5r stolta nationaldryck, men ist\u00e4llet likst\u00e4lls cider p\u00e5 100 procent svenska \u00e4pplen, med den l\u00e4sklika dryck som g\u00f6rs p\u00e5 15 procent importerad \u00e4ppeljos\/koncentrat \u2013 det g\u00f6r att utvecklingen g\u00e5r l\u00e5ngsamt.<\/p>\n\n\n\n

Vad bidrar du med f\u00f6r att f\u00f6rb\u00e4ttra matsystemet idag?<\/strong>
Jag skriver och pratar mycket om m\u00f6jligheterna med h\u00e5llbart odlade, men ocks\u00e5 svenska dryckesr\u00e5varor. \u00d6l g\u00f6rs till stor del p\u00e5 importerad r\u00e5vara \u2013 helt i on\u00f6dan. Bryggerierna m\u00e5ste f\u00f6rst\u00e5 varf\u00f6r de sj\u00e4lva m\u00e5ste bidra till en utveckling h\u00e4r. D\u00e4rtill v\u00e4gleder jag och tipsar mycket om svenska hantverksdrycker. N\u00e4r jag utbildar p\u00e5 sommelierutbildningar pratar jag mycket om svenska dryck, och m\u00f6jligheterna vi har h\u00e4r. Med andra ord, blir det mest dryck \u2013 men det \u00e4r ju ocks\u00e5 en viktig del av m\u00e5ltiden. Dessutom \u00e4r jag ideellt engagerad b\u00e5de i Svenska Dryckesakademien och K\u00e5lrotsakademien som driver dessa fr\u00e5gor.<\/p>\n\n\n\n

Om du kunde vara en nyckelperson f\u00f6r en dag och g\u00f6ra en f\u00f6r\u00e4ndring i matsystemet \u2013 vem skulle det vara och vad skulle du g\u00f6ra?<\/strong>
Jag skulle g\u00f6ra om hela uppl\u00e4gget f\u00f6r hemkunskap i skolan \u2013 vem beh\u00f6ver jag vara d\u00e5, skolministern?<\/p>\n\n\n\n

Vilken \u00e4r din st\u00f6rsta k\u00e4lla till hopp n\u00e4r det g\u00e4ller maten och framtiden?<\/strong>
Odlarna och producenterna som trots alla utmaningar k\u00e4mpar varje dag f\u00f6r att tillg\u00e4ngligg\u00f6ra b\u00e4ttre mat och dryck. Kockarna som v\u00e5gar s\u00e4ga det obekv\u00e4ma, informera och inspirera.<\/p>\n\n\n\n

Vilken konkret handling skulle du vilja att alla som l\u00e4ser detta g\u00f6r?<\/strong>
G\u00f6r en helgutflykt, g\u00e4rna med barnen, till en av alla de ekologiska g\u00e5rdar som nu i s\u00e4song s\u00e4ljer sina fantastiska r\u00e5varor p\u00e5 plats. Titta runt i odlingarna, prata med odlaren och handla med dig hem \u2013 b\u00e5de f\u00f6r direkt konsumtion och testa p\u00e5 n\u00e5gon form av f\u00f6r\u00e4dling som konserverar r\u00e5varan f\u00f6r vintern. L\u00e5t det bli starten p\u00e5 en god vana.<\/p>\n","protected":false},"excerpt":{"rendered":"

Vem \u00e4r du?Jag \u00e4r Sanna Lindberg, 38 \u00e5r gammal och arbetar som journalist, f\u00f6rel\u00e4sare och f\u00f6rfattare. Oftast \u00e4r det dryck, i synnerhet \u00f6l och cider fr\u00e5n Sverige, som jag skriver och pratar om. Vilken \u00e4r din koppling till maten och matsystemet?Jag har en bakgrund inom restaurang, \u00e4r utbildad sommelier men ocks\u00e5 inom odling och dryckesframst\u00e4llning. […]<\/p>\n","protected":false},"author":1,"featured_media":45405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"give_campaign_id":0,"inline_featured_image":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[88],"tags":[],"class_list":["post-45336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nodlage"],"yoast_head":"\nSanna Lindberg - Reformaten<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/reformaten.com\/se\/sanna-lindberg\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sanna Lindberg - Reformaten\" \/>\n<meta property=\"og:description\" content=\"Vem \u00e4r du?Jag \u00e4r Sanna Lindberg, 38 \u00e5r gammal och arbetar som journalist, f\u00f6rel\u00e4sare och f\u00f6rfattare. Oftast \u00e4r det dryck, i synnerhet \u00f6l och cider fr\u00e5n Sverige, som jag skriver och pratar om. Vilken \u00e4r din koppling till maten och matsystemet?Jag har en bakgrund inom restaurang, \u00e4r utbildad sommelier men ocks\u00e5 inom odling och dryckesframst\u00e4llning. 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