Swedish Carbon Sequestration - Sweden

Swedish Carbon Sequestration has been nominated for the Nordic Council Environment Prize 2021.

Swedish Carbon Sequestration, founded by MiljöMatematik Malmö, has impressed with its rapid growth, in the second year of the project already managing to bring together 40 farms, 11 companies, four universities and a number of other stakeholders who wish to help design a regenerative soil system that can sequester carbon from the atmosphere in Swedish farmland.

The project aims to contribute to a rapid transformation of the food system by systematically addressing several challenges at the same time. The methods are research-based and designed to sequester carbon, increase humus content and soil fertility, conserve biodiversity and create ecosystem services, as well as improve agricultural yields and profitability.

Swedish Carbon Sequestration is based on both research and practical knowledge of carbon storage methods, as well as on larger concepts such as planetary boundaries (Rockström et al. 2009) and the “doughnut model" for a regenerative economy (Raworth, 2021).

Because Swedish Carbon Sequestration is trying to transform agriculture into a more environmentally and climate friendly practice, and thereby create a more sustainable food system, the project has been nominated for the Nordic Council Environment Prize.

About this year’s theme: Sustainable food systems

For food production to be considered sustainable, the food must be produced locally where possible, using environmentally sustainable methods. In agriculture, the emphasis is on recirculated plant nutrition and environmentally friendly farming practices that take into account greenhouse gas emissions and carbon sequestration, biodiversity and good management of water resources. Those engaged in animal husbandry and fish farming accept an environmental responsibility and maintain high standards of animal welfare. Natural resources used for food, such as game, wild fish and other natural products, are exploited wisely.

When ingredients are processed into food products, as much as possible of their nutritional content is preserved. There is no waste of resources in the food industry, products are packaged in an energy-efficient way and the environmental impact of distribution is minimised. Companies and retailers offer customers sustainable alternatives, and minimise food waste through their own initiatives. The food that consumers buy is based on environmentally sustainable alternatives, such as vegetarian food adapted to the seasons. We eat as many calories as we need, no food goes to waste and organic waste is recycled.