Policy Lab: Industry Standards for Emergency Food Provision through Small-Scale Preservation"

Important results from the project

The project has laid an important foundation for re-introducing pressure canning in Sweden. We have produced a practical guide with recommended guidelines and an illustrated process map that makes the method more accessible to producers. At the same time, the project connected producers, industry organizations, authorities and French experts. New knowledge, contacts and working methods have emerged – and created a clear path towards future industry guidelines and continued development.

Expected long term effects

The project contributes to making artisanal pressure canning a natural option for Swedish small-scale food producers. The cross-sectoral collaboration has been crucial in bringing together practical experience, government knowledge and international expertise – and enables the transfer of skills between actors and countries. It builds Swedish knowledge and safer working methods, while laying the foundation for future industry guidelines, new products and better raw material utilization.

Approach and implementation

The project was implemented in three stages: mapping of European guidelines, dialogue and knowledge exchange through roundtable discussions and feedback loops, policy mobilization. The project developed according to plan. Large differences in knowledge levels between French and Swedish actors, lack of pressure canning companies created the need for several review rounds. The cooperation between producers, experts, industry players and authorities worked well and was an important success factor.