The Whole Plant – More Yield, More Food
Today, a significant portion of nutritious Swedish-grown vegetables, such as leaves and stems, go to waste. That is why Axfoundation is working to utilize the entire plant and turn waste into a valuable resource. By using parts that would otherwise be discarded, the harvest can be doubled, and food waste can be reduced. The Whole Plant project brings together stakeholders from across the value chain to minimize food waste, strengthen Sweden's food security, and develop new products from previously wasted raw materials.
Who decided that a broccoli should be a plastic-wrapped flower weighing 250 grams? The leaves make up almost half of the biomass of a broccoli plant.
The Issue
Sweden’s dietary guidelines can be summarized in one key message: more vegetables and more Swedish-grown produce. Yet, large portions of Swedish-grown vegetables –such as leaves and stems – go to waste. At the same time, more people are opting for cheaper imported vegetables, which often have a higher climate impact and contain pesticide residues. Additionally, Swedes consume too few vegetables and instead eat more unhealthy foods. Over the past 20 years, the number of Swedish vegetable growers has decreased by 30%. To reverse this trend, we need innovation and improved profitability to strengthen Sweden’s food production. A first step would be to start talking about how large the plants are in relation to how little we harvest. After all, who decided that, for example, a broccoli should be a plastic-wrapped flower weighing 250 grams?
Project Goals
- Increased resource efficiency in Swedish vegetable farming.
- Doubled harvest in the broccoli pilot by utilizing the entire plant, maximizing yield from the field.
By utilizing more of the plant, we can not only double the harvest but also reduce our dependence on imports and strengthen our food security. It’s a solution that benefits both the environment and public health.
– Veronica Öhrvik, Project Manager for Future Food at Axfoundation.
Did you know that…
- We eat fewer vegetables than we should. Among young people, only 1 in 100 eats enough vegetables according to dietary guidelines, and among adults, it’s 2 in 10.
- Swedish authorities aim to increase vegetable consumption by 50% by 2035.
- Cabbage and root vegetables are the primary vegetables we need to eat more of.
- Sweden imports nearly 40-45,000 tons of cabbage annually, worth around 450 million SEK.
- Eating vegetables is linked to a reduced risk of common diseases such as cardiovascular disease and certain types of cancer.
- Researchers at the Swedish University of Agricultural Sciences (SLU) have found that broccoli leaves contain essential nutrients like fiber, vitamins C and K – and in some cases, they are even more nutritious than the florets, especially in terms of carotenoids (antioxidants).
In 'The Whole Plant' project, a simple and economical method has been developed for washing, chopping, blanching, and freezing the broccoli leaves.
Our Work
At Torsåker Farm, Axfoundation is evaluating practical ways to utilize the entire crop and prevent food waste and losses. In the pilot phase of The Whole Plant project, broccoli leaves have been assessed, and a scalable production concept has been developed.
In 2024, Axfoundation brought together stakeholders from across the value chain to lay the foundation for a large-scale trial on utilizing broccoli leaves. A simple and cost-effective method has been developed to process the leaves post-harvest – washing, chopping, blanching, and freezing – making them easier to integrate into food production.
A vegetable mixture, based on broccoli leaves, that can be used for various types of food products, has been developed at Torsåker Farm.
Results
Together with Grönsaksmästarna, pilot tests were conducted at Torsåker Farm using Spanish broccoli leaves before the Swedish season began. The tests applied Axfoundation’s resource- and cost-efficient method for processing the raw material, ensuring that key sensory requirements such as taste, color, smell, and texture were met.
The method for utilizing broccoli leaves was further optimized by Grönsakshallen Sorunda Syd. The first yield of Swedish-grown broccoli leaves, cultivated by farmer Håkan Paulsson, has now been produced within the project. As a direct result of this initiative, organic Swedish broccoli leaves are already available for purchase through one of Sweden’s major vegetable wholesalers.
Food company Sevan has successfully tested how the new ingredient can be used in food production. This has led to new collaborations and product innovations, including chopped Swedish broccoli leaves set to be launched in 2025. Among the first products to hit the market are yellow pea and broccoli leaf patties, showcasing the potential of this nutritious and sustainable raw material.
Chopped broccoli leaves as an ingredient in yellow pea patties – a food innovation from The Whole Plant project.
Partners
Axfoundation collaborates with Sevan, farmer Håkan Paulsson at Broddarpsgården, Grönsakshallen Sorunda Syd, and Axfood/Dagab. The first pilot tests were conducted using Spanish broccoli leaves from Grönsaksmästarna.
The project is a spin-off from the research project “Increased Food Production in Sweden – Utilizing Side Streams for Innovative Products”, led by the Swedish University of Agricultural Sciences (SLU), which focuses on food waste from kale and broccoli. Partners in this research project include RISE, Skåne, Grönsaksmästarna, Steglinge Gård, Axfoundation, farmers Ted Ivarsson, Håkan Paulsson, and Stefan Olsson. The project has been funded by the European Agricultural Fund for Rural Development.
