To truly showcase the abundance of healthy foods that nature generously provides, Visit Sweden teamed up with four Michelin-Starred chefs from Sweden for an initiative to turn the "world's largest gourmet restaurant" through The Edible Country.
The "100-million-acre-DIY gourmet restaurant" features a menu that can be created with ingredients found in Sweden—and best of all, the restaurant is free of charge and always open for reservations. In order to make healthy food affordable and accessible, this initiative teaches how to prepare a nine-course menu in collaboration with nature. On the menu, the chefs detail how to prepare everything from poached perch and "forest broth" with clean spring water to a fruit and berry compote.
For The Edible Country, handmade wooden tables have been set up across the country in wild settings, complete with kitchen kits and cooking tools that can be accessed from May throughout September.
Countrywide Restaurant Campaigns
Michelin-Starred Chefs Turned Sweden Into 'The Edible Country'
Trend Themes
1. Nature-based Menu - The trend of utilizing locally sourced ingredients from nature in restaurant menus presents opportunities for chefs and food companies to differentiate themselves and promote sustainable practices.
2. DIY Dining - The rise of DIY dining experiences, such as the Edible Country initiative, presents opportunities for hospitality companies to create unique and affordable customer experiences.
3. Collaborative Food Education - The trend toward collaborative food education, as seen in The Edible Country initiative, presents opportunities for culinary schools, NGOs, and government organizations to promote healthy and sustainable eating practices.
Industry Implications
1. Hospitality - The hospitality industry can capitalize on the DIY dining trend by creating unique and affordable customer experiences.
2. Culinary Arts - The nature-based menu trend presents opportunities for chefs and culinary schools to differentiate themselves and promote sustainable sourcing.
3. Sustainability - The collaborative food education trend can benefit NGOs, government organizations, and sustainability-focused companies seeking to promote healthy and sustainable eating practices.