Both Differences and Similarities in Local Food Production in Belgium and Sweden

The purpose of the visit, which took place within the framework of the COREnet project, was to promote knowledge exchange and networking among advisors working with local food systems across EU countries.

The first stop was at Balsgård Foodtech in Åhus, a facility dedicated to the development of new plant-based beverages and innovative technologies for both small and large companies, and which was previously partly owned by SLU. CEO Nils Mårtensson explained how the company supports product development across a wide range of beverage production processes and guided the group through the facility.

The next destination was Wapnö Farm just outside Halmstad. The farm has its own dairy and brewery, a farm shop, and hotel and conference facilities located in the old manor house. Wapnö produces most of the raw materials used by the brewery as well as feed for its animals.

Different perception of local food

One observation made by the Belgian visitors was that perceptions of what qualifies as “local food” differ between Belgium and Sweden. Belgium is much more densely populated, meaning that what is considered local in Sweden may cover a significantly larger geographic area.

“For me, the biggest eye-opener was how local food farming in Sweden differs considerably from that in Belgium. Since Flanders is very densely populated, consumers are almost right outside the farm gate, and around 5,000 farms sell products directly through farm shops. In most cases, this does not involve the entire production, as farmers still supply cooperatives or wholesalers, but a significant share of their income comes from direct sales to consumers,” commented Belgian advisor Ann Detelder.

After Wapnö Farm, the group visited Lindegrens Farm outside Båstad. This organic farm includes a restaurant, farm shop, educational courses, and its own slaughterhouse in Bassholma, which assists approximately 100 smaller farms in the surrounding area with slaughtering, meat cutting, and packaging. During the more than 20 years that the farm has been run by its current owners, David and Lina Lindegren, both the leased land and livestock numbers have increased, and grazing land has been restored.

Different rules

One difference between Belgium and Sweden is that on-farm slaughter is not permitted in Belgium, and obtaining permits to build small local slaughterhouses is very difficult. In Sweden, fees for small slaughterhouses are subsidized, and it is possible to process different animal species in the same facility.

“We visited six farms, and four of them either had their own slaughterhouse or used a local one. This is almost impossible in Flanders because authorities discourage the construction of small slaughter facilities. The regulations are so strict and comprehensive that establishment costs become prohibitively high, making profitability virtually impossible. Therefore, it was encouraging to see that building and operating a slaughterhouse is actually possible in Sweden, which is also an EU member state,” said Ann Detelder.

The fourth study visit took place at Viking Poultry Farm, where owners Björn and Maria Olson raise geese, turkeys, ducks, and chickens and have slaughtered all their birds in their own facility since 2006. They sell both through wholesalers and directly via their farm shop. The shop offers everything from carcasses to chicken bones, which is considered an important factor in achieving profitability.

Difficult to recruit staff

A common challenge in both Belgium and Sweden is the difficulty of attracting domestic workers to jobs in agriculture and slaughterhouses. As a result, both countries rely on migrant labour to meet staffing needs.

“People working within the circular economy rarely have an easy path. It takes great perseverance to succeed. I am pleased that the businesses we visited have been able to operate in this way while also creating jobs. At the same time, we see that labour shortages in most places have to be addressed by recruiting foreign workers. This is also the case in Belgium,” reflected Gaston Martens, one of the Belgian farmers who participated in the study tour.

On the final day, the group first visited Ängavallen, an organic farm with its own slaughterhouse, shop, restaurant, and hotel. This was followed by a visit to Ekebo Farm, where the farm shop and outdoor-raised pigs delighted the participants. The final stop was Hallongården, a berry farm with a farm shop and café that has become a popular destination for visitors.

“It was fantastic to see the diversity among the farms and how well developed organic agriculture is. It was also inspiring to see farms successfully combining agriculture with tourism and hospitality. It is also clear that legislation varies between countries, meaning that the requirements farmers must meet differ somewhat across Europe,” said Justine Dewitte, an organic farmer from Belgium.

Lisa and Håkan from SLU noted that the structures for advisory services and knowledge support differ between Sweden and Belgium. Nevertheless, the challenges are often similar: continuous skills development to provide the best possible support to businesses, financing advisory and support services, and keeping up to date with regulations and conditions affecting local food production.

“The trip to Sweden made me realize that there are many similarities but also significant differences, and that authorities often refer to EU regulations to claim that something is not permitted. This is not always the case. Study visits like this give us the opportunity to discuss these issues and exchange experiences so that we can stand stronger in dialogue with our own authorities, benefiting short food supply chains throughout Europe,” concluded Ann Detelder, Belgian advisor.