Från bortsorterad potatis till gastronomiskaprodukter : En receptutvecklingsstudie om hur suboptimal potatis kanomvärderas genom hållbar gastronomi

Sammanfattning

Food waste in primary production is a significant sustainability challenge, where large quantities of edible potatoes are discarded due to cosmetic quality standards. This study investigates how discarded (suboptimal) potatoes are valued and potentially re-evaluated through recipe development, and how social, sensory, and practical factors influence their use within sustainable gastronomy. A qualitative approach was applied, combining the recipe development model The Culinary Funnel with focus group and individual interviews. Eight participants representing different parts of the food supply chain took part in the study. Several gastronomic products based on suboptimal potatoes were developed and used as a basis for discussion and reflection. The empirical material was analyzed using thematic analysis.The findings indicate that suboptimal potatoes have considerable potential for gastronomic use when processed through adapted cooking methods and product development. However, norms related to aesthetics, quality, and consumer acceptance remain barriers to wider implementation. The study highlights how gastronomic innovation can contribute to increased resource efficiency by creating new applications for potatoes that might otherwise become food waste and facilitate a revaluation of the raw material within the food supply chain.