Sorsele municipality, located in Sweden, is implementing a significant initiative to reduce sugar content in meals served at schools and elderly care facilities, with a goal of achieving nearly sugar-free meals within two years, coinciding with a new food procurement plan. Ann-Charlott Karlsson, a chef at Solhem, prepares lunch for around 300 individuals and advocates for this change, believing that children and students already consume sufficient amounts of sugar.

The focus on reducing sugar intake aligns with a broader trend in public health aimed at improving the dietary habits of young people. In addition to cutting down on sugar, Sorsele municipality is also prioritizing the preparation of meals from scratch. This approach is meant to enhance the quality of food served while also instilling a sense of pride among the culinary staff. According to Linus Lundquist, the meal manager, homemade dishes, such as traditional Swedish fläskpaltar, distinguish Sorsele's offerings from those of other municipalities.

This initiative not only has direct health implications for the children and elderly it serves but reflects a growing recognition of the importance of healthy eating environments in local governance. By investing in quality nutrition and community values surrounding food preparation, Sorsele municipality aims to foster healthier lifestyles among its residents and set a positive precedent for other municipalities to follow.