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"I found that Ikea swears it's not "just" healthy and sustainable, but "delicious too." Their iconic meatballs went vegetarian in 2014, vegan in 2015, and are now reimagined as a "Neatball" available in a mealworm version or a vegetable version made from beets, carrots, and parsnips—both still served with mashed potatoes, gravy, and lingonberry sauce. The company discovered that almost a third of shoppers were coming to stores mainly to eat in the cafeteria, and the updated offerings include a Dogless Hotdog (a glazed dried carrot served stem and all, topped with beet-berry ketchup, a mustard-and-turmeric cream, roasted onions, cucumbers, and an herb-salad mix on a spirulina-green bun), a Bug Burger whose patty is four-fifths root vegetable and one-fifth darkling-beetle larva topped with relish, beet-berry ketchup, chive spread, and greens, a hydroponic salad grown in a glass box in Ikea’s basement dressed with basil–tarragon–lemon-balm and finished with croutons made from leftover bread, and a microgreen ice cream made by mixing underground-garden herbs into an agar–carob-starch base with sugar, lemon juice, and apple." - Clint Rainey