Conversations with the leading entrepreneurs, organizations, ecosystem builders, and investors designing and enabling new food solutions in Scandinavia. Hosted by Analisa Winther. More information at www.nordicfoodtech.io
The Danish king established salt production in Iceland in the 18th century using geothermal energy. The production stopped a few decades later, but the tradition was not lost forever. In 2011, Björn Steinar Jónsson co-founded Saltverk, re-instating Icelandic salt production in one of the most remote parts of Europe. The result is a delicious, hand-harvested flaky sea salt that tastes like the ocean and is used by many of the best restaurants in the world. Join us we explore Saltverk's startup journey. 10:00 Producing salt with geothermal energy 16:00 Selling to restaurants 24:00 Finding product market fit 35:30 How Saltverk self-funded growth 43:00 Setting up production Interested in learning more about oceans and the future of food? Check out this series. You’re also invited to join our community on Instagram
53 min 49 sec
Iceland is known for having some of the most productive fisheries in the world. Some even call it the Silicon Valley of white fish. In this episode, Thor Sigfusson, the Founder of The Iceland Ocean Cluster, dives into why Iceland is a leader in seafood processing technology, the innovative ways they are using 100% of a fish, and what the fishing ship of tomorrow will look like. Thor is also the author of The New Fish Wave: How To Ignite the Seafood Industry. 7:00 Low-hanging fruit as an impetus for collaboration 10:30 The history of Fish & Ships in Iceland 19:30 Using 100% of the fish 21:30 How the Iceland Ocean Cluster started 36:30 How the cluster's model is being applied elsewhere Interested in learning more about oceans and the future of food? Check out this series of podcasts. You’re also invited to join our community on Instagram
47 min 27 sec
Jon Funderud is the CEO of Seaweed Solutions. Since 2009, they have been a pioneer in building up Europe's seaweed production, collaborating with players across the value chain to set up and establish growing and cultivation. Seaweed is an incredible raw material. Regenerative, sustainable, and versatile - seaweed is being used for animal feeds, food ingredients, biofuels, bio-plastics, and pharmaceuticals. It is estimated that the seaweed market will grow to 9.3 billion euro by 2030, 30% of which could be captured by Europe. This episode is a crash course on seaweed's potential. We dive into what's unfolding in Norway and beyond and why seaweed is such a big deal. 6:30 Seaweed's many applications 15:30 The up and coming European market 22:00 Ways of farming seaweed 31:30 Seaweed Solutions operations 37:00 Why industry collaborations matter Interested in learning more about oceans and the future of food? Check out this series of podcasts. Find the full report on Seaweed in Europe here.
49 min 51 sec
Electrolux was founded in 1901. Today, they offer a full line of kitchen and laundry appliances, inspired by their work in designing professional products for the world’s best chefs. Tove Chevalley is the Head of Electrolux’s Innovation Hub focused on rethinking the way we cook, clean, and take care of our homes. In this episode, we dive into how the Innovation Team co-creates with chefs, teenagers, colleagues, and startups to develop new solutions that facilitate sustainable eating, better clothing care, and wellbeing in the home. 11:00 Electrolux's sustainability targets for 2030 18:12 The future kitchen in 10 years 24:00 Defining sustainable eating 29:00 How Electrolux sources innovation 43:30 How the hub facilitates internal innovation If you'd like this episode on sustainability innovation, check out this conversation with Carlsberg's Sustainability Manager. You're also invited to join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
1 hr 2 min
Tim Wendelboe runs his own roastery and espresso bar in Oslo, Norway where he imports, roasts and serves high quality coffees. Tim has won multiple international barista competitions and is known for his ability to create great taste. In this episode, we trace Tim's career starting as a barista, moving into coffee roasting, and then starting his own Farm, Finca el Suelo, in Columbia where he practices biological coffee farming. We also discuss how Tim works closely and transparently with farmers to improve their coffee quality. 8:30 Positively influencing great taste in coffee 15:30 The Tim Wendelboe coffee shop experience 18:00 How Tim works with farmers around the world 27:30 Adventures in biological coffee farming in Columbia 43:20 Sustainability and transparency If you like this episode, check out this podcast with the Coffee Collective where we further explore what creates great taste, transparency, and sustainability from another Nordic point of view. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
59 min 7 sec
Klaus Thomsen is one of the Founders of Coffee Collective. Their goal is to explore and unfold exceptional coffee experiences, in a manner that gives better living conditions to coffee farmers across the globe. For nearly, 15 years they have been pushing the coffee industry to do business differently. In this episode, we discuss their many initiatives from transparently sharing what they pay for coffee to going carbon neutral by 2022. Their dream is for a coffee farmer in Kenya to obtain the same status and living conditions as a winegrower in France. 11:30 What creates great taste across the supply chain 19:30 Paying farmer's a fair price 24:00 Direct trade and opening up the books for transparency 33:00 Creating a market for specialty coffee 50:30 Going carbon neutral by 2022 If you like this episode, check out this podcast with Tim Wendelboe who runs a roastery and coffee shop in Norway as well as a coffee farm in Columbia. We further explore what creates great taste and sustainability in coffee. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
1 hr 17 min
Regenerative ocean farming has been identified as a key solution to climate change. It’s the practice of growing seaweed along with several kinds of shellfish like oysters and mussels not just to feed people, but also to heal the oceans. HavHøst or OceanHarvest is an NGO helping communities throughout the Nordics get set up with toolkits to grow, harvest, and eat from the sea without harming nature or existing underwater ecosystems. In this episode, Joachim Hjerl shares how a crazy idea of growing 20 oysters in Copenhagen's central harbor became a movement of blue community gardens. 7:30 An intro to regenerative ocean farming 14:30 Growing a network of community-supported farms 23:00 Working with policymakers to enable solutions 36:00 Creating a market to support supply 43:00 Cultural acceptance around new foods If you liked this episode, check out this podcast with Hatch from Norway on innovations within aquaculture (farming in water). For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
57 min 24 sec
Björn Öste founded Oatly with his brother Rickard in 1994. Fast forward to today and Oatly IPOed in May 2021 at a value of $10 billion. But how did this startup from Lund, Sweden become the world's leading alt-milk brand? In today’s episode, we cover Oatly’s startup journey from the early academic days focused on lactose intolerance to the development of their famous barista strategy. We also cover the brothers' other entrepreneurial endeavors to develop food with clear health benefits. 5:00 How Oatly started 18:00 Nailing branding and product-market fit 41:00 Tips for entering the US market 47:00 Aventure and developing science-backed ventures 57:00 The story of Good Idea - sparkling water that reduces blood sugar Applications are now open for the US Nordic Food Summit in November 2021. 20 of the most promising Nordic startups in food and agtech will be selected to go to San Francisco and meet with a curated list of U.S. investors as well as learn more about what it takes to enter the market. Apply here by September 17.
1 hr 12 min
Diego Prado is the Head of R&D at Alchemist Explore - the research and development arm of restaurant Alchemist focused on making new dishes and conducting scientific research on products and techniques that create future building blocks for gastronomy. Alchemist was founded in 2015 by Rasmus Munk and introduced a new approach to gastronomy called Holistic Cuisine, which looks at the whole instead of the parts. In this episode, we explore how the Alchemist brings artists, designers, engineers, researchers and chefs together to challenge food as we know it. 10:20 An intro to Holistic Cuisine 14:40 Restaurant Alchemist vs the R&D Test Kitchen 22:30 Academic papers as a foundation for new dishes 28:30 What food will look like in space 38:30 Eating invasive species from jellyfish to butterflies For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
58 min 21 sec
Carlsberg’s Together Towards Zero program consists of four major ambitions - ZERO carbon footprint, ZERO water waste, ZERO irresponsible drinking, and a ZERO accidents culture. Tenna Skov Thorsted leads Carlsberg Denmark’s sustainability efforts. Her job is to ensure that these targets are met and that they create value. Join us as Tenna shares how sustainability at Carlsberg works in practice and how they collaborate to get there. 4:00 The organizational structure of sustainability 6:30 The Together Towards Zero campaign 12:00 Where ideas come from 16:00 Examples around water and packaging 35:00 Carlsberg Research Laboratory For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!
45 min 52 sec
The Nordic FoodTech Podcast spotlights individuals and organizations who are creating the future through food. In this episode, the Host and Creator of the podcast Analisa Winther is interviewed by radio and podcast personality Andreas Graulund. Listen in as Analisa explains how and why the show started, her background, common themes, how guests are chosen, and so much more. 8:10 How the podcast got started 12:00 The purpose of the show 16:00 How guests are chosen 22:30 Fostering collaboration and breaking down silos 30:00 Why every asked is asked the same 4 questions To get in touch with Analisa, connect on Instagram or LinkedIn.
44 min 58 sec
Over 10 years ago, Heini Zachariassen and his co-founder Theis Søndergaard founded Vivino because they were frustrated by not knowing which wine to buy. Today, Vivino’s 50 million users can purchase nearly 13 million wines from around the world. The Vivino community has scanned over 1.6 billion wine labels, written 72 million reviews, and given 204 million ratings on 13.5 million bottles of wine. In this episode, Vivino Founder Heini Zachariassen shares the startup’s story of how they disrupted the wine industry. 6:30 How Vivino started 10:30 The first MVP - staying lean and frugal 16:15 The technology and community behind Vivino 30:30 The moment Vivino found product-market fit 40:00 Lessons in leadership For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!
53 min 4 sec
The story of Nick's begins in 2014, when a Swedish serial entrepreneur with a background in mechanical engineering was diagnosed as pre-diabetic. Niclas Luthman had to change his diet, but he still loved and craved sweets. This led to him tinkering around in the kitchen and creating a line of "better for you" snacks and sweets that have no added sugar, gluten, or palm oil. Nick's products involve an enormous amount of R&D. enabling them to achieve new food feats like offering an ice cream with 70% fewer calories than other leading brands. Nick's recently closed $30 million in funding, launched its ice cream in 4,000 stores across the US, and has expanded into 15 European markets. Tune in for this startup's how I built this story. 9:30 How Nick's started 17:00 Building every ingredient from scratch 23:00 The power of a good team in an emerging industry 32:00 Developing innovative products from science 42:00 Advice for scaling in Sweden vs the USA Share your feedback and thoughts or discover new episodes on Instagram @nordicfoodtech
1 hr 7 min
The C40 network consists of 97 cities representing 700+ million citizens and one quarter of the global economy. The mayors of these cities are committed to delivering on the most ambitious goals of the Paris Agreement at the local level and C40 supports them in collaborating effectively, sharing knowledge and driving meaningful, measurable and sustainable action on climate change. In today’s episode, I speak with Zachary Tofias who serves as the Director of the Food and Waste Program at C40 Cities Climate Leadership Group. We discuss the ins and outs of how C40 works, the power of cities to create change, why networks matter, how to spread good ideas, and examples of how cities are taking bold climate action. 2:30 What C40 is and how it works 7:40 Why cities can have big food system impact 11:15 How good ideas spread across cities 30:00 The big opportunity around food systems 36:00 How to establish a network Share your feedback and thoughts or discover new episodes on Instagram @nordicfoodtech.
50 min 43 sec
My guest today is the internationally renowned love matchmaker Lemarc Thomas who is based in Stockholm. A life-long student of psychology, Lemarc learned through his studies and interactions that love is at the core of human behavior, and that helping someone become aware of how they love not only improves that individual’s life, but transforms many, if not all relationships connected to that person. In today’s conversation, we focus on the lessons that can be learned from love matchmaking when it comes to building stronger relationships and collaborations throughout the food system. 6:00 The blurred line between our professional and personal selves 7:00 Values and needs as predictors of long term relationships 22:20 The 3 layers of being in a relationship 40:00 What it means to do business with love Share your thoughts with us on Instagram @lemarcthomas and @nordicfoodtech
50 min 12 sec
In 2016, Peter Juul Regnersgaard and his co-founders realized that most gum is made with a plastic core. This launched a hobby project, which turned into a business to see if a plastic-free gum could be made. It took the founders 472 prototypes until they finally perfected the recipe in their home kitchens and launched True Gum, which is now sold all across Europe. In this episode, Peter shares the company’s startup story from going up against industry conglomerates to building a brand and setting up a factory with no prior startup or food production experience. This is a story you won’t want to miss! 2:30 Why gum is an environmental problem 17:50 Why True Gum set up their own factory 39:00 Finding product-market fit 37:20 Sourcing and making plastic-free gum For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!
51 min 41 sec
My guest today is Ramon Escobar, the founder of Chufly Imports, which curates, imports, and markets a portfolio of premium wine and spirits from the world's lesser-developed countries. Their mission is to drive transformative socio-economic development in local economies by expanding market access, promoting social mobility, and fostering economic diversification. During our episode today, we’ll talk about how Ramon arrived at this business model from his background in diplomacy, economics and international affairs. We will particularly focus on Bolivia’s five-century old wine-making tradition. This is a friendly warning that this episode will likely give you very strong wanderlust and is best enjoyed while drinking a glass of wine. 9:10 The impossibility of Bolivia making wine 20:30 How drinking wine from developing nations leads to economic development and prosperity 25:00 Ramon’s vision for the future of food 29:00 How to check if your business model is having a positive impact For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, always appreciates hearing your feedback, thoughts, and key takeaways!
39 min 27 sec
My guest today is Marika King who is the Head of PINC, Paulig Group’s corporate venture capital arm, which is focused on investing in the future of taste. Paulig is a house of brands with a presence in 13 European countries, a turnover of almost 1 billion euros, and around 2,000 employees. Headquartered in Finland, its portfolio consists of Santa Maria, Risenta, Gold & Green, and PocoLoco along with Paulig coffee. PINC stands for Paulig Incubator and was launched in 2018. In this episode, we discuss how PINC is helping Paulig to invest in future innovations while contributing to a tastier, healthier, and more sustainable planet. 6:10 How Paulig’s corporate venture capital arm works 10:00 The future of taste and how PINC looks at radical innovation 13:30 Due diligence and what PINC expects to see from startups 33:00 Vision for the future of food in 10-15 years 48:00 Tips for fundraising and valuating your company This month, we are hosting a feedback competition. If you fill out this form, you will be entered in a lottery to win a $200 gift certificate to the bar or restaurant of your choice OR an hour of coaching / consulting with your host. Enter here.
51 min 53 sec
The Norrsken Impact Accelerator is based in Stockholm. This year, the program is focused on accepting startups who are addressing big challenges related to our global good system. The accelerator has created quite a buzz for the incredible network of unicorn founders behind companies like Soundcloud, Klarna, Meltwater, Acne Studios, etc who will be advising the selected applicants. Today, I am joined by Funda Sezgi who is the Co-founder and Managing Director of the Norrsken Impact Accelerator. I also have Anna Ottosson, a FoodTech investor at Trellis Road and a Venture Partner of the program. 15:00 How the accelerator works and perks 22:00 How will startups be able to tap these unicorn founders? 28:00 What do we need more of in the Nordics to build our ecosystem? 37:20 What does it mean to scale impact? 42:00 What's the best place to start a food startup globally? This month, we are hosting a feedback competition. If you fill out this form, you will be entered in a lottery to win a $200 gift certificate to the bar or restaurant of your choice OR an hour of coaching / consulting with your host. Enter here.
56 min 2 sec
Matt Homewood better known as @anurbanharvester on Instagram is a food waste activist. He is part of a community of urban harvesters who have taken to social media to document their dumpster diving finds. Matt is particularly interested in raising awareness around supermarket food waste and is working towards finding solutions for the electronics to kilos of meat that he sees thrown out. In this episode, we talk about Matt’s journey to becoming a food waste activist, how to dumpster dive, the economics behind why this is happening, and what needs to change. 5:00 What is dumpster diving? 9:50 How do you use social media to spread the word? 23:55 What are the solutions to this problem? 30:45 How does someone start urban harvesting? This month, we are hosting a feedback competition. If you fill out this form, you will be entered in a lottery to win a $200 gift certificate to the bar or restaurant OR an hour of coaching / consulting with your host. To enter fill out this form here.
47 min 28 sec
Julien Biolley heads up the Marketing and Business Development activities for Chr. Hansen’s Food Cultures & Enzymes in North America. Chr. Hansen is a bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical, and agricultural industries. A C25 company based in Denmark, for over 145 years the company has strived to enable sustainable agriculture, cleaner labels, and healthier living for more people around the world. Chr. Hansen's product innovation is based on their microbial platform, which consists of about 40,000 microbial strains or what they call "good bacteria." They produce more than 400 different bacterial strains each year and in their 2025 strategy, have committed 75% of the R&D spending to new product development. Their microbial and fermentation platforms have the potential to respond to global challenges such as food waste, global health, and the overuse of antibiotics and pesticides, and they are increasingly looking to work with startups to meet these challenges. In this episode, we discuss their 2025 strategy, how they are partnering with different stakeholders in the food ecosystem from Noma's former Head of Fermentation David Zilber to startup accelerator programs, and the many potential applications and innovations surrounding microbes and fermentation. 3:10 What is good bacteria? 13:00 How do startup partnerships happen? 20:30 What is your 2025 strategy? 28:00 How do you do new product development? 40:00 How does Chr. Hansen define sustainability? For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. Your host, Analisa Winther, would also love to connect on LinkedIn! Feedback, thoughts, and key takeaways are always welcome!
50 min 15 sec
Anders Husa (@anderhusa) and Kaitlin Orr (@carnivorr) are Scandinavia's most influential restaurant bloggers with an audience of over 300,000 people on Instagram, YouTube, and their website. Both Husa and Orr are global jurors for the 360° Eat Guide, which promotes sustainability in the food industry, and official TasteHunters (digital ambassadors) for The World’s 50 Best. They are also behind the food community The Hungries. In this episode, we talk about how Husa and Orr got into blogging, their process for reviewing restaurants, what makes for a memorable dining experience, and the impact of COVID-19. 9:00 How Kaitlin and Anders met 15:20 Criteria and process for recommending restaurants 30:00 The impact of COVID-19 41:30 Strengths and weaknesses of the Nordic food scene 49:00 The power of food communities For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. I’d also love to connect with you on LinkedIn and hear your feedback and thoughts on the episode!
1 hr 13 min
Vaekstfonden is the Danish State’s investment fund. Since 1992, they've funded over 9 thousand companies with investments amounting to more than 4.4 billion euro. Eric-Alan Rapp is a partner at Vækstfonden investing in FoodTech companies. He has more than 25 years in the world of start-ups, venture capital, and corporate finance in both Europe and the United States. In this episode, we explore how Vaekstfonden is investing and thinking about the future of food. Eric-Alan and I also discuss why connecting on values is key for finding the right investor, the future of Denmark as a leader in meat and dairy, and the role of 5:30 Vækstfonden's food and ag investment thesis 10:00 The future of meat and dairy in Denmark 26:20 What Vækstfonden looks for when investing 39:40 Why values matter 42:00 Eric-Alan's vision for the future in 10-15 years For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io. I'd also love to connect with you on LinkedIn and hear your feedback and thoughts on the episode!
50 min 15 sec
Lauri Reuter is a scientist-turned-investor and a founder and partner of the Nordic Foodtech VC, which invests explicitly in Nordic and Baltic early-stage tech companies that are renewing the global food system. Lauri holds a Ph.D. in biotechnology and worked previously as a Researcher and Senior Specialist of Disruptive Technologies at VTT Technical Research Centre of Finland. He is a part-time urban beekeeper and passionate about building a radically sustainable food system for this planet – and the next one. 1:50 Fund backstory and investment thesis 11:30 Commercializing research-based technology 21:10 The ideal food portfolio 10 years from now 30:00 Funding gaps and opportunities for Nordic food startups 41:30 Lauri’s vision for the future food system Connect with the show's Host Analisa Winther on LinkedIn. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
55 min 27 sec
Hemp is considered nature's miracle plant. With over 25,000 known applications hemp can be used to make everything from paper to textiles, fuel, building materials, plastics, food, livestock feeds, medicine, paint, and oil. Hemp is a rising star for its immense utility, ability to replace big pollutants, and because it can grow in almost any climate, multiple times a year with little water, fertilizers, and pesticides. It also can drawdown CO2 and regenerate the soil making it a sustainability wonder. At the same time, hemp is nothing new. In the Nordics, hemp seeds have been found dating back to the 5th century, but as in so much of the world, it has been misunderstood and heavily regulated. It's just now that we are starting to see it make a comeback. My guest today is Signe Anker, one of the co-founders of Bornholmerhampen. Listen in to their unique startup story of how they started growing hemp and producing products on the little Danish island of Bornholm. We also discuss hemp's history in the Nordics, what makes this plant so special, the challenges and regulations of working with it, and what's needed to help the industry grow. 7:30 Hemp vs. marijuana 14:00 What makes hemp sustainable and its many uses 16:30 Harvesting and regulations around growing hemp 20:30 History of hemp in the Nordics 25:00 Challenges of growing this industry For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
40 min 44 sec
This year has been wild for everyone in the restaurant industry, but 2020 has proven to be especially memorable for Relæ. Not only did they celebrate their 10 year anniversary in August, they also announced that they will be closing their and Manfreds' doors by the end of the year. Join me in conversation with Relæ's restaurant manager Luca Donninelli as we recount the restaurant's journey to a Michelin star and the world's 50 best list. We also discuss the Relæ community and its partners Rudo, BÆST, Mirabelle, and the Farm of Ideas, its impact on the global food scene, COVID-19, and what its like to create so many memorable dining experiences. This episode was recorded live on @nordicfoodtech‘s Instagram. If you’d like to watch the conversation, follow the link to the video here. 5:00 The story of Relæ 12:00 The Relæ community and how it works 17:50 Sustainability at Relæ 20:20 How service changed during COVID-19 25:00 The future of the restaurant scene PS: I coach entrepreneurs and business professionals on creating the change they want to see in the world. If you're curious, sign up for a free chemistry call with me here to learn more.
34 min 39 sec
Daniel is a consultant to The Rockefeller Foundation Food Initiative. He previously supported the Foundation’s food and agriculture strategy refresh. Now he supports the Foundation’s work to advance a more nourishing and sustainable food system. Daniel is also the author behind the FoodTech Weekly newsletter as well as a mentor to several FoodTech accelerators and an advisor to a number of startups in the food and ag space. In every episode of this show, we ask guests what their vision for the future of the food system is as well as what’s missing to make that vision a reality. Since 2019, The Rockefeller Foundation has run a Food System Vision Prize, distributing prize money to organizations across the globe that develop and share their vision for the future food system that they aspire to create by the year 2050. Join us as we discuss the vision that Daniel sees developing in the Nordics compared to what he sees happening in other parts of the globe. We also talk about what it takes to turn these visions into realities. To join the Nordic FoodTech fall coaching program, sign up for a discovery call here. For live interviews, check out our Instagram here. 8:00 The Food System Vision Prize 19:00 How visions for our food system have changed over history 22:30 The Nordic food system vision vs other parts of the world 36:30 How COVID-19 is impacting the food system
43 min 13 sec
Isolated in the North Atlantic, for many years the Faroese largely relied on eating what was found in the environment around them. They learned to use every bit of animal and how to store and preserve as much as possible for as long as possible resulting in a fascinating and unique food culture that I discuss with Kinga Eysturland who runs a bed & breakfast in the Faroes and is an author of “Faroe Islands: A Tourist & Cultural Guidebook. This episode was recorded live on @nordicfoodtech's Instagram. If you'd like to see the foods Kinga shows and tells about, follow the link to the video here. 4:30 How the Faroe Island’s history and geography has influenced its food traditions 12:30 Faroese fermentation or ræst and why it’s a revelation 17:30 The Faroe Island’s alcohol prohibition and the upcoming beverage scene 24:00 The influence of Koks and eating-out culture in the Faroes 30:30 The dishes Kinga serves for a Faroese dinner And my fall coaching program is now open! If you are an entrepreneur or changemaker looking to make a business or leadership breakthrough, sign up for a chemistry call here to work 1-on-1 with me.
41 min 18 sec
My guest today is Mie Tingsager Nielsen whose relationship to design and sustainability is expansive. She is a sustainable business advisor at Closed Loop and the manager of The Fabric Source, a sustainable textile library with more than 2,000 sustainable fabrics from more than 200 suppliers around the world that is focused on showcasing the latest and most innovative materials that can be applied across the fashion and textile industry. Join us as we discuss the world of farming fabrics and how textiles made from crops like cotton and hemp are not so different from the agricultural commodities we grow, harvest, and eat. 5:40 Overview of The Fabric Source 7:38 What you need to know about textiles 11:42 New technologies shifting the space 15:33 Brands leading the way 23:08 Mie's vision for the future For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
27 min 47 sec
Noah Erhun has 8 years of experience working in artisanal bakeries in the United Kingdom, Australia, New Zealand, and today in Denmark where he leads production at Juno The Bakery in Copenhagen. His expertise is in naturally leavened breads and heritage grains. In this episode, Noah takes us on a ride through time and around the world as we explore how heritage grains are making a comeback with the surprising help of Instagram. 1:20 How Noah became a baker 6:30 The resurgence of small craft bakeries 9:00 How industrialization changed the game 14:30 Instagram and the alternative grain economy 21:40 What you should know about Scandinavia's heritage grains For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
47 min 22 sec
Climate change is warming the Nordics making it increasingly possible to produce wine commercially. Recently, the New York Times published a front page article exploring the budding scene of wine makers who see the Nordics as the next frontier. My guest is Betina Newberry who was featured in the article and owns Denmark's largest vineyard, Dyrehøj Vingaard, along with her brother. This episode is full of insights on what it takes to produce wine in the Nordics and how the industry is developing as Betina shares her entrepreneurial journey. 1:40 How the vineyard started 5:00 Lessons learned in starting a Danish vineyard 14:50 How climate change is changing the wine scene 18:30 The taste of Nordic wine 24:50 The future of wine making For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
42 min 28 sec
Malena Sigurgeirsdóttir is the co-founder of Wholi Foods, which was one of the first European companies to produce products with insect protein. Their portfolio includes snack bites, crisp bread, protein bars, and an insect-based meat alternative, which premiered at Roskilde Festival. In this episode, you’ll hear how insects are tiny, but mighty, able to fight poverty, boost nutrition, reduce pollution, and combat climate change. Malena gives us the inside scoop on how they solved her own health issues and why soon they may not feel like such a novel food. 4:30 The avocado of insects 5:15 How Wholi Foods was started 12:40 Insects vs beef in taste, sustainability, and nutrition 18:50 Vegans, vegetarians, and flexitarians take on insects 29:10 Why the western world needs insects in their diet For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
37 min 41 sec
Alexandra Genis is an artist and the principal designer at TAS2R, a Food Design Studio in Berlin propagating Gastro-Intestinal Science-Fiction. She uses food as a biochemical and visual tool to transmit challenging ideas about ecology, innovation and science. Her projects seek to reframe human perception around what an edible substance is as well as challenge our consumption behaviors. In this episode, we look at the power of art and design to realize new possibilities. 1:20 The Atoma project (see visual), turning individual molecules into spices 5:20 The complexity of flavor and the limits of what we can taste 12:40 The importance of artificial foods in a post-agricultural age 25:30 Other design / art projects Alexandra's worked on 28:30 Vision for the future food system This podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Northern Dimension Partnership on Culture. For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.
34 min 28 sec
Dr. Mikelis Grivins is a senior researcher at the Baltic Studies Centre, a research institute focused on studying sustainable rural and regional development, agro-food systems, farming and innovations. We dive in Dr Grivins work on alternative food networks, foraging, and wild foods across Europe. We also discuss similarities and differences between the Nordic and Baltic food systems. There's lots of food for thought in this episode as we explore history, philosophy, regulation, black markets, and new perspectives. 2:30 Overview of The Baltic Food System and how it has evolved 8:30 Why alternative food systems are important 20:00 4 types of foragers across Europe 30:50 Exploitation, transparency & regulation in the wild food market 50:40 The Nordics-Baltic food system and why collaboration is important This podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Nordic Council of Minister's Office in Latvia. For more conversation, join our community on Instagram and hear more episodes on www.nordicfoodtech.io.
55 min 3 sec
My guest is Raz Godelnik Assistant Professor of Strategic Design and Management at the Parsons School of Design New School where he is exploring new business models and design solutions. In this episode, we discuss the DEFT framework, which provides a model for designing and implementing climate solutions. Raz is also the co-founder of two green startups - Hemper Jeans and Eco-Libris. He is involved with sandbox Zero where he develops sustainable business models, climate action, and sustainability-as-unusual tools and frameworks. He holds an MBA from Tel Aviv University and a BA in Communication and Economics from the Hebrew University. 1:10 Overview of the DEFT Framework 5:12 How to shift values, beliefs, and attitudes 9:50 The importance of affordability, delight, and meaning 17:10 Translating solutions into stories 19:15 Vision for the future food system Join our community on Instagram and find more episodes at www.nordicfoodtech.io. Raz is also looking to collaborate on climate experiments. Contact info and details at the end of the episode!
24 min 17 sec
For a millennia, the Inuit people have managed to survive off the land of Greenland, an extreme Arctic environment. Assistant Professor Aviaja Lyberth Hauptmann has been conducting a two-year postdoc on the Greenlandic Diet Revolution, which looks at the microbiomes of traditional Greenlandic foods, an almost exclusively animal-based diet. Aviaja's work encompasses culture, climate change, nutrition, microbiology, biotech, big industry, and politics. Full of fascinating insights, this conversation will get you thinking about what health really means for humans and the planet and how the two can and can’t be connected. It’s also an important conversation to consider how vulnerable communities fit in to our global climate solutions. 5:20 Overview of diet, traditions, and culture 10:20 Why a plant-based diet is causing problems in Greenland 26:00 Vision for the future food system 30:30 How Arctic micro-organisms create big business opportunities beyond oil & gas 38:00 Wisdom collected from nature and the Inuits Join our community on Instagram and find more episodes at www.nordicfoodtech.io. Lastly, Aviaja would love to work with top chefs on how the fascinating and rare fermented foods of Greenland could be used to gain new sorts of taste. If you’re a chef listen in at 35:50 for instructions on how to get in touch!
40 min 53 sec
Charlotte Aschim is CEO and Co-Founder of the Norwegian startup TotalCtrl, which makes food waste prevention software for grocery stores, hotels, and restaurants. Charlotte has been named one of Europe's most inspiring food waste change makers, one of the top 80 Norwegian leaders under 35, and is a European Green Capital Ambassador. TotalCtrl is looking to integrate with other software companies food management solutions so if you're in that space, get in touch! in this episode, we also cover: 1:40 How TotalCtrl works 6:00 Players and difference in the food loss and food waste space 14:50 The impact of regulation 16:00 The Norwegian food scene 21:25 Vision for the future and desired collaborations Join our community on Instagram and find more episodes at www.nordicfoodtech.io
29 min 15 sec
K Group is the 2nd biggest grocery retailer in the Finnish market. They've been celebrated for being the most sustainable trading sector company in the world by World Economic Forum and are the only Finnish company to have made it on the list every year since 2005. Despite this achievement, K Group has struggled to communicate the responsibility they’ve taken around their business practices to consumers. In this conversation, we speak with Customer Insight Director Heidi Jungar to explore how Kesko has approached this challenge including what sustainability in retail means to them, how they are taking responsibility, and what grocery shopping will look like in the future. 11:00 K Group's sustainability and conservation programs 14:25 Insights around what drives consumer buying decisions towards sustainability 19:10 How K Group gives customers their data back 21:10 K Group's vision for the future grocery store 36:00 Vision for future food system
42 min 44 sec
Since 2010, Södertälje Municipality in Sweden has served public school lunches that are healthy for students and the planet. The initiative is known as Diet for a Green Planet. Our guest today is Sara Jervfors who is the Head of the Diet Unit in Södertälje Municipality and an architect of the system. We talk about what a diet for a green planet is, how more municipalities could transform their lunches to meet these parameters, what incentives are missing to encourage such a diet, and how parents and kids have responded. 4:30 Details of the program 11:50 How kids vs parents respond to new food initiatives 15:40 The ripple effect on the community 18:30 What's missing to revive local food ecosystems 23:50 The role of politicians This episode is part of Taste the Transition, a series of lunch conversations during the COP25 climate negotiations highlighting individuals taking climate action through food. Tell us your vision for the food system on www.nordicfoodtech.io/answer or by using the hashtag #NordicClimateAction
29 min 34 sec
In this episode, we address what we know from science when it comes to adopting diets that support a healthy, sustainable food system. My guest is Amanda Wood who is a researcher at the Stockholm Resilience Centre. Launched in 2007, the Centre's vision is to advance a world where social-ecological systems are understood, governed and managed to not only enhance human well-being, but also enable the sustainable co-evolution of human civilizations with the biosphere. Amanda’s work intersects science, policy and practice to inform food systems transformations for sustainability and health. This includes working with and informing decision-makers, organizations and networks who can influence change. Amanda was a co-author of the influential EAT Lancet report and subsequently wrote an analysis on how the Nordic food system would have to be transformed in order to meet the report's recommendations. 7:30 Five actions areas that will transform the food system 19:00 Vision for the future food system 26:50 Wishlist for change from policy makers 31:00 Research areas we're still missing to move forward 35:30 Signs that the food system is changing for the better
38 min 51 sec
Emil Vincentz started his climate activism as a 12 year old. Today he is in his 20s and a member of Regeneration 2030, a movement led by teenagers and young adults in the Nordic and Baltic Sea Regions focused on making the United Nation's sustainable development goals a reality. He is also the founder of Symplistic, a company helping private and public organizations implement concrete solutions on environmental sustainability. At the Nordic COP25 in Stockholm, ReGeneration 2030 will be presenting their views on the future of the food system. Join us as Emil and I discuss what actions ReGeneration 2030 is calling for from policy makers, what it's like to be a young person advocating for the future today, and ways to champion the next generation. 6:00 An inside look into youth climate activism 18:30 Key issues talked about in Emil's circle (it might surprise you) 20:50 Actions for policymakers and vision for the future 32:30 How you should engage youth in your community 38:25 The role of parents and what it means to be a good ancestor This episode is part of Taste the Transition, a series of lunch conversations during the COP25 climate negotiations highlighting individuals taking climate action through food. Tell us your vision for the food system on www.nordicfoodtech.io/answer or by using the hashtag #NordicClimateAction
44 min 52 sec
The Nordic Food Policy Lab was launched by the 5 prime ministers of the Nordic countries in 2017 to curate and share examples of Nordic food policy for health and sustainability. They do this through global partnerships and dialogues. Their goal is meet the UN Sustainable Development Goals through food policy. They also help other countries in achieving the goals. In this episode, Marie Persson provides an overview of what is happening within food policy across the Nordics. We also take a look at the COP25 UN climate negotiations from a Nordic angle and what a sustainable, healthy diet looks like. 7:30 Overview of the Nordics strengths and weaknesses when it comes to food & food policy 9:40 Why food is such a tricky political conversation 16:30 Examples of individuals taking climate action through food 20:20 What is needed for policy to encourage sustainable production and consumption 25:35 Why more chefs and behavioral psychologists are needed in politics This episode is part of Taste the Transition, a series of lunch conversations during the COP25 climate negotiations highlighting individuals taking climate action through food. Tell us your vision for the food system on www.nordicfoodtech.io/answer or by using the hashtag #NordicClimateAction
39 min 28 sec
Too Good To Go enables consumers to buy food that would otherwise be thrown out at the end of the day. The idea started in Denmark and has quickly spread across Europe with everyone from mom and pop bakeries to big grocery retailers getting on board. Today they've saved some 25.5 million meals and opened up a new customer segment for many food businesses. In this episode, we speak with Mikkel Fog Holm-Nielsen who runs special projects for Too Good To Go's management team. Join us as we discuss their ambitious strategy to fight food waste across multiple fronts. By 2020, they aim to work with 75,000 businesses, inspire 50 million people to reduce their household food waste, impact regulation in 5 countries, and have a food waste curriculum in 500 schools. 2:00 How Too Good To Go got started 5:40 Creating a business around food waste 14:10 Vision for the future food system and what's missing to get there 17:20 How they are fighting food waste via business, politics, education, and household behavior 27:30 Company culture and why much of the team from Endomondo, which sold to Under Armour for $85 million, joined Too Good To Go
32 min 6 sec
Arla is the 5th largest dairy company in the world. Owned by 12,500 farmers across seven countries, they have an ambition to become the most transparent value chain in dairy. In today's episode, we discuss this ambition with Tomi Sirén who is the head of Digital and Technological Innovations at Arla. Based in Finalnd, he’s spearheading a variety of projects focused on moving their sustainability agenda forward with emerging technologies including the Arla Milkchain. Listen in as we talk about: 5:30 Arla's digital transformation 9:00 Arla Milkchain - how they are using blockchain to trace their products and animal welfare (see video) 21:00 Collaborations Arla is looking for and what obstacles they are facing to scale 26:00 Other sustainability projects at Arla 28:40 Vision for the future and what we're missing to get there
33 min 8 sec
Almi Invest is Sweden’s most active startup investor. With 3 billion SEK under management, they make about 50 new investments each year and have invested in 660 companies overall, some of which have been acquired by Google, Microsoft, and Apple or IPOed at a billion kroner level on the stock market. Join us as we speak with investment manager Karin Ebbinghaus about Almi's GreenTech fund, which only invests in companies that reduce greenhouse gas emissions. The fund has about 650 million SEK under management or 60 million euro. Listen in as we talk about: 3:50 Almi's investment thesis 15:10 What a GreenTech model looks 17:35 How to measure a GreenTech model's impact 21:20 How Almi's GreenTech fund fits into Swedens' national strategy to reduce greenhouse gas emissions by 2050 30:10 Almi's vision for FoodTech ecosystem in 10-15 years
35 min 7 sec
By 2050, an estimated 80% of all food will be destined for our global cities. To understand how we can make the food systems of our cities sustainable, resilient, and diverse our guest today is Emma Chow - the Project Lead for the Food Initiative at the Ellen MacArthur Foundation. The Ellen MacArthur Foundation was launched in 2010 to accelerate the transition to a circular economy. In 2019, they launched a food initiative focused on convening food brands, producers, retailers, governments, innovators, and waste managers to redesign the food system serving cities to: Source food regeneratively and locally when appropriate Design and market healthier food products Make the most of food by upcycling waste streams. London, São Paulo and NYC have signed on as flagship cities to show what is possible. Join us in a wide-ranging conversation as we discuss the role of cities as power nodes in the food system as well as a circular vision for the future and the practical next steps for getting there. Whether you are a citizen, entrepreneur, policymaker, or researcher, there are clear actions for you!
48 min 46 sec
Amass has been recognized multiple times not only as one of the best restaurants in the world, but also as one of the most sustainable. For them, a zero waste kitchen has been an incredible creative constraint inspiring major changes to how this fine dining institution cooks, recycles, sources, and operates in their local environment. Today the restaurant’s food and ingredients are 90% organic. Food waste has been reduced by 75% since they started in 2013 and their annual water consumption is down by 5,200 liters. The restaurant’s facilities also include a garden with 80 varieties of plants and an aquaponic farming system. A Native New Zealander, Kim Wejendorp was the Sous Chef at Amass Restaurant in Copenhagen before becoming their head of R&D. In this conversation, we talk about how they undertook the sustainable transition, the creative process that produces a zero waste kitchen, and what kind of partners and innovations they are looking to partner with.
37 min 13 sec
Not long ago, Frida Jonson and her co-founder Lovisa Madås realized that the FoodTech and AgTech worlds were unfolding in parallel. No journalism outlet was covering all sides of the story from farm to fork. So, they started AgFo, a digital media outlet covering the intersection of agriculture and food in Sweden. AgFo's journalists travel all over the country reporting on different trends, perspectives, and innovations in the food system. Today, Frida gives us a front row seat to the conversations being had, the emerging trends, and collaborations to look out for. We also discuss why journalism is important for ecosystem development and connecting diverse communities.
25 min 20 sec
Aquaculture is the farming of fish. As the fastest growing sector in animal food production, the industry has started to attract the interest of Silicon Valley. This might also be because aquaculture is some 20 years behind traditional agriculture in terms of development leaving it ripe for innovation. We speak with Carsten Krome who is the Managing Partner of Hatch, the first global aquaculture accelerator program operating across Norway, Hawaii and Singapore and an investor into aquaculture with the fund Alimentos Ventures. He provides an excellent introduction to the aquaculture world and what we can look forward to in this space. Carsten has his own entrepreneurial experience through his start-up as a prawn farmer in Malaysia and he holds a Ph.D. in feed science from the University of Stirling as well as a Masters in Marine Biology from the University of Kiel in Germany. If you liked this episode, check out this podcast with Ocean Harvest from Denmark on regenerative ocean farming as a solution to climate change. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.
33 min 39 sec
Creandum has been an early investor in many of the most well known and successful Nordic companies including Spotify, Vivino, Klarna, and Kahoot just to name a few. In today’s episode, we are speaking with Carl Fritjofsson who runs the San Francisco office serving as a bridge to Creandum's European founders as their companies expand into the US. Join us as we discuss how this tech VC is investing into the future of food and how European startups should be considering internationalization.
29 min 53 sec