Nordic Foodtech

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  Episode Transcript Related Links Interviews with top Nordic restaurants (Amass, Alchemist, Relae, etc) The connection between food & tourism  Climate change and

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 he

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.

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,

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 professio

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 i

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 c

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. 

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.

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.

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.

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.  1:50 The Atoma project, turning individual molecules into spices 2:48 The complexity of flavor and the limits of what we can taste 10:45 The importance of artificial foods in a post-agricultural age  22:00 Other projects Alexandra's worked on  24:00 Vision for the future food system Episode Transcript Related Links Video of 3D Printed Flavor Molecules Coffee Collective on the complex, delicious taste of coffee Europe’s black market for wild foods Climate change and producing wine in the Nordics Eating insects is an ancient tradition, bu

Is foraging sustainable? Is a black market around wild foods okay? Dr. Mikelis Grivins, a senior researcher at the Baltic Studies Centre, has built his academic career on studying foraging and the sustainability transition in Central and Eastern Europe. In this episode, we discuss the alternative food system and business that exists around wild foods in Europe. We also take a look at how post-Soviet states like Latvia had to develop alternative food pathways like foraging and how that feeds into today's conversations around sustainability.  4:00 Overview of alternative food systems are important 17:00 4 types of foragers across Europe 20:20 Exploitation, transparency & regulation in the wild food market 25:00 Wild washing Artist Alexandra Genis on why all foods are artificial Using blockchain to trace food from farm to fork  The chef preserving Iceland’s food traditions The Importance of Microbes in the Greenlandic Diet Regenerative agriculture and our connection with nature This podcast was re

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 in

For a millennia, the Inuit people have managed to survive off the land of Greenland, an extreme Arctic environment. Aviaja Lyberth Hauptmann has been conducting research 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 o 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 Episode transcri

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 

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 Episode Transcript Related Links How

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 #NordicClim

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 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 Episode Transcript Related Links Nordic Food Policy Lab on policy’s role in supporting

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 m