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AgFo’s Frida Jonson on the role of journalism from farm to fork

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.

Hatch’s Carsten Krome on why aquaculture is the fastest growing sector in animal farming

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. 

Creandum’s Carl Fritjofsson on how the tech VC behind Spotify, Vivino, and Kahoot is getting into food

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. 

KBH Madhus’ Pernille Nielsen on how the public sector is going 90% organic

KBH Madhus has a mission is to change society through better meals and they’ve been doing this by helping the kitchens of hospitals, schools, and other public institutions go 90% organic, often on the same budget. So many meals are made in the public sector, that this kind of institutional change has massive impact.  In this episode, we talk about the process KBH Madhus uses as well as how any kitchen – big or small, private or public – can do the same.

Cecilia Tilli on lessons learned from food bankruptcy

Cecilia Tilli founded Ultuna Mejeri, one of the first vegan cheese startups to hit the Swedish market back in 2014. The company grew to be sold in 50 stores and had a devoted fan base. Still, Cecilia and her team had to take the decision to close the company and declare bankruptcy. In this episode, Cecilia shares her personal story of starting the company and gives us a look into the realities of having your startup journey end in bankruptcy.

Jävligt Gott’s Gustav Johansson on how comfort food is the secret to a sustainable diet

Gustav Johansson is behind Swedens largest vegan food blog. He’s also the author of two vegan cookbooks – one covers Swedish comfort food and the other is for athletes in collaboration with the World Wildlife Fund and the Swedish Olympic Committee. 

Gustav’s work is fascinating. His work centers on using his platform to make it easier for people to chose a planet friendly diet. He does so by developing a trove of recipes that don’t require consumers to sacrifice the tastes they love or dishes they grew up with in order to eat more sustainably. He also works with supermarket chains and food entrepreneurs to ensure that the vegan products people want make it to market. He also develops recipes for new products to make sure there are resources available online for how to use them.

Besides Gustav’s story and approach, we also cover how new products are released in Sweden – it only happens three times a year – and why Swedes seem to be leading the charge when it comes to embracing a vegan diet. 

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