Posted in: Denmark

Juno the Bakery’s Noah Erhun on the resurgence of heritage grains

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.

Posted in: Denmark Startups

Dyrehøj Vingaard’s Betina Newberry on why Scandinavia wine production is good business

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.

Posted in: Denmark Iceland Startups

Wholi Foods’ Malena Sigurgeirsdóttir on why a vegetarian eats insects

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.

University of Greenland’s Aviaja Lyberth Hauptmann on how the world’s diet revolution is challenging Greenland

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!

Posted in: Norway Startups

TotalCtrl’s Charlotte Aschim on the digital fight against food waste

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. Total Ctrl 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 Total Ctrl works
  • 6:00 Players in difference in the food loss and food waste space
  • 14:50 How regulation is affecting the space
  • 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 

Posted in: Corporates Finland

K Group’s Heidi Jungar on sustainability in grocery retail

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
Posted in: Public Sector Sweden

Södertälje Municipality's Sara Jervfors on the school lunch diet for a green planet

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

Posted in: Public Sector Sweden

Stockholm Resilience Centre’s Amanda Wood on the science-backed diet that can transform the world

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

ReGeneration 2030's Emil Vincentz on the youth's vision for our future food system

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

Nordic Food Policy Lab’s Marie Persson on taking climate action through food

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