Posted in: Denmark Norway Sweden

Carlsberg's Tenna Skov Thorsted on sustainability and the Together Towards Zero program

Carlsberg’s Together Towards Zero campaign consists of four major ambitions – ZERO carbon footprint, ZERO water waste, ZERO irresponsible drinking, and a ZERO accidents culture. My guest today is Tenna Skov Thorsted who 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!

Nordic FoodTech Podcast Host Analisa Winther on how and why the show got started

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.

Posted in: Denmark

Vivino Founder Heini Zachariassen on disrupting the wine industry with tech and community

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!

C40 Cities Zachary Tofias on how a network of the world’s megacities is addressing climate change

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.

Posted in: Denmark

True Gum's Founder on creating a plastic-free chewing gum

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!

Posted in: Denmark

Dumpster diver and activist Matt Homewood on supermarket food waste

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

Posted in: Denmark

Chr. Hansen's Julien Biolley on building their microbial platform and working with startups

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!

Posted in: Denmark Norway

Restaurant bloggers Anders Husa and Kaitlin Orr on creating community through food

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! 

Posted in: Denmark

Vækstfonden's Eric-Alan Rapp on how the Danish state is investing in the future of food

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! 

Posted in: Denmark

Industrial Hemp in the Nordics – A Startup Story

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 Børnhølmerhampen. Listen in to their unique startup story of how they started growing hemp and producing products on the little Danish island of Børnhølm. 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.