While the oceans cover more than 70% of our planet, only 2% of food production (including all fisheries and ocean […]Read more
Jon Funderud 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
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’s Founder. 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.
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
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!
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
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.
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!
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
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