Archives: Episodes

Posted in: Podcast Country

Tas2r's Alexandra Genis on designing food for a post-agriculture age

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. 

  • 1:20 The Atoma project (see visual), turning individual molecules into spices
  • 5:20 The complexity of flavor and the limits of what we can taste
  • 12:40 The importance of artificial foods in a post-agricultural age 
  • 25:30 Other design / art projects Alexandra’s worked on 
  • 28:30 Vision for the future food system

This podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Northern Dimension Partnership on Culture. For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.

Posted in: Latvia

Baltic Studies Centre Dr. Mikelis Grivins on foraging across Europe, the Latvian food system, and alternative food networks

Dr. Mikelis Grivins is a senior researcher at the Baltic Studies Centre, a research institute focused on studying sustainable rural and regional development, agro-food systems, farming and innovations. We dive in Dr Grivins work on alternative food networks, foraging, and wild foods across Europe. We also discuss similarities and differences between the Nordic and Baltic food systems. There’s lots of food for thought in this episode as we explore history, philosophy, regulation, black markets, and new perspectives.

  • 2:30 Overview of The Baltic Food System and how it has evolved 
  • 8:30 Why alternative food systems are important
  • 20:00 4 types of foragers across Europe
  • 30:50 Exploitation, transparency & regulation in the wild food market
  • 50:40 The Nordics-Baltic food system and why collaboration is important 

This podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Nordic Council of Minister’s Office in Latvia. For more conversation, join our community on Instagram and hear more episodes on www.nordicfoodtech.io.

Posted in: Podcast Country

Parsons New School Asst. Professor Raz Godelnik on designing for the climate crisis

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 info and details at the end of the episode! 

Posted in: Uncategorized

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. 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 transcript

Links 

How foraging is creating an alternative food system in the Baltics

Why Chr. Hansen is building a microbial platform

The Michelin chef preserving Iceland’s food traditions

What is the Faroese kitchen?

Landmarks (one of my fav books) on the power of language to shape our sense of place and connection to nature

The EAT-Lancet report, which greatly influenced global dietary recommendations

Join our community on Instagram and find more episodes at www.nordicfoodtech.io. 

Posted in: Denmark Greenland

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: Uncategorized

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. 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 

Posted in: Norway

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: Uncategorized

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.

n

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. 

n

    n

  • 11:00 K Group’s sustainability and conservation programs

    • n

  • 14:25 Insights around what drives consumer buying decisions towards sustainability 

    • n

  • 19:10 How K Group gives customers their data back 

    • n

  • 21:10 K Group’s vision for the future grocery store

    • n

  • 36:00 Vision for future food system

    • n

n

Episode Transcript

n

Related Links

n

How other Nordic grocery retailers are thinking about the future of food

n

How to successfully launch new plant-based products 

n

Dumpster diving to shed light on supermarket food waste

n

Delås Farm on REKO Rings: the Nordic movement to buy directly from farms

n

Coop Crowdfunding on enabling their customers to invest in food startups

n

ICA Vaxa on developing products to shift the Swedish food system

n

Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like this! You’re also invited to join our community on Instagram

Posted in: 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: 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