Nordic FoodTech

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! 

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.

This year has been wild for everyone in the restaurant industry, but 2020 has proven to be especially memorable for Relæ. Not only did they celebrate their 10 year anniversary in August, they also announced that they will be closing their and Manfreds’ doors by the end of the year.  

Join me in conversation with Relæ’s restaurant manager Luca Donninelli as we recount the restaurant’s journey to a Michelin star and the world’s 50 best list. We also discuss the Relæ community and its partners Rudo, BÆST, Mirabelle, and the Farm of Ideas, its impact on the global food scene, COVID-19, and what its like to create so many memorable dining experiences.

This episode was recorded live on @nordicfoodtech‘s Instagram. If you’d like to watch the conversation, follow the link to the video here. 

• 5:00 The story of Relæ
• 12:00 The Relæ community and how it works
• 17:50 Sustainability at Relæ
• 20:20 How service changed during COVID-19
• 25:00 The future of the restaurant scene

PS: I coach entrepreneurs and business professionals on creating the change they want to see in the world. If you’re curious, sign up for a free chemistry call with me here to learn more.

My guest today is Mie Tingsager Nielsen whose relationship to design and sustainability is expansive. She is a sustainable business advisor at Closed Loop and the manager of The Fabric Source, a sustainable textile library with more than 2,000 sustainable fabrics from more than 200 suppliers around the world that is focused on showcasing the latest and most innovative materials that can be applied across the fashion and textile industry. Join us as we discuss the world of farming fabrics and how textiles made from crops like cotton and hemp are not so different from the agricultural commodities we grow, harvest, and eat.  

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.

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.