Nordic Foodtech

The Norrsken Impact Accelerator is based in Stockholm. This year, the program is focused on accepting startups who are addressing big challenges related to our global good system. The accelerator has created quite a buzz for the incredible network of unicorn founders behind companies like Soundcloud, Klarna, Meltwater, Acne Studios, etc who will be advising the selected applicants. Today, I am joined by Funda Sezgi who is the Co-founder and Managing Director of the Norrsken Impact Accelerator. I also have Anna Ottosson, a FoodTech investor at Trellis Road and a Venture Partner of the program. 15:00 How the accelerator works and perks 22:00 How will startups be able to tap these unicorn founders? 28:00 What do we need more of in the Nordics to build our ecosystem? 37:20 What does it mean to scale impact? 42:00 What's the best place to start a food startup globally? 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

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. 

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. 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," which can be used to solve global challenges such as food waste, global health, and the overuse of antibiotics and pesticides. 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 startups, 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. Ha

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  Episode Transcript Related Links Interviews with top Nordic restaurants (Amass, Alchemist, Relae, etc) The connection between food & tourism  Climate change and

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 he

Lauri Reuter is a scientist-turned-investor and a founder and partner of the Nordic Foodtech VC, which invests explicitly in Nordic and Baltic early-stage tech companies that are renewing the global food system. Lauri holds a Ph.D. in biotechnology and worked previously as a Researcher and Senior Specialist of Disruptive Technologies at VTT Technical Research Centre of Finland. He is a part-time urban beekeeper and passionate about building a radically sustainable food system for this planet – and the next one.  1:50 Fund backstory and investment thesis 11:30 Commercializing research-based technology 21:10 The ideal food portfolio 10 years from now 30:00 Funding gaps and opportunities for Nordic food startups 41:30 Lauri’s vision for the future food system  Connect with the show's Host Analisa Winther on LinkedIn. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.

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 Bornholmerhampen. Listen in to their unique startup story of how they started growing hemp and producing products on the little Danish island of Bornholm. We also discuss hemp's history in the Nordics,

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 professio

Daniel is a consultant to The Rockefeller Foundation Food Initiative. He previously supported the Foundation’s food and agriculture strategy refresh. Now he supports the Foundation’s work to advance a more nourishing and sustainable food system. Daniel is also the author behind the FoodTech Weekly newsletter as well as a mentor to several FoodTech accelerators and an advisor to a number of startups in the food and ag space. In every episode of this show, we ask guests what their vision for the future of the food system is as well as what’s missing to make that vision a reality. Since 2019, The Rockefeller Foundation has run a Food System Vision Prize, distributing prize money to organizations across the globe that develop and share their vision for the future food system that they aspire to create by the year 2050. Join us as we discuss the vision that Daniel sees developing in the Nordics compared to what he sees happening in other parts of the globe. We also talk about what it takes to turn these visions i

Isolated in the North Atlantic, for many years the Faroese largely relied on eating what was found in the environment around them. They learned to use every bit of animal and how to store and preserve as much as possible for as long as possible resulting in a fascinating and unique food culture that I discuss with Kinga Eysturland who runs a bed & breakfast in the Faroes and is an author of “Faroe Islands: A Tourist & Cultural Guidebook. This episode was recorded live on @nordicfoodtech's Instagram. If you'd like to see the foods Kinga shows and tells about, follow the link to the video here.  4:30 How the Faroe Island’s history and geography has influenced its food traditions 12:30 Faroese fermentation or ræst and why it’s a revelation 17:30 The Faroe Island’s alcohol prohibition and the upcoming beverage scene 24:00 The influence of Koks and eating-out culture in the Faroes 30:30 The dishes Kinga serves for a Faroese dinner And my fall coaching program is now open! If you are an entrepreneur or c

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.   5:40 Overview of The Fabric Source  7:38 What you need to know about textiles  11:42 New technologies shifting the space 15:33 Brands leading the way 23:08 Mie's vision for the future For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io. 

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.

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.

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.  1:50 The Atoma project, turning individual molecules into spices 2:48 The complexity of flavor and the limits of what we can taste 10:45 The importance of artificial foods in a post-agricultural age  22:00 Other projects Alexandra's worked on  24:00 Vision for the future food system Episode Transcript Related Links Video of 3D Printed Flavor Molecules Coffee Collective on the complex, delicious taste of coffee Europe’s black market for wild foods Climate change and producing wine in the Nordics Eating insects is an ancient tradition, bu

Is foraging sustainable? Is a black market around wild foods okay? Dr. Mikelis Grivins, a senior researcher at the Baltic Studies Centre, has built his academic career on studying foraging and the sustainability transition in Central and Eastern Europe. In this episode, we discuss the alternative food system and business that exists around wild foods in Europe. We also take a look at how post-Soviet states like Latvia had to develop alternative food pathways like foraging and how that feeds into today's conversations around sustainability.  4:00 Overview of alternative food systems are important 17:00 4 types of foragers across Europe 20:20 Exploitation, transparency & regulation in the wild food market 25:00 Wild washing Artist Alexandra Genis on why all foods are artificial Using blockchain to trace food from farm to fork  The chef preserving Iceland’s food traditions The Importance of Microbes in the Greenlandic Diet Regenerative agriculture and our connection with nature This podcast was re

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 in

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 transcri

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 

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 Episode Transcript Related Links How