Future Food with Analisa Winther

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 episo...

My guest today is the internationally renowned love matchmaker Lemarc Thomas who is based in Stockholm. A life-long student of psychology, Lemarc learned through his studies and interactions  that love is at the core of human behavior, and that helping someone become aware of how they love not only improves that individual’s life, but transforms many, if not all relationships connected to that per...

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 t...

My guest today is Ramon Escobar , the founder of Chufly Imports , which curates, imports, and markets a portfolio of premium wine and spirits from the world's lesser-developed countries. Their mission is to drive transformative socio-economic development in local economies by expanding market access, promoting social mobility, and fostering economic diversification. During our episode today, we’ll...

My guest today is Marika King who is the Head of PINC, Paulig Group’s corporate venture capital arm, which is focused on investing in the future of taste. Paulig is a house of brands with a presence in 13 European countries, a turnover of almost 1 billion euros, and around 2,000 employees. Headquartered in Finland, its portfolio consists of Santa Maria, Risenta, Gold & Green, and PocoLoco along wi...

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 joi...

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 e...

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 str...

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 behi...

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...

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...

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, fertil...

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...

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 startup...

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...

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 applie...

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 th...

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...

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 p...

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 ep...

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-Sov...

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 invol...

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, bi...

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...

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 con...