Yes, The Big Meet is on again! And this years theme is nothing else than all about: SURVIVAL!

The planet will survive, but what about us, our homes, our food, companies, brands, our kids, our cities and our cultures?

Critical times call for radical solutions and we will serve you our usual high-speed cocktail geared towards the future. This year from two stages – main and pitching.  It will be all about sustainability, health and taste. Everything underpinned by the lastest in tech, data, biology and food.

This time we also take a bold step into the open, switch from conference to broadcasting and weave the Big Meet together with the Smaka Future Food Festival. We’re going fully open and live – the food revolution cannot be kept within the walls of a conference. And we embrace and extend the networking! Prepare to meet hordes of entrepreneurs, investors, corps, chefs and athletes!

June 10: The Big Meet Broadcast Day with Backstage Networking
Location: Stockholm Under Stjärnorna

Tickets: SEK 2000 (ex VAT)

We go deep and beyond the Big Questions in our normal, intense style. We aim at disrupting your ways of thinking by pointing out new developments and what is coming around the corner. Yes, there will be deep science, strategic insights and thought-provocation and it will not always be easy to digest. And we promise that there will be no marketing managers allowed on stage to sell canned corporate messages! 

Startups: Would you like to pitch at the event? Please send a letter to 

June 11 (9 am - 1 pm) Pitch Me Anything Foodtech Matchmaking
Location: Epicenter, Mäster Samuelsgatan 36

A morning of intense matchmaking. Did not have time to meet everyone you wanted during the Day 1 of the conference? No problem, we extend the networking part!  Send a tweet with #bookmeBM2019 @swefoodtech before the conference and write what/who you are looking for! We will make it happen. 

June 11 (2.30 pm - 6 pm) Invitation only Offsite Networking event 

Location: Kajplats 20, Strandvägen

The event is about achieving the biggest impact yet, by uniting the most relevant and brilliant minds in one truly unique setting. We aim to bring 100 entrepreneurs (startups, scaleups, and champions) and connect them to the 100 most relevant investors (angels & venture capitalists) & original thinkers (experts, chefs, athletes, city leaders, media, etc).  If you think you have what it takes you can apply for an invitation at

Welcome to an amazing week in Stockholm or online!
The Sweden Foodtech team


Welcome, take your seats, let's present our moderators

Stage 1 10min

The Solemn Inauguration!

Fo any politician to survive the next elections the environment (of which food is a major part) will have to be factored in. Mrs. Mayor - The Stage is Yours! 

Anna König-Jerlmyr, Mayor of Stockholm

Stage 1 45min

Stockholm Future Food City

Why is Stockholm the world's leading urban food environment? Or is it someone else? In any case, how shall we survive in our new urban habitat?

Andreas Hatzigeorgiou, Chamber

Mats Hederos, AMF Fastigheter

Anna Gissler, Invest Stockholm

Magnus Johansson, Coop

Banashri Bose Harrison, Tasting India 

Monica Fallenius, Atrium Ljungberg

John Manoochehri, Base2

Stage 1 20min

Is the Speed of Change Faster Than Our Response?

If we want some of our most popular foods - like chocolate - to survive, we better act now and use science. Meet Howard Yana Shapiro, Chief Agronomist, Mars

Stage 1 25min

What we should Eat

Brent Loken from EAT Foundation will tell us what we should EAT.

Stage 1 10min



Greetings from the land of the setting sun

Today the sun goes down over something that's rising like a rocket. We of course talk about the new farming technique Synecoculture. We go live to Tokyo for a showcase direct from the top of the Roppongi building! With the founder of Synecoculture himself. Masatoshi Funabashi and Yoko Honjo (via Webex) discussing Synecoculture developments that are happening out there in the world. 

Stage 1 15min

What we will be looking for today

Carolina Sachs (Business Angel), Nadav Berger (Peakbridge Partners), Fabio Ziemssen (NX-Food)

Stage A 10min

Where do we find innovation?

Nadia El Hadery, Yfood

Kevin Camphuis, ShakeUpFactory

Jeroen Leffelaar, Rabobank

Stage A 15min

Chefs Manifesto – A narrative for change

Paul Newnham from SDG2 Advocacy Hub

Stage 1 10min

Pitching Galore, Session 1

Stage A 60min

Getting creative – New Protein options

Paul Newnham with chefs and friends from Quorn.

Stage 1 30min

The entrepreneur/investor take on new proteins

Meet Gary Lin, the vegan investor going all in on the new proteins. Gary, what does it look like out there? Gary Lin from Purple Orange Ventures and Sorosh Tavakoli from Noquo Foods. 

Stage 1 15min

Wines not from vines

Nadja Karlsson from Spritmuseum with Chef Guests discusses innovation vine.

Stage 1 15min



Why big companies can't innovate

Panel with: Magnus Johansson (Coop), Anders Högberg (Orkla), Lars Appelkvist (Löfbergs), Jeroen Leffelaar (Rabobank)

Stage 1 15min

Survival of shrimps

Sandhya Sriram (Shiok Meats)

Stage A 20min

The new can - remember where you heard it first

Yes, we know that a can can survive for decades. But what about the most exquisite sous-vide steak? Yes it can, thanks to Felix Cheung, founder of Hong Kong based Ixon!

Stage 1 10min

The future is young, female and vegan

Irma Arlert (MyVegina), Ida Högberg (Gigafood), Gustav Johansson (Jävligt gott)

Stage A 15min

The Oats Revolution

The spokesperson of Oats Teppo Ylä-Hemmilä from Oatlaws.

Stage 1 10min

One Planet Plate

Anna Richert (WWF)

Stage 1 10min

What we're looking for

Jeroen Leffelaar (Rabobank), An Wang (ASW Venture Partners), Anders Jacobson (Blue). Moderated by Gustaf Brandberg (Gullspång).

Stage A 15min

The Childrens perspective

Carolina Klüft from Gen Pep and Petra Hallenbrant from United Nation's Association.

Stage 1 15min

Why farm outdoors?

Natalie de Brun Skantz (Grönska), Hugo (Pekkas)

Stage A 10min

Pitching Galore, Session 2

Stage A 60min

#IMPACT - a new game in the food industry

Henrik Stamm Kristensen (Blendhub)

Stage 1 20min

Can old retail survive?

Johannes Cullberg (Paradiset), Patrik Sandberg (Fodi), Daniel Lundh (Lifvs), John Manoochehri (BASE2)

Stage 1 15min

Our common survival story

Amanda Power (S:t Catherine's College, Oxford) Jian Yi (Good Food Fund)

Stage 1 15min

Survival homes

James Ehrlich (Regen Villages/Stanford University), Elena Petykhovskaya (Pekkas)

Stage 1 15min



The state of European Foodtech

Louisa Burwood-Taylor (Agfunder)

Stage A 15min

Let's not waste waste

CJ Jones (UTU Food4Good), Tove Larsson (City Mission)

Stage 1 15min

Electronic Field Report and Big Data in Food

Florian Pinel, IBM

Stage 1 15min

The New Tool for Foodtech

Alessio D'Antino (Forward Fooding)

Stage A 10min

Longevity - for the young, not the old…

Mats Brodén (Embedded Nano), Mattias Weinhandl (NHL Player)

Stage A 10min

Food and data

Troy Ruempling (Food Universe), Oliver Oram (Chainvine), Gunnar Wettergren (Stockholm University)

Stage 1 15min

Seeing, tasting,feeling and eating

Anders Engström (Bugburger), Johan Swahn (Sense Lab), Viktor Peterson (CLVR Works)

Stage A 15min

Solving for India

Sanjoo Malhotra and Banashri Bose Harrison from Tasting India

Stage 1 15min

Understanding what we eat

Fredrik Paulùn (Paulùn)

Stage A 10min

Pitching Galore, Session 3

Stage A 60min

Survival of brands?

Amanda Larsson (Färsking), Chris Fung (investor), Chris Slim (Nicoya)

Stage 1 15min

2020for2020 & 50 Future foods

Paul Newnham (SDG2 Advocacy Hub) with friends

Stage 1 30min

Measuring our food

Troy Ruempling (Food Universe), Oliver Oram (Chainvine), Gunnar Wettergren (Stockholm University)

Stage 1 10min

Shout outs and announcement of winner: Deloitte, Foodbytes.

Matteo Demartini (Deloitte) Jeroen Leffelaar (Rabobank), Mark Durno (Rockstart)

Stage 1 10min

Wrap up - what did we learn?

Carolina Sachs (Axfoundation)

Stage 1 10min



Anna König Jerlmyr
Stockholm stad

Mayor Anna König Jerlmyr was born in Uppsala in 1978. She has a background in economics and communications, and was a member of the Swedish Riksdag from 2006 until 2010. Upon entering Stockholm City Council in 2010 she was appointed Vice Mayor for Social Affairs and Chair of Stockholm’s Police Authority, posts that she held until 2014. From 2014 until 2018 she acted as Opposition Vice Mayor, representing the Moderate Party. Following the general and local elections in September 2018, the City Council elected Anna König Jerlmyr as Mayor of Stockholm.

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Mercedes Aráoz Fernández
Vice President of Peru

Mercedes is a Peruvian economist and politician. She currently serves, since 2016, as Vice-President of the Republic of Peru, Extraordinary Commissioner for Peru’s accession to the OECD, and as a member of Congress. She also served as Prime Minister between September 2017 and April 2018, and as President of the Congress Committee on Economy, Banking and Financial Intelligence between August 2016 and July 2017. She has a Bachelor Degree in Economics from Universidad del Pacífico, as well as an MSc in Economics from the University of Miami, where she was also a PhD candidate. After finishing her graduate education, VP Araoz returned to Peru and joined the staff of Universidad del Pacifico, focusing mainly on international trade and competitiveness. In 2005, she worked as a consultant for the Ministry of Foreign Trade and Tourism, and contributed in the negotiations which ultimately resulted in the FTA between Peru and the United States. 

The following year, she was appointed as Minister of Foreign Trade and Tourism, and during her tenure, she signed trade agreements with leading economies such as China, South Korea and the European Union. After serving briefly as Minister of Production, she was appointed in 2009 as Minister of Economy and Finance, the first woman in Peruvian history to hold this office. After these years of public service, she served between 2011 and 2015 as the country representative for the Inter-American Development Bank (IADB), in Mexico City. Other relevant experience includes being an Executive Director of the National Competitiveness Council, vice president and member of the Antidumping and Countervailing Duties Commission of INDECOPI, and Director of the Peruvian Tourism Promotion Agency – Promperú.

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Howard-Yana Shapiro

Howard has been involved with sustainable agricultural and agroforestry systems, plant breeding, molecular biology and genetics for over 50 years. He has worked with indigenous communities, NGO’s, governmental agencies and the private sector around the world. His academic career spanned 15 years. Shapiro is a Senior Fellow at UC Davis, College of Agriculture and Environmental Sciences, a former Fulbright Scholar, Ford Foundation Fellow, in 2007 Howard was made a Distinguished Fellow of the World Agroforestry Centre and authored the IAASTD chapter on Biotechnology and Biodiversity.  co-chair of the 1st and 2nd World Congress of Agroforestry and served as Chairperson of the External Advisory Board of the Agriculture Sustainability Institute at UC Davis. 

In 2009 he was named recipient of The Award of Distinction from The College of Agriculture and Environmental Sciences, UC Davis.  He led the global effort sequencing, assembling and annotating the Theobroma cacao genome, and initiated the Arachis genome. Shapiro founded the African Orphan Crops Consortium (AOCC) and the African Plant Breeding Academy (AfPBA) in 2011.  The effort will sequence, assemble and annotate 101 key food cultivars, which are the backbone of African nutrition. In October of 2017 he launched with collaborators the Foldit Aflatoxin Puzzle with 460,000 gamers to redesign and improve enzymes to degrade the aflatoxin.

He has been interviewed and published extensively in print, on the radio and television:BBC, CCTV, New York Times, Financial Times, NPR, Washington Post, The Wall Street Journal, The Guardian, Fortune, The Economist, ABC, Scientific American, Frankfurter Allgemeine Zeitung, Der Speigel, La Republicca, The Times of India, The Standard (Africa) Handelsblatt, DNA, The World Bank, National Research Council, International Finance Corporation amongst many.He collects and restores modern Japanese and Italian motorcycles, recently becoming a member of the 200 Mile Per Hour Club on an unrestricted 1999 Suzuki Hayabusa.  averaging 201.386 MPH at the Bonneville Salt Flats.

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Amanda Power
Associate Professor of Medieval History, St Catherine's College, Oxford

Amanda is a historian of religion, power and intellectual life in medieval Europe. She has been involved in developing the field of global medieval history, and new approaches to historical study that speak to the concerns of the mounting climate and environmental crisis. She is currently working on a book, "Medieval Histories of the Anthropocene", which explores relations between religion, power and the construction of a shared public rationality in the building of medieval states across Eurasia. She is interested in how these centralising processes consciously dislocated humans from local ecosystems and specific and sustainable practices, while creating powerful and enduring narratives about civilisation, barbarism, paganism and the use of resources. A related, partly collaborative, series of projects ask about the future of the historical discipline, and of Humanities and Social Sciences more generally, in the politically, economically and ecologically unstable period that we are now entering.

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Carolina Klüft
Generation Pep

Former athlete, Olympic and World Champion in heptathlon, now working with children's health for the organization Generation Pep. Generation Pep is a non-profit organisation initiated by the Swedish Crown Princess Couple, with the vision that all children and young people in Sweden should have the ability and desire to live an active and healthy life.

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Magnus Johansson
CEO Coop Sverige AB

Magnus Johansson has a long and extensive career from retail. In 2017 Magnus was recruited to the position of CEO at Coop Sverige AB, where he immediately laid out a growth strategy for the entire company. With about 650 stores around Sweden, Coop has recently announced the intention to acquire all of the 160 Netto stores from Danish Salling Group, thereby positioning Coop as Sweden’s second largest food retailer. 

Within his commitment of a profitable growth for Coop, Magnus is committed to deliver on Coop’s customer promise of affordable, sustainable food inspiration. Coop and its premium private label Änglamark are continuously top-ranked as Sweden’s most sustainable brands in the food and beverage industry. 

Before joining Coop, Magnus headed Mekonomen, a stock market company and the market leader in automotive spare parts. Prior to that he spent two years as head of Sourcing and Logistics with Coop Sverige AB. He started his career with 10 years in various managerial positions at Lantmännen, a north European leader in agriculture, machinery, bioenergy and food products. Magnus holds a Bachelor’s degree in Finance from the University of Lund. In his spare time, Magnus devotes himself to coach his children’s sports teams, football and floorball. His many years of playing semi-professional football in his youth and today as a coach has formed his managerial style; combining a strong focus on the goal with the importance of getting the entire team onboard.

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Chef Ali Mandhry

Kenya’s Chef Ali Said Mandhry popularly known as Chef Ali L’artiste, is a Celebrity Chef, TV/Radio personality, culinary instructor and food stylist. Born in Mombasa, Ali discovered his love for cooking at the age of nine by cooking with his grandfather. Ali was inspired by Bil Hana Wal Shifaa, a cooking show that showcased Arab Cuisine and decided to teach himself to bake. In no time, he began earning his pocket money by taking orders for birthday and occasional cakes from his primary school mates, friends and neighbors. Following high school, Ali started work at the Sarova White Sands Beach Resort and Spa as an apprentice chef before enrolling in a food production apprenticeship at the Kenya Utalii College. After graduating, Mandhry pursued a career as an artistic chef to follow his passion for sugar artistry, pastries and cakes.

His aim is to inspire and educate people with the new trends in the culinary world. Chef Ali develops, writes and shares recipes on blogs and videos online so as to teach people how to cook. He has appeared on a number of TV and radio shows such as ABC The Chew, CNN African voices, Dubai TV, Hosted Pilipili Jikoni, Tamu Tamu on NTV kenya, kikwetu supa Chef on k24, Food Time on Pwani TV, and Celebrity Kitchen Raid on Zuku Entertainment. He currently co-host’s power breakfast Live on Citizen TV every Thursday preparing meals live on set for the third year on the row. To date, Ali has filmed and hosted over 100 episodes of his own TV cookery shows on several broadcasting networks in Kenya, East/Pan Africa and globally. Chef Ali writes a weekly recipe column for Eve magazine published every Saturday as a pullout magazine inside the standard newspaper. 

Through his career, Ali has worked both national and internationally to champion Kenyan cuisine. In 2011, Ali started a project that trained young chefs at Kenya Utalii College on pastry presentation as well as developed the “Basic Food Presentation Skills Course” that refined the presentation skills of hotel industry chefs in Kenya. Recognizing his work, Ali has been named among the top five reigning chefs of African cuisine by Africa Style Daily as well as vote number 1 chef on top 10 list in Kenya. He was also the first African chef to win the International Hall of Fame Award (USA) and serves as Kenya’s Chefs Global Ambassador. Ali has also been part of IFAD's Recipes for Change campaign, a project in which chefs highlight the need for smallholder farmers to adapt now to climate impacts to protect their food security. 

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Anna Gissler
Invest Stockholm

Anna Gissler, CEO, Invest Stockholm since October 2008. Invest Stockholm is the official Investment Promotion Agency in Stockholm. Our service includes matching investors with opportunities, and providing advice and practical assistance, free of charge, in setting up and expanding a business in Stockholm.  We work to make Stockholm the most attractive city for investors, visitors and talent. Our vision is to be renowned as the most creative city in the world.

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Rob McInerney
Founder and CEO at IntelligentX

Rob is the founder and CEO at IntelligentX, where the mission is to create the world’s greatest consumer product experience. They want to mine the wonders of technology and harness artificial intelligence in order to respond faster to your tastes and preferences. Whether you’re a creature of habit or you like to break the rules, IntelligentX want you to help us create products that you want now but also those that evolve with your tastes.

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Anna Throne-Holst

Anna is the CEO of the Swedish American Chamber of Commerce in New York. She is perhaps best known for being the first Swede ever to run for congress, but her work at the vanguard of sustainability deserves more attention. Anna is the founder of the Sustainology conference in New York, focusing on the intersection of business and sustainability. And, yes, she invented the word too...

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Jeroen Leffelaar
Managing Director, Food & Agri Innovation at Rabobank Wholesale Netherlands, Large Coporates Food & Agri

Jeroen Leffelaar is Managing Director, F&A Innovation, at the wholesale banking division of Rabobank. He is appointed to accelerate innovation and entrepreneurship in food & agtech by leveraging the bank’s global network and industry knowledge with the overarching goal to strategically engage with the best early stage companies. Rabobank strongly believes that groundbreaking startups in the food & ag value chain can help to nourish the world more sustainably. By creating eco systems such as FoodBytes!, F&A Next and Terra, Rabobank offers startups access to finance, knowledge and networks as the bank wishes to turn today’s new ideas and technologies into tomorrow’s game-changing solutions.

Jeroen is a co-founder of F&A Next, the European platform connecting investors, startups and corporates in the food and agricultural domain. Rabobank, Anterra Capital, Wageningen University & Research and StartLife jointly established F&A Next in 2016 to facilitate thought leadership and disruptive innovation in Europe for a more sustainable food & ag supply chain.

Prior to joining Rabobank as a senior banker in 2006, Jeroen held various positions in equity research, corporate finance and investment banking at a.o. Citigroup, Credit Suisse and Kempen & Co.

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Sandhya Sriram
Shiok Meats

Sandhya is a biotech enthusiast, scientist, and entrepreneur, believing in the potential of translating biotech research into products. Currently, she is building Shiok Meats, a cell-based clean seafood and meat company based in Singapore. "Clean meat is like brewing beer: if you can accept drinking beer from bioreactors, why not meat?" - says Sandhya.

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Chef Manjit Singh Gill

Former Corporate Chef, ITC Hotels Indian Chef Manjit Gill is a highly acclaimed chef with over four decades of excellence in the culinary profession. With a mantra of “discovery & constant innovation”, Chef Manjit is held in the highest regard by the hospitality industry’s top gastronomic echelons. Chef Gill has been honoured innumerable times for his formidable work with restaurant brand creation, icons of Indian cuisine such as Bukhara, Dumpukht, Kebab & Kurry, Dakshin, Royal Vega – Honestly vegetarian.

Chef Manjit has been awarded the Lifetime Achievement Award from India’s Ministry of Tourism in January 2006; presented the “Punjabi Gold Award” for invaluable contribution to Punjabi community by the World Punjabi Organization in 2007; and received the prestigious Paryatan Ratan (Jewel of Tourism)  by Panjab University in March, 2016.Chef Gill is passionate in researching and applying the learning of Ancient Indian Cuisine and a great believer in the sustainable food philosophy of Indian Vedic knowledge - Ayurveda and Slow food. Chef Manjit has authored a number of books: Eating wisely & well by Penguin, Fire / Water / Earth / Air / Ether Secrets of Indian gastronomy and Indian Spa Cuisine. Chef Manjit is also a founding member of the monthly magazine “Cuisine Digest” to share knowledge with the Chefs by Chefs.

As a President of Indian Federation of Culinary Associations, Chef Manjit has India’s membership of World Association of Chef’s Societies – WorldChefs; currently serving as chairman of the WorldChefs’ Culinary Culture and Heritage Committee. Under his leadership “Chef & Child” was started in 1995 and spread all over India.

In Manjit’s own words, “ In many respects my philosophy on food and my life are same - both should be an experience of happiness, serenity and joyful living. These principles have developed from a broad range of professional experiences as well as from contact with people of diverse cultures and lifestyles. This truly reflects Chef Manjit’s perspective of food and life. “My kitchen is a mystical place, my temple. It is where the learning of the past transfer into the future.”

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An Wang
ASW Venture Partners

An grew up in China and moved to the U.S ten years ago. She's been working in food and agriculture investing, focus on real assets and venture investing in the U.S for the past three years. Previously, she worked in investment banking & corporate development. Passionate about sustainable food & agriculture and innovations, she founded ASW Venture Partners, a family venture fund, to address challenges in the global food & agriculture value chain. 

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Mattias Weinhandl
NHL player

NHL pro turned investor. Has been an active entrepreneur and investor since 2010.Passionate about supporting entrepreneurs solving big problems, spending time with my family (wife and two kids). Curious and a life-long learner. Interested in all high-impact startups with a penchant for health and foodtech startups. 

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Banashri Bose Harrison
Former Diplomat & Honorary Executive Director of Tasting India Symposium

It was in Paris, her first posting after joining the Indian diplomatic corps in 1981 that Banashri developed a deep interest in all aspects of gastronomy. She nurtured this interest in her subsequent postings across continents in Europe, South Africa and the United States. Her last assignment as India’s Ambassador to Sweden and Latvia from August 2012 to September 2016 gave her an insight into the unique Nordic food culture. 

Throughout the three-and-a half decades of her career, Ambassador Harrison strove to project Indian gastronomy as a USP of the country, a metaphor for the amazing diversity and dynamism which characterizes India. Years of travelling within India and abroad has enabled her to appreciate the scope of mutually advantageous exchanges among the chefs and other stakeholders involved in the global food industry. 

Since retirement in October 2016, she has followed her passion for culinary diplomacy through her involvement with Tasting India Symposium , a rapidly evolving initiative to introduce the multiple dimensions of Indian gastronomy to the world, on one hand and to promote a sustainable food culture within India and globally, using right practices and products emanating from India. Her motto is by “Eat well - Eat Right- Eat the Indian way” She is also a Founding member of the Young Chefs’ Association for a Sustainable India.

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Chef Michael Elégbèdé

A native of Nigeria, Michael Adé Elégbèdé started his journey in the kitchen at a very young age. As his mother and grandmother ran local restaurants that doubled as cooking schools for young women, he naturally found himself responsible for several tasks in the kitchen. At age 13, Michael arrived in America, where he spent his spare time working as a cook in his mother’s Nigerian restaurant. After high school, Elégbèdé attended The University of Illinois to study biology with the aim of becoming a doctor but left realizing his passion resided in the kitchen. Michael began his culinary career at Alliance Bakery in Chicago where he learnt the intricacies of baking and pastries. He then attended the Culinary Institute of America Greystone in California where he attained a degree in Culinary arts. After graduating, Michael further refined his skills working at restaurants across the country, including the critically acclaimed Eleven Madison Park Restaurant in New York. Elégbèdé works to rediscover and tell the story of Nigeria’s food culture with its unique flavors, ingredients, and cooking traditions, adding his own personal touch. 

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Carolina Sachs

Carolina has been working on sustainability issues in the business sector for more than 20 years. She helped develop the model for Sweden’s first sustainability mutual fund, Svensk Miljöfond, in her role at The Natural Step Foundation. She has also worked at the Consulate General of Sweden in New York with administrative issues, as a sustainability consultant for Bern & Partners and at Electrolux AB’s department of environmental affairs. She is and has been active on the boards of SOS Children’s Villages, Biomime at the KTH Royal Institute of Technology, the Young Masters Programme for Sustainable Development at Lund University’s International Institute for Industrial Environmental Economics and Förvaltnings AB Bergsundet, and is on the jury for the Global Leadership Award in Sustainable Apparel.Carolina has a Master of Science in Business and Economics from Stockholm University and a master’s degree in environmental and sustainable enterprises. She has also studied sociology, comparative politics and American politics at Columbia University in New York. For the last seven years, Carolina has been Secretary-General of Axfoundation.

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Chef Lorna Maseko

South African Chef Lorna Maseko is a ballet dancer turned celebrity TV chef. Her culinary adventures began when she took part in the first ever Celebrity MasterChef on DSTV and made it to the final Top 6 contestants. From this competition, Chef Lorna decided to launch a series of cooking events and blog titled “Cooking with Lorna and Friends”. In its fourth year, this cooking event has amassed a large following of food lovers across the country. 

Chef Lorna is currently the host and executive producer of The Hostess with Lorna Maseko, a new lifestyle reality series for food and entertainment connoisseurs. Chef Lorna is also in the process of writing a cookbook that is set for release at the end of 2018. 

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Lars Appelqvist
CEO at Löfbergs

Lars Appelqvist came to the coffee roastery Löfbergs as a trainee in 1998, ten years later he became CEO. Lars believes in running a company profitable, long-term and sustainable.

Under his leadership, Löfbergs has become a national player for an international, fully integrated sustainability work in the business and built an efficient, modern and climate-smart production.

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Nadia El Hadery
Founder & CEO YFood

 Ex city-trader and lover of all things tea, Nadia has been taking the Food Tech world by storm since 2013, when she set about creating London’s first and very powerful community around Food Tech. Since then she has grown it into the global community that YFood is today! Nadia is one of the world’s leading Food Tech experts providing insight, knowledge and expertise to anyone from BBC News to the One Show, as well as the world’s leading food brands, investors, government agencies - you may have spotted her in the media or on stage delivering one of her famous trends talks across the globe. Nadia believes that through education, collaboration and innovation – and the integration of technology – we can transform the food industry for the better.

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Mats Hederos
CEO AMF Fastigheter

In 2010, Mats Hederos was appointed CEO of AMF Fastigheter, a subsidiary of the pension company AMF. Under Mats Hederos leadership, AMF Fastigheter has developed into one of Sweden’s largest property investment and development companies, currently owning and managing 39 properties with approx. 800 000 sq m of commercial real estate. The company has grown from approx. 30 employees in 2010 to approx. 100 employees by the end of 2017. The estimated market value of AMF:s Fastigheter ́s portfolio has grown from approx. EUR 2 billion in 2010 to about EUR 6 billion by the end of 2017. 

AMF Fastigheter ́s overall mission is to create stable returns to AMF:s pension savers. Over the past five years, AMF Fastigheter has had an annual average return of 11,6 per cent (unleveraged). Over the past 3 years the same number has been 15,1 %. The company’s largest project so far is Urban Escape Stockholm and the development of Mood District, including Epicenter, Stockholm’s first House of Innovation. The Lobby – a new retail experience opening in April 2018 – is the company’s latest project. 

Seeking opportunities to find innovative ways to meet tomorrow's consumer needs (in both workplace and retail) has since the start in 2010 been a great personal driving force for Mats. On a personal level, being part of Stockholm's development, creating an environment which people, businesses, and visitors will find attractive, is one of the most satisfactory parts of Mats work. Partaking and contributing to the creation of Stockholm as an innovation‐ and digital tech‐hub is another part of Mats work that he particularly enjoys. 

Mats has throughout his career held various positions relating to investments and/or development of properties. Mats was born in 1957 in Kalmar. He graduated from The Royal Institute of Technology in Stockholm (KTH) in 1983 with a Master’s degree within the Science program. Mats also holds a diploma as Financial analyst from Stockholm School of Economics (SSE) from 1998.

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Anna Richert

Anna Richert is Senior Expert on Sustainable Food at WWF Sweden. She has dedicated her professional life to sustainable food systems and key results are a climate certification for food, the WWF Sweden One Planet Plate for meals within the planetary boundaries, the WWF Meat Guides as well as contribution to the global WWF network of food experts, notably on sustainable diets. She is a hobby beekeeper, and enjoys a plant based diet with the addition of mussels, small amounts of sustainable fish, pasture based meat and game.

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Felix Cheung
Founder of IXON Food Technology

Felix Cheung is the Founder of IXON Food Technology. He is the inventor of advanced sous-vide aseptic packaging (ASAP), a patent-pending processing/packaging technology that allows foods, such as meat, fish, eggs, vegetables and fruits, to be sterilized at 60 to 80 °C. Through sterilization at such low temperatures, food manufacturers can turn perishables, such as medium rare steak and poached eggs, into shelf-stable products. Felix obtained his PhD degree in Plasma Physics from the University of Sydney and his Master degree in Food Analysis and Food Safety Management from Hong Kong Baptist University. 

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Louisa Burwood-Taylor
Agfunder, Head of Media & Research

Louisa is Head of Media & Research for AgFunder and chief editor of AgFunderNews, bringing over 10 years of financial journalism experience to the team. She has covered a range of financial products and markets during her career, from equity capital markets in Asia to structured bonds in Europe, before turning her attention to agriculture five years ago. She’s also been responsible for launching two publications: an institutional investment intelligence service for the Financial Times and the first-ever title focused on agriculture investment, Agri Investor, for PEI Media

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Gustaf Brandberg
Gullspång Invest

Gustaf Brandberg is a partner at the family controlled Gullspång Invest. He is the co-founder and former CEO of Citerus. His mission is to improve the world through entrepreneurship and have fun in the process.

Gullspång Invest funds teams of entrepreneurs who are committed to building companies making a big positive impact. Gullspång is purpose-driven, for profit and passionate, and are seeking long-term partnerships with like-minded entrepreneurs. Investments include Axis Communications, Oatly and Trine. Citerus is a house of inspiration for the agile generation, making tech driven business happen through software development and agile training.

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John Manoochehri

John Manoochehri is the founder and CEO of BASE2, a data + design company in Silicon Valley and Stockholm. Last Meter® is the community and platform for real estate, hosted by BASE2, for user services and retail to make on-demand living safer, cheaper and more sustainable. John is an architect and environmental scientist, and previously wrote to the policy book on sustainable urban consumption for the UN Environment Programme, and the global handbook on sustainable city solutions for WWF. John Manoochehri has a single goal, to prove to property owners that their future does not lie in buildings, but in the service layers around the buildings. Sounds complex? It isn't. Once the concept has sunk in, you will never see buildings the same way as before. Hint, food is a key element.

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Irma Arlert

Irma is the founder and VP of MyVegina. The ideology of MyVegina as a brand stands on three fundamental pillars: Veganism, which means taking care of yourself and the environment at the same time. And showing empathy towards not just animals but the next in line to pick up the pieces of your impact on the world. Symbiosis. The beauty of nature is the most soothing comfort chamber ever. Science tells us that just looking at a picture of greenery makes you calmer and lift your spirits. We need to nourish ourselves with recharging greenrooms and why not do it while we are eating. MyVegina is all about creating breathing rooms. Were you go to treat yourself on all levels and feel relieved and happy. Feminism. Really, it’s time society stops clinging on to stigmatizing women’s bodies. There is nothing shameful in them and we want to celebrate them and mother earth at the same time. 

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Natalie de Brun Skantz

Natalie de Brun is an economist and urban farmer who has co-founded the vertical farming company Grönska together with Petter Olsson and Robin Lee. Grönska develops technology for vertical farming and grows vegetables and herbs that are sold through food stores and wholesalers. The vision is to contribute to a more sustainable food consumption by producing locally grown food at large scale.During 2018 Grönska constructed one of Europe's largest vertical farms, situated in the south of Stockholm and the plan ahead is to continue the expansion. 

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Brent Loken
Director of Science Translation at EAT

Brent is the Director of Science Translation at EAT and was one of the lead authors on the EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems and he has published numerous articles on health and sustainability. His current work focuses on turning research into action and collaborating with business and policy makers to develop science-based targets for the food system. Brent has also been involved in building schools, saving rainforests, researching endangered species, and working with indigenous peoples. He made headlines for rediscovering an extinct monkey species in Borneo and that orangutans walk on the ground. Rarely patient, Brent believes to achieve the SDGs and Paris Agreement it will be because of fast moving and innovative organizations that disrupt the status quo and show the world a better way. 

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Ida Högberg
Founder & CEO Gigafood

Ida Högberg is the founder and CEO of the vegan food company Gigafood. She has a background as an actress and singer with several years of experience from film, musical and theater scenes around Sweden. Despite a successful career, her commitment to food and sustainability made her to go to Florida to become a plant-based chef.Consequently, Gigafood always puts sustainability first at all stages of the production chain. The aim of Gigafood is not only to reduce its own ecological footprint by inspiring people to eat plant-based food, but also to inspire other companies to act in a more sustainable and transparent direction. Gigafood is the first company in the world to be allowed to label the entire menu with WWF’s One Planet Plate certificate, a guarantee that all meals stay within planetary boundaries.

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Anders Jacobson

Anders Jacobson is co-founder and CEO of Blue, an impact-led global investment company based in Stockholm. Founded in 2017, the Blue portfolio already encompasses a growing number of Nordic and international companies that harness human ingenuity to serve as a force for sustainable good in society. Investments are made under four themes; food & health, water, renewable energy and sustainable material innovation. In addition, Blue holds and operates one wholly-owned company, Bluewater, which is a world-leader in the water industry, innovating water purification technology and solutions in a world where water quality can no longer be taken for granted. 

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Patrik Sandberg
Co-founder and board member of Fodi

Patrik Sandberg is the co-founder and board member of Fodi. Fodi is a fast growing foodtech startup based in Stockholm, merging your local with your local farmers' market and bringing them online. Patrik is a serial entrepreneur with extensive track record. He was the co-founder of Nyheter24-Gruppen, StockholmMediaWeek and more companies. He is also co-founder of Netric Sales (ad-tech), Fragbite (esports), The barbarian group and an igaming group. He has also experience being the CEO for Starcom Sweden. Patrik has a passion for digitalization of various industries that are in transformation and is determined to make Fodi being a vital part of the shift for people to shop their food online. Because it is better for everyone (consumers, producers, the environment and more).

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Tove Larsson
Interim Head of Department at Matcentralen, Stockholm City Mission

Matcentralen is the name of the department within Stockholm City Mission working with surplus food. At the present it consists of two social supermarkets (Matmissionen) and one food bank. Work integration is a central part of all areas. Matcentralen cooperates with around 35 different food suppliers and dispose about 50 ton surplus food each month. 

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Gustav Johansson
Entrepreneur and food blogger

Gustav Johansson is Sweden's largest vegan food blogger and runs the blog and instagram account Jävligt Gott. He has two cook books coming out in august and holds cooking classes for professional chefs and private persons regularly. Hi's mantra is that inorder to make sustainable food more attractive we need to make the food people love better, not to try to make people like something they don't. @javligtgott 

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Oliver Oram

Working with Blockchain, Oliver has spent many years working internationally in the Financial Technology sector. He has worked with the economic benefits of full and incremental decentralization. Has a strong interest in developing current and future DL technology, IoT, Supply Chain, Telematics. Has spoken at many events about the catalyst of blockchain technology for change, across sectors and industry. Digital currency adoption implementation. Advisory NED

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Ulrika Brydling

Ulrika Brydling has togheter with her sister and husband, they ran Baggårdens Värdhus 1998, Marmite in Åre 1999-2008 with a location in the White Guide as no. 14 in 2006, 2012-2014 Breeding at Åhléns. Engaged in the own movement UJC Sustainable Food since 2015 and now runs Bro Park Krog on Sweden's largest track.

Ulrika Brydling with her sister Carina (standing) Former member of Team Milko (Regional team consisting of only girls), took silver in Food OS 2004, Silver in World cup 2006, semifinal in Chef of the Year 2007 and 2008, Junior chef national team trained for Food Olympics 2008 , a total of a third position. Member of Äkta Vara, Ekokockar and Ecological Farmers. The title she use is Eco-chef, is a trained sommelier and holds courses / lectures within sustainable meal for private / public sector, creative managers, advertising assignments, prescription writing, translations, writing cookbooks, judges in food competitions and competition leaders for three competitions on a consulting basis.

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Chef Selassie Atadika

After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America.  She is a founding member of Trio Toque, the first nomadic restaurant in Dakar, Senegal.  Atadika brought her innovative approach to African cuisine back home in 2014.  Her food enterprise is Midunu, a nomadic and private dining enterprise in Accra which embodies ‘New African Cuisine’. 

Midunu is a culinary lifestyle company that celebrates Africa's cultural and culinary heritage.  Its goal is to create experiences where culture, community and cuisine intersect.  Midunu employs local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table. With an eye towards biodiversity and sustainability, it curates white-linen nomadic events, private dining, retail and lifestyle products, and a bespoke event space.  Midunu’s Nomadic Dinners have attracted attention with diners from five continents.  A favored part of the Midunu dining experience is its final course- their delectable handcrafted chocolate truffles.  

Chef Selassie Atadika has been sought for her thought leadership by CNN African Voices, The Financial Times, The Danish Broadcasting Corporation (DR), OmVärlden, as well as mentioned in Vogue, National Geographic’s The Plate, Entrepreneur Magazine, and Ebony. Her cuisine has been featured at a State Dinner and the prestigious James Beard Foundation in the US. She holds a Master’s degree in International Affairs from Columbia University’s School of International and Public Affairs and a Bachelor’s Degree in Geography modified with Environmental Studies from Dartmouth College.

Chef Selassie Atadika is in the process of launching the Midunu Institute. The pilot project of the institute will undertake documentation of existing culinary practices in 3 of the 10 regions of Ghana by youth ambassadors to kick off a national conversation among youth and middle-class consumers about food, agriculture and culture. This research will be combined with a multi-media behavior change campaign showcasing challenges and successes in local food systems as well as exhibiting the culinary uses of regional ingredients, while contributing to the protection of culture and heritage.

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Yoko Honjo
General Manager of Corporate Communications at Sony CSL and Co-Founder & Director of Synecoculture Association

Having lived in a multi-national environment including people from more than 15 different countries in her childhood, Yoko Honjo has spent her career working with multiple departments of Sony Corporation, most recently with Sony Computer Science Laboratories (Sony CSL) where she is in charge of communications and research activation programs. While passionate about science and art, and an amateur of gardening, her current focus is to apply “Synecoculture” in urban environment such as planters and rooftop garden, to test, learn and explore the underlying principles of ecosystem cycles. She has co-founded the Synecoculture Association in 2018.

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Anders Högberg
PhD, Nutrition & Public Affairs Manager Orkla ASA

Anders Högberg, Ph.D. in Food Science with over 15 years of experience in innovation research and public affairs in the food industry. Anders works within the Orkla Group, which is one of the largest supplier to the grocery trade in the Nordic and Baltic regions. Orkla invests heavily in Sweden both in innovation, factories and structural acquisitions, and sustainability is becoming more and more integrated in how Orkla do business. Orkla takes responsibility for people, animals and the environment and for society as a whole. Orkla has, for example, invested a lot of time to engage in the establishment of Sweden Food Arena, which is a national arena where the food sector collaborates on research and innovation for an innovative, sustainable, competitive and growing food sector. Anders has been involved from the early start of Sweden Food Arena and has among other things led the work to develop the sector's common position within one of three priority focus areas, namely Health & Taste.

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Chef Yi-Wen

Chinese Chef Yi-Wen is a plant-forward Wholefoods Educator with passion in 'Food Therapy'. She is considered a citizen of the world. After working in the fashion ‘Retail Therapy’ industry for 17 years in New York and Shanghai, she discovered therapeutic culinary arts in year 2010. She is now teaching at integrative medicine clinics, organic farms, corporate wellness programs as well as food education platforms with emphasis on plant-centric nutrition. Yi-Wen was also one of the main educators for the Good Food Road Show in 2017 where they toured 20 cities in China, Taiwan & Hong Kong raising awareness on the ‘true cost of food’, and inspiring their audience to (re)discover Good Food choices that are healthy, sustainable, non-violent, mindful and culturally diverse.

Her therapeutic food philosophy is serving whole, living, seasonal foods, in their natural form, minimally processed, minimally refined, packed with life force, which fuels and energizes our mind, body and health, but does not compromise on flavor, taste or satisfaction.

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Alessio D'Antino
Founder & CEO Forward Fooding

Alessio is the founder & CEO at Forward Fooding, the world's first collaborative platform for the food and beverage industry.

In 2014, he founded the company (formerly known as Crowdfooding) with the aim of broadening access to capital for food and FoodTech entrepreneurs and ever since started to build a community of innovators tackling some of biggest challenges affecting our food system.

Alessio is an avid startup aficionado and a big-time foodie determined to create the largest community of food innovators in the world. He now works with F&B companies of all sizes with their endeavors of understanding how entrepreneurship, collaboration, and investment models can be used to create a more sustainable future of food. 

Alessio regularly speaks and consults food company on technology and investment models to foster food innovation. Some of his recent speaking engagements include presentations at Food IT conference (USA), Food & Beverage Innovation Forum (CHI), EIT Food Open Innovation Forum (SP), Food Vision (UK), Food Matters Live (UK), Sweden FoodTech (SE), Agtech&Foodtech Berlin Summit (GE), Smau (ITA - UK) among others. He is a council member of the Launch Food Forum and a London Tech Advocate within the FoodTech chapter.

A global citizen at heart he has lived and worked in Italy, South Korea, Australia, US and UK where he is currently based. He very much enjoys connecting passionate food people when not trying new forms of food.

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Henrik Stamm Kristensen
Founder and CEO of Blendhub

Henrik Stamm Kristensen, founder and CEO of Blendhub, was born in Denmark in 1964. From an early age, his passion for food led him to dream of bringing disruptive innovation to a very traditional food industry. From 1985 active in the food ingredients industry and from 1997 started his entrepreneurial adventure resulting in start-up of 5 ag-tech companies until today

He founded Blendhub in 2013 with a vision: to lead a change in the agri-food value chain that makes access to food and nutrition fairer and safer, reaching more people in more places. 

The key asset in Blendhub’s business model is the patented, modular and portable food production unit that can be deployed anywhere in the world in less than 6 months. Production and quality control are managed using cloud-based software, enabling total control of the processes. 

By localising food production hubs next to raw materials sources and final customers, the model facilitates the use of as many local ingredients as possible and the streamlining of the entire supply chain, enabling faster, safer and cheaper production anywhere and consequently lowering the final price of food products to consumers. 

The current network of production hubs is present in Spain, India, Mexico and Colombia. Henrik has set the challenge of expanding the global network of hubs to a least 50 around the globe during the coming few years. The expanded network will allow food and nutrition to be produced in areas where it has not been possible before and making it feasible to believe that we now can reach, among others, the UN's Sustainable Development Goal of Zero Hunger by 2030.

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Nadja Karlsson

Nadja Karlsson has been lecturing and teaching professionally about Food & Beverage for over twenty years. Nadja's introductions to the tests she is holding at Spritmuseum have been likened to a mixture of noble lecture and stand up. Now she gives examples of some exciting Swedish drinks produced by small-scale producers.

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Viktor Peterson
Founder of CLVR Works & Mission IX

Viktor Peterson believes in a future revolutionized by virtual and augmented reality. Together with other emerging technologies a new way of living and working will be enabled. Viktor is the founder of VR center franchise Mission IX and XR consulting firm CLVR Works. He has travelled the world developing groundbreaking Virtual Reality concepts with esport giant ESL, the Nobel Museum and some of Sweden’s largest companies.

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Fredrik Paulún
Founder of Paulúns

Fredrik Paulún is a Master of Science in Nutrition, and also Sweden´s most famous nutritionist. He has written over twenty books which has sold more than 1,5 million copies worldwide. Fredrik is also the founder of “Paulúns” which is one of the leading health food brands in Sweden, and it is successful in several other countries mostly in Europe. He is also an influencer with his social media, podcast (Näringspodden), lectures and regular interviews in media. Fredrik is an entrepreneur and board member and he has invested in companies such as Swiftr (a digital fitness membership), Svensk Provtagning (blood testing) and Svenska Näringsakademin (health education). His next step is into Food Tech and he is just about to join a, so far secret, venture with the potential to improve foods globally.

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Andreas Hatzigeorgiou
CEO of Stockholm Chamber of Commerce

Andreas Hatzigeorgiou is CEO of Stockholm Chamber of Commerce, member of the board of Stockholmsmässan and columnist for the Real Estate World. Before Andreas took over as CEO, he was the chief economist of the Chamber of Commerce. He has been voted one of the country's top ten macroeconomic commentators and is a doctoral student in economics at Lund University. Andreas holds a degree from Gerald R. Ford School of Public Policy at the University of Michigan.

Andreas is a leading voice in debates on global cities, economic growth, innovation, competitiveness and global trends. He has appeared in The Financial Times, The Atlantic and the BBC. He is on Shortcut's list of the year's starters 2017 and Veckans Affärer's list of 101 Super Talents 2016.Before the Chamber of Commerce, between 2009–2014, Andreas worked as advisor to the Minister of Trade Ewa Björling. 

Andreas has also worked at the World Bank in Washington D.C. and Municipal College. Andreas is a research fellow at Ratio, is a member of the Carnegie New Leaders Program and the Enterprise Taxation delegation. He is affiliated with Örebro University and an advisor at the Institute of Analytical Sociology at Linköping University.Andreas is a van moderator and writer, his texts have been published in The World Economy, The Global Economy Journal and the Journal of Industry, Competition and Trade. 

Andreas has also written reports and chapters for books published by organizations such as the OECD and The Brookings Institution.

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Chef Thilda Mårtensson

“My name is Thilda Mårtensson I´m a positive girl who is dedicated to cooking. I´m at the second year at Stockholm hotel and restaurant school at Globen.”

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Chef Chris Wong

Born in China but raised in France, Chef Chris had the chance to learn from the world's finest culinary traditions. He started working in professional kitchens when he was a teenager in Paris and two decades have passed, he is still fascinated by his job as a chef. In 2008, Chris won the Bocuse d'Or China award. In 2014 he was championed at the reality show Taste Wars at CCTV2(central China television). In 2015, Chris won the annul Table Art Award, awarded by the French Ministry of Agriculture and Chaine des Rotisseurs. In recent years, Chris gradually moved towards a plant-based diet and dedicated much of his time in promoting this diet. Chris is based in Guangzhou, China.

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Kate Snow

Kate trained as a Home Economist at University College Birmingham and has since had a varied career in the food industry. Working for several large companies including Iceland, Sharp, RHM and more recently works behinds the scenes for celebrity chefs and has even presented on QVC.Kate has worked with Quorn for over 20 years and in that time has seen many innovative Quorn products come onto the market from Quorn bacon to fishless fingers.Kate’s role involves presenting new products to foodservice and retail sectors, wholesalers and contract caterers. She’s also involved in writing and developing new recipes and styling the dishes for photography.   Kate visits schools, working with children to bring food and nutrition to life in the classroom as well as working with and training school caterers. She is a long standing committee member of LACA (Lead Association for Catering in Education). Kate heads up a team of dedicated Home Economists who work in the field for Quorn. Kate is passionate about encouraging chefs and culinary students to cook creatively with alternative proteins and in turn helping consumers to enjoy more sustainable meat free meals without compromising on taste and flavours.

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Johan Swahn, PhD
Diaz & Swahn/Sense Lab

A former chef with a Ph.D in Sensory Marketing and Culinary Arts and Meal Science. Johan has vast business experience of working within the grocery retail sector, combining science and business in successful projects moving retail categories into new territory. He is highly acclaimed within the industry for his ability to create innovative concepts and for delivering inspirational talks on future trend predictions within the food and beverage sector, supported by his business acumen and strong ties to renowned academic institutes in Sweden and the US. With the combination of technical culinary skills, in-depth academia and business savvy Johan is unique and one to watch when looking to the future of food.

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Monica Fallenius
Atrium Ljungberg

As Director of Transaction & Leasing at Atrium Ljungberg, Monica is responsible for leasing as well as transactions. Atrium Ljungberg owns, develops and manages properties where Sweden is growing: Stockholm, Uppsala, Malmö and Gothenburg. With a project portfolio of almost SEK 20 billion, her team finds the best tenants; those who are driven by co-creating vibrant urban environments, attractive cities and meeting places of the future. All including culture, food & beverage, retail, service and educational facilities, offices as well as residential properties. Monica is passionate about identifying value creating factors that contribute to the vision of developing sustainable city districts where people want to be, today and tomorrow.

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Sorosh Tavakoli
Noquo Foods

Sorosh is CEO of Noquo Foods that he started together with Anja Leissner in early 2019. Driven by climate impact, they aim to reinvent the foods we love. 

As consumers are shifting towards a plant based diet, Noquo Foods is using science and technology to develop tastier and more nutritious alternatives for the masses. The company is initially focused on cheese.

Previously Sorosh founded, ran and eventually sold Videoplaza, a software company with close to 100 employees across 8 offices.

Sorosh is born in Iran, raised in Sweden, lived 4 years in London and 2 years in NYC before moving back to Stockholm in early 2017. He holds a Masters from the Royal Institute of Technology and Stockholm School of Economics.

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CJ Jones

Thirty years living and working across Africa has led CJ Jones to become a passionate food systems disrupter.  Driven by the need to create food justice through greater access equity and better use of available resources CJ had built a number of inclusive ‘for profit’ businesses that drive to this vision.  Under the umbrella of UTU Food4Good, CJ is working on viable, investor attractive businesses that break the mould in areas as diverse as food waste, innovations around forgotten foods, packaging innovation and cutting-edge food technology. 

Born in rural Australia CJ’s thinking has been shaped by environments that are uncompromising to the careless custodian.   Misuse of ecosystem services through production waste in a broken supply chain, conspicuous consumption and burgeoning population pressure, especially in fragile eco-systems motivates her disruptive approach to building a new food system.  Couple this with a professional background as an Investment Banker, farmer and Artisanal Restaurant pop-up founder CJ has positioned herself at the edge of change, confident that this view is founded on extensive experience and real insights, prepared to drive investment into this change so that the transformation can be sustainable, equitable and ethical.   

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Paul Newnham
SDG 2 Advocacy Hub

Paul Newnham currently heads up the SDG 2 Advocacy Hub, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve Sustainable Development Goal (SDG) 2. To this end, the Hub has worked with a community of 312+ chefs from 56 countries to create a Chefs’ Manifesto- a framework outlining how chefs can contribute to the SDGs. Paul has over 20 years’ experience in National and Global roles with a focus on Campaigning, Youth Mobilisation, Advocacy, Marketing and Communication. As a dynamic and strategic innovator, Paul brings teams together to achieve planned objectives. Through inspirational and evocative leadership, Paul is able to enthuse and motivate others, achieving goals beyond expectation.

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Petra Hallebrant Johansson
Secretary-General of the UN

Petra Hallebrant has been The Swedish Secretary-General of the UN since 2017. She was previously the Head of Sustainability and Communication at Telge Energi. Before that, she was Head of Communications at Unicef ​​and Head of Department at Rädda Barnen. She has also worked as a PR consultant at Prime and as PR and press manager at Systembolaget.

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Chef Chantelle Nicholson

New Zealand Chef Chantelle Nicholson is the multi-award winning chef patron at Tredwells , as well as Group Operations Director for Marcus Wareing Restaurants. As one of the UK’s leading female names in the hospitality industry, Chantelle’s impressive ascent on the culinary career ladder and achievements to date set her apart as a remarkable talent and a source of inspiration to hospitality professionals across the UK. 

Originally from New Zealand, Chantelle trained as a lawyer, before discovering her passion for food. In 2004 she entered the Gordon Ramsay Scholarship competition, earning a place in the final.  She met Josh Emett, judge and then head chef of The Savoy Grill by Marcus Wareing, in London. Impressed by her skills in the competition Josh offered her a job which she took up without hesitation, moving from Wellington to London. 

Working her way up through the kitchen, Marcus Wareing recognised her skills and took her under his wing at his then restaurant, Pétrus. From a commis chef to Senior Sous Chef in a matter of years, Chantelle was also instrumental in the operational shift of Marcus Wareing Restaurants, earning her a coveted Acorn Award in 2009. In 2011, Chantelle opened The Gilbert Scott, as General Manager, honing her business and operational skills in this iconic operation. 

2014 saw Chantelle open Tredwells, the largest of the Group’s restaurants in London’s West End. Returning to the kitchen in early 2015, Tredwells won the coveted award of ‘Best new restaurant – London’ at the 2015/16 AA Hospitality Awards. In July 2016 Chantelle’s skills were once again recognised as she won ‘Manager of the Year’ award at the 2016 Caterer Magazine Industry Awards. In October 2016, Chantelle won the prestigious ‘Woman of the Year’ at the inaugural Shine Awards which celebrate the female game changers in today’s hospitality world. In October 2017, she was presented with the Shine Awards 'Chef of the Year' award.

Alongside her work with the restaurants Chantelle has also co-authored all of Marcus’s cook books and has been instrumental in the expansion and growth of Marcus Wareing Restaurants, as Wareing’s business partner. Growing up in New Zealand, Chantelle learnt first hand about seasonal food, about how things grow, and about the ecosystem of the garden from a very tender age.  So it’s logical that as a fully-fledged chef, her heart lies in what comes from the earth. 

She is the chef that champions plant-based cooking, and ensures that there are plenty of plant-based dishes on the menu at Tredwells.  Her debut book under her own name will be published by Kyle Cathie Books in the Spring of 2018, Planted will focus on plant based recipes that deliver on taste and creativity. Chantelle’s contribution to hospitality in London alongside cookery books, TV appearances and film consultancy places her in the much deserved spotlight as one to watch, and one who is making impactful waves in the industry.

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Chef Palmiro Ocampo

As an advocate for the World Food Programme, Chef Palmiro Ocampo is a Zero Hunger champion in his home country Peru, working to eradicate hunger and end all forms of malnutrition. To this end, Chef Palmiro is part of Generacion Con Causa, a new generation of Peruvian chefs that involved in social gastronomy, and helped lead TV show Cocina Con Causa (Cooking with Cause), a programme showcasing nutritious, affordable, tasty and accessible cooking. He has also started his own non-profit Ccori Optima- an organisation teaching people how to utilise all parts of an ingredient and reduce food waste. 

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Johannes Cullberg
CEO at Paradiset Markmarknad

Johannes Cullberg is a serial entrepreneur with a strong drive and a passion for health-related business. He has received numerous awards such as Value driven leader of the Year 2018, The natural Outstanding Achievement Award 2017 and Stockholm’s most entrepreneurial person 2016. Through Paradiset (, Scandinavias largest natural and organic grocery stores, he is challenging the oligopoly in the Swedish grocery market. You can follow him in the podcast Vägen mot Paradiset.

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Chef Justin Horne

Chef Justin Horne is a British Eco-Chef, Food Waste Activist and Sustainability Lecturer. Justin spent 10 years in fine dining and Michelin star restaurants. He was disillusioned with the imbedded wasteful processes of restaurants. So in 2015 Justin launched Tiny Leaf London’s first Zero Waste, Organic, Vegetarian restaurant. Working with farmers, wholesalers and retailers to utilise their surplus and wonky veg. In 2019 Justin and team are launching a circular economy vertical farm restaurant called S A T I V A in London’s Kings Cross. It will grow its own fresh produce, generate its own energy and turn its waste back into energy. Justin also lectures at London’s universities and schools on sustainability and food waste.

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Anders Engström

Anders is a tech savvy journalist, speaker and change manager who in 2014 launched the blog with the intention of setting up a climate friendly restaurant serving burgers using protein rich edible insects. The restaurant plans had put on hold, and meanwhile the blog became a platform for advocating insects as food. In 2016 Anders started the network “Insektslobbyn” whos main goal was trying to convince Swedish authorities to follow the same path as Denmark and Finland and make edible insects legal food in Sweden. In November 2018 Anders research and explorations culminated in the Swedish “edible insect bible”, the book “Äta insekter: Entomaten och det stora proteinskiftet” (“Eat Insects: Ento food and the big protein shift”). A book that explains why we should eat insects, the hurdles we have to overcome, the story of the edible insect movement and a practical guide on how to “live the future today”. There are also some beautiful recipes made by insect chef Ola Albrektsson.

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Mark Durno
Director AgriFood

Mark's goal is to help startups drive positive change in the food supply system. He is Director of Rockstart AgriFood, offering early stage Agritech and Foodtech startups access to capital, market, expertise and community through acceleration and investment. Mark is Scottish, based between Copenhagen and Amsterdam. He has a background in conventional/organic agriculture and vertical farming, having been a member of the startup team of UrbanFarmers AG and leading the finance, development and ramp-up of Europe's first commercial vertical farms in Switzerland and The Netherlands. He is also a qualified Scottish lawyer and holds an Executive MBA from Rotterdam School of Management. He currently leads Rockstart AgriFood, a €15million accelerator+follow on fund for AgriFood startups.

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Chef Natacha Gomez

Haitian Chef Natacha Gomez is passionate about tourism and gastronomy and became a government official appointed to promote the tourism in Haiti because of that. In addition, Natacha Gomez is letting the world discover her style of cooking as Chef T and Chef Natacha Gomez. Her cuisine ranges from the Taino’s, to The New Haitian Gastronomy which is about revisiting traditional dishes with a modern twist and to promote local, fresh and organic products. Her company, INVESTA HAITI, created the label 100% Lokal, a movement to help promote buying locally sourced products to boost the region’s economy. Chef instructor for World Central Kitchen, she also has her own line of products who range from hot sauces, jams, spices and traditional desserts. Food is not her only passion, she is deeply involved in her community by working with two women NGOs to help reduce the gender gap and empowering women.

Chef T is the founder and member of: Le festival du Café, Le Salon de la Nouvelle Gastronomie Haitienne, Co-owner of Kanowa Farms, President of AFADEM ( Aksyon Fanm Pou Demen Miyo) a women NGO, President of Women 4 Better World, Co-producer of Concours Culinaire Franco-Haitien, and a member of the celebrities Chef program of Holland America Cruise Lines. As a James beard Chef, one of Chef Natacha’s goal is to work and make her native land Haiti become a culinary destination. 

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Amanda Larsson
Founder and CEO at Färsking

Amanda is my name, 21 years old and the founder and CEO of the start-up company Färsking. Most of my adolescence has been devoted to my struggle to enable better health for children and young people. It was in high school that I discovered that the food industry put happy guys on the food containing large amounts of sugar and small amounts of nutrition? Really weird, no one had even invited the children to the health trend. So it could not continue! It was the start of the youthful health brand Färsking.

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Florian Pinel
IBM Academy of Technology

Florian Pinel is a Senior Technical Staff Member and Master Inventor in the Cognitive Applications group at IBM. He is also a member of the IBM Academy of Technology and of the IBM Industry Academy. He received a M.S. in Computer Science and Engineering from Ecole Centrale de Paris in France, and a Culinary Arts diploma from the Institute of Culinary Education in New York.

Before his current role, Florian worked at the IBM T.J. Watson Research Center, focusing on Business Process Management, IT Services Management, and Software as a Service. He is one of the inventors of IBM Chef Watson, an application that uses machine learning and natural language processing to demonstrate computational creativity and suggest original recipe ideas. He currently works on video analytics and machine learning model management. Florian is a senior member of the IEEE. He co-authored two books, Cognitive Computing with Chef Watson, and Towards Creative Machines, and holds about twenty patents, mostly in the field of artificial intelligence and its applications. He also writes a blog about Eastern European cuisine, Food Perestroika(  

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Gunnar Wettergren
Stockholm University

Gunnar Wettergren works as a researcher and teacher at the department of Computer and Systems Sciences, Stockholm University. He has over the last 5 years worked with digitization of society and has been actively involved in large-scale EU pilots establishing the new EU standard for eID and cross-border exchange of information between agencies among other things. The importance of sustainability and the lack of information around food prompted the creation of the Food Awareness Initiative in 2019 which is focusing on the idea of making data useful and available. 

The aggregation, improvement and openness of data is key to a democratic and well functioning food chain. Gunnar has previously been the Director of a research unit of 50 people at the department focusing on interaction design and learning and served as the vice-director of eGovlab for a number of years. Furthermore, he is also on the board go GlobeEd a Norwegian fund focusing on spreading and aiding education around the globe. 

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Sanjoo Malhotra
The Co Founder of Tasting India Symposium and CED of India Unlimited

Tasting India Symposium is an advocacy initiative, creating the first of its kind cross-section dialogue to take a 360-degree view of food. We promote a global dialogue on India's gastronomic heritage and culinary tourism potential, the country's agricultural wealth and diversity, farm-to-fork innovations, ag/food tech, smart food cities and sustainable food culture in India. Last year, among others we had the Nordic Council of Ministers, London based SDG 2 Advocacy Hub - World Food Programme, Sweden FoodTech and Nordic Food Policy Lab as partners along with Indian government departments, private sector, start-ups and NGO’s. We have set the agenda for sustainable food culture in India by launching initiatives on Food Policy, Smart Food Cities, Indian Food Manifesto, Young Chefs for Sustainable India, SWAAD Global day to celebrate Indian Gastronomy, Sustainable Gastro Tourism. 

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Chris Fung
Business Angel

Chris is a seasoned London investor in the food space. He has built up chains, invested in several successful entrepreneurs and is the nicest guy around. He talks fast, really fast, which is a sign of how fast he thinks.

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Gary Lin
Purple Orange Ventures

Gary has more than 20 years of experience leading high-performance digital and mobile marketing companies internationally representing some of the globe's most innovative brands.  He founded an award-winning mobile advertising tech firm and led it through 8 years of record profits before selling it to a publicly listed company.  He is now an active impact investor focused on supporting bold entrepreneurs that are tackling the world's most pressing challenges.  His investment team's current mission is to remove animals from the global food system.

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Daniel Lundh

Daniel is the co-founder and CEO of Lifvs. Sweden’s first unmanned grocery store chain. Daniel has over 20 years of international entrepreneurial experience, bringing ideas to life across several industries and markets. Founder of Aidbox that enables individuals and corporations to come together to support the non profit sector. Co-founder of one of Sweden’s largest food and beverage co-op companies, also operating in the U.S.

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Elena Petukhovskaya
CEO Peckas

Since 1997 she has worked in the food industry with sales, purchasing, production and product, and strategy development. Before leaving her post in 2013, she lived in Belgium and worked for the Danish Albatros Seafood. There she served as President of the Eastern European branch between 2007-2013 and as Commercial Director 2002-2007. Under her management, the company grew to sell EUR 80 million annually.

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Masatoshi Funabashi
Researcher of Sony CSL and Founder & President of Synecoculture Association

Having studied biology and mathematical science to master’s level at the University of Tokyo, Masatoshi Funabashi went on to obtain a PhD in Physics at the École polytechnique in Paris. Since 2010 he has been at Sony Computer Science Laboratories (Sony CSL) researching a field that sits at the intersection of sustainability, health and the natural world. He advocates “Synecoculture,” a method of open-field agriculture that mutually enhances biodiversity and productivity based on the multi-functionality of ecosystems. His main initiative has been a pilot project for the proof of concept in Japan and Sub-Saharan Africa. He also founded the Synecoculture Association in 2018 and holds annual investigations with 30-feet sailing yacht to observe coastal ecosystems, meet local stakeholders of food production, and test multiple technologies in survival situations. He is now extending the boundaries of Synecoculture to terraforming Earth for the sustainability of both human society and Anthropocene ecosystems. 

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James Ehrlich
Standford University

James Ehrlich is the Founder of ReGen Villages, a spin-off company inspired in part by Stanford research during the Solar Decathlon, and a UN Sustainability Brief co-authored by James Ehrlich, Professor Larry Leifer, Chris Ford (AIA) from the Stanford Center for Design Research on the future of tech-integrated real estate development in the built environment that power and feed self-reliant families.

James Ehrlich is also a Senior Technologist at Stanford University, Senior Fellow at Opus Novum consortium at NASA Ames and an Entrepreneur in Residence at the Stanford Peace Innovation Lab.

A serial entrepreneur in Silicon Valley for over 25-years, James successfully founded and managed technology and media companies with successful exits. For nearly a decade, Mr. Ehrlich executive produced an award-winning national public broadcasting series based on case studies of organic and bio-dynamic family farms, that at its apex reached over 35-million homes each week, and is also the co-author of a best-selling companion book on Hachette, Organic Living THG (2007).

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Chef Maurits Van Vroenhoven

A Dutch chef who started his career in several Michelin starred restaurants and hotels in the Netherlands and the U.S., before he started working for Unilever 15 years ago.

Today, his role is Lead Creative Chef Brand Development based in the Unilever Weena Office in Rotterdam, The Netherlands. He is responsible for product demos and show cases for regional and global accounts. He supports marketing teams in creating and developing recipes for digital channels. Some brands include Knorr; creating recipes with the Future 50 Foods ingredients and Hellmann’s; developing recipes incorporating Food Waste reduction principles.

He was also actively involved in the Future 50 Foods workshop together with Sodexo where he created plant-based and plant-forward recipes. With his passion for food and tea he also creates food and tea pairing recipes including Pure Leaf Tea.

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Chef Leonilda Ximenes

Inspired by the seasonal ingredients in her native Timor-Leste, Nuqy transforms the edible biodiversity of this tropical island into the sublime. Nuqy specializes in working with the many varieties of rice, corn and rare root vegetables found in the remote villages where she grew up. Nuqy has been Head Chef at Agora Food Studio Since 2019 and is a founding member of the organization since its opening in 2016. As well as curating the restaurant's ever-changing menu, she is the lead facilitator of the Timor-Leste Food Innovators Exchange (TLFIX) project that works with Timorese entrepreneurs and communities to increase the presence of nutritious local foods in people's diets. Nuqy has represented Agora Food Studio internationally at the 2017 Eat Asia-Pacific Food Forum in Jakarta and has more recently travelled to Fukui, Japan, and Bali, Indonesia, as part of gastronomic exchanges.

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Teppo Ylä-Hemmilä

Teppo has always been keen on food, innovations and brands. Running a family bakery in the countryside has taught what is needed to become a well known manufacturer in a very traditional grocery business. His favorite quote is whatever you think, think the opposite. 

Teppo has won several awards in Finland such as Countryside's Doer of Future, Local Food Influencer at Kesko Food Awards and become well known as the inventor of Puhtikaura, a grocery of the year 2016 in Finland.

Since 2016 Teppo has been a spokesperson of oats. Not only because he loves oats but more about the countless possibilities it offers. To get plant based food as a standard we have to take care equally about nutritional values and the taste. 

As a founder of Oatlaws he is pushing the oats movement across categories. From Nordic perspective, we also have a responsibility of growing the demand for oats. It needs something more than grains, oat milk and oat meals.  World domination will follow.

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Nadav Berger
Founder and managing Partner of PeakBridge VC's

Nadav Berger, Founder and managing Partner of PeakBridge VC's, which manages the EIT Food Sparks , a seed fund backed by the members of the EIT Food and NEWtrition a series A VC for Food/AgTech.Third generation food industrialist, Nadav has actively built many companies specializing in food applications, marketing and distribution. In 2008, Nadav co-founded the food applications lab ,FoodLab. The innovative developments at FoodLab lead to founding FoodLab Capital, a premier seed fund.

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Kevin Camphuis

After 20y. in strategy and breakthrough innovation management at a global leader in the industry, Kevin co-founded ShakeUpFactory, a unique Foodtech business and innovation accelerator installed in the heart of StationF in Paris. It brings together an international ecosystem of more than 125 startups, retailers, corporations and investors and fosters synergies between them to accelerate the development of future food solutions and champions.

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Chef Ronald van der Laars

Ronald is a 40 years old Brand Development chef working for Unilever already 19 years now. He’s worked at several Michelin star restaurants and learned a lot from fellow chefs, all sorts of training, experimental diners and even social media. He is based in the Unilever’s Weena head office in Rotterdam, The Netherlands.

He is passionate about foreign cooking cultures, ancient cooking techniques and preservation methods. Next to supporting the Marketing Hub with innovations, trend forecasts and good food, he does much more. He perceives his job as one of the most versatile and exciting ones of his career.

For the last 1,5 years, he’s been involved in the Future 50 Foods program and since created a lot of content for Knorr’s digital channels. He now cooks a lot with these ingredients and tries to share his enthusiasm and passion with other chefs, giving them the tools to experiment with different ingredients themselves.

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Jian Yi
Good Food Fund

JIAN Yi is an internationally acclaimed filmmaker and cultural activist. He is a 2009 Yale World Fellow, a 2008 India-China Fellow, a 2008 Asian Cultural Council grantee and a visiting fellow at Cambridge University in 2007. His films have won international awards and toured worldwide including at New York’s MoMA. Partnering with Brighter Green in 2009, JIAN made What’s For Dinner?, the first short documentary made in China about the environmental footprints of meat consumption and started to work on food issues. He founded the Good Food Fund under the China Biodiversity Conservation and Green Development Foundation in 2017, which has become the nation’s pioneer project on fostering leadership on sustainable eating through training, incubating and an annual Good Food Summit.  

During the lunar New Year 2019, JIAN created the Food Forward Forum with Yale Hospitality and headed a delegation consisting top Chinese chefs, entrepreneurs and journalists that toured U.S. east coast and created a dialogue with the Plant Forward movement in the U.S. He is a graduate of the University of Notre Dame (Peace Studies) and the Communication University of China (Journalism), where he also taught for four years before moving on to working with a European Union project in China for three years in the early 2000s.

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Chef Arthur Potts Dawson

British Chef Arthur Potts Dawson has been cooking for over 30 years, starting his career as a chef in 1987 with a three year apprenticeship with the Roux brothers. Since then, he has worked at Kensington Place, as head chef at the River Café and alongside Hugh Fernley-Whittingstall and Pierre Khoffman. He restyled Petersham Nurseries kitchen, led the re-launch of Cecconi's restaurant for the Soho House group, and worked as executive head chef for Jamie Oliver's Fifteen Restaurant and Piccadilly Diner. His two restaurants Acorn House and Water House have won numerous awards for their excellent food and sustainable practices such as rooftop gardens, low-energy refrigerators and wormeries, proving the profitability of an eco-friendly approach. 

Additionally, Arthur founded The People’s Supermarket, a supermarket that connects the urban community with the local farming community by stocking high quality and environmentally friendly produce from trusted, local suppliers.  As such, The People’s Supermarket is challenging the food industry to achieve a more sustainable and food secure future. As an advocate for sustainable food production, Arthur often speaks on issues relating to global hunger and food waste in his role supporting the UN World Food Programme. Arthur has also worked on shows for the BBC Radio 4 food programme and writes for the Guardian’s food and travel section. Alongside all of this, Arthur consults on large scale sustainable food innovation with Ikea Food, The Fazer Group and Unilever.

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Tess Kelly
Quorn Foods

Tess currently oversees several research projects and partnerships in the science and sustainability team at Quorn Foods, particularly those focusing on whole systems behaviour change and the company’s contribution to the UN Sustainable Development Goals. With a background in mixed methods research of perceptions towards plant-based diets within social groups at high risk of noncommunicable disease, her role informs various workstreams such as new product development and tailoring communication of health and environmental credentials to broaden the acceptability of alternative proteins such as Quorn products.

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Christopher Slim

Christopher is an experienced business builder having worked more than 15+ years in the FMCG industry with Procter & Gamble, ABSOLUT Vodka and most recently as Vice President at Unilever in the Nordics. He has now turned “investrapreneur” enabled through “THE GREENERY” (A Foodtech focused fund co-founded by Blue, Nicoya and Paradiset) to help Foodtech companies and exceptional entrepreneurs to create meaningful impact in the market. Some of the investments include Oatly, N!CK´s, Matsmart, Vässla, Färsking, El Taco Truck and many others.

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Chef Lerato Sitole

South African Chef Lerato Sitole’s story makes a full-circle turn. After qualifying as a chef, Chef Lerato started her career working in restaurants, private corporate catering, on boats and in private homes. When she got the opportunity to start her own café in Cape Town, she jumped at the chance! However, with no one to look after her children full-time, Chef Lerato had to sell her café and take a more corporate job, training communities and bus drivers as the then-new initiative of MyCiti buses was being rolled out.

With her bubbly personality, Chef Lerato struggled to work in a corporate environment. Breaking through her anxiety, Lerato made the cut. Luckily during her corporate job, Chef Lerato had kept her fingers in the cooking community pie, collaborating with like-minded friends and cooking for private families. So as soon as she left her corporate job, Chef Lerato easily slipped into being a full-time private chef for various families. This is temporary while she cooks up her next big idea.

“I want to bring Africa together through food – anyone who was born in Africa, who loves food, and who wants to collaborate,” is how Chef Lerato explains her business idea. “I want to bring awareness to South Africans about neighbouring Africans. A common base connects our cuisines, and this common base has been taken by each group of people and changed just a little. People need to realise the essence of our foods is the same.”

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Fabio Ziemssen
Director of Food Innovation, NX-Food

Fabio Ziemssen is as "Director of Food Innovation" at NX-FOOD a METRO AG subsidiary responsible for concepts in the environment of foodtech and food innovation such as alternative Proteins, circular economy and vertical farming. As a Community Builder in the German Foodtech field he organizes events for the Food Startups scene (German Food Startup Meetups, Next Generation Food Think Tank, FoodStartup Market etc.). Since 2017 Fabio Ziemssen is also Co-Founder of the Coworking Space Super7000 and #FoodNext Initiative.

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Chef Megha Kholi

India’s Chef Megha Kohli is one of the country’s youngest chefs. Currently the head chef of Lavash By Saby, the Armenian restaurant in Delhi’s artsy Mehrauli area which has created quite a buzz, Megha has already garnered an experience of twelve years in the industry at this young age.Deeply influenced by her grandmother’s and mothers cooking, Megha started pottering around in the kitchen when she was barely  5, indulged, as she was by her grandmother who had no qualms about her messing up the kitchen! She has previously worked with Oberoi hotels, The Olive Bar and kitchen group of restaurants and is also an independent food consultant. 

Currently Megha is the head Chef  and head of operations at Lavaash By Saby and is heading the kitchen and restaurant operations there. Lavaash is the only Armenian restaurant in the country. She was involved with Lavaash since its inception and stayed Calcutta for 2 months to research on Calcutta-Armenian cuisine.  She believes firmly in using only local , regional and sustainable produce. Her restaurant is one of the first restaurants in India that has a menu that uses 100% local ingredients and nothing in the kitchen is imported . 

Known for her very warm and affable nature, Megha is a popular name in the industry now. She loves to interact with her guests and rattle off the history behind each dish she serves. She wants her guests to know just how much thought , effort and research have gone  into the preparation of each dish. 

Megha’s mantra, however is, that cooking is an emotional process and not a technical one. You can serve the most perfectly prepared dishes, but if you haven’t connected with the food and the farmers while making it, it’s an effort gone waste. F

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Chef David Johansson

Swedish Chef David Johansson started his career working in a number of restaurants in Stockholm, Denmark, Norway, and France before moving across to the US to work as executive chef at the Swedish Consulate General in New York. From there he opened up an espresso bar that paid tribute to the Swedish tradition “fika” (coffee break) and later expanded the one café into a chain. Upon returning to Sweden, David realized that his passion for food lay with creating food product and so decided to work at IKEA with the aim of showcasing the Swedish cuisine. As a product developer of IKEA Food and restaurant, Johansson tried to implement the following five key principles in tandem: form, function, quality, sustainability, and a low price. David has since gone on to focus on recipe development at Ikea Food.

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Dorothy Shaver

Dorothy Shaver, Global Sustainability Lead for Knorr and Registered Dietitian, Unilever Dorothy is a Registered Dietitian working in food sustainability with unique experience in and passion for driving mass behaviour change for positive health and environmental outcomes. Over the past fifteen years she has worked across media, retail, health care, the fitness industry, and the food industry championing food choices to enable personal and planetary health. Her most recent piece of work is the Future 50 Foods report which is a collaborative thought leadership report. In this report food system issues are outlined and nutrient dense foods that promote agrobiodiversity and reduce the negative environmental impact of food are identified. With this piece of work Knorr will spearhead a movement to change the way the world cooks and eats for a healthier food system, with Dorothy in the lead. Her expertise has brought her all over the world, joining forces with renowned experts and partners to achieve measurable change. She received her undergraduate degree from Framingham State University and her master’s degree in public health education from Virginia Polytechnic Institute and State University.

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Chef Maximililan Lundin

Chef for 25 years cooking plantbased organic food. Written 4 cookbooks, cook vegan food on of the biggest TV-shows in Sweden on a regular basis, ran a vegan organic restaurant for 4 years, currently Country Manager for Simple Feast - a plant based organic box scheme company. Educate and lecture in sustainable cooking and eating. Live by these words: ”I want as many people to eat as much plants as soon as possible"

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Rodrigo Barrios
Campaign Manager of the Food Forever Initiative

Rodrigo is a Peruvian economist with a BSc from Universidad del Pacifico. After working for several years in Apoyo, a local economic consultancy firm in Lima, Rodrigo joined the staff of the Vice President and later, Primer Minister of the Republic of Peru, HE Mercedes Araoz. During this period, he was appointed as a member of the Special Delegation of Peru to join the OECD, focusing on environmental and biodiversity-related issues. Since 2018, Rodrigo is the Campaign Manager of the Food Forever Initiative, a global campaign to raise awareness on the importance of safeguarding and using agricultural biodiversity for food and nutrition security, promoted by the Crop Trust, FAO and the governments of Germany, The Netherlands, Norway and Switzerland.

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Chef Alex Hall

In the last 20 years, British Chef Alex Hall has been working in the catering industry from Michelin Starred restaurants through to feeding the revellers in fields across the UK at music festivals. Now working with Unilever Food Solutions, Chef Alex supports chefs across the UK and Ireland in various sectors from Education, Contract Catering and Elderly Care with the belief that sustainability is at the core of what we do, along with good food of course.

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Sweden FoodTech is the ecosystem for the next generation food system, based on tech, data, sustainability and health.

 Foodtech Village is the community of the foodtech change makers, the entrepreneurs shaping the future of food.

Our ambition is to build the world’s premier system for positive development of the food sector based on digital transformation and entrepreneurship. The system involves key players of the current food system, research institutes and the new entrepreneurs shaping the future of food.

We help startups reach their full potential, providing our corporate partners with our expertise in open innovation and emerging technologies; assisting partner VCs with their portfolio startups, and promoting the Sweden Foodtech scene at home and abroad through events and conferences. We open doors - locally and around the world.

Register now