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Changing the food system to meet the UN?s environmental goals could generate close to $10 trillion of additional revenue or cost savings.
This is a massive opportunity that will require unprecedented collaboration, new business models, technologies, and a fundamental shift in how we think about and interact with our food system.
In this episode, Analisa shares part of a keynote she delivered for EIT Food Sales Booster in cooperation with Katalista Ventures on the future of agriculture. You will hear how our food system got to where it is today, where we are headed, and why food is one of the most exciting industries to be working and investing in today.
Book Analisa as a Speaker
Looking for a speaker for your next event? Analisa Winther is a frequent speaker, MC, and workshop facilitator on the future of food. Whether in person or virtual, she brings high energy and a deep knowledge of the agrifood industry to the stage. Check out her portfolio and booking information here.
About Analisa Winther
Analisa Winther is an ecosystem developer, consultant, and coach in the food industry. Analisa advises corporations on where to partner and invest in the agrifood space. Analisa is also a coach to startup founders helping them to attract the right investors and individuals to create their career.
Website: www.analisawinther.com
Newsletter: www.analisawinther.substack.com
Instagram: @analisa.winther
Show Host: Analisa Winther
Related Links
How a Norwegian family transitioned to regenerative farming
Tim Wendelboe on biological coffee farming
Meraki Impact on venture philantrhopy
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In this episode of Future Food, we explore regenerative olive oil Analisa interviews Sarah Vachon, the CEO of UK-based Citizens Of Soil, which sources olive oil from female producers.
We talk about the fascinating history of olive oil from its importance in global trade to its healing health and beauty properties.
This episode also covers:
why olive oil is about to have a movement similar to what we saw in specialty coffee and wine
how to make sure you?re buying the best possible good liquid gold for your pantry
olive oil flavor profiles
the rise of female farmers producing regenerative olive oils
challenges around fraud
how farmers are tackling drought and wildfires in Southern Europe
how Citizen of Soil?s business model minimizes waste and strives for a low carbon footprint
Connect with Citizens of Soil
Want to connect with Sarah? Subscribe to the Future Food newsletter to access her contact details and the e pisode transcript.
Your subscription will also power the production of more episodes like this. Get access now!
Connect with Analisa Winther
Newsletter: www.analisawinther.substack.com
Website: www.analisawinther.com
Instagram:@analisa.winther
Show Host: Analisa Winther
October 2022 I decided to start my own business. To make my 1 year business anniversary, this minisode gives an honest, behind the scene look into my journey, why I decided to take the leap, and what I've learned since then.
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Work with me: www.analisawinther.com
Instagram: @analisa.winther
A few months ago, I was interviewed by Yoann Berno for his podcast Climate Insiders to talk about how I put together deals between startups and investors.
The conversation went so well that he then invited me back on his show to interview him about his backstory, which turned into a great conversation on how anyone can start angel investing in ClimateTech with food and agtech falling under this umbrella.
I've been angel investing for the last few years in startups in Europe and the US. I started angel investing because I wanted to know what it was like to have skin in the game. While I work for investors helping them to find deals related to the future of food, this work has always been with someone else's money. Actually stepping into the role of investor was a learning curve with its own risks and upsides. This is what Yoann Berno and I debunk in this episode as we share our personal experiences detailing how we went from VC to angel investing.
Related Links
Get 20% off Yoann's ?Investing in Climate Tech? course with code FRIENDS 20
Climate Insider's interview with me on what build strong investor-startup relationships
Meraki impact on investing in regenerative agriculture
Connect with Analisa
Fernando Russo is the co-founder of Meraki Impact, a single family office from Brazil dedicated to investments in regenerative agriculture, forest and the future of sustainable food production. Guided by venture philanthropy, Meraki Impact has made dozens of investments in technology to enable the scale of regenerative agriculture and in large scale regenerative agriculture farms in Latin America and Europe.
In this episode, we discuss Fernando's uncommon career path. He used to work for Playboy and AB InBev before he pivoted to food. We also explain what regenerative agriculture is, the industry's potential, and technology enablers. Fernando also explains how they use the venture philanthropy model to invest in pioneering startups as well as grassroots initiatives, especially related to regenerating the Amazon rain forest.
Want to connect with Fernando? Subscribe to the Future Food newsletter to access his contact details and the episode transcript. You'll subscription will also power the production of more episodes like this. Get access now
Connect with Analisa
Related Episodes
In 2007, journalist Teun van de Keuken turned himself in for eating chocolate. He claimed that by buying chocolate he was benefiting from child slavery and he wasn?t wrong.
The cocoa supply chain is shaped like an hourglass. The chain starts with millions of farmers that produce cocoa and ends with the billions of consumers like us that enjoy chocolate.
But what about the bit in between?
This section is dominated by a small group of chocolate giants that profit from keeping the cocoa purchasing price as low as possible. For the farmers, this creates a poverty trap that leads to illegal child labor and modern slavery.
From this revelation, Tony?s Chocolonely was born. By raising awareness with great marketing, leading by example in producing their own chocolate, and inspiring othersto act with initatives like the Open Chain they aim to make 100% slave free chocolate the industry norm.
Today?s episode is an awesome example of how a strong vision can shift an industry. I sit down with Joke Aerts to discuss how Tony's got started, how the chocolate supply chain works, the power of transparency and collaborations, and how we can make 100% slave free chocolate the industry norm.
Connect with Analisa
Website: www.analisawinther.com
Coaching Programs: https://nordicfoodtech.io/startup-services/
Investor Services: https://nordicfoodtech.io/investor-services/
Speaking: https://nordicfoodtech.io/speaking/
Instagram: https://www.instagram.com/analisa.winther/
Give Thanks To The Show
Has the show helped you learn about the future of food? Find a job? Make an investment? Partner with an org? Change how you eat? This podcast is powered by listener support and contributions. If the show has helped you in any way, please consider becoming a monthly or annual subscriber. Your contribution goes a long way to tell more stories about how we can create a better future through food.
How can startups in the climate, ag, and foodtech space get the funding they need to scale their solutions? Climentum Capital, a European VC, asked me to come on their podcast Climate Insiders to discuss just that. I speak with Partner Yoann Berno about the art and science of fundraising giving you a behind the scenes look at how investors think, make decisions on deal flow, and what they typically look for.
Attracting the Right Investors - Get the Masterclass
Want to dive deeper on how you can create a fundraising strategy that closes your ideal investors? Download my Masterclass on ?Attracting the Right Investors here?.
Book a Workshop
In this 90 min 1:1 coaching workshop, you and Analisa will go through your pitch deck and review your fundraising strategy. Analisa will give constructive feedback from an investors? point of view to help you find and land the right investors for your growth journey. ?Learn more and book here.?
Related Links
?Watch this episode as a YouTube video?
?Interview with a love matchmaker on building great business relationships?
?More episodes by Future Food with Analisa Winther?
?How to Pitch Your Company by Y Combinator?
?What You Do Is Who You Are by Ben Horowitz ?
Give Thanks To The Show Has the show helped you learn about the future of food? Find a job? Make an investment? Partner with an org? Change how you eat? This podcast is powered by listener support and contributions. If the show has helped you in any way, please consider becoming a monthly or annual subscriber. Your contribution goes a long way to tell more stories about how we can create a better future through food.
Claus Meyer is a true gastronomic entrepreneur. He co-founded Noma with Rene Redzepi, which has been voted the best restaurant in the world multiple times. In 2004, he spearheaded the writing of the New Nordic Manifesto, an influential philosophy that spread like wildfire on how chefs can approach cooking using traditional ingredients and local produce. Claus is also behind the Melting Pot Foundation, which trains individuals in underserved communities from Morocco to Bolivia and even in Danish prisons to become chefs. He?s also been the host of multiple cooking shows with global reach, authored several cookbooks, started a catering company, deli, bakery chain, country hotel, orchard, and is behind several high-end restaurants globally.
The red thread through all of Claus?s work is to create healthy, delicious meals that inspire us to see eating as an agricultural act. In this episode, we discuss Claus? career and how his opinion on what a good food future looks like has changed over time.
Related Links
Why you should be drinking Bolivian wine
Puris' CEO on the power of peas
Give Thanks To The Show
Has the show helped you learn about the future of food? Find a job? Make an investment? Partner with an org? Change how you eat? This podcast is powered by listener support and contributions. If the show has helped you in any way, please consider becoming a monthly or annual subscriber. Your contribution goes a long way to tell more
stories about how we can create a better future through food.
How do you find the right investor for a startup? This is a million dollar question that early stage startups ask me all the time. And, I get it. Finding the right investors IS super important. They can help to make or break the company.
Today's podcast episode is a snippet of my new masterclass ?Attracting the Right Investors?, which deep dives into this topic. In it, I share the seven strategies I teach my one-on-one coaching clients to help them land investors that align with their vision and values. These principles have been gleaned from years of experience putting together startup-investor relationships. It's a behind the scenes look at how investors think when evaluating a startup, which will help you to enter the fundraising process with confidence and clarity.
Enjoy!
Download ??Attracting the Right Investors - Masterclass ????here
Book a 1:1
In this 90 min 1:1 coaching workshop, Analisa will go through your pitch deck with you and review your fundraising strategy. Analisa will give constructive feedback from an investors? point of view to help you find and land the right investors for your growth journey. Learn more and book here.
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4 years ago I started the Nordic FoodTech Podcast. A lot has happened since then. I?ve evolved. The show?s evolved and now it?s time for a change.
I?m rebranding the show to be called Future Food with Analisa Winther and we?re going global!
The show?s core focus will stay the same: share stories of individuals and organizations creating a better future through food to foster more awareness and collaboration BUT the scope will now be global and more broad when it comes to topic areas.
I share the full thinking and reasoning behind the rebrand in this minisode.
Related Links
When it comes to the solving the climate crisis, food is a big part of the puzzle. Food is responsible for 1/3 of greenhouse gas emissions, but historically it hasn?t been in the spotlight of climate conversations. In today?s episode, I speak with Brent Loken who is the Global Food Lead Scientist for the World Wildlife Fund.
We discuss the power each country has to create food system transformation. All of these natural climate solutions fit together to create an exponential roadmap for solving the Great Food Puzzle and reaching the biodiversity, climate, and health goals we?ve set as an international community.
Give Thanks To The Show
Has the show helped you learn about the future of food? Find a job? Make an investment? Partner with an org? Change how you eat?
This podcast is powered by listener support and contributions. If the show has helped you in any way, please consider becoming a monthly or annual subscriber. Your contribution goes a long way to tell more stories about how we can create a better future through food.
Make a one-time contribution to support the show here
Related Links
Episode Transcript
Solving the Great Food Puzzle: Translating Global Goals into National Level Action
Exponential Roadmap for Natural Climate Solutions
TED-Ed: Can we create the ?perfect? farm?
1:1 Coaching Programs with Analisa Winther
C40 Cities on how cities are addressing climate change
Connect With The Show's Host
Add Analisa on LinkedIn
Follow Analisa on Instagram
Learn more about coaching & consulting services on www.analisawinther.com
At the top of Norway near the Arctic Circle, you will find the Svalbard Global Seed Vault. Like you and I back up our phones and computers, seed banks around the world serve as the ultimate insurance policy for the world?s food supply. They store copies of every important crop variety available in the world today. Their goal is give future generations options. Whether we face war, climate change, or population growth, they make sure that we have seeds to replant and genetic diversity in our food supply for years to come.
My guest today is Lise Lykke Steffensen. She is the Director of NordGen or the Nordic Genetic Resource Center. NordGen runs the Svalbard Global Seed Vault along with the Norwegian Ministry of Agricutlure and Food and the Crop Trust. Their mission is to preserve and promote the sustainable use of the genetic resources within plants, farm animals, and forestry in the Nordic countries.
Join us as we discuss the importance of genetic diversity and the role of seed keepers in ensuring our future food supply.
Episode Transcript
Like the show? Consider becoming a patron on Substack. You?ll get access to exclusive content like Analisa?s travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Sign up here.
Join the newsletter: https://nordicfoodtechpodcast.substack.com/
Show Host: Analisa Winther
More information about Analisa's coaching services for startups
Website: www.analisawinther.com
Instagram: @analisa.winther
One of my favorite questions to ask leaders is: what is your relationship to your intuition? This question always leads to a fascinating conversation about how our intuition does or doesn't influence decision-making. This is also a topic I love to discuss with my coaching clients. Our bodies carry so much wisdom and data around what we should do, but it can take time and practice for us to get in touch with our intuition and trust it as a knowledge source. In this episode, I explore the role of intuition in business.
Related Links
Apply for coaching with Analisa
Episode with the Kogi on merging indigenous wisdom with modern science and technology
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The Kogis escaped colonization by retreating high up into the Sierra Nevada de Santa Marta mountains of Colombia. This is nothing short of a miracle. Their ancient, indigenous culture has been preserved since pre-Colombian times giving us a glimpse of what life would have been like when the Incans, Mayans, and Aztecs ruled and we interacted with the world in another way. They recently started traveling and connecting with us - The Little Brothers as they like to call us - to raise awareness about climate change, biodiversity loss, and the need for us to come together and create a new, third world that brings together indigenous wisdom with modern science and technology. In today?s episode, I speak with Lucas Buchholz who has written a book for the Kogi and traveled the world with them as their translator. We discuss the Kogi's message and what a food system that supports life looks like from their point of view.
A big thank you to Mac Krol for sponsoring this episode. Mac is the Director of the European Institute of Miso and the Founder of a startup that produces miso from European ingredients. His misos are currently being used by many of of the best restaurants in the world. Miso is made from koji, an ancient fermentation tradition. Koji adds rich, umami flavor to dishes, which is especially useful if you?re cooking plant-based. Mac is a passionate advocate for all fermented food products and has spoken about miso all around the world from Chicago to Berlin. If you are looking for a speaker for your next event, consider getting in touch with him at [email protected]. He?ll tell you the story of how miso is becoming a household staple just like the salt, pepper, and sugar in your pantry.
Episode Transcript
Related Links
Video trailer from our weekend with the Kogi
Documentary about the Kogi
Here are two exercises I often do at the end of the year. The first one is about reflecting on what happened in the year past before defining what you want to create more of in the year to come. This is summarized by one word that anchors the vision. The second practice is one I love to do with family and friends around the holidays. It's about acknowledgement and enabling your community to support you.
Often when starting with a new client, we do a check-in on where they are right now before we take a look at what they want to create in the next 12 months. This is a practice I do with individuals and organizations. It's about creating the big vision and then working backwards to determine what needs to happen to get there. When we create a vision and share it with others - whether in our professional or personal lives - we enable others to support us in getting there.
If you do either exercise, send me a message and let me know how it went. Feel free to tag me on Instagram or LinkedIn. I love to hear from you and sharing with others can inspire them to do the same.
If you are interested in working with me in a 1:1 coaching container, shoot me an email at nordicfoodtechpodcast[@]gmail.com
Related Links
Wheel of Life Worksheet
My Website
Jesper Hansen started his career as a Michelin chef before getting into fish. He was the Sous Chef of Søllerød Kro in Denmark helping the famous fine dining restaurant get its first star in 2006. Then his career took a turn. Today, Jesper is the Executive Managing Director of Fiskerikajen, a modern-day fishmonger that has been selling sustainably sourced fish to many of the best and most famous restaurants in the world since 1999
A big thank you to Wavy Wonders seaweed snacks for sponsoring this episode.Today, you?re going to hear Jesper talk a lot about how we can respect our seas by minding what we consume and where it comes from. Seaweed is a great example of a sea vegetable that is not only wildly delicious, but also does wonders for the environment. If you are hosting a conference, event, or have a workplace where you?d like to serve healthy, sustainable snacks, Wavy Wonders is a great choice. Visit their website to learn more.
Episode Transcript
Related Links
? Marine Stewardship Council on sustainable fisheries
? Why seaweed is a multi-billion dollar industry
? The global rise of community ocean gardens
? How Iceland is creating a circular economy for fish
? Why Bergen, Hawaii, and Singapore are hubs for ocean startups
? Aarstiderne on sustainable home grocery delivery
Newsletter: https://nordicfoodtechpodcast.substack.com/
Website: www.nordicfoodtech.io
Instagram: @nordicfoodtech
Show Host: Analisa Winther
In this minisode, I cover how to pitch a podcast you might want to appear on to promote your business. I go over the criteria I have for the Nordic FoodTech Podcast, how I evaluate potential interviewees, and give tips for writing cold pitch emails.
Apply for the Nordic FoodTech Podcast here
Like the show? Consider becoming a patron on Substack. You?ll get access to exclusive content like Analisa?s travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5. Sign up here.
Website: www.nordicfoodtech.io
Instagram: @nordicfoodtech
Show Host: Analisa Winther
Coffee is a filled with bioactive compounds that beneficial for our health and well being, but when you or I brew a cup we tap less than 1% of the plant?s full potential. The rest we throw away in the coffee grounds. That?s where Kaffe Bueno comes in. They are a bioscience company upcycling coffee grounds into ingredients for the cosmetic, nutraceutical, and functional food and beverage industry. Today, I speak with Alejandro Franco, Co-Founder and Chief Commercial Officer of Kaffe Bueno. We talk about their startup journey, how we can unlock food waste to create high value products, and what it means to design a circular business model.
This episode was brought to you by Danish Technological Institute. Their experts have extensive knowledge within product development and market evaluation of food and you can use their technological facilities for upcycling, circular economy, and much more. Danish Technological Institute works with clients all around the world helping them to transform their ideas into business through technology and innovation. If you have an idea you want to get off the ground, consider partnering with them. You can learn more at www.dti.dk.
Related Links
Creating change through coffee
Fringe flavors and ingredients
Chromologics on fermenting natural colors
An insider?s look at Bolivia?s wine industry
Like the show? Consider becoming a patron on Substack. You?ll get access to exclusive content like Analisa?s travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5. Sign up here.
Website: www.nordicfoodtech.io
Instagram: @nordicfoodtech
Show Host: Analisa Winther
As a startup you have to pitch all of the time. As your company grows and takes on new markets and foreign investors, you have to adapt your pitch to speak to them. This means some cultural adjustments in how you do business. I just wrapped up doing the pitch coaching for the Nordic US Food Summit and noticed 3 common mistakes that almost all startups made when approaching the US market. In this minisode, I share what they are and how you can avoid them when pitching any VC, potential partner, or customer located outside of your home operating market.
Are you working on your pitch? Learn more about working with Analisa here.
Like the show? Consider becoming a patron on Substack. You?ll get access to exclusive content like Analisa?s travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5. Sign up here.
Website: www.nordicfoodtech.io
Instagram: @nordicfoodtech
Show Host: Analisa Winther
The Marine Stewardship Council is kind of a big deal in the world of fish. They are the organization that sets the standards for sustainable fisheries worldwide. If a fishery meets MSC?s standards, their products are awarded with a blue ecolabel. Many global organizations like IKEA and McDonald?s exclusively purchase MSC certified fish. For them, its a standard that denotes quality and sustainability. This also means that who and what gets certified matters a lot in the global market. In this episode, I sit down with Linnéa Engström. Before becoming the Director of the Baltic Sea Region & Scandinavia at Marine Stewardship Council, Linnéa worked in politics. She was the Former First Vice Chair of the Fisheries Committee in the European Parliament. While in office, she wrote the first report in the European Parliament on climate justice along with legislation for the sustainable management of the EU?s external fishing fleet. She is also the author of two books, Climate Feminism and Queen Fish. We discuss how the organization is working to stop overfishing and ensure that our oceans are filled with fish for generations to come.
Episode Transcript
Related Links
More episodes on the future of the ocean
The global rise of community ocean gardens
How Iceland is creating a circular economy for fish
Why Bergen, Hawaii, and Singapore are hubs for ocean startups
Like the show? Consider becoming a patron on Substack. You'll get access to exclusive content like Analisa's travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5. Sign up here.
Website: www.nordicfoodtech.io
Instagram: @nordicfoodtech
Show Host: Analisa Winther
Edits: The fee in Sweden is 0.8% not 0.5%. CAB stands for conformity assessment body.
I've got big news to share! I am going 100% in on starting my own business, which includes growing the podcast. In this episode, I share the details behind the move. If you believe in me and would like to support this work, consider becoming a paid subscriber of the podcast on Substack. To celebrate, I'm offering 20% off an annual subscription to the podcast, which makes it $39 for the year or about $3.50 every month. Sign up here.
Hospitals, schools, prisons, elderly homes, day cares, and corporate canteens are all examples of public or professional kitchens. Every day these kitchens churn out hundreds of meals, which means they have a pretty major influence not only on what people eat, but also the entire supply chain. In today?s episode, I sit down with Line Rise Nielsen, The Food Policy Director of Changing Food a consultancy that helps kitchens convert to more sustainable practices. Line and I get into how these kitchens are undergoing transition and why their role is sup important.
A big thank you to Lund University and Region Skåne for sponsoring this episode. They hosted a workshop at Skåne Innovation Week along with Krinova and Greater Copenhagen looking at the role of public meals in Scandinavia. Read more here.
Related LinksEllen MacArthur Foundation on circular food cities
Aarstiderne on pioneering home grocery delivery
C40 Cities on the mayors addressung climate change
KBH Madhus on shifting to 90% organic public meals
Coop on supermarkets as a platform for funding new food products
Aquaporin on the future of water
Like the show? Consider becoming a patron on Substack. You'll get access to exclusive content like Analisa's travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5. Sign up here.
Maliina Abelsen is the Head of Programme at UNICEF in Greenland. From 2009-2013 she was a Member of Parliament in the Greenlandic Inatsisartut where she first served as the Minister of Social Affairs and Equality and then as the Minister of Finance. She has also served as the CCO of Air Greenland and the CEO of the Arctic Winter Games 2016. This episode was recorded in Nuuk as part of the UNLEASH Regional Innovation Lab, which gathered 200 people under the age of 35 from the Arctic and Nordics to develop solutions to the challenges we are facing as a region. We had a particular focus on biodiversity, education, and health and wellbeing. In this episode, we discuss what creating a sustainable solution from indigenous knowledge and modern science and technology can look like, why food is a powerful healer, and how we must consider the whole in our creations.
Related Links
Aviaja Lyberth Hauptmann on the Greenlandic Diet Revolution
More episodes on the Nordics food heritage
It feels like grocery delivery services and subscription meal boxes are everywhere these days. But it's actually not that new of a trend. Aarstiderne was one of the first to enter the space over 20 years ago. Today, they supply around 80,000 households in Denmark and 10,000 in Sweden with organic groceries. Their goal is to help more families make green food choices. Join me and the Co-Founder of Aarstiderne Søren Ejlersen as we dive into the highs and low of their startup journey and the philosophy behind their universe of good food ventures.
Related Episodes
How supermarkets are preparing for the future of food
Ellen MacArthur Foundation on building circular food cities
Once a year I crowdsource feedback from listeners about the show as well as ideas for future guests / topics you?d like to see me cover. The 10 question survey is now open. Find it here.
To say thank for answering it, I?m raffling off two prizes!
A $200 gift certificate to the restaurant of your choice anywhere in the world (the restaurant must agree to / offer digital gift certificates). The goal here is to support small businesses and good food 3 coaching sessions with me. We can tackle any problems you might be facing around designing what?s next in your life to your career, biz advice, pitch deck review, etc. We will co-create what the sessions should look like together (this is the same process I follow with my coaching clients)And if you?re not interested in a prize, but still want to give feedback that?s also okay! I read everything that?s submitted and it really helps me to get to know who is listening and what topics you want to hear more about.
Deadline to answer the survey is Septmeber 30, 2022.
If you're only now talking about turmeric, you're too late. Sparks & Honey's Daily Culture Briefings focus on the cultural signals that are constantly shaping our new normal and how that affects your brand. Today, we look at new and emerging ingredients and discuss strategies for determining which flavors are fads and which are here to stay. Our guest expert is Analisa Winther, Host of the Nordic FoodTech Podcast and corporate innovation venture scout.
This episode was recorded live on July 19, 2022 at the Sparks & Honey studio in NYC. It's available as a podcast and video.
I pulled together three of the top investors in food and ag from the Nordics for a fast-paced, spirit conversation on how they view and are investing in the future of food. We have Marika King from PINC representing corporate venture capital, Lauri Reuter from the Nordic FoodTech VC looking at the bridge between science and entrepreneurship, and Gustaf Brandberg from the family office of Gullspånge Invest Re:Food, which has an evergreen strucutre. I?ve done individual episodes with each of these investors diving into their backstory and investment thesis. Find those in the show links below. This conversation was recorded at Sweden FoodTech?s Big Meet.
Related Links
Interviews with other Nordic investors
Marika King on Paulig's investment arm (PINC)
Lauri Reuter on the Nordic FoodTech VC
Gustaf Brandberg on Gullspång Invest's Re:Food
Chromologics on fermenting natural red colors
Nick's on the future of sweets
Oatly's startup story with Founder Björn Öste
Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like this!
Building a food company and transitioning to more sustainable agriculture takes time and requires more patient capital with a long-term view. Re:food is part of Gullspång Invest, a Swedish family office that operates with an evergreen structure. This means that they can invest for the long term without posing time constraints. Located in Stockholm and San Francisco, Re:Food invested early in some of the most successful food companies that have come out of the Nordics so far like Oatly and Nick?s. The firm focuses on investing across four themes: alternative proteins & fats, regenerative farming, sustainable supply chains, and healthy diets. In this episode, Re:Food's Co-Founder Gustaf Brandberg shares the company's investment thesis, background, and vision for the future food system.
Episode Transcript
Related Links
3 Nordic investors take on the future of food
Oatly's Startup Story with Founder Bjorn Oste
Nick's Startup Story with Founder Niclas Luthman
Stockholm Resilience Center on supporting people and the planet
Sweden FoodTech on Stockholm as a future food city
Gullspång?s ?Food Is Solvable? Report
More interviews with Nordic VCs
Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like this!
Water is key because we cannot live without it. We needed to nurture and water our crops and to manufacture all kinds of different things. In today's episode, we explore the future of water as it relates to agriculture and life on Earth. My guest is Peter Holme Jensen, who is the Chief Innovation Officer of Aquaporin. They have developed an innovative technology to treat and filter water on an industrial scale. The design is based on how our bodies naturally filter water through something called an aquaporin protein. In this episode, we dive into Aquaporin's approach to innovation and how they have built a business based on biomimicry or the science of applying nature's genius to solve human problems. We also get into the science behind Aquaporin?s technology, why watter matters, and the company's startup story since it was founded in 2005.
Episode Transcript
Related Links
Book: The Age of Living Machines
Aquaporin's publication in Science that started it all
Carlsberg on sustainability and water in food production
Chr Hansen on the world of enzymes
Chromologics on fermenting natural colors
Spinning out research into a business
DTU on desiging university innovation environments
Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like this!
Real wasabi is rare and expensive. It requires a specific temperature and a constant stream of fresh water to grow, which has isolated it to the mountains of Japan. That was until Nordic Wasabi came along. They?re growing wasabi in Iceland using the country?s natural geothermal energy and freshwater. In today?s episode, we tell Nordic Wasabi?s startup story. We cover everything you could want to know about real wasabi, the amazing possibilities that come with greenhouses, and the challenges of being the first company in Iceland to try and export vegetables.
Related Links
Get 15% off Nordic Wasabi with the code NORDICFOODTECH
Bård Jervan is a Senior Partner at Mimir. He was deeply involved in writing and developing the new Norwegian national Tourism Strategy for 2030. A cornerstone of the report is centered around food in tourism and how it connects to economic development. It's also a way to preserve culture, protect natural resources, and trace history. Today, we dive into what sustainable tourism is, why the context of a meal matters, the best places to visit in Norway, why seafood is a major opportunity, and the Nordics as a gastronomic destination.
Episode Transcript
Related Links
More interviews on food & tourism
Norway?s Tourism Strategy for 2030
Climate change and the development of a Nordic wine region
A foodie roatrip around Iceland by Chef Gunnar Karl Gíslason
Opportunities around Norwegian seaweed
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A small note, that this was one of the first podcast episodes I recorded back in 2019. I re-read the transcript the other day and it felt more relevant than ever, so I wanted to share it with you again.
Episode Transcript
Related Links
Too Good To Go on building a startup that tackles foood waste
Matt Homewood on stopping supermarket food waste
Amass on creating a zero-waste restaurant
Electrolux on using appliances to curb consumer food waste
How companies like Coffee Collective figure out shipping when starting up
More interviews with corporations investing in food solutions
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Based in Minnesota, Puris is the largest producer of pea protein in North America supplying the likes of Beyond Meat. Fast Company named them the most innovative food company in 2021 for their end-to-end solution to food production. To speak about the company's philosophy, history, business model, and future, my guest today is CEO Tyler Lorenzen who runs the company alongside his sister Nicole Atchinson.
Episode transcript
Related Links
Denmark's 1 billion kroner investment into plant-based alternatives
ICA on working with farmers to develop plant-based products
Oatly on becoming a 25 year overnight success
A Norwegian family's journey from city life to regenerative agriculture
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If you?ve been to the Nordics, odds are you've tried licorice. In today?s episode, we dive into the story of the luxury licorice and chocolate company Lakrids by Bülow. Johan Bülow started cooking licorice in his mom's kitchen on the Danish island of Bornholm in 2007. Fast forward to today and they've become an iconic brand with sales in 35 countries and counting. Their mission: to make the world love licorice. This episode traces the evolution of the company, diving into valuable lessons around food entrepreneurship, branding, and sales.
Episode Transcript
Related Links
Coffee Collective on responsible sourcing
Growing hemp on the island of Bornholm
True Gum on developing a plastic-free chewing gum
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Signe Anker is the Co-Founder of Bornholmerhampen. She and her partner were some of the first people in Denmark to start growing hemp again. Today, they hand harvest it to produce teas, flours, oils, and cosmetics on the beautiful Danish island of Bornholm. In this episode, we explore why it's considered a miracle crop, how it's making a comeback, and the roots of its bad reputation.
As a listener of the podcast, get 20% off all Bornholmerhampen products using the code NORDICFOODTECH at checkout.
Episode Transcript
This episode was first published on October 16, 2020
Related Links
Regenerative agriculture
How a vegan food blogger helps new plant-based products succeed
ICA on shifting Sweden to more plant-based foods
Why plant-based is not for all
Livestock's Long Shadow report
This is a listener support podcast. Your contribution of a few dollars every month enables me to produce more stories like this and share them with the world. Subscribe here.
Related Links
Interview with Chromologic's investor Nordic FoodTech VC
Is artificial really bad? An investigation with artist Alexandra Genis
How DTU helps startups spin out
Hey Planet makes burgers from insects
For more conversations, join our community on Instagram
Like what you hear? This is a listener-supported podcast. Show your love by subscribing for a few dollars every month.
Listen again. Artist and food designer Alexandra Genis is set on challenging your notion of artificiality and what sustainability means in the context of food production. Are natural and wild foods really better? We explore her work and how artificial foods, technology, and art can help us reimagine a better food system.
1:50 The Atoma project, turning individual molecules into spices 2:48 The complexity of flavor and the limits of what we can taste 10:45 The importance of artificial foods in a post-agricultural age 22:00 Other projects Alexandra's worked on 24:00 Vision for the future food systemEpisode Transcript
Related Links
Video of 3D Printed Flavor Molecules
Coffee Collective on the complex, delicious taste of coffee
Europe?s black market for wild foods
Climate change and producing wine in the Nordics
Eating insects is an ancient tradition, but it?s a novel food in the EU
Nick?s using high tech to make guilt-free treats
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This episode was recorded on March 11, 2020 with the support of and is supported by the Northern Dimension Partnership on Culture.
Listen again. Foraging exists in a delicate balanace with nature. If we take too much, it can lead to environmental degradation. At the same time, it survives as a cultural tradition and a key way families put food on the table. My guest today is Dr. Mikelis Grivins a researcher at the Baltic Studies Center. In this episode, we discuss the four kinds of foragers commonly seen in Europe, the ethics of foraging, and the black market that exists around wild foods.
4:00 Overview of alternative food systems are important 17:00 4 types of foragers across Europe 20:20 Exploitation, transparency & regulation in the wild food market 25:00 Wild washingEpisode Transcript
Links
Artist Alexandra Genis on why all foods are artificial
Using blockchain to trace food from farm to fork
The chef preserving Iceland?s food traditions
The Importance of Microbes in the Greenlandic Diet
Regenerative agriculture and our connection with nature
This episode was first released in February 2020 with the support of the Nordic Council of Minister?s Office in Latvia.
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ICA is one of the biggest grocery retailers in Sweden. Every week, around 12 million people pass through their stores. Recognizing the important role they play in the everyday life of Swedes, ICA is intent on supporting the shift to a sustainable food system. A system that supports biodiversity, plant-based, and local foods. They launched ICA Växa, a new unit of the organization, to bring new products to market and connect with the startup community. Today, I speak with Jacqueline Engdahl, the Head of ICA Växa, to hear what exactly their up to.
6:00 ICA's vision for the next 100 years 8:50 Jacqueline's story 19:00 What ICA Växa does 32:00 Different pathways of getting into ICA from pitching the category manager to the store owner or co-branding with ICA's private label.Episode transcript
Links
How other Nordic grocery retailers are thinking about the future of food
The 2020 Future Report that launched ICA Växa
Delås Farm on what it means to be a regenerative farmer
Coop Crowdfunding on enabling their customers to invest in food startups
How a vegan blog helps new products get on Sweden?s supermarket shelves
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Gunnar Karl Gíslason is the founding chef behind Dill, which was the first restaurant in Iceland to receive a Michelin star. He is also the author of North: The New Northern Cuisine of Iceland. In this episode, we trace Iceland?s food traditions through the individuals that are helping to keep them alive
2:15 Rundown of Gunnar's career and opening a res 7:30 Defining New Nordic food and the Icelandic kitchen 16:00 Finding inspiration in old traditions 33:00 The evolution of the Icelandic kitchenWe also reference this episode with Amass on creating a zero-waste kitchen. As well as Saltverk's startup story.
Show your love for the podcast. Support the show for $5 a month here: https://nordicfoodtechpodcast.substack.com/
As the year wraps up, here are a few reflections from 2021 as well as some announcements for what's to come in 2022. If you would like to support the podcast, consider contributing $5 a month by going to https://nordicfoodtechpodcast.substack.com/
You can also subscribe to the podcast's newsletter here. You'll be notified about new episodes as soon as they are released.
Lots of love, Analisa
In 2017, Camilla and Raymund were trying to get the best food possible to feed their family. Realizing that food is tightly linked with health, they were looking for high-quality, nutrient-dense foods, but actually struggled to find it in Norwegian grocery stores. So, they decided to start growing their own food. This is the story of how they traded city life and taught themselves how to farm according to regenerative principles.
5:00 How Camilly and Raymund started farming 12:20 What regenerative agriculture is and how it works 23:00 Norway's farming capacity 27:00 How Reko Rings directly connect consumers and farmers 52:00 Advice for farming and the cost of getting startedRelated Links
More conversations on the future of farming
Why Tim Wendelboe became a farmer
Yara on the future of fertilizer
More interviews on solving food waste
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Yara is the world?s leading producer of nitrate-based fertilizer. Most fertilizers are produced using fossil fuels. Fertilizer runoff has also been linked to environmental degradation. At the same time, fertilizer plays a critical role in our food system's productivity. Over half of the world's population relies on mineral fertilizer to be fed. Yara's mission is to responsibly feed the world and protect the planet. In this episode, I sit down with Executive Vice President of Farming Solution Terje Knutsen to explore exactly how they are doing that. We cover green fertilizer, the hydrogen economy, soil carbon sequestration, and precision agriculture.
8:30 The role of fertilizer in crop production 19:30 Green fertilizer and clean ammonia 26:30 Details of Yara's investment arm, Yara Growth Ventures 31:30 The Agoro Carbon Alliance and helping farmers to sequester carbon 49:00 AtFarm and other digital solutions for precision agricultureRelated Links
More conversations on the future of farming
Delas Farm on regenerative agriculture
More interviews with corporate VCs
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The Danish king established salt production in Iceland in the 18th century using geothermal energy. The production stopped a few decades later, but the tradition was not lost forever. In 2011, Björn Steinar Jónsson co-founded Saltverk, re-instating Icelandic salt production in one of the most remote parts of Europe. The result is a delicious, hand-harvested flaky sea salt that tastes like the ocean and is used by many of the best restaurants in the world. Join us we explore Saltverk's startup journey.
10:00 Producing salt with geothermal energy 16:00 Selling to restaurants 24:00 Finding product market fit 35:30 How Saltverk self-funded growth 43:00 Setting up productionEpisode Transcript
Related Links
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Iceland is known for having some of the most productive fisheries in the world. Some even call it the Silicon Valley of white fish. In this episode, Thor Sigfusson, the Founder of The Iceland Ocean Cluster, dives into why Iceland is a leader in seafood processing technology, the innovative ways they are using 100% of a fish, and what the fishing ship of tomorrow will look like. Thor is also the author of The New Fish Wave: How To Ignite the Seafood Industry.
7:00 Low-hanging fruit as an impetus for collaboration 10:30 The history of Fish & Ships in Iceland 19:30 Using 100% of the fish 21:30 How the Iceland Ocean Cluster started 36:30 How the cluster's model is being applied elsewhereInterested in learning more about oceans and the future of food? Check out this series of podcasts. You?re also invited to join our community on Instagram
Jon Funderud is the CEO of Seaweed Solutions. Since 2009, they have been a pioneer in building up Europe's seaweed production, collaborating with players across the value chain to set up and establish growing and cultivation. Seaweed is an incredible raw material. Regenerative, sustainable, and versatile - seaweed is being used for animal feeds, food ingredients, biofuels, bio-plastics, and pharmaceuticals. It is estimated that the seaweed market will grow to 9.3 billion euro by 2030, 30% of which could be captured by Europe. This episode is a crash course on seaweed's potential. We dive into what's unfolding in Norway and beyond and why seaweed is such a big deal.
6:30 Seaweed's many applications 15:30 The up and coming European market 22:00 Ways of farming seaweed 31:30 Seaweed Solutions operations 37:00 Why industry collaborations matterEpisode Transcript
Related Links
More episodes on ocean farming in the Nordics
The rise of regentative ocean gardens
Forget seaweed, why hemp is nature?s misunderstood supercrop
Iceland a.k.a. The Silicon Valley of Fish
Report on Seaweed in Europe
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Electrolux was founded in 1901. Today, they offer a full line of kitchen and laundry appliances, inspired by their work in designing professional products for the world?s best chefs. Tove Chevalley is the Head of Electrolux?s Innovation Hub focused on rethinking the way we cook, clean, and take care of our homes. In this episode, we dive into how the Innovation Team co-creates with chefs, teenagers, colleagues, and startups to develop new solutions that facilitate sustainable eating, better clothing care, and wellbeing in the home.
11:00 Electrolux's sustainability targets for 2030 18:12 The future kitchen in 10 years 24:00 Defining sustainable eating 29:00 How Electrolux sources innovation 43:30 How the hub facilitates internal innovationRelated Links and Episodes
More interviews with corporate innovation leaders
Chef Gunnar on using smoke to flavor food
K Group on why companies struggle to communicate sustainability initatives
How Carlsberg uses sustainability as a performance metric
Lobbying for an inclusive food movement
Why seaweed is a super ingredient to watch
Meet the dumpster diver raising awareness about food waste
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