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Nordic FoodTech

Analisa Winther

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Nordic FoodTech

Nordic FoodTech

Analisa Winther

0
Followers
2
Plays
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About Us

Conversations with the leading entrepreneurs, organizations, ecosystem builders, and investors designing and enabling new food solutions in Scandinavia. Hosted by Analisa Winther. More information at www.nordicfoodtech.io

Latest Episodes

Industrial Hemp in the Nordics - A Startup Story

Hemp is considered nature's miracle plant. With over 25,000 known applications hemp can be used to make everything from paper to textiles, fuel, building materials, plastics, food, livestock feeds, medicine, paint, and oil. Hemp is a rising star for its immense utility, ability to replace big pollutants, and because it can grow in almost any climate, multiple times a year with little water, fertilizers, and pesticides. It also can drawdown CO2 and regenerate the soil making it a sustainability wonder. At the same time, hemp is nothing new. In the Nordics, hemp seeds have been found dating back to the 5th century, but as in so much of the world, it has been misunderstood and heavily regulated. It's just now that we are starting to see it make a comeback. My guest today is Signe Anker, one of the co-founders of Bornholmerhampen. Listen in to their unique startup story of how they started growing hemp and producing products on the little Danish island of Bornholm. We also discuss hemp'...

40 min1 w ago
Comments
Industrial Hemp in the Nordics - A Startup Story

Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era

This year has been wild for everyone in the restaurant industry, but 2020 has proven to be especially memorable for Relæ. Not only did they celebrate their 10 year anniversary in August, they also announced that they will be closing their and Manfreds' doors by the end of the year. Join me in conversation with Relæ's restaurant manager Luca Donninelli as we recount the restaurant's journey to a Michelin star and the world's 50 best list. We also discuss the Relæ community and its partners Rudo, BÆST, Mirabelle, and the Farm of Ideas, its impact on the global food scene, COVID-19, and what its like to create so many memorable dining experiences. This episode was recorded live on @nordicfoodtech‘s Instagram. If you’d like to watch the conversation, follow the link to the video here. 5:00 The story of Relæ 12:00 The Relæ community and how it works 17:50 Sustainability at Relæ 20:20 How service changed during COVID-19 25:00 The future of the restaurant scene PS: I coach entrepreneurs and business professionals on creating the change they want to see in the world. If you're curious, sign up for a free chemistry call with me here to learn more.

34 min3 w ago
Comments
Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era

Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people

Daniel is a consultant to The Rockefeller Foundation Food Initiative. He previously supported the Foundation’s food and agriculture strategy refresh. Now he supports the Foundation’s work to advance a more nourishing and sustainable food system. Daniel is also the author behind the FoodTech Weekly newsletter as well as a mentor to several FoodTech accelerators and an advisor to a number of startups in the food and ag space. In every episode of this show, we ask guests what their vision for the future of the food system is as well as what’s missing to make that vision a reality. Since 2019, The Rockefeller Foundation has run a Food System Vision Prize, distributing prize money to organizations across the globe that develop and share their vision for the future food system that they aspire to create by the year 2050. Join us as we discuss the vision that Daniel sees developing in the Nordics compared to what he sees happening in other parts of the globe. We also talk about what it takes to turn these visions into realities. To join the Nordic FoodTech fall coaching program, sign up for a discovery call here. For live interviews, check out our Instagram here. 8:00 The Food System Vision Prize 19:00 How visions for our food system have changed over history 22:30 The Nordic food system vision vs other parts of the world 36:30 How COVID-19 is impacting the food system

43 minSEP 2
Comments
Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people

Kinga Eysturland on Faroese Food

Isolated in the North Atlantic, for many years the Faroese largely relied on eating what was found in the environment around them. They learned to use every bit of animal and how to store and preserve as much as possible for as long as possible resulting in a fascinating and unique food culture that I discuss with Kinga Eysturland who runs a bed & breakfast in the Faroes and is an author of “Faroe Islands: A Tourist & Cultural Guidebook. This episode was recorded live on @nordicfoodtech's Instagram. If you'd like to see the foods Kinga shows and tells about, follow the link to the video here. 4:30 How the Faroe Island’s history and geography has influenced its food traditions 12:30 Faroese fermentation or ræst and why it’s a revelation 17:30 The Faroe Island’s alcohol prohibition and the upcoming beverage scene 24:00 The influence of Koks and eating-out culture in the Faroes 30:30 The dishes Kinga serves for a Faroese dinner And my fall coaching program is now open! If you are an entrepreneur or changemaker looking to make a business or leadership breakthrough, sign up for a chemistry call here to work 1-on-1 with me.

41 minAUG 15
Comments
Kinga Eysturland on Faroese Food

The Fabric Source's Mie Tingsager Nielsen on farming fabrics

My guest today is Mie Tingsager Nielsen whose relationship to design and sustainability is expansive. She is a sustainable business advisor at Closed Loop and the manager of The Fabric Source, a sustainable textile library with more than 2,000 sustainable fabrics from more than 200 suppliers around the world that is focused on showcasing the latest and most innovative materials that can be applied across the fashion and textile industry. Join us as we discuss the world of farming fabrics and how textiles made from crops like cotton and hemp are not so different from the agricultural commodities we grow, harvest, and eat. 5:40 Overview of The Fabric Source 7:38 What you need to know about textiles 11:42 New technologies shifting the space 15:33 Brands leading the way 23:08 Mie's vision for the future For more conversation, join our community onInstagramand hear more episodes atwww.nordicfoodtech.io.

27 minJUN 7
Comments
The Fabric Source's Mie Tingsager Nielsen on farming fabrics

Juno the Bakery's Noah Erhun on the resurgence of heritage grains

Noah Erhun has 8 years of experience working in artisanal bakeries in the United Kingdom, Australia, New Zealand, and today in Denmark where he leads production at Juno The Bakery in Copenhagen. His expertise is in naturally leavened breads and heritage grains. In this episode, Noah takes us on a ride through time and around the world as we explore how heritage grains are making a comeback with the surprising help of Instagram. 1:20 How Noah became a baker 6:30 The resurgence of small craft bakeries 9:00 How industrialization changed the game 14:30 Instagram and the alternative grain economy 21:40 What you should know about Scandinavia's heritage grains For more conversation, join our community onInstagramand hear more episodes atwww.nordicfoodtech.io.

47 minMAY 11
Comments
Juno the Bakery's Noah Erhun on the resurgence of heritage grains

Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business

Climate change is warming the Nordics making it increasingly possible to produce wine commercially. Recently, the New York Times published a front page article exploring the budding scene of wine makers who see the Nordics as the next frontier. My guest is Betina Newberry who was featured in the article and owns Denmark's largest vineyard, Dyrehøj Vingaard, along with her brother. This episode is full of insights on what it takes to produce wine in the Nordics and how the industry is developing as Betina shares her entrepreneurial journey. 1:40 How the vineyard started 5:00 Lessons learned in starting a Danish vineyard 14:50 How climate change is changing the wine scene 18:30 The taste of Nordic wine 24:50 The future of wine making For more conversation, join our community onInstagramand hear more episodes atwww.nordicfoodtech.io.

42 minAPR 14
Comments
Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business

Hey Planet's Malena Sigurgeirsdóttir on why a vegetarian eats insects

Malena Sigurgeirsdóttir is the co-founder of Wholi Foods, which was one of the first European companies to produce products with insect protein. Their portfolio includes snack bites, crisp bread, protein bars, and an insect-based meat alternative, which premiered at Roskilde Festival. In this episode, you’ll hear how insects are tiny, but mighty, able to fight poverty, boost nutrition, reduce pollution, and combat climate change.Malena gives us the inside scoop on how they solved her own health issues and why soon they may not feel like such a novel food. 4:30 The avocado of insects 5:15 How Wholi Foods was started 12:40 Insects vs beef in taste, sustainability, and nutrition 18:50 Vegans, vegetarians, and flexitarians take on insects 29:10 Why the western world needs insects in their diet For more conversation, join our community on Instagramand hear more episodes atwww.nordicfoodtech.io.

37 minMAR 23
Comments
Hey Planet's Malena Sigurgeirsdóttir on why a vegetarian eats insects

Tas2r's Alexandra Genis on designing food for a post-agriculture age

Alexandra Genis is an artist and the principal designer at TAS2R, a Food Design Studio in Berlin propagating Gastro-Intestinal Science-Fiction. She uses food as a biochemical and visual tool to transmit challenging ideas about ecology, innovation and science. Her projects seek to reframe human perception around what an edible substance is as well as challenge our consumption behaviors. In this episode, we look at the power of art and design to realize new possibilities. 1:20 The Atoma project (see visual), turning individual molecules into spices 5:20 The complexity of flavor and the limits of what we can taste 12:40 The importance of artificial foods in a post-agricultural age 25:30 Other design / art projects Alexandra's worked on 28:30 Vision for the future food system This podcast was recorded live at theFuture of Food Hackathon in Riga, Latvia and is supported by the Northern Dimension Partnership on Culture. For more conversation, join our community onInstagram and hear more episodes at www.nordicfoodtech.io.

34 minMAR 11
Comments
Tas2r's Alexandra Genis on designing food for a post-agriculture age

Baltic Studies Centre Dr. Mikelis Grivins on foraging across Europe, the Latvian food system, and alternative food networks

Dr. Mikelis Grivins is a senior researcher at the Baltic Studies Centre, a research institute focused on studying sustainable rural and regional development, agro-food systems, farming and innovations. We dive in Dr Grivins work on alternative food networks, foraging, and wild foods across Europe. We also discuss similarities and differences between the Nordic and Baltic food systems. There's lots of food for thought in this episode as we explore history, philosophy, regulation, black markets, and new perspectives. 2:30 Overview of The Baltic Food System and how it has evolved 8:30 Why alternative food systems are important 20:00 4 types of foragers across Europe 30:50 Exploitation, transparency & regulation in the wild food market 50:40 The Nordics-Baltic food system and why collaboration is important This podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Nordic Council of Minister's Office in Latvia. For more conversation, join our community on Instagram and hear more episodes on www.nordicfoodtech.io.

55 minFEB 27
Comments
Baltic Studies Centre Dr. Mikelis Grivins on foraging across Europe, the Latvian food system, and alternative food networks

Latest Episodes

Industrial Hemp in the Nordics - A Startup Story

Hemp is considered nature's miracle plant. With over 25,000 known applications hemp can be used to make everything from paper to textiles, fuel, building materials, plastics, food, livestock feeds, medicine, paint, and oil. Hemp is a rising star for its immense utility, ability to replace big pollutants, and because it can grow in almost any climate, multiple times a year with little water, fertilizers, and pesticides. It also can drawdown CO2 and regenerate the soil making it a sustainability wonder. At the same time, hemp is nothing new. In the Nordics, hemp seeds have been found dating back to the 5th century, but as in so much of the world, it has been misunderstood and heavily regulated. It's just now that we are starting to see it make a comeback. My guest today is Signe Anker, one of the co-founders of Bornholmerhampen. Listen in to their unique startup story of how they started growing hemp and producing products on the little Danish island of Bornholm. We also discuss hemp'...

40 min1 w ago
Comments
Industrial Hemp in the Nordics - A Startup Story

Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era

This year has been wild for everyone in the restaurant industry, but 2020 has proven to be especially memorable for Relæ. Not only did they celebrate their 10 year anniversary in August, they also announced that they will be closing their and Manfreds' doors by the end of the year. Join me in conversation with Relæ's restaurant manager Luca Donninelli as we recount the restaurant's journey to a Michelin star and the world's 50 best list. We also discuss the Relæ community and its partners Rudo, BÆST, Mirabelle, and the Farm of Ideas, its impact on the global food scene, COVID-19, and what its like to create so many memorable dining experiences. This episode was recorded live on @nordicfoodtech‘s Instagram. If you’d like to watch the conversation, follow the link to the video here. 5:00 The story of Relæ 12:00 The Relæ community and how it works 17:50 Sustainability at Relæ 20:20 How service changed during COVID-19 25:00 The future of the restaurant scene PS: I coach entrepreneurs and business professionals on creating the change they want to see in the world. If you're curious, sign up for a free chemistry call with me here to learn more.

34 min3 w ago
Comments
Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era

Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people

Daniel is a consultant to The Rockefeller Foundation Food Initiative. He previously supported the Foundation’s food and agriculture strategy refresh. Now he supports the Foundation’s work to advance a more nourishing and sustainable food system. Daniel is also the author behind the FoodTech Weekly newsletter as well as a mentor to several FoodTech accelerators and an advisor to a number of startups in the food and ag space. In every episode of this show, we ask guests what their vision for the future of the food system is as well as what’s missing to make that vision a reality. Since 2019, The Rockefeller Foundation has run a Food System Vision Prize, distributing prize money to organizations across the globe that develop and share their vision for the future food system that they aspire to create by the year 2050. Join us as we discuss the vision that Daniel sees developing in the Nordics compared to what he sees happening in other parts of the globe. We also talk about what it takes to turn these visions into realities. To join the Nordic FoodTech fall coaching program, sign up for a discovery call here. For live interviews, check out our Instagram here. 8:00 The Food System Vision Prize 19:00 How visions for our food system have changed over history 22:30 The Nordic food system vision vs other parts of the world 36:30 How COVID-19 is impacting the food system

43 minSEP 2
Comments
Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people

Kinga Eysturland on Faroese Food

Isolated in the North Atlantic, for many years the Faroese largely relied on eating what was found in the environment around them. They learned to use every bit of animal and how to store and preserve as much as possible for as long as possible resulting in a fascinating and unique food culture that I discuss with Kinga Eysturland who runs a bed & breakfast in the Faroes and is an author of “Faroe Islands: A Tourist & Cultural Guidebook. This episode was recorded live on @nordicfoodtech's Instagram. If you'd like to see the foods Kinga shows and tells about, follow the link to the video here. 4:30 How the Faroe Island’s history and geography has influenced its food traditions 12:30 Faroese fermentation or ræst and why it’s a revelation 17:30 The Faroe Island’s alcohol prohibition and the upcoming beverage scene 24:00 The influence of Koks and eating-out culture in the Faroes 30:30 The dishes Kinga serves for a Faroese dinner And my fall coaching program is now open! If you are an entrepreneur or changemaker looking to make a business or leadership breakthrough, sign up for a chemistry call here to work 1-on-1 with me.

41 minAUG 15
Comments
Kinga Eysturland on Faroese Food

The Fabric Source's Mie Tingsager Nielsen on farming fabrics

My guest today is Mie Tingsager Nielsen whose relationship to design and sustainability is expansive. She is a sustainable business advisor at Closed Loop and the manager of The Fabric Source, a sustainable textile library with more than 2,000 sustainable fabrics from more than 200 suppliers around the world that is focused on showcasing the latest and most innovative materials that can be applied across the fashion and textile industry. Join us as we discuss the world of farming fabrics and how textiles made from crops like cotton and hemp are not so different from the agricultural commodities we grow, harvest, and eat. 5:40 Overview of The Fabric Source 7:38 What you need to know about textiles 11:42 New technologies shifting the space 15:33 Brands leading the way 23:08 Mie's vision for the future For more conversation, join our community onInstagramand hear more episodes atwww.nordicfoodtech.io.

27 minJUN 7
Comments
The Fabric Source's Mie Tingsager Nielsen on farming fabrics

Juno the Bakery's Noah Erhun on the resurgence of heritage grains

Noah Erhun has 8 years of experience working in artisanal bakeries in the United Kingdom, Australia, New Zealand, and today in Denmark where he leads production at Juno The Bakery in Copenhagen. His expertise is in naturally leavened breads and heritage grains. In this episode, Noah takes us on a ride through time and around the world as we explore how heritage grains are making a comeback with the surprising help of Instagram. 1:20 How Noah became a baker 6:30 The resurgence of small craft bakeries 9:00 How industrialization changed the game 14:30 Instagram and the alternative grain economy 21:40 What you should know about Scandinavia's heritage grains For more conversation, join our community onInstagramand hear more episodes atwww.nordicfoodtech.io.

47 minMAY 11
Comments
Juno the Bakery's Noah Erhun on the resurgence of heritage grains

Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business

Climate change is warming the Nordics making it increasingly possible to produce wine commercially. Recently, the New York Times published a front page article exploring the budding scene of wine makers who see the Nordics as the next frontier. My guest is Betina Newberry who was featured in the article and owns Denmark's largest vineyard, Dyrehøj Vingaard, along with her brother. This episode is full of insights on what it takes to produce wine in the Nordics and how the industry is developing as Betina shares her entrepreneurial journey. 1:40 How the vineyard started 5:00 Lessons learned in starting a Danish vineyard 14:50 How climate change is changing the wine scene 18:30 The taste of Nordic wine 24:50 The future of wine making For more conversation, join our community onInstagramand hear more episodes atwww.nordicfoodtech.io.

42 minAPR 14
Comments
Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business

Hey Planet's Malena Sigurgeirsdóttir on why a vegetarian eats insects

Malena Sigurgeirsdóttir is the co-founder of Wholi Foods, which was one of the first European companies to produce products with insect protein. Their portfolio includes snack bites, crisp bread, protein bars, and an insect-based meat alternative, which premiered at Roskilde Festival. In this episode, you’ll hear how insects are tiny, but mighty, able to fight poverty, boost nutrition, reduce pollution, and combat climate change.Malena gives us the inside scoop on how they solved her own health issues and why soon they may not feel like such a novel food. 4:30 The avocado of insects 5:15 How Wholi Foods was started 12:40 Insects vs beef in taste, sustainability, and nutrition 18:50 Vegans, vegetarians, and flexitarians take on insects 29:10 Why the western world needs insects in their diet For more conversation, join our community on Instagramand hear more episodes atwww.nordicfoodtech.io.

37 minMAR 23
Comments
Hey Planet's Malena Sigurgeirsdóttir on why a vegetarian eats insects

Tas2r's Alexandra Genis on designing food for a post-agriculture age

Alexandra Genis is an artist and the principal designer at TAS2R, a Food Design Studio in Berlin propagating Gastro-Intestinal Science-Fiction. She uses food as a biochemical and visual tool to transmit challenging ideas about ecology, innovation and science. Her projects seek to reframe human perception around what an edible substance is as well as challenge our consumption behaviors. In this episode, we look at the power of art and design to realize new possibilities. 1:20 The Atoma project (see visual), turning individual molecules into spices 5:20 The complexity of flavor and the limits of what we can taste 12:40 The importance of artificial foods in a post-agricultural age 25:30 Other design / art projects Alexandra's worked on 28:30 Vision for the future food system This podcast was recorded live at theFuture of Food Hackathon in Riga, Latvia and is supported by the Northern Dimension Partnership on Culture. For more conversation, join our community onInstagram and hear more episodes at www.nordicfoodtech.io.

34 minMAR 11
Comments
Tas2r's Alexandra Genis on designing food for a post-agriculture age

Baltic Studies Centre Dr. Mikelis Grivins on foraging across Europe, the Latvian food system, and alternative food networks

Dr. Mikelis Grivins is a senior researcher at the Baltic Studies Centre, a research institute focused on studying sustainable rural and regional development, agro-food systems, farming and innovations. We dive in Dr Grivins work on alternative food networks, foraging, and wild foods across Europe. We also discuss similarities and differences between the Nordic and Baltic food systems. There's lots of food for thought in this episode as we explore history, philosophy, regulation, black markets, and new perspectives. 2:30 Overview of The Baltic Food System and how it has evolved 8:30 Why alternative food systems are important 20:00 4 types of foragers across Europe 30:50 Exploitation, transparency & regulation in the wild food market 50:40 The Nordics-Baltic food system and why collaboration is important This podcast was recorded live at the Future of Food Hackathon in Riga, Latvia and is supported by the Nordic Council of Minister's Office in Latvia. For more conversation, join our community on Instagram and hear more episodes on www.nordicfoodtech.io.

55 minFEB 27
Comments
Baltic Studies Centre Dr. Mikelis Grivins on foraging across Europe, the Latvian food system, and alternative food networks
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