Rebecka Milestad.

Rebecka Milestad is a researcher at the Swedish Defence Research Agency (FOI) and an adjunct professor in resilient food systems at the Royal Institute of Technology (KTH). Her research focuses on food preparedness and food resilience from a systemic and interdisciplinary perspective. Among other things, she participates in the Formas-funded research centres PLENTY – centre for symbiotic and circular food provisioning and PLATE – centre for resilient meals.

https://foi.se/
PLENTY. 

Victor Waldenström.

Victor Waldenström is a food entrepreneur and founder of Frankly Foods, where he draws inspiration from time-tested food craftsmanship and historical methods, adapting them to today’s food systems.

With Ingrained – a fermented sausage in which half the meat has been replaced with Swedish grain – Frankly Foods won Ät!Stockholm 2025. Victor believes that the food of the future must be genuinely delicious, feasible to produce, and economically sustainable. Otherwise, it’s unlikely to become the food of the future.

https://franklyfoods.se/

Claudia Poli.

Claudia Poli is a former chef and restaurant owner, and now works as Head of Sales at Natoora Danmark. Claudia draws on her background behind the pass to bridge the gap between independent growers and busy kitchens in a bit to build a more transparent, flavour-led food system. Having experienced firsthand how flavour is lost in conventional supply chains, she now guides culinary teams through every stage of the season, helping chefs build simpler, flavour-first menus that empower local farmers and champion biodiversity.

https://natoora.com

Mary Coote.

Mary Coote is Director of Natoora Danmark and Global Chief Strategy Officer of Natoora, a company working to fix the food system by connecting chefs directly with small-scale farmers.  Bypassing the opaque, consolidated distribution channels that dominate the industry, Natoora works with over 1,500 restaurants across 6 cities, including more than 100 in Copenhagen and Malmö. They source seasonal produce rooted in soil health and flavour rather than efficiency, and build both the supply infrastructure and the market conditions that make agroecological farming viable at scale.

Over more than a decade at Natoora, Mary has helped shape how the company communicates its mission, building awareness around seasonality and highlighting the responsibility that chefs & consumers share in fixing the food system. She is now based in Copenhagen, advocating for the next generation of farmers at a critical moment for Nordic food and farming.

https://natoora.com

Gunnar Eriksson.

Gunnar Eriksson has worked in professional kitchens since 1987, starting his career after culinary school and working at several restaurants in Stockholm before joining Stadshuset (Stockholm City Hall).

Since 2003, he has served as Head Chef of Banquets, crafting tailored menus and experiences to match guests’ expectations. He also sits on the board of Plate, a research center focused on resilient meals, and maintains a close collaboration with Torsåker gård. 

Will Moffat.