PROGRAM
30 SEPTEMBER
Business & Innovation
This day will focus on how innovation and technology transfer can contribute to a more sustainable and competitive food sector.
We explore future food solutions through innovative business initiatives and through shared insights, experiences and networking – we create opportunities for new collaborations and business models that drive development forward.
GREEN HOUSE “SKAVANK”
09.15
WELCOME COFFEE & Breakfast
MAIN STAGE
10.00 – 10.15
opening
Johan Jörgensen, Founder of Sweden Foodtech
Valentina Tartari, Jacob and Marcus Wallenberg Professor / Stockholm School of Economic
Katia Merten-Lentz, Managing Partner at Food Law Science & Partners
10.15 – 10.30
exporting sustainability
David von Laskowski, Greenfood
Johan Jörgensen, Founder of Sweden Foodtech
KITCHEN
10.30 – 11.00
TEST KITCHEN
Explore the Test Kitchen – taste new innovations, meet the chefs behind the magic, and meet our Ukrainian delegation of innovators. Learn more about the Test Kitchen here.
MAIN STAGE
11.00 – 11.15
The Role of Corporate collaborations for the future of food
11.15 – 11.30
Regenerative tech, collaborations for circular models
11.30 – 11.50
11.50 – 12.05
What does responsible Gastronomy look like And can it be economically sustainable?
Daniella Illerbrand, Director of Operations at Sweden Foodtech
Mitchell Davis, Founder of Kitchen Sense
Isabelle Cederblad, Mackverket
GREEN HOUSE “SKAVANK”
12.05 – 12.55
LUNCH BREAK
Enjoy a beautiful lunch at Rosendals Garden
MAIN STAGE
13.00 – 13.15
The untapped potential of the sea
13.15 – 13.35
Impact through activation
13.35 – 13.55
Activation = Results
Ami Hovstadius & Per Styregård, Circular Gastronomy
Talks with one of the winners of the Circular Gastronomy Challenge 2025 – Ludvig Brydolf, Törst Beverages and their innovation “Kompostläsk” (Compost soda)
KITCHEN
14.00 – 14.30
TEST KITCHEN
Explore the Test Kitchen – taste new innovations, meet the chefs behind the magic, and meet our Ukrainian delegation of innovators. Learn more about the Test Kitchen here.
MAIN STAGE
14.30 – 15.30
From Waste to Resource
Insights from a year of food waste tracking at Djurgården:
- Food waste as a key issue in the sustainable transition
- Live case: Djurgården as a test bed for sustainable food culture
- Results from KDI’s food waste project
- The way forward
Andreas Fogelqvist, Director of the Department of Business Development at Stockholm Business Region
Camilla Zedendahl, CEO at Kungliga Djurgårdens Intressenter
Lisa Kareliusson, Program Manager for the Regional Fund at Tillväxtverket
Lotta Dracke, CEO of Vasamuseets Restaurang AB
Lina Andersson Fasth, Head of Education at Generation Waste
Alexander Holmqvist Winge, Food & Beverage Manager at Junibacken
Petra Walther, Manager at Vrak Mackverket
Paul Svensson, Creative Director at Rosendals Trädgård
15.30 – 16.00
Practical Cook Show – Circular gastronomy in practice
Live cooking with concrete tips for restaurants and public kitchens!
Circular Gastronomy, Sopköket, HÄLLDE and Generation Waste shows how ingredients, that often go to waste, can be transformed into tasty and nutritious meals.
- Live cooking with Frida Ununger, Souschef and Letehannes Klefleyesus from Sopköket
- Panel discussion with Lina Andersson Fasth – Trainer Manager at Generation Waste, Filip Lundin – CEO and Founder at Sopköket, Malin Annebäck – Marketing Manager at HÄLLDE and Paul Svensson –Creative Director at Rosendals Trädgård
Moderator: Pernilla Brouzell, Business Development at Circular Gastronomy
16.00 – 16.10