28 September · Resilience & innovation
The first day of Big Meet is given entirely to one of the most urgent questions of our time: Resilience.
In society, in the food system, and in the economy.
Through perspectives from Ukraine, Finland and Sweden, we ask what it really takes to build systems that hold under pressure. We go where few conferences dare: can the economy grow within planetary boundaries, and which companies are already turning that into a competitive advantage? And underneath it all, how do we protect the biodiversity that makes any of it possible?
09.30
welcome
Coffee and fika prepared by Rosendals Trädgård.
10.00
Opening: Why Resilience Is among the most urgent Questions of Our Time
Daniella Illerbrand · Sweden Foodtech
Paul Svensson · Rosendals Trädgård
10.03
Stockholm: Home of Impact
Olle Burell · City of Stockholm
Opening remarks for the Stockholm Impact Days by Olles Burell , President of the Stockholm City Council.
Highlights and reflections from New York Climate Week.
Mattias Frumerie · Climate Ambassador and Head of Delegation to UNFCCC
Monica Enqvist · Head of Communication, Stockholm Business Region
10.20
Resilience with food as a lens
Johan Jörgensen · Founder Sweden Foodtech
An introduction to the day’s theme and the structural pressures facing the global food system.
Perspectives on Resilience from Ukraine and Finland
Olli Kantanen · Ambassador of Finland
Anastasiia Nabokova · 2nd Secretary Responsible for Economic Affairs
What happens to food supply in the first weeks of a crisis — and what saves it?
Hear from two representatives with clear perspectives on national preparedness systems, and how they actually function day-to-day, not just in theory. The conversation also looks at Finland, which has taken a markedly different approach than Sweden, building both a national food strategy and a strategy for measuring and valuing nature, with a much stronger focus on innovation and new thinking.
conclusional thoughts on resilience with a Swedish perspective
Rebecka Milestad · Researcher at the Swedish Defense Research Agency (FOI) and adjunct professor in resilient food systems, Royal Institute of Technology (KTH)
11.00
Can the Planetary Boundaries and economic growth co-exist?
Stefan Krook · Laghum Economy
Fatima Abdalla · Real Economy
Helena Norberg-Hodge · Real Economy
We have crossed seven of nine planetary boundaries. Our current economic system optimises for maximum output at minimum cost, with nature as a free resource. That brief needs to change.
Food sits at the intersection of every planetary boundary, making it both the most urgent place to act and the greatest opportunity for a new economic logic. Stefan, Fatima and Helena will explore what that looks like in practice, what tools we can use and who is already building it.
11.30
What Role Can Public Food Service Play in Building a Resilient Food System?
Jessie Sommarström · Sodexo
Sweden serves over three million public meals every day, giving public food service enormous potential to influence our food system, from producers to what ends up on the plate. Jessie Sommarström, Executive Chef at Sodexo Sweden and the chef responsible for the 2024 Nobel Banquet menu, works across gastronomy and large-scale food service. In this session, she shares experiences, possibilities and challenges from that work. How can culinary knowledge, closer connections with producers and better use of our resources help public kitchens play a greater role in building a resilient food system?
11.50
Impact kitchen accelerator
Andreas Fogelqvist · Stockholm Business Region
Jessie Sommarström · Sodexo
Gunnar Eriksson · Stadshusrestauranger Stockholm
Will Moffat · B.culture
Victor Waldenström · Frankly Foods
Results presented from the Impact Kitchen Accelerator. What solutions are most needed in larger kitchens? What works and what doesn’t? Meet the pioneers, contributing to a more resilient food system everyday.
12.05
taste new innovations prepared by our test kitchen chefs
products
Ekor · Steamed Buckwheat Groats
Schedra Nyva · Corn and peas
Galicia-Trade · Apple-Cherry Juice
Järki Särki · Fish Sauce and fish preserve
chefs
Saba Nazarian · the culinary farmer
Isabelle cederblad · Mackverket
Emil grönlund · Åsgatan 2
Markus Junkala · chef and product developer
12.30
13.15
Preserving Swedish Biodiversity
Marie Sandin · Tetra Pak
Paul Svensson · Rosendals Trädgård
Ingrid Schuster · RegEnergy Frövi AB
What happens when a global packaging giant, one of Sweden’s most celebrated chefs, and a regenerative energy innovator join forces to rethink preservation? In this talk, Tetra Pak, Paul Svensson, and RegEnergy Frövi AB explore their collaboration on bringing a more resilient Swedish food system, through improved preserved products. Together they’ll unpack how smart packaging technology, culinary craft, and regenerative energy solutions can extend the life of local produce, reduce food waste, and keep the taste of Swedish produce on the table all year round.
13.40
Flat earth food
Johan Jörgensen · Sweden Foodtech
Daniel Skaven Ruben · Business Sweden
This talk is grounded in Johan’s new book, Flat Earth Food – A Copernican Shift in How We Grow, Eat, and Heal. The book is about the next big paradigm shift in human history – the understanding that life does not function as a machine with replaceable parts, but is emergent based on interactions between the parts.
In conversation with Daniel and Johan we will dive into the challenges of the current worldview and how we produce, consume, and relate to food, offering a fresh perspective on the future of agriculture, nutrition, health and our relationship with the living world.
14.00
Soil and seeds
Anna Westerbergh · Biologist and Associate Professor of Genetics and Plant Breeding at
SLU in Uppsala
Louise Hård af Segerstad · Svensk Kolinlagring
Adam Giertta · Farmer, Bona Gård
Soil health underpins everything from crop resilience to nutrition to long-term food security. This talk connects directly to Johan Jörgensen’s book Flat Earth Food, grounding the insights into practice, as concrete examples of how soil health can be built through deep root systems that reduce erosion and sequester carbon, with Swedish farmland itself as a potential carbon sink.
14.20
Ekomatligan 2026 – National Status Report
Eva Fröman · Ekomatcentrum
Carina Andersson · Ekomatcentrum
Jonas Carlberg · KRAV
Presentation of this year’s national statistics and trends.
Award Ceremony: Ekomatligan 2026
Eva Fröman · Ekomatcentrum
Paul Svensson · Rosendals Trädgård
We recognize this year’s top-performing municipalities and regions.
Awards: Ekomatligan, Svekomatligan, the Climate Organic Prize, Organic Role Model of the Year, and the Meal Pedagogy Prize of the Year.
14.50
taste new innovations prepared by our test kitchen chefs
products
Vinnytsya Food and Gustatory · Mustard and Horseradish
Khlib Trade – Tortilla chips (jalapeno/lime)
TERRA · Soup
Moilas · Gluten free sourdough bread
Jokilaakson Juusto · Browned Butter
chefs
Saba Nazarian · the culinary farmer
Isabelle cederblad · Mackverket
Emil grönlund · Åsgatan 2
Markus Junkala · chef and product developer
Coffee and fika break
Prepared by Rosendals Trädgård.
15.30
Time to put the knowledge into practice · Curated networking discussions around the day’s theme and topics.
- Can waste heat become Swedish tomatoes?
In Frövi, it happens—every day. Through collaborations between industry, businesses, and the public sector, RegEnergy Frövi produces sustainable tomatoes year-round.
Business Region Örebro, Lindesberg Municipality, RegEnergy Frövi and Husmor Lisa are on hand to talk about the establishments, the solutions, and the opportunities created when different operations are linked together.
And, of course, you will get to have a taste! - Learn more about Regenerative farming: Guided Tour at Rosendal