BEYOND THE PLATE

11 APRIL

DAY 3 PROGRAM

10.00- 10:15

WELCOME

10.15- 10:40

How to create impact beyond the kitchen

Mette Johnsen, CEO (Spora/Alchemist)

10.40- 11:00

Transition from fine dining to sustainable thinking

Magnus Nilsson, Director (Food Planet Prize), Martin Berg, Café Concept Responsible (Arket)

11.00- 11:20

HOW TO SCOUT THE BEST SUSTAINABLE/ALTERNATIVE PRODUCTS FOR YOUR ESTABLISHMENT​

Mikael Svensson, Chef (Restaurant Kontrast & founder of b culture), Mattias Dernelid & Michaela Saax (Sorunda Grönsakshallen)

11.30- 13:00

LUNCH

Served by Saba Nazarian, Frida Nilsson, Cecilia Tolone (Pastry chef & Content creator) & Isabelle Cederblad, Chef/Owner (Mackverket) Sign up to reserve a spot.

13.00- 13:20

LONG-TERM COLLABORATIONS LEAD TO SUSTAINABLE PRACTICES​

Saba Nazarian, Culinary Farmer, Frida Nilsson (Ess Group)

13.20- 14:00

PAUSE

with Shakes and bars from Nicoya

14.00- 14:20

One Planet Plate: how to serve food within planetary boundaries

Erica-Dawn Egan, Sustainability Strategist (KTH Food), Anna Wahlberg Program Coordinator: Sustainable Food (WWF) & Dan Haneklint CEO & Founder (Agendarum)

14.20- 14.40

Biodiversity, Soil Health and the impact of climate change on Swedish wine production

K Felix G Åhrberg, Winemaker & Oenologist (Kullabergs Vingård)

14.40- 15:00

How can tech in the kitchen impact your bottom line

Henri Alén, Chef/Owner  (Finnjävel), Fredrik Olme, National Corporate Chef (Rational) Hjalmar Ståhlberg Co-founder and CEO (Karma)

MEET OUR SPEAKERS

Magnus Nilsson

Director, Food Planet Prize, MAD Academy, Organic apple grower
PRESENTED BY