BEYOND THE PLATE
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)