Marketing Manager at HÄLLDE.
HÄLLDE’s professional food preparation machines prioritize safety, quality, and efficiency, transforming often-wasted ingredients into nutritious, tasty meals—driving sustainability.
With innovative, user-friendly design, HÄLLDE strive to promote
sustainable practices throughout the entire supply chain, from material choices to food preparation.
Filip Lundin is CEO and Founder at Sopköket driving Sopköket’s vision forward and is responsible for sales, partnerships and concept development. Often lectures on our unique business model for reduced food waste, hunger and exclusion. Serial
entrepreneur since the age of 16. Speaks five languages and loves couple dancing, violin and adventure.
Sopköket is an award-winning catering company in Stockholm. Since 2015, they have saved over 125 tons of surplus food, donated nearly 80,000 meals, and built a kitchen team where half the crew has been recruited from social exclusion.
By choosing Sopköket, you enjoy world-class meals while becoming part of the solution for both people and the planet.
www.sopkoket.se
Frida Ununger is Souschef at Sopköket. Has previously worked as a Souschef at L’Avventura and Stureplansgruppen.
Frida contributes with structure, precision of taste and passion for sustainable cooking.
Sopköket is an award-winning catering company in Stockholm. Since 2015, they have saved over 125 tons of surplus food, donated nearly 80,000 meals, and built a kitchen team where half the crew has been recruited from social exclusion.
By choosing Sopköket, you enjoy world-class meals while becoming part of the solution for both people and the planet.
www.sopkoket.se
Karin Eksvärd coordinates the work with the Swedish food strategy on regional level at Stockholm County Administrative Board.
The County Administrative Board is a government authority that exists in close proximity to the people in each county. The board is an important link between the people and the municipal authorities on the one hand and the government, parliament and central authorities on the other. The commission of the County Administrative Board is to work for development where the environment, economic growth and good living conditions go hand-in-hand. The goal is a clean living environment, a stable labour market and a good life for the residents. In short, we are working towards sustainable development in the county.
Johanna Sandahl is a strategist at the City Executive Office of the City of Stockholm, responsible for food-related issues.
The role involves coordinating, driving, and developing the city’s work on sustainable and healthy food in close dialogue with both internal and external stakeholders. An important part of the work is to ensure that the city’s ambitious goals are achieved, such as reaching 70% organic food and contributing to the city’s ambitious climate targets.
Each week, around one million nutritious meals are served in the city’s operations, making food issues both strategically important and highly tangible in everyday life.
Head of Education at Generation Waste
Certified Restaurant Teacher, Meal Educator, and Project Manager
Raised in a restaurant family where sustainable meals were always a given. “With a spatula in hand, one foot in Swedish nature and the other out in the world, I eventually found my
way—after a few years at RISE—to Generation Waste.” Here she combines her passion for the restaurant industry with education and development, helping to create more sustainable meals.
Manager at Vrak Mackverket.
Petra has worked as a manager at Vrak- Museum of Wrecks Mackverket for the past two years. Petra is an avid leader and has an impeccable eye for service, structure, and teamwork. She has created and environment of collaboration where everyone feels valued and motivated.
CEO at Kungliga Djurgårdens Intressenter /Royal Djurgården.
Food & Beverage Manager at Junibacken.
Junibacken is a truly unique destination with a powerful mission: to inspire and create opportunities for the generations to come. “For me, it’s not only a responsibility but also a privilege to make sure every part of our work contributes to that vision — and we do it with joy and passion.” In the Food & Beverage team, this means finding smart ways to reduce waste and embracing sustainability in everything they do.
CEO of Vasamuseets Restaurang AB.
With a lifelong career in the hotel and restaurant industry, she has served on several company boards and has consistently advocated for equality and women’s issues within the sector. She is also deeply committed to advancing sustainability, working actively with KDI to drive meaningful change.
