With roots in Eritrea, Letehannes has grown into a key person in Sopköket’s kitchen. She highlights our staff lunch and catering packages with unique taste influences and great care.

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

Business Development and Partnerships @circulargastronomy.

Circular Gastronomy supports ideas and initiatives that contribute to gastronomic diversity and the transition to a healthier food system.

Through the Circular Gastronomy Challenge, we select a number of smart, sustainable ideas each year and help their creators bring them to life. The support, which is aimed at the restaurant, bar, bakery, and café industry, extends over the period of one year and is tailored to each of the winning ideas.

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.

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.