29 September · Tradition & innovation
Day 2 of Big Meet belongs entirely to the people who feed us every day: the chefs, restaurateurs, and food service professionals shaping what ends up on the plate.
We will trace how the oldest food traditions — fermentation, preservation, the radical use of everything — are not just traditions of the past but blueprints for the future, sparking innovation. We ask the question the industry rarely pauses long enough to consider: what does it actually mean to cook with intention? And can a restaurant do well and do good at the same time? At the Big Meet we will hear from those who are already proving it, like zero-waste warrior Douglas McMaster and Dan Barber of Blue Hill.
09.30
welcome
Coffee and fika prepared by Rosendals Trädgård.
10.00
Opening: How tradition fosters innovation
Daniella Illerbrand · Sweden Foodtech
Paul Svensson · Rosendals Trädgård
An introduction to the day’s theme and the structural pressures facing the global food system.
10.10
There Is No Bin in the Jungle
Douglas McMaster · Chef and founder of Silo
Douglas McMaster shares his philosophical views on how zero waste was a self-inflicted limitation giving birth to a pre-industrial food system. How it is a shift of our perspective that will shine a light on ingredients and materials that are not given the attention they deserve. He will walk through some of his closed loop success stories that he introduced to his award winning ‘Silo’ Restaurants that ran for 11 years and what is next in his chapter to take on the industrial food system and bring zero waste thinking closer to home.
10.45
Resilience in MADness
Melina Shannon-Dipietro · MAD Foundation
Can a restaurant do good and do well at the same time? Melina Shannon-Dipietro from MAD Foundation explores social sustainability in the restaurant industry, looking at what it actually takes to build a business that’s both socially and financially sound.
11.15
11.45
Coffee and Fika break
Prepared by Rosendals Trädgård.
12.00
12.20
Table to Farm: Mobilizing Consumer Capital for Regenerative Farming
Don Maruska · Entrepreneur, Master Certified Coach, and author of “Solve Climate Change Now: Do What You Love for a Healthy Planet.”
We spend billions trying to decarbonize energy and transport, yet 1/3 of all climate impact sits on our plates. By capturing just 1% of the consumer transaction at the point of sale, we turn the world’s largest consumer sector into a major funder for improved soil health and carbon sequestration. Learn what’s working to close the loop of “Farm to Table” with “Table to Farm.” Discover how this not only raises capital to accelerate implementation of regenerative agriculture but also boosts awareness and engagement of every diner in promoting a more sustainable future.
12.50
The resilient food city
STHLM M.A.T. Mobilization, Activation, Transformation – for the sustainable food city of the future. ·
In “Stockholm of the future”, good food that is good for both health, climate and environment is a given. How can the restaurant industry and the city together make healthy food with a low climate impact the standard on Stockholmers’ plates? That is the question behind STHLM M.A.T – a new initiative from the City of Stockholm where the city wants to join hands with the restaurant industry to take the step from dialogue to concrete action. Introduction to the initiative and an invitation to participate in the workshop Idea generation for tomorrow’s sustainable food city which takes place at 15:00–16:30.
13.00
The blue hill recipe
Dan Barber · Chef at New York’s Blue Hill restaurant, and Blue Hill at Stone Barns
Dan will do a keynote via Zoom.
13.30
Distribution as Disruption: Building Supply Chains for Flavour
Mary Coote · Chief Strategy Officer at Natoora
Claudia Poli · Natoora
Mary Coote and Claudia Poli from Natoora share what a decade of building an alternative distribution model across 6 cities and 1,500 restaurants has taught them: that flavour is the most radical tool we have for transforming the food system from the inside. What happens when you build a supply chain that chooses complexity over efficiency, and deliciousness over convenience?
13.50
taste new innovations prepared by our test kitchen chefs
lunch in the garden
Networking lunch prepared by Paul Svensson and team in the compost field.
15.00
Idea Generation for the Sustainable Food City of the Future (STHLM M.A.T.)
STHLM M.A.T. is an initiative from the City of Stockholm with the ambition to take a concrete step in collaboration with the restaurant industry, to jointly build the sustainable food city of the future. Through this initiative, we want to understand what hinders and enables good food that’s good for health, the environment, and the climate to become the standard on Stockholmers’ plates. In this workshop, we’ll share insights into what actually drives and hinders the city’s restaurants in their work toward more sustainable meals. Building on this, we invite you to co-create solutions and generate ideas for initiatives that can accelerate the shift while creating value for Stockholm’s wide range of restaurants, cafés, and street food stalls.
18.00
Waste knock-out!
Four hands dinner with chef Paul Svensson and Douglas McMaster.
Welcome to a dinner that celebrates the farmer, the planet, and gastronomy by leaving literally nothing to waste.
As Doug used to say at his restaurant Silo, “waste is just a failure of imagination.”