Future Food with Analisa Winther

The Kogis escaped colonization by retreating high up into the Sierra Nevada de Santa Marta mountains of Colombia. This is nothing short of a miracle. Their ancient, indigenous culture has been preserved since pre-Colombian times giving us a glimpse of what life would have been like when the Incans, Mayans, and Aztecs ruled and we interacted with the world in another way. They recently started traveling and connecting with us - The Little Brothers as they like to call us - to raise awareness about climate change, biodiversity loss, and the need for us to come together and create a new, third world that brings together indigenous wisdom with modern science and technology. In today’s episode, I speak with Lucas Buchholz who has written a book for the Kogi and traveled the world with them as their translator. We discuss the Kogi's message and what a food system that supports life looks like from their point of view.

Video trailer from our weekend with the Kogi

Here are two exercises I often do at the end of the year. The first one is about reflecting on what happened in the year past before defining what you want to create more of in the year to come. This is summarized by one word that anchors the vision. The second practice is one I love to do with family and friends around the holidays. It's about acknowledgement and enabling your community to support you.

Jesper Hansen started his career as a Michelin chef before getting into fish. He was the Sous Chef of Søllerød Kro in Denmark helping the famous fine dining restaurant get its first star in 2006.  Then his career took a turn. Today, Jesper is the Executive Managing Director of Fiskerikajen, a modern-day fishmonger that has been selling sustainably sourced fish to many of the best and most famous restaurants in the world since 1999

A big thank you to Wavy Wonders seaweed snacks for sponsoring this episode.Today, you’re going to hear Jesper talk a lot about how we can respect our seas by minding what we consume and where it comes from. Seaweed is a great example of a sea vegetable that is not only wildly delicious, but also does wonders for the environment. If you are hosting a conference, event, or have a workplace where you’d like to serve healthy, sustainable snacks, Wavy Wonders is a great choice. Visit their website to learn more.

Related Links

🐡 Marine Stewardship Council on sustainable fisheries 

🍙 Why seaweed is a multi-billion dollar industry

🏡 The global rise of community ocean gardens

🐠 How Iceland is creating a circular economy for fish

🎣 Why Bergen, Hawaii, and Singapore are hubs for ocean startups

🛒 Aarstiderne on sustainable home grocery delivery

Website: www.nordicfoodtech.io 

Instagram: @nordicfoodtech 

Show Host: Analisa Winther 

In this minisode, I cover how to pitch a podcast you might want to appear on to promote your business. I go over the criteria I have for the Nordic FoodTech Podcast, how I evaluate potential interviewees, and give tips for writing cold pitch emails.

Like the show? Consider becoming a patron on Substack.    You’ll get access to exclusive content like Analisa’s travel notes  and   episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5.  Sign up here.

Instagram: @nordicfoodtech 

Show Host: Analisa Winther 

Coffee is a filled with bioactive compounds that beneficial for our health and well being, but when you or I brew a cup we tap less than 1% of the plant’s full potential. The rest we throw away in the coffee grounds. That’s where Kaffe Bueno comes in. They are a bioscience company upcycling coffee grounds into ingredients for the cosmetic, nutraceutical, and functional food and beverage industry. Today, I speak with Alejandro Franco, Co-Founder and Chief Commercial Officer of Kaffe Bueno. We talk about their startup journey, how we can unlock food waste to create high value products, and what it means to design a circular business model.

Episode Transcript

Related Links

Join the newsletter

Top startup interviews

Creating change through coffee

Fringe flavors and ingredients

Chromologics on fermenting natural colors

An insider’s look at Bolivia’s wine industry

Instagram: @nordicfoodtech 

Show Host: Analisa Winther 

As a startup you have to pitch all of the time. As your company grows and takes on new markets and foreign investors, you have to adapt your pitch to speak to them. This means some cultural adjustments in how you do business.  I just wrapped up doing the pitch coaching for the Nordic US Food Summit and noticed 3 common mistakes that almost all startups made when approaching the US market. In this minisode, I share what they are and how you can avoid them when pitching any VC, potential partner, or customer located outside of your home operating market.  

Are you working on your pitch? Learn more about working with Analisa here. 

Like the show? Consider becoming a patron on Substack.   You’ll get access to exclusive content like Analisa’s travel notes and   episode transcripts. Most importantly, your contribution directly   enables the creation of more content like this. Contributions start at   $5.  Sign up here.

Website: www.nordicfoodtech.io 

Instagram: @nordicfoodtech 

Show Host: Analisa Winther 

The Marine Stewardship Council is kind of a big deal in the world of fish. They are the organization that sets the standards for sustainable fisheries worldwide. If a fishery meets MSC’s standards, their products are awarded with a blue ecolabel. Many global organizations like IKEA and McDonald’s exclusively purchase MSC certified fish. For them, its a standard that denotes quality and sustainability. This also means that who and what gets certified matters a lot in the global market.  In this episode, I sit down with Linnéa Engström. Before becoming the Director of the Baltic Sea Region & Scandinavia at Marine Stewardship Council, Linnéa worked in politics. She was the Former First Vice Chair of the Fisheries Committee in the European Parliament. While in office, she wrote the first report in the European Parliament on climate justice along with legislation for the sustainable management of the EU’s external fishing  fleet. She is also the author of two books, Climate Feminism and Queen Fish. We discuss how the organization is working to stop overfishing and ensure that our oceans are filled with fish for generations to come.

Edits: The fee in Sweden is 0.8% not 0.5%. CAB stands for conformity assessment body.

I've got big news to share! I am going 100% in on starting my own business, which includes growing the podcast. In this episode, I share the details behind the move. If you believe in me and would like to support this work, consider becoming a paid subscriber of the podcast on Substack. To celebrate, I'm offering 20% off an annual subscription to the podcast, which makes it $39 for the year or about $3.50 every month. Sign up here.

Hospitals, schools, prisons, elderly homes, day cares, and corporate canteens are all examples of public or professional kitchens. Every day these kitchens churn out hundreds of meals, which means they have a pretty major influence not only on what people eat, but also the entire supply chain. In today’s episode, I sit down with Line Rise Nielsen, The Food Policy Director of Changing Food a consultancy that helps kitchens convert to more sustainable practices. Line and I get into how these kitchens are undergoing transition and why their role is sup important.

A big thank you to Lund University and Region Skåne for sponsoring this episode. They hosted a workshop at Skåne Innovation Week along with Krinova and Greater Copenhagen looking at the role of public meals in Scandinavia. Read more here.

Episode Transcript

Ellen MacArthur Foundation on circular food cities

Aarstiderne on pioneering home grocery delivery

C40 Cities on the mayors addressung climate change

KBH Madhus on shifting to 90% organic public meals 

Coop on supermarkets as a platform for funding new food products

Aquaporin on the future of water

Maliina Abelsen is the Head of Programme at UNICEF in Greenland. From 2009-2013 she was a Member of Parliament in the Greenlandic Inatsisartut where she first served as the Minister of Social Affairs and Equality and then as the Minister of Finance. She has also served as the CCO of Air Greenland and the CEO of the Arctic Winter Games 2016. This episode was recorded in Nuuk as part of the UNLEASH Regional Innovation Lab, which gathered 200 people under the age of 35 from the Arctic and Nordics to develop solutions to the challenges we are facing as a region. We had a particular focus on biodiversity, education, and health and wellbeing. In this episode, we discuss what creating a sustainable solution from indigenous knowledge and modern science and technology can look like, why food is a powerful healer, and how we must consider the whole in our creations.

Episode Transcript 

Related Links

Aviaja Lyberth Hauptmann on the Greenlandic Diet Revolution

More episodes on the Nordics food heritage

Trailer: Sumé - The Sound of a Revolution

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