Gunnar Karl Gíslason is the founding chef behind Dill, which was the first restaurant in Iceland to receive a Michelin star. He is also the author of North: The New Northern Cuisine of Iceland. In this episode, we trace Iceland’s food traditions through the individuals that are helping to keep them alive

• 2:15 Rundown of Gunnar's career and opening a res 
• 7:30 Defining New Nordic food and the Icelandic kitchen 
• 16:00 Finding inspiration in old traditions
• 33:00 The evolution of the Icelandic kitchen 

We also reference this episode with Amass on creating a zero-waste kitchen. As well as Saltverk's startup story. 

Show your love for the podcast. Support the show for $5 a month here: https://nordicfoodtechpodcast.substack.com/

As the year wraps up, here are a few reflections from 2021 as well as some announcements for what's to come in 2022. If you would like to support the podcast, consider contributing $5 a month by going to https://nordicfoodtechpodcast.substack.com/

You can also subscribe to the podcast's newsletter here. You'll be notified about new episodes as soon as they are released. 

Lots of love, Analisa

In 2017, Camilla and Raymund were trying to get the best food possible to feed their family. Realizing that food is tightly linked with health, they were looking for high-quality, nutrient-dense foods, but actually struggled to find it in Norwegian grocery stores. So, they decided to start growing their own food. This is the story of how they traded city life and taught themselves how to farm according to regenerative principles.

Episode Transcript

Related Links

More conversations on the future of farming

Why Tim Wendelboe became a farmer

Yara on the future of fertilizer 

More interviews on solving food waste 

Top interviews from Norway

Like the show? Help keep the Nordic FoodTech Podcast running by becoming a subscriber here. 

Yara is the world’s leading producer of nitrate-based fertilizer.  Most fertilizers are produced using fossil fuels. Fertilizer runoff has also been linked to environmental degradation. At the same time, fertilizer plays a critical role in our food system's productivity. Over half of the world's population relies on mineral fertilizer to be fed. Yara's mission is to responsibly feed the world and protect the planet. In this episode, I sit down with Executive Vice President of Farming Solution Terje Knutsen to explore exactly how they are doing that. We cover green fertilizer, the hydrogen economy, soil carbon sequestration, and precision agriculture. 

Episode Transcript

Related Links 

More conversations on the future of farming

Delas Farm on regenerative agriculture

More corproate interviews

More interviews with corporate VCs

Top interviews from Norway

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The Danish king established salt production in Iceland in the 18th century using geothermal energy. The production stopped a few decades later, but the tradition was not lost forever. In 2011, Björn Steinar Jónsson co-founded Saltverk, re-instating Icelandic salt production in one of the most remote parts of Europe. The result is a delicious, hand-harvested flaky sea salt that tastes like the ocean and is used by many of the best restaurants in the world. Join us we explore Saltverk's startup journey. 

Episode Transcript

Related Links

Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like this! You’re also invited to join our community on Instagram 

Iceland is known for having some of the most productive fisheries in the world. Some even call it the Silicon Valley of white fish. In this episode, Thor Sigfusson, the Founder of The Iceland Ocean Cluster, dives into why Iceland is a leader in seafood processing technology, the innovative ways they are using 100% of a fish, and what the fishing ship of tomorrow will look like. Thor is also the author of The New Fish Wave: How To Ignite the Seafood Industry.

• 7:00 Low-hanging fruit as an impetus for collaboration
• 10:30 The history of Fish & Ships in Iceland
• 19:30 Using 100% of the fish
• 21:30 How the Iceland Ocean Cluster started
• 36:30 How the cluster's model is being applied elsewhere

Interested in learning more about oceans and the future of food? Check out this series of podcasts. You’re also invited to join our community on Instagram 

Jon Funderud is the CEO of Seaweed Solutions. Since 2009, they have been a pioneer in building up Europe's seaweed production, collaborating with players across the value chain to set up and establish growing and cultivation. Seaweed is an incredible raw material. Regenerative, sustainable, and versatile - seaweed is being used for animal feeds, food ingredients, biofuels, bio-plastics, and pharmaceuticals. It is estimated that the seaweed market will grow to 9.3 billion euro by 2030, 30% of which could be captured by Europe. This episode is a crash course on seaweed's potential. We dive into what's unfolding in Norway and beyond and why seaweed is such a big deal. 

• 6:30 Seaweed's many applications 
• 15:30 The up and coming European market 
• 22:00 Ways of farming seaweed
• 31:30 Seaweed Solutions operations 
• 37:00 Why industry collaborations matter

Episode Transcript 

Related Links

More episodes on ocean farming in the Nordics

The rise of regentative ocean gardens

Forget seaweed, why hemp is nature’s misunderstood supercrop

Iceland a.k.a. The Silicon Valley of Fish

Report on Seaweed in Europe

Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this!

Electrolux was founded in 1901. Today, they offer a full line of kitchen and laundry appliances, inspired by their work in designing professional products for the world’s best chefs. Tove Chevalley is the Head of Electrolux’s Innovation Hub focused on rethinking the way we cook, clean, and take care of our homes. In this episode, we dive into how the Innovation Team co-creates with chefs, teenagers, colleagues, and startups to develop new solutions that facilitate sustainable eating, better clothing care, and wellbeing in the home. 

• 11:00 Electrolux's sustainability targets for 2030
• 18:12 The future kitchen in 10 years
• 24:00 Defining sustainable eating
• 29:00 How Electrolux sources innovation
• 43:30 How the hub facilitates internal innovation

Episode Transcript 

Related Links and Episodes

More interviews from Sweden

More interviews with corporate innovation leaders

Chef Gunnar on using smoke to flavor food

K Group on why companies struggle to communicate sustainability initatives

How Carlsberg uses sustainability as a performance metric

Lobbying for an inclusive food movement

Why seaweed is a super ingredient to watch

Meet the dumpster diver raising awareness about food waste

Liked this episode? Subscribe to the show for a few dollars a month to support the creation of more content like th

Tim Wendelboe runs his own roastery and espresso bar in Oslo, Norway where he imports, roasts and serves high quality coffees. Tim has won multiple international barista competitions and is known for his ability to create great taste. In this episode, we trace Tim's career starting as a barista, moving into coffee roasting, and then starting his own Farm, Finca el Suelo, in Columbia where he practices biological coffee farming. We also discuss how Tim works closely and transparently with farmers to improve their coffee quality. 

Episode Transcript 

Related Links

Coffee Collective is changing how the world thinks about coffee

More episodes on farming

More episode on top Nordic foods and beverage producers

Yara on green fertilizer and the hydrogen economy

How a Norwegian family transitioned to regenerative farming

True Gum on making a plastic-free chewing gum

 For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.

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Klaus Thomsen is one of the Founders of Coffee Collective. Their goal is to explore and unfold exceptional coffee experiences, in a manner thatgives better living conditions to coffee farmers across the globe. For nearly, 15 years they have been pushing the coffee industry to do business differently. In this episode, we discuss their many initiatives from transparently sharing what they pay for coffee to going carbon neutral by 2022. Their dream is for a coffee farmer in Kenya to obtain the same status and living conditions as a winegrower in France. 

Episode Transcript

Tim Wendelboe on optimizing coffee’s taste

K Group on the struggle to communicate sustainability initiatives

Maersk on using blockchain to stop food waste

Ocean Harvest gets communities into regenerative ocean farming

Connecting with nature through foraging

Coffee Collective’s Sustainability Report

For more conversations, join our community on InstagramFor more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.