#NordicTalks2022

We are currently finalising a list of speakers and we can’t wait to share more details with you soon. Meanwhile, we are happy to announce that we are offering you the opportunity to join us, learn, taste and network free of charge.

Andrea Orsag

Co-Founder MISSIONC

Sustainability and Circular Economy Evangelist. Andrea is a co-founder at MissionC, a strategy advisory based in Amsterdam on a mission to accelerate the transition to Circular Economy on a global scale. Consultant with 10+ years of experience combining Risk Management, Strategy, and Change Management cross-industry, both for the commercial sector and not-for-profit organisations internationally. Helping organisations bring their ideas to life by refining their sustainability strategies, adjusting business models towards circularity, delivering programs and engaging stakeholders. Andrea also acts as a speaker, guest lecturer, expert moderator and facilitator on topics related to Circular Economy and Sustainability.

Jonathan Eng

Project Leader at the Nordic Council of Ministers

Line Gordon

PhD Director Stockholm Resilience Centre

Line Gordon is an internationally recognized scientist in sustainability of water, food, and the biosphere. She conducts innovative research that combines work with small scale farmers in Africa, global models of land-use and rainfall interactions, and culinary innovators. She is a popular speaker at Swedish and international events, especially around food system change, water resources management and more general aspects of sustainable development.

Patrick Sjøberg

M. Sc. in Horticulture, Norwegian Institute of Bioeconomy Research (NIBIO). 

As a research scientist at NIBIO on local sustainable food system, Patrick Sjøberg was part of the team that supported the winning bid of Trondheim-Trøndelag to become the European Region of Gastronomy in 2022. With an economy that is largely based on food production (seafood, meat, vegetables, and drinks), the region has a natural interest in innovation and research in the field. During NordicTalks 2022, Patrick will share insights from his research on sustainable food systems in Trøndelag region in Central Norway.

Panel 2: Best Practices and Examples in Business

Sirkku Suovaara

Solveri

Stein van Est

Head of Cold Chain Logistics Europe, A.P. Moller – Maersk

Stein van Est is a senior executive in (Cold Chain) Logistics and Transport and currently serves as the Head of Cold Chain Logistics for Europe in A.P. Moller Maersk. In his current role he is responsible for delivery of Cold Chain Logistics solutions to a wide range of global customers in frozen, chilled and other temperature controlled cargo. To do so, Maersk is creating an integrated network of cold storage warehouses around the world and in Europe in particular. The latest developments include amounts others construction projects in the Netherlands, Norway, Spain and Germany. He is passionate about supply chain optimization and how an improved temperature controlled supply chain can lead to reduction of food waste, both locally as well as globally.

Johan Meulendijks

Research Director, Marel

Johan Meulendijks is an experienced Research & Development manager and is in his current position as Global Research Director responsible for the Research and IPR initiatives within the Marel organization. He is the inventor of many modern further processing technologies and has managed and disciplinary contributed in numerous (inter)national projects and grant programs, including the Horizon 2020 project mEATquality.

Frank Holleman

Co-Founder Fork Ranger

Frank Holleman is the co-founder of Fork Ranger, a start-up to turn research about climate change and food into practical tips and recipes. He wrote the book ‘Solving climate change with food’ and gave a TEDx talk about how to make sustainable choices at the supermarket.

Brad Vanstone

Founder Willicroft

Fuelled by concerns about the future of our planet, Brad began eating a mainly plant-based diet after moving to Amsterdam. He found the transition easier than he’d imagined with the exception of cheese. Unable to find many plant-based cheese alternatives in the supermarket, he started making it at home. Months of experimentation later, and with some basic knowledge of dairy cheese making from time spent growing up on his Grandparent’s dairy farm, Brad founded Willicroft in 2018.

Heidi Bjerkan

Chef, Founder of Credo

The most important elements at Credo are the raw ingredients as well as highlighting the flavours of each produce when in peak season. Heidi is passionate about raising awareness about their food systems and aims to improve farming practices, while preserving the traditional food cultures of Trøndelag. Therefore, Credo Restaurant serves food cooked from ingredients grown in the region, fish and shellfish sourced from the waters surrounding it, and dairy products cultivated with a focus on flavours and sustainable practices. For Heidi, the farmers and fishermen are the heroes of our time: It is their work that should shine above all others. “I wish to highlight all ingredients in its best form: I want all ingredients – from the fish, shellfish, dairy, vegetables, and meats – to speak for themselves, and not create too much on the plate. I aim to highlight and celebrate the farmers and fishermen we work with every day.” 

Daniela Arias and Alejandro Ortega

Founders of Sibö

Sibö is a biotechnology company focused on solving the gap between insects and food companies to provide better and more sustainable ingredients and biomaterials. They help insect ingredient manufacturers meet the requirements of food companies & food brands, by improving the qualification and functionality of their current materials using new and innovative process optimisation technologies we develop. Together with this, Sibö focuses on accelerating the innovation & development for their customers that will lead to clean, efficient, and sustainable insect-based bio-active components. These include protein, fats and chitosan, as highly functional food ingredients for food manufacturers.

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