Insightful stage program at the Foodtech Forum 2025

Foodtech Forum 2025 concluded with remarkable energy, fresh perspectives, and a powerful sense of momentum for the future of food. Throughout the day, experts came together to explore how foodtech can drive systemic change and accelerate the transition toward a more sustainable and resilient food system.

Foodtech as a Force for System Change

The day opened with Analisa Winther, who guided participants through the Forum’s overarching themes. She set the tone by showing how collective action and cross-sector innovation can unlock a better future for food.

Eva Jilkén from the Foodtech Innovation Network team then shared the mission behind their work supporting the growth of foodtech SMEs and highlighting cutting-edge innovations emerging from Skåne.

Elena Walden from the Good Food Institute Europe brought a powerful global perspective, illustrating how alternative proteins can address climate, health, and biodiversity challenges. She emphasized the Nordics’ unique opportunity to shape the evolution of this fast-growing sector.

Rounding out the first session, Andrew Merrie of Planethon transported the audience into radical future scenarios. By introducing futures literacy as an innovation strategy, he helped attendees understand how emerging signals can shape the food systems of tomorrow.

From Vision to Action: Scaling Foodtech

The afternoon continued with a exploration of how visionary ideas become real-world impact.

Professor Jonatan Leer challenged the audience to rethink sustainable gastronomy asking whether the future of food is high-tech, low-tech, or something in between. His insights into restaurants as living innovation labs sparked meaningful conversations about the role of gastronomy.

Marcus K. Adevi of RISE offered a sociological lens, unpacking how culture, identity, and values shape what we choose to eat. He reminded us that creating sustainable food systems isn’t just about what we produce, it’s about making sustainable choices desirable and culturally resonant.

José Peláez and Raquel Martin Rodriguez from the Basque Culinary Center presented their groundbreaking GOe living lab approach, demonstrating how hospitality spaces can serve as real-world testbeds for gastronomic and technological innovation. Their international case studies inspired attendees with examples of innovation.

Foodtech Forum Award 2025

The Forum concluded with the highly anticipated Foodtech Forum Award 2025, presented in partnership with Kolossal and AFRY. This award honors outstanding entrepreneurial achievement, scalability, and market potential within the foodtech sector.

We are thrilled to share that Dapibuset was announced as Company of the Year, recognized for its visionary leadership, innovative approach, and meaningful contributions to a more sustainable food future.

A distinguished jury—including Katrin Hedvall (AFRY), Jesper Yngvesson (Kolossal), Daniel Skavén Ruben (Foodtech Weekly & Solvable Syndicate), Paul Archambeau (Kost Capital), and Fanny Sturén (Urban Deli)—carefully evaluated this year’s nominees, making the award announcement a true highlight of the event.