Future food ideas rewarded in the Dalarna Innovation Days Challenge 2025

Creating food for the future with a focus on sustainability attracted many participants to this year's Dalarna Innovation Days Challenge idea competition. From all the entries from Dalarna and Örebro counties, the jury has now selected three winners with ideas that can make a difference to both the environment and people's everyday lives.

"We have seen a great deal of enthusiasm for this year's competition. The entries reflect an enormous breadth and show how important the subject is to many people. This is a way for us to identify new initiatives, meet the entrepreneurs of the future, and help more people take the first step," says Felicia Dakkour, project manager for the competition.

The competition is organized annually by Dalarna Science Park and will focus on the theme of tomorrow's food in 2025. The goal is to encourage new solutions for a more sustainable, resilient, and resource-smart food system.

"This year's winners show how we can make use of resources that we often consider to be waste. By refining residual products and using raw materials that are already around us, they combine tradition, sustainability, and innovation. This strengthens both our preparedness and more efficient food production," says David Levrén, project manager for Dalarna Science Park's innovation program for food companies.

Winners with great potential

The three winners of the Dalarna Innovation Days Challenge 2025 are:

Kerstin and Martin Damlin winfirst prizefortheir idea for a new type of baby food that reduces waste, transport volumes, and environmental impact.

"It feels really great and honourable that more people believe in our idea. Our goal is to make everyday life easier while delivering nutritious and sustainable food to children. Now we are focusing on further developing the product and gathering as much knowledge as possible, and making the most of the support we receive," say winners Kerstin and Martin Damlin.

Josefin Rosenqvistwins second prize for her idea of using traditional preservation techniques combined with residual products from food production to enhance the nutritional content of everyday foods.

Pernilla Hessmanis awarded third prize for her idea of utilizing residual products from her own food production to create a new product range.

"All three entries have the potential to make a real difference and inspire others. It will be exciting to follow their continued journey," says Jacob Ode, member of the competition jury.

“Good ideas must also taste good”

Elvira Lindqvist, chef and project manager for Lokal Gastronomi Dalarna, is one of the jury members. She emphasizes the importance of sustainable ideas also having a taste foundation.

"As a chef focused on sustainability and reducing food waste, it's incredibly inspiring to see all these creative ideas. A successful product must be both resource-efficient and really tasty, otherwise it won't make it all the way," says Elvira Lindqvist.

Support from Sparbanksstiftelsen Dalarna

The first and second prize scholarships are provided by Sparbanksstiftelsen Dalarna, an organization that supports innovation and optimism about the future in the region.

"This competition shows that there are many strong ideas and driven entrepreneurs in Dalarna. This is exactly the type of initiative we need to meet the challenges of the future," says Kjell Grundström, Chairman of Sparbanksstiftelsen Dalarna.

Dalarna Innovation Days Challenge 2025 – results

1st prize: Kerstin & Martin Damlin

25 hours of business development support and a scholarship of SEK 15,000 that can be used to develop the idea.

Idea: A new type of baby food that reduces waste, transport volumes, and environmental impact.
The jury's motivation: This year's winner has tackled an everyday challenge shared by many families with young children and created a smart way to make food both easier and more sustainable. Through an approach that reduces waste, transport volumes, and environmental impact, the winner shows how long shelf life and high nutritional quality can go hand in hand with practical everyday use. An idea that can change how families plan their meals and how we manage resources in general.

2nd prize: Josefin Rosenqvist

20 hours of business development support and a scholarship of SEK 5,000 that can be used to develop the idea.

Idea: Using traditional preservation techniques combined with residual products from food production to enhance the nutritional content of everyday foods.
Jury's motivation: With a curiosity about gut health and a strong desire to solve the widespread problem of iron deficiency in children, this year's second prize winner has created a unique and circular food innovation. By combining tradition, modern insights into health, and a respect for raw ingredients, the winner has created a completely new way to strengthen children's well-being in a natural way. It is an idea that simplifies everyday life while pointing toward a more sustainable future. A smart and down-to-earth innovation with real potential to make a difference.

3rd prize: Pernilla Hessman

15 hours of business development support.

Idea: Utilize residual products from one's own food production to create a new product range.
Jury's motivation: Sometimes the best ideas are born when you look at what is left over and ask yourself, "Can this be turned into something more?" This year's third-place winner has done just that, and the result is both sustainable, tasty, and full of craftsmanship. By making use of a raw material that rarely takes center stage, the winner shows how good taste and care for the environment can go hand in hand. The idea challenges today's standard solutions and instead emphasizes quality, creativity, and small scale. A warm and inspiring idea that shows how the entire raw material can be utilized without compromising the experience.