The Ljusgården at Dalarna Science Park was packed to capacity as culinary school students, food entrepreneurs and an interested public gathered to learn more about food waste. Reducing food waste is one of the most powerful actions we can take to ensure enough food for a growing global population.
The event "From food waste to food waste" took place on October 21 and was both a test of new products and an inspiring morning about how we locally can contribute to solving global challenges. On stage were some of Sweden's most creative voices in sustainable food, together with local companies Stora Skedvi Mejeri, Murboannas and Leksands Knäckebröd.
Paul Svensson - a green butcher
Star chef and sustainability expert Paul Svensson inspired the audience with his vision of a food system where waste is seen as a resource, not a problem. With concrete examples from his businesses, such as Fotografiska and Rosendal, he showed how the whole raw material can be utilized.
Paul stressed that it is not enough to manage waste at the end of the chain. Sustainability must be built in from the start - in menus and production flows. His philosophy is clear: waste occurs when we don't think about it from the start, when we fail to plan for what we will actually get out of a raw material.
To succeed, we need to dare to challenge old ideas about what is 'premium'. Does a raw material have to be perfect to be of high value - or can it be best now, or even better later? Paul's ideas challenge not only the food system, but also our own habits as consumers and producers.
"If it doesn't taste great, it doesn't matter how sustainable it is."
Local solutions to global challenges
Murboannas Dairy and Stora Skedvi Dairy are two companies participating in Dalarna Science Park's development program for food companies. Part of the work is about developing new solutions to things that are currently not used to their full potential. The dairies have developed the following products using whey from their cheese production
- Murboannas: A mealtime drink with a red currant and rose quince flavor.
- Stora Skedvi Dairy: A sorbet ice cream made with whey and ricotta
The development was carried out in collaboration with food experts Richard Man and Sara Maxence, among others. The results show that with the right skills and support, waste can become a resource, both in terms of taste and business.
Creating new value from what has come to be regarded as residual streams or waste is an important focus area in Dalarna Science Park's work on food industry development. Gathering knowledge, gaining new perspectives and testing solutions together with companies is one way of finding ways forward that are both resource-efficient and innovative.
Dalarna Innovation Day Challenge
Felicia Dakkour also presented this year's idea competition, which is looking for innovative solutions on how we utilize food waste and strengthen our crisis preparedness. The prize money of SEK 15 000 is combined with professional advice to develop the ideas further. The competition runs until November 16 and is open to all companies, associations and individuals.
