⁠Top 50 Farmers⁠ is scaling regenerative agriculture by spotlighting and empowering the farmers leading the way. Their vision is to make regenerative agriculture the universal standard once again.

In this episode, Top 50 Farmers Co-Founders, ⁠Analisa Winther⁠ and ⁠Cindie Christensen⁠ pull back the curtain on the organization’s fundraising journey. They discuss the importance of finding investors that align with your vision and values and how they managed to raise almost €1 million in grant funding as a first time project.

What we cover:

·       The origin story of Top 50 Farmers

·       Why it’s time for farmers to be recognized like chefs

·       The barriers and opportunities of regenerative agriculture

·       The values and vision that Top 50 Farmers is built on

·       Top 50 Farmers fundraising process and the journey to raise and almost €1 million from the right funders

·       Tips, strategies, and advice for anyone else looking to fundraise

 

Related Links

⁠Top 50 Farmers⁠

⁠Future food revolution keynote⁠

⁠Leadership coaching⁠

 

Connect with Cindie

Want to connect with Cindie? Subscribe to the⁠ ⁠⁠Future Food⁠ newsletter to access her contact details and the episode transcript. You'll subscription will also power the production of more episodes like this.⁠ ⁠⁠Get access now!⁠

About Analisa Winther ⁠Analisa Winther⁠ is an ecosystem developer, consultant, and executive coach for leaders working on food system transformation.

For more information on working together visit:

Website:⁠ ⁠⁠www.analisawinther.com⁠

Newsletter: ⁠www.analisawinther.substack.com⁠

Instagram:⁠ ⁠⁠@analisa.winther⁠

Leading change through food requires a different mindset. It's not the same as building a tech or software company.

Over the years, I've coached an incredible portfolio of visionary leaders building a better future through food. Behind closed doors, I've noticed these leaders embracing a different approach to building organizations.

In this episode, you will learn the 5 leadership and mindset trends agrifood executives are using to drive change.

Epsisode Links

Get your ticket for Spot on Food here. Use the code FUTUREFOOD to receive 10% off at checkout.

Listen to the episode on personal due diligence here

About Your Host

Analisa Winther is an executive coach for leaders working on food system transformation and frequent speaker and MC for events on the future of food.

For more information on working together and to book a chemistry call visit:

Website:⁠ ⁠⁠www.analisawinther.com⁠

Newsletter: ⁠www.analisawinther.substack.com⁠

Instagram:⁠ ⁠⁠@analisa.winther⁠

Show Host:⁠ ⁠⁠Analisa Winther

On a steamy summer day in NYC, I was interviewed by Businesstalk Henriette about how I created my career and built a life I love. We discuss why building a career you love is so important and how it ripples out to have a positive impact in the world. I also share how I work with visionary leaders to build their dreams.

For the full story on How I Created My Career download this free You'll learn the approach I teach my clients to build your dream life and career.

Ready to get started?

I offer two signature coaching programs:

🧑‍🎨 Creating Your Career is a launchpad for pivoting into a career you love. You will get clear about what you want to create next and then take steps to make it a reality. This program is all about making your dreams come true.

🚀 Visionary Leadership is for entrepreneurs building the companies of tomorrow. From attracting the right investors to building a strong organizational culture, managing employees, co-founder relationships, and holding the company vision no matter what, we work through it all so that you successfully build an organization that will change the world.

Too Good To Go enables consumers to buy food that would otherwise be thrown out at the end of the day. The idea started in Denmark and has quickly spread across Europe with everyone from mom and pop bakeries to big grocery retailers getting on board. Today they've saved some 25.5 million meals and opened up a new customer segment for many food businesses. 

In this episode, we speak with Mikkel Fog Holm-Nielsen who runs special projects for Too Good To Go's management team. Join us as we discuss their ambitious strategy to fight food waste across multiple fronts. By 2020, they aim to work with 75,000 businesses, inspire 50 million people to reduce their household food waste, impact regulation in 5 countries, and have a food waste curriculum in 500 schools.

• 2:00 How Too Good To Go got started
• 5:40 Creating a business around food waste
• 14:10 Vision for the future food system and what's missing to get there 
• 17:20 How they are fighting food waste via business, politics, education, and household behavior 
• 27:30 Company culture and why much of the team from Endomondo, which sold to Under Armour for $85 million, joined Too Good To Go

Arla is the 5th largest dairy company in the world. Owned by 12,500 farmers across seven countries, they have an ambition to become the most transparent value chain in dairy.

In today's episode, we discuss this ambition with Tomi Sirén who is the head of Digital and Technological Innovations at Arla. Based in Finalnd, he’s spearheading a variety of projects focused on moving their sustainability agenda forward with emerging technologies including the Arla Milkchain. Listen in as we talk about:

• 5:30 Arla's digital transformation
• 9:00 Arla Milkchain - how they are using blockchain to trace their products and animal welfare (see video)
• 21:00 Collaborations Arla is looking for and what obstacles they are facing to scale
• 26:00 Other sustainability projects at Arla
• 28:40 Vision for the future and what we're missing to get there

Almi Invest is Sweden’s most active startup investor. With 3 billion SEK under management, they make about 50 new investments each year and have invested in 660 companies overall, some of which have been acquired by Google, Microsoft, and Apple or IPOed at a billion kroner level on the stock market. 

Join us as we speak with investment manager Karin Ebbinghaus about Almi's GreenTech fund, which only invests in companies that reduce greenhouse gas emissions. The fund has about 650 million SEK under management or 60 million euro. Listen in as we talk about:

• 3:50 Almi's investment thesis 
• 15:10 What a GreenTech model looks 
• 17:35 How to measure a GreenTech model's impact
• 21:20 How Almi's GreenTech fund fits into Swedens' national strategy to reduce greenhouse gas emissions by 2050
• 30:10 Almi's vision for FoodTech ecosystem in 10-15 years

By 2050, an estimated 80% of all food will be destined for our global cities. To understand how we can make the food systems of our cities sustainable, resilient, and diverse our guest today is Emma Chow - the Project Lead for the Food Initiative at the Ellen MacArthur Foundation.

The Ellen MacArthur Foundation was launched in 2010 to accelerate the transition to a circular economy. In 2019, they launched a food initiative focused on convening food brands, producers, retailers, governments, innovators, and waste managers to redesign the food system serving cities to:

1. Source food regeneratively and locally when appropriate
2. Design and market healthier food products
3. Make the most of food by upcycling waste streams.

London, São Paulo and NYC have signed on as flagship cities to show what is possible. Join us in a wide-ranging conversation as we discuss the role of cities as power nodes in the food system as well as a circular vision for the future and the practical next steps for getting there. Whether you are a citizen, entrepreneur, policymaker, or researcher, there are clear actions for you! 

Amass has been recognized multiple times not only as one of the best restaurants in the world, but also as one of the most sustainable. For them, a zero waste kitchen has been an incredible creative constraint inspiring major changes to how this fine dining institution cooks, recycles, sources, and operates in their local environment. Today the restaurant’s food and ingredients are 90% organic. Food waste has been reduced by 75% since they started in 2013 and their annual water consumption is down by 5,200 liters. The restaurant’s facilities also include a garden with 80 varieties of plants and an aquaponic farming system.

A Native New Zealander, Kim Wejendorp was the Sous Chef at Amass Restaurant in Copenhagen before becoming their head of R&D. In this conversation, we talk about how they undertook the sustainable transition, the creative process that produces a zero waste kitchen, and what kind of partners and innovations they are looking to partner with.

Episode Transcript 

Related Links & Episodes

More interviews with Nordic restaurants

More episodes on fighting food waste

Matt Homewood on dumpster diving to stop supermarket food waste

Electrolux on designing appliances for a plant-forward kitchen

Restaurants as a center for applied science and R&D

About the show

Liked this episode?  Subscribe to the show for a few dollars a month to support the creation of more content like this. We also invite you to join our community on Instagram 

Not long ago, Frida Jonson and her co-founder Lovisa Madås realized that the FoodTech and AgTech worlds were unfolding in parallel. No journalism outlet was covering all sides of the story from farm to fork. So, they started AgFo, a digital media outlet covering the intersection of agriculture and food in Sweden. 

AgFo's journalists travel all over the country reporting on different trends, perspectives, and innovations in the food system. Today, Frida gives us a front row seat to the conversations being had, the emerging trends, and collaborations to look out for. We also discuss why journalism is important for ecosystem development and connecting diverse communities.

Aquaculture is the farming of fish. As the fastest growing sector in animal food production, the industry has started to attract the interest of Silicon Valley. This might also be because aquaculture is some 20 years behind traditional agriculture in terms of development leaving it ripe for innovation.

We speak with Carsten Krome who is the Managing Partner of Hatch, the first global aquaculture accelerator program operating across Norway, Hawaii and Singapore and an investor into aquaculture with the fund Alimentos Ventures. He provides an excellent introduction to the aquaculture world and what we can look forward to in this space. 

Carsten has his own entrepreneurial experience through his start-up as a prawn farmer in Malaysia and he holds a Ph.D. in feed science from the University of Stirling as well as a Masters in Marine Biology from the University of Kiel in Germany. 

If you liked this episode, check out this podcast with Ocean Harvest from Denmark on regenerative ocean farming as a solution to climate change. For more conversations, join our community on Instagram or check out other episodes on www.nordicfoodtech.io.

Creandum has been an early investor in many of the most well known and successful Nordic companies including Spotify, Vivino, Klarna, and Kahoot just to name a few. 

In today’s episode, we are speaking with Carl Fritjofsson who runs the San Francisco office serving as a bridge to Creandum's European founders as their companies expand into the US. Join us as we discuss how this tech VC is investing into the future of food and how European startups should be considering internationalization. 

KBH Madhus has a mission is to change society through better meals and they’ve been doing this by helping the kitchens of hospitals, schools, and other public institutions go 90% organic, often on the same budget. So many meals are made in the public sector, that this kind of institutional change has massive impact.  In this episode, we talk about the process KBH Madhus uses as well as how any kitchen - big or small, private or public - can do the same.

Cecilia Tilli founded Ultuna Mejeri, one of the first vegan cheese startups to hit the Swedish market back in 2014. The company grew to be sold in 50 stores and had a devoted fan base. Still, Cecilia and her team had to take the decision to close the company and declare bankruptcy. In this episode, Cecilia shares her personal story of starting the company and gives us a look into the realities of having your startup journey end in bankruptcy.

What’s the connection between hormonal health, nutrition, and our food system? Join Analisa in conversation with Haley Nicole, a women’s health and fertility guide. Haley started her women's health coaching business, Root & Womb Collective , in 2019 after a long and challenging journey with hormonal birth control. This episode aims to demystify the complexities of hormonal health and inspire listeners to foster a deeper connection with their bodies. Join Analisa and Haley as they discuss the role of hormones in both men and women’s health and how it connects to our food system.  

What we cover:

• How hormones govern our body 
• Why hormones are deeply influenced by the food we eat
• The difference between male and female hormonal health 
• Eating to support your hormonal health 
• How eating disorders impact hormonal health
• Birth control’s impact on hormonal health 

Connect with Root & Womb Collective

Want to connect with Haley? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. You'll subscription will also power the production of more episodes like this. Get access now!

About Analisa Winther

Analisa Winther is an ecosystem developer, consultant, and coach in the agrifood industry. Analisa advises corporations on where to partner and invest in the agrifood space and coaches startup founders helping them to attract the right investors and create their career.

Website: www.analisawinther.com

Newsletter: www.analisawinther.substack.com

Instagram: @analisa.winther

Show Host: Analisa Winther

Join the community

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Hashtags:

Future Food Podcast, Hormonal Health, Food System Collaboration, Women In Food, Wellness Journey, Menstrual Health, Cycle Health, Preconception

Gustav Johansson is behind Swedens largest vegan food blog. He’s also the author of two vegan cookbooks - one covers Swedish comfort food and the other is for athletes in collaboration with the World Wildlife Fund and the Swedish Olympic Committee. 

Gustav's work is fascinating. His work centers on using his platform to make it easier for people to chose a planet friendly diet. He does so by developing a trove of recipes that don’t require consumers to sacrifice the tastes they love or dishes they grew up with in order to eat more sustainably. He also works with supermarket chains and food entrepreneurs to ensure that the vegan products people want make it to market. He also develops recipes for new products to make sure there are resources available online for how to use them.

Besides Gustav's story and approach, we also cover how new products are released in Sweden - it only happens three times a year - and why Swedes seem to be leading the charge when it comes to embracing a vegan diet. 

Lolland-Falster is fascinating not only because it has some of the richest soil in the country, but also because its considered “udkantsdanmark” or outer Denmark - a rural region, which has been struggling to attract growth in competition with big cities.

Despite this, Growth Train's 7-week accelerator program has succeeded in attracting startups to the region. Their program focuses on connecting the big agricultural operators with startups, giving them a playground to test new technologies. The goal is to work with corporations to soure solutions to their innovation challenges. I speak with Christiane Paaske-Sørensen on the ins and outs of the program.

Episode Transcript

Related Links

Coop’s members use crowdfunding to get new food startups on the shelves

Why the Danish government's fund is now investing in FoodTech

How Denmark's Agro Business Park connects startups and corporations

Danish Technical University's on helping students invent the next big food solution

How Copenhagen Food Space helps new startups get off the ground

NordDetect is doing rapid soil testing

Nicolai Jæpelt is the Project Leader for Coop Crowdfunding. Coop is one of the largest supermarket chains in Denmark and is run as a cooperative with approx. 1.8 million members. The supermarket has created a crowdfunding platform where members can invest in early stage food initiatives they believe in. We cover how to get on Coop's shelves, why this new pathway is so interesting, and what consumers are investing in. We also chat about how to make a successful food crowdfunding campaign and why the platform has become a trend spotting platform for other purchasers. 

If you're into food and find yourself in Sweden, then one of your first points of contact should definitely be Sweden FoodTech's Johan Jörgensen. The org is fully focused on developing the ecosystem through community, events, and biz dev assistance. Johan is an Internet entrepreneur turned investor with 20+ years of experience under his belt. He was once voted Best Investor in Sweden. Listen in as we discuss the ins and outs of Sweden's FoodTech ecosystem including Stockholm's plans to become a future food city. 

Samuel Scheer works at Innovation Center Denmark in Tel Aviv, where they have a focus on accelerating Ag & FoodTech businesses. In this episode, we focus on how Nordic companies can tap foreign VC and ecosystems to grow globally. We especially focus on why the Danish-Israeli connection is so interesting, what we can learn from each other, and how you can make the most of the connections and market opportunities these centers have to offer. 

Mia Maja Hansson helped to grow food entrepreneurship by establishing many of the spaces and facilities that Copenhagen food entrepreneurs use to get their businesses off the ground. This includes CPH Food Space, Street Food Around the Lakes, and Kitchen Collective. We discuss what each of these initiatives are as well as how and why they got started. We also dive into the history of food entrepreneurship and gastronomy in Copenhagen including what makes it such an innovative environment. 

Roberto Flore is the Manager of DTU FoodLab, part of the Danish Technical University's incubator/maker space DTU Sky Lab. Roberto is the former Head of R&D at Noma's Nordic Food Lab. In 2017, Rolling Stone Magazine cited Roberto as one of 25 innovators who are changing the world. In this episode, we discuss how DTU Foodlab is sparking radical innovation by using food to build bridges between disciplines and address the grand global challenges. We also talk about how students & entrepreneurs can get involved and access the lab. 

Keenan Pinto is the founder and CEO of Nordetect, which enables farmers to test their own soil samples for Nitrogren Phosphorous, and Potassium and then see the results in real time. This not only enables smarter farming practices, but also prevents over-fertilizing. With a diverse scientific and international background, Keenan shares his advice, lessons learned, and smart cuts for starting an Ag or FoodTech hardware / software company in the Nordics. We also discuss the pros and cons of building and scaling a company in Denmark and what's needed from the ecosystem to help companies grow. 

Claus Mortensen is the Site Manager for Agro Business Park and the Copenhagen Agrifood Incubator. His job is basically to help startups’ solve the barriers holding them back from scaling across the EU. That could be sourcing, production, distribution, funding, etc. With offices in Copenhagen, Aarhus, and Viborg, Agro Business Park is a gateway to the Danish food scene and offers a ton of opportunities and resources. We touch open all of these as well as how he expects the Nordic FoodTech ecosystem to evolve. 

The FoodStack Community started as a meet up - the first one at Techfestival in 2017 - and quickly evolved into a powerful grassroots movement of food enthusiasts, makers, doers, biohackers, and entrepreneurs gathering together to develop new food solutions.

Frederik Lean is one of the forces that got the group off the ground. In this episode, he tells the story of how FoodStack got started and why it’s been so important for the Nordic FoodTech ecosystem to gather centrally. We also discuss the application of open source principles to food and how co-ops are being revamped for vertical farming.

For more information and episodes visit www.nordicfoodtech.io 

Changing the food system to meet the UN’s environmental goals could generate close to $10 trillion of additional revenue or cost savings.

This is a massive opportunity that will require unprecedented collaboration, new business models, technologies, and a fundamental shift in how we think about and interact with our food system.

In this episode, Analisa shares part of a keynote she delivered for EIT Food Sales Booster in cooperation with Katalista Ventures on the future of agriculture. You will hear how our food system got to where it is today, where we are headed, and why food is one of the most exciting industries to be working and investing in today.

Book Analisa as a Speaker

Looking for a speaker for your next event? Analisa Winther is a frequent speaker, MC, and workshop facilitator on the future of food. Whether in person or virtual, she brings high energy and a deep knowledge of the agrifood industry to the stage. Check out her portfolio and booking information here.

About Analisa Winther

Analisa Winther is an ecosystem developer, consultant, and coach in the food industry. Analisa advises corporations on where to partner and invest in the agrifood space. Analisa is also a coach to startup founders helping them to attract the right investors and individuals to create their career.

Website: www.analisawinther.com

Newsletter: www.analisawinther.substack.com

Instagram: @analisa.winther

Show Host: Analisa Winther

Episode Transcript

Related Links

Top 10 Startup Interviews

More episodes on farming

How a Norwegian family transitioned to regenerative farming

Tim Wendelboe on biological coffee farming

Meraki Impact on venture philantrhopy

Join the community 

This show is listener-supported so your contribution directly enables more awesome content like this. You’ll also get access to discounts, special events, and episode transcripts. Upgrade here

Peter Jorgensen is a Partner at Maersk Growth, the VC arm of Maersk Group. His focus is on investing in startups that address inefficiencies in existing supply chains, particularly to fight food waste.

In this episode, we look at how Maersk is thinking about and investing in a future of food based on data, structure, and transparency. We also dive into the details of their investment thesis, how to best pitch them, and what kind of partnerships they are looking to build!

In this episode of Future Food, we explore regenerative olive oil Analisa interviews Sarah Vachon, the CEO of UK-based Citizens Of Soil, which sources olive oil from female producers.

We talk about the fascinating history of olive oil from its importance in global trade to its healing health and beauty properties.

This episode also covers:

• why olive oil is about to have a movement similar to what we saw in specialty coffee and wine

• how to make sure you’re buying the best possible good liquid gold for your pantry

• olive oil flavor profiles

• the rise of female farmers producing regenerative olive oils

• challenges around fraud

• how farmers are tackling drought and wildfires in Southern Europe

• how Citizen of Soil’s business model minimizes waste and strives for a low carbon footprint

Connect with Citizens of Soil

Want to connect with Sarah? Subscribe to the Future Food newsletter to access her contact details and the e pisode transcript.

Your subscription will also power the production of more episodes like this. Get access now!

Connect with Analisa Winther

Newsletter: www.analisawinther.substack.com
Website: www.analisawinther.com
Instagram:@analisa.winther
Show Host: Analisa Winther

October 2022 I decided to start my own business. To make my 1 year business anniversary, this minisode gives an honest, behind the scene look into my journey, why I decided to take the leap, and what I've learned since then.

Upgrade your podcast subscription here

Work with me: www.analisawinther.com

Instagram: @analisa.winther

A few months ago, I was interviewed by Yoann Berno for his podcast Climate Insiders to talk about how I put together deals between startups and investors.

The conversation went so well that he then invited me back on his show to interview him about his backstory, which turned into a great conversation on how anyone can start angel investing in ClimateTech with food and agtech falling under this umbrella.

I've been angel investing for the last few years in startups in Europe and the US. I started angel investing because I wanted to know what it was like to have skin in the game. While I work for investors helping them to find deals related to the future of food, this work has always been with someone else's money. Actually stepping into the role of investor was a learning curve with its own risks and upsides. This is what Yoann Berno and I debunk in this episode as we share our personal experiences detailing how we went from VC to angel investing.

Related Links

Get 20% off Yoann's ⁠Investing in Climate Tech⁠ course with code FRIENDS 20

Climate Insider's interview with me on what build strong investor-startup relationships

Meraki impact on investing in regenerative agriculture

Connect with Analisa

www.analisawinther.com

Investor Services

Speaking

Instagram

Join the newsletter

Fernando Russo is the co-founder of Meraki Impact, a single family office from Brazil dedicated to investments in regenerative agriculture, forest and the future of sustainable food production. Guided by venture philanthropy, Meraki Impact has made dozens of investments in technology to enable the scale of regenerative agriculture and in large scale regenerative agriculture farms in Latin America and Europe.

In this episode, we discuss Fernando's uncommon career path. He used to work for Playboy and AB InBev before he pivoted to food. We also explain what regenerative agriculture is, the industry's potential, and technology enablers. Fernando also explains how they use the venture philanthropy model to invest in pioneering startups as well as grassroots initiatives, especially related to regenerating the Amazon rain forest.

⁠Become a subscriber⁠

Want to connect with Fernando? Subscribe to the Future Food newsletter to access his contact details and the episode transcript. You'll subscription will also power the production of more episodes like this. Get access now

Connect with Analisa

www.analisawinther.com

Investor Services

Speaking

Instagram

Related Episodes

Food investors playlist

The future of farming

In 2007, journalist Teun van de Keuken turned himself in for eating chocolate. He claimed that by buying chocolate he was benefiting from child slavery and he wasn’t wrong.

The cocoa supply chain is shaped like an hourglass. The chain starts with millions of farmers that produce cocoa and ends with the billions of consumers like us that enjoy chocolate.
But what about the bit in between?
This section is dominated by a small group of chocolate giants that profit from keeping the cocoa purchasing price as low as possible. For the farmers, this creates a poverty trap that leads to illegal child labor and modern slavery.

From this revelation, Tony’s Chocolonely was born. By raising awareness with great marketing, leading by example in producing their own chocolate, and inspiring othersto act with initatives like the Open Chain they aim to make 100% slave free chocolate the industry norm.

Today’s episode is an awesome example of how a strong vision can shift an industry. I sit down with Joke Aerts to discuss how Tony's got started, how the chocolate supply chain works, the power of transparency and collaborations, and how we can make 100% slave free chocolate the industry norm.

Connect with Analisa

Website: www.analisawinther.com

Coaching Programs: https://nordicfoodtech.io/startup-services/

Investor Services: https://nordicfoodtech.io/investor-services/

Speaking: https://nordicfoodtech.io/speaking/

Instagram: https://www.instagram.com/analisa.winther/

Give Thanks To The Show
Has the show helped you learn about the future of food? Find a job? Make an investment? Partner with an org? Change how you eat? This podcast is powered by listener support and contributions. If the show has helped you in any way, please consider becoming a monthly or annual subscriber. Your contribution goes a long way to tell more stories about how we can create a better future through food.

Make a one-time contribution to support the show here

How can startups in the climate, ag, and foodtech space get the funding they need to scale their solutions? Climentum Capital, a European VC, asked me to come on their podcast Climate Insiders to discuss just that. I speak with Partner Yoann Berno about the art and science of fundraising giving you a behind the scenes look at how investors think, make decisions on deal flow, and what they typically look for.

Attracting the Right Investors - Get the Masterclass

Want to dive deeper on how you can create a fundraising strategy that closes your ideal investors? Download my Masterclass on ⁠Attracting the Right Investors here⁠.

Book a Workshop

In this 90 min 1:1 coaching workshop, you and Analisa will go through your pitch deck and review your fundraising strategy. Analisa will give constructive feedback from an investors’ point of view to help you find and land the right investors for your growth journey. ⁠Learn more and book here.⁠

Related Links

⁠Watch this episode as a YouTube video⁠

⁠Interview with a love matchmaker on building great business relationships⁠

⁠More episodes by Future Food with Analisa Winther⁠

⁠Climate Insiders Podcast⁠

⁠How to Pitch Your Company by Y Combinator⁠

⁠What You Do Is Who You Are by Ben Horowitz ⁠

Give Thanks To The Show Has the show helped you learn about the future of food? Find a job? Make an investment? Partner with an org? Change how you eat? This podcast is powered by listener support and contributions. If the show has helped you in any way, please consider becoming a monthly or annual subscriber. Your contribution goes a long way to tell more stories about how we can create a better future through food.

⁠Become a subscriber and support the show here

Claus Meyer is a true gastronomic entrepreneur. He co-founded Noma with Rene Redzepi, which has been voted the best restaurant in the world multiple times. In 2004, he spearheaded the writing of the New Nordic Manifesto, an influential philosophy that spread like wildfire on how chefs can approach cooking using traditional ingredients and local produce. Claus is also behind the Melting Pot Foundation, which trains individuals in underserved communities from Morocco to Bolivia and even in Danish prisons to become chefs. He’s also been the host of multiple cooking shows with global reach, authored several cookbooks, started a catering company, deli, bakery chain, country hotel, orchard, and is behind several high-end restaurants globally.

The red thread through all of Claus’s work is to create healthy, delicious meals that inspire us to see eating as an agricultural act. In this episode, we discuss Claus’ career and how his opinion on what a good food future looks like has changed over time.

Related Links

Top 50 Farmers

⁠Connect with Analisa ⁠

Why you should be drinking Bolivian wine

Puris' CEO on the power of peas

The power of public meals

Give Thanks To The Show
Has the show helped you learn about the future of food? Find a job? Make an investment? Partner with an org? Change how you eat? This podcast is powered by listener support and contributions. If the show has helped you in any way, please consider becoming a monthly or annual subscriber. Your contribution goes a long way to tell more stories about how we can create a better future through food.

Make a one-time contribution to support the show here

Paul Greive is a regenerative farmer, entrepreneur, investor, and the founder of Pasturebird, the world's largest pasture raised poultry producer, Paul's team invented the automated range coop, which autonomously moves blocks of 6,000 broiler chickens to fresh pasture daily using a hundred percent solar power.

Pasturebird is one of the fastest growing brands in American retail meat. Join Paul in conversation with Analisa Winther to discuss Pasturebird’s startup journey, how they collaborated with Purdue to scale and have one of the largest exits in regenerative agriculture to date, as well as how they grew a family business into a movement to scale regenerative agriculture and pasture raised poultry in America and beyond.

What we cover:

• Paul's unique background: from Marine Corps sniper school to regenerative farming.
• The health journey that led Paul to discover the benefits of a paleo diet.
• The inception of Primal Pastures and the rapid growth of Pasturebird.
• Explanation of pasture-raised poultry and its role in regenerative agriculture.
• Paul's collaboration with Purdue and scaling regenerative agriculture.
• The importance of building strong company cultures anchored in values and vision.
• How regenerative agriculture serves as a patriotic act for future generations.

 

Related Links

 

Get Real Chicken

Tour of Pasturebird

Top 50 Farmers

Future food revolution keynote

Leadership coaching

 

Connect with Pasturebird

Want to connect with Paul? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. You'll subscription will also power the production of more episodes like this. Get access now!

About Analisa Winther
Analisa Winther is an ecosystem developer, consultant, and executive coach for leaders working on food system transformation. For more information on working together visit:

Website: www.analisawinther.com

Newsletter: www.analisawinther.substack.com

Instagram: @analisa.winther

Show Host: Analisa Winther

Hashtags:

FutureFood, RegenerativeAgriculture, Sustainability, Collaboration, InnovationLeadership

How do you find the right investor for a startup? This is a million dollar question that early stage startups ask me all the time. And, I get it. Finding the right investors IS super important. They can help to make or break the company.

Today's podcast episode is a snippet of my new masterclass ⁠Attracting the Right Investors⁠, which deep dives into this topic. In it, I share the seven strategies I teach my one-on-one coaching clients to help them land investors that align with their vision and values. These principles have been gleaned from years of experience putting together startup-investor relationships. It's a behind the scenes look at how investors think when evaluating a startup, which will help you to enter the fundraising process with confidence and clarity.

Enjoy!

Download ⁠⁠Attracting the Right Investors - Masterclass ⁠⁠⁠⁠here

Book a 1:1

In this 90 min 1:1 coaching workshop, Analisa will go through your pitch deck with you and review your fundraising strategy. Analisa will give constructive feedback from an investors’ point of view to help you find and land the right investors for your growth journey. Learn more and book here.

Support the Show

Become a paid subscriber for access to exclusive content and to support the shpw

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4 years ago I started the Nordic FoodTech Podcast. A lot has happened since then. I’ve evolved. The show’s evolved and now it’s time for a change.
I’m rebranding the show to be called Future Food with Analisa Winther and we’re going global!
The show’s core focus will stay the same: share stories of individuals and organizations creating a better future through food to foster more awareness and collaboration BUT the scope will now be global and more broad when it comes to topic areas.
I share the full thinking and reasoning behind the rebrand in this minisode.

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When it comes to the solving the climate crisis, food is a big part of the puzzle. Food is responsible for 1/3 of greenhouse gas emissions, but historically it hasn’t been in the spotlight of climate conversations. In today’s episode, I speak with Brent Loken who is the Global Food Lead Scientist for the World Wildlife Fund.

We discuss the power each country has to create food system transformation. All of these natural climate solutions fit together to create an exponential roadmap for solving the Great Food Puzzle and reaching the biodiversity, climate, and health goals we’ve set as an international community.

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Solving the Great Food Puzzle: Translating Global Goals into National Level Action

Exponential Roadmap for Natural Climate Solutions

TED-Ed: Can we create the “perfect” farm?

1:1 Coaching Programs with Analisa Winther

C40 Cities on how cities are addressing climate change

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Learn more about coaching & consulting services on www.analisawinther.com

At the top of Norway near the Arctic Circle, you will find the Svalbard Global Seed Vault. Like you and I back up our phones and computers, seed banks around the world serve as the ultimate insurance policy for the world’s food supply. They store copies of every important crop variety available in the world today. Their goal is give future generations options. Whether we face war, climate change, or population growth, they make sure that we have seeds to replant and genetic diversity in our food supply for years to come.

My guest today is Lise Lykke Steffensen. She is the Director of NordGen or the Nordic Genetic Resource Center. NordGen runs the Svalbard Global Seed Vault along with the Norwegian Ministry of Agricutlure and Food and the Crop Trust. Their mission is to preserve and promote the sustainable use of the genetic resources within plants, farm animals, and forestry in the Nordic countries.

Join us as we discuss the importance of genetic diversity and the role of seed keepers in ensuring our future food supply. 

Episode Transcript 

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Show Host: Analisa Winther

More information about Analisa's coaching services for startups

Website: www.analisawinther.com

Instagram: @analisa.winther

One of my favorite questions to ask leaders is: what is your relationship to your intuition? This question always leads to a fascinating conversation about how our intuition does or doesn't influence decision-making. This is also a topic I love to discuss with my coaching clients. Our bodies carry so much wisdom and data around what we should do, but it can take time and practice for us to get in touch with our intuition and trust it as a knowledge source. In this episode, I explore the role of intuition in business.

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Episode with the Kogi on merging indigenous wisdom with modern science and technology

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The Kogis escaped colonization by retreating high up into the Sierra Nevada de Santa Marta mountains of Colombia. This is nothing short of a miracle. Their ancient, indigenous culture has been preserved since pre-Colombian times giving us a glimpse of what life would have been like when the Incans, Mayans, and Aztecs ruled and we interacted with the world in another way. They recently started traveling and connecting with us - The Little Brothers as they like to call us - to raise awareness about climate change, biodiversity loss, and the need for us to come together and create a new, third world that brings together indigenous wisdom with modern science and technology. In today’s episode, I speak with Lucas Buchholz who has written a book for the Kogi and traveled the world with them as their translator. We discuss the Kogi's message and what a food system that supports life looks like from their point of view.

A big thank you to Mac Krol for sponsoring this episode. Mac is the Director of the European Institute of Miso and the Founder of a startup that produces miso from European ingredients. His misos are currently being used by many of of the best restaurants in the world. Miso is made from koji, an ancient fermentation tradition. Koji adds rich, umami flavor to dishes, which is especially useful if you’re cooking plant-based. Mac is a passionate advocate for all fermented food products and has spoken about miso all around the world from Chicago to Berlin. If you are looking for a speaker for your next event, consider getting in touch with him at mac@macferments.com. He’ll tell you the story of how miso is becoming a household staple just like the salt, pepper, and sugar in your pantry.

Episode Transcript

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Video trailer from our weekend with the Kogi

Documentary about the Kogi

Here are two exercises I often do at the end of the year. The first one is about reflecting on what happened in the year past before defining what you want to create more of in the year to come. This is summarized by one word that anchors the vision. The second practice is one I love to do with family and friends around the holidays. It's about acknowledgement and enabling your community to support you.

Often when starting with a new client, we do a check-in on where they are right now before we take a look at what they want to create in the next 12 months. This is a practice I do with individuals and organizations. It's about creating the big vision and then working backwards to determine what needs to happen to get there. When we create a vision and share it with others - whether in our professional or personal lives - we enable others to support us in getting there.

If you do either exercise, send me a message and let me know how it went. Feel free to tag me on Instagram or LinkedIn. I love to hear from you and sharing with others can inspire them to do the same.

If you are interested in working with me in a 1:1 coaching container, shoot me an email at nordicfoodtechpodcast[@]gmail.com

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Jesper Hansen started his career as a Michelin chef before getting into fish. He was the Sous Chef of Søllerød Kro in Denmark helping the famous fine dining restaurant get its first star in 2006.  Then his career took a turn. Today, Jesper is the Executive Managing Director of Fiskerikajen, a modern-day fishmonger that has been selling sustainably sourced fish to many of the best and most famous restaurants in the world since 1999

A big thank you to Wavy Wonders seaweed snacks for sponsoring this episode.Today, you’re going to hear Jesper talk a lot about how we can respect our seas by minding what we consume and where it comes from. Seaweed is a great example of a sea vegetable that is not only wildly delicious, but also does wonders for the environment. If you are hosting a conference, event, or have a workplace where you’d like to serve healthy, sustainable snacks, Wavy Wonders is a great choice. Visit their website to learn more.

Episode Transcript

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🐡 Marine Stewardship Council on sustainable fisheries 

🍙 Why seaweed is a multi-billion dollar industry

🏡 The global rise of community ocean gardens

🐠 How Iceland is creating a circular economy for fish

🎣 Why Bergen, Hawaii, and Singapore are hubs for ocean startups

🛒 Aarstiderne on sustainable home grocery delivery

Newsletter: https://nordicfoodtechpodcast.substack.com/

Website: www.nordicfoodtech.io 

Instagram: @nordicfoodtech 

Show Host: Analisa Winther 

In this minisode, I cover how to pitch a podcast you might want to appear on to promote your business. I go over the criteria I have for the Nordic FoodTech Podcast, how I evaluate potential interviewees, and give tips for writing cold pitch emails.

Apply for the Nordic FoodTech Podcast here

Like the show? Consider becoming a patron on Substack.    You’ll get access to exclusive content like Analisa’s travel notes  and   episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5.  Sign up here.

Website: www.nordicfoodtech.io 

Instagram: @nordicfoodtech 

Show Host: Analisa Winther 

Coffee is a filled with bioactive compounds that beneficial for our health and well being, but when you or I brew a cup we tap less than 1% of the plant’s full potential. The rest we throw away in the coffee grounds. That’s where Kaffe Bueno comes in. They are a bioscience company upcycling coffee grounds into ingredients for the cosmetic, nutraceutical, and functional food and beverage industry. Today, I speak with Alejandro Franco, Co-Founder and Chief Commercial Officer of Kaffe Bueno. We talk about their startup journey, how we can unlock food waste to create high value products, and what it means to design a circular business model.

This episode was brought to you by Danish Technological Institute. Their experts have extensive knowledge within product development and market evaluation of food and you can use their technological facilities for upcycling, circular economy, and much more. Danish Technological Institute works with clients all around the world helping them to transform their ideas into business through technology and innovation. If you have an idea you want to get off the ground, consider partnering with them. You can learn more at www.dti.dk.

Episode Transcript

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Top startup interviews

Creating change through coffee

Fringe flavors and ingredients

Chromologics on fermenting natural colors

An insider’s look at Bolivia’s wine industry

Like the show? Consider becoming a patron on Substack.   You’ll get access to exclusive content like Analisa’s travel notes and   episode transcripts. Most importantly, your contribution directly   enables the creation of more content like this. Contributions start at   $5.  Sign up here.

Website: www.nordicfoodtech.io 

Instagram: @nordicfoodtech 

Show Host: Analisa Winther 

In my executive coaching practice, I work with leaders who are building a better future through food. Over time, I have noticed that the most visionary leaders have three building blocks in place. They know their vision, values, and zones of genius.

In this minisode, Analisa Winther talks through the 3 hidden keys to being a visionary leader. If you're working on food system transformation, you're not going to want to miss them.

You will learn:

• How having a clear vision for yourself and the business will make everything flow more easily
• The importance of knowing your values to make more aligned decisions, delegate with confidence, and create a strong company culture
• Why staying in your zones of genius amplifies your impact and makes it easier for your team to support you

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1-1 Executive Leadership Coaching

Curious to join the Leadership Circle - a 3 month mastermind to delegate with ease? Send Analisa a message at analisa@analisawinther.com

About Analisa Winther

Analisa Winther is an ecosystem developer, consultant, and coach in the agrifood industry. Analisa⁠ ⁠⁠advises corporations⁠ on where to partner and invest in the agrifood space and is an executive coach for vision leaders working on food system transformation.

Website:⁠ ⁠⁠www.analisawinther.com⁠

Newsletter: www.analisawinther.substack.com

Instagram:⁠ ⁠⁠@analisa.winther⁠

Show Host:⁠ ⁠⁠Analisa Winther

As a startup you have to pitch all of the time. As your company grows and takes on new markets and foreign investors, you have to adapt your pitch to speak to them. This means some cultural adjustments in how you do business.  I just wrapped up doing the pitch coaching for the Nordic US Food Summit and noticed 3 common mistakes that almost all startups made when approaching the US market. In this minisode, I share what they are and how you can avoid them when pitching any VC, potential partner, or customer located outside of your home operating market.  

Are you working on your pitch? Learn more about working with Analisa here. 

Like the show? Consider becoming a patron on Substack.   You’ll get access to exclusive content like Analisa’s travel notes and   episode transcripts. Most importantly, your contribution directly   enables the creation of more content like this. Contributions start at   $5.  Sign up here.

Website: www.nordicfoodtech.io 

Instagram: @nordicfoodtech 

Show Host: Analisa Winther 

The Marine Stewardship Council is kind of a big deal in the world of fish. They are the organization that sets the standards for sustainable fisheries worldwide. If a fishery meets MSC’s standards, their products are awarded with a blue ecolabel. Many global organizations like IKEA and McDonald’s exclusively purchase MSC certified fish. For them, its a standard that denotes quality and sustainability. This also means that who and what gets certified matters a lot in the global market.  In this episode, I sit down with Linnéa Engström. Before becoming the Director of the Baltic Sea Region & Scandinavia at Marine Stewardship Council, Linnéa worked in politics. She was the Former First Vice Chair of the Fisheries Committee in the European Parliament. While in office, she wrote the first report in the European Parliament on climate justice along with legislation for the sustainable management of the EU’s external fishing  fleet. She is also the author of two books, Climate Feminism and Queen Fish. We discuss how the organization is working to stop overfishing and ensure that our oceans are filled with fish for generations to come.

Episode Transcript 

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More episodes on the future of the ocean

The global rise of community ocean gardens

How Iceland is creating a circular economy for fish

Why Bergen, Hawaii, and Singapore are hubs for ocean startups

Like the show? Consider becoming a patron on Substack.  You'll get access to exclusive content like Analisa's travel notes and  episode transcripts. Most importantly, your contribution directly  enables the creation of more content like this. Contributions start at  $5.  Sign up here.

Website: www.nordicfoodtech.io 
Instagram: @nordicfoodtech 
Show Host: Analisa Winther 

Edits: The fee in Sweden is 0.8% not 0.5%. CAB stands for conformity assessment body.

I've got big news to share! I am going 100% in on starting my own business, which includes growing the podcast. In this episode, I share the details behind the move. If you believe in me and would like to support this work, consider becoming a paid subscriber of the podcast on Substack. To celebrate, I'm offering 20% off an annual subscription to the podcast, which makes it $39 for the year or about $3.50 every month. Sign up here.

Hospitals, schools, prisons, elderly homes, day cares, and corporate canteens are all examples of public or professional kitchens. Every day these kitchens churn out hundreds of meals, which means they have a pretty major influence not only on what people eat, but also the entire supply chain. In today’s episode, I sit down with Line Rise Nielsen, The Food Policy Director of Changing Food a consultancy that helps kitchens convert to more sustainable practices. Line and I get into how these kitchens are undergoing transition and why their role is sup important.

A big thank you to Lund University and Region Skåne for sponsoring this episode. They hosted a workshop at Skåne Innovation Week along with Krinova and Greater Copenhagen looking at the role of public meals in Scandinavia. Read more here.

Episode Transcript

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Ellen MacArthur Foundation on circular food cities

Aarstiderne on pioneering home grocery delivery

C40 Cities on the mayors addressung climate change

KBH Madhus on shifting to 90% organic public meals 

Coop on supermarkets as a platform for funding new food products

Aquaporin on the future of water

Like the show? Consider becoming a patron on Substack. You'll get access to exclusive content like Analisa's travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5.  Sign up here. 

Maliina Abelsen is the Head of Programme at UNICEF in Greenland. From 2009-2013 she was a Member of Parliament in the Greenlandic Inatsisartut where she first served as the Minister of Social Affairs and Equality and then as the Minister of Finance. She has also served as the CCO of Air Greenland and the CEO of the Arctic Winter Games 2016. This episode was recorded in Nuuk as part of the UNLEASH Regional Innovation Lab, which gathered 200 people under the age of 35 from the Arctic and Nordics to develop solutions to the challenges we are facing as a region. We had a particular focus on biodiversity, education, and health and wellbeing. In this episode, we discuss what creating a sustainable solution from indigenous knowledge and modern science and technology can look like, why food is a powerful healer, and how we must consider the whole in our creations.

Episode Transcript 

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Aviaja Lyberth Hauptmann on the Greenlandic Diet Revolution

More episodes on the Nordics food heritage

Trailer: Sumé - The Sound of a Revolution

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