Conversations with the leading entrepreneurs, organizations, ecosystem builders, and investors designing and enabling new food solutions in Scandinavia. Hosted by Analisa Winther. More information at www.nordicfoodtech.io
What if we looked to nature first? Innovation often starts in our heads, but what if it began by observing the world around us? Nature has been solving complex challenges for billions of years. In this episode, we dive into the science of biomimicry with Dave Hutchins, Technical Director at the Biomimicry Institute, a non-profit supporting entrepreneurs, engineers, designers, and artists worldwide in learning from nature's genius to inspire solutions, designs, and processes for our planet's most urgent problems.This conversation is packed with vivid examples, offering both an introduction to biomimicry and a practical guide for anyone seeking to harness nature's wisdom in their work. From food systems to textiles, business strategies to new models of collaboration, Dave reveals how nature holds endless inspiration for building a better, more regenerative world.What We Cover:What is Biomimicry? Understanding how nature's time-tested strategies can solve modern challenges.Nature-Inspired Innovation: How biomimicry is shaping industries from food and agriculture to materials science and design.Transforming Food Systems: The role of biomimicry in creating sustainable, regenerative food production and supply chains.Collaboration for Impact: Why cross-disciplinary teamwork is key to advancing biomimicry-driven solutions. Bringing Biomimicry into Business: Practical steps for entrepreneurs and industry leaders looking to integrate biomimicry into their work.Related LinksBiomimicry InstituteOn Being with Janine BenyusThe Kogi on bringing nature into the room Ask NatureAquaporin on using nature's genius to solve for water Iceland Ocean Cluster on 100% fish The Textile Mountain The Telepathy TapesTeeming by Tamsin Woolley-BarkerAn Immense World by Ed YoungConnect with DaveWant to connect with Dave? 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 WintherAnalisa 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.comNewsletter: www.analisawinther.substack.comInstagram: @analisa.wintherShow Host: Analisa WintherHashtags:FutureFood, RegenerativeAgriculture, Sustainability, Collaboration, InnovationLeadership
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
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 WintherAnalisa 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
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 Related Links 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
Laura Hernández Espinosa is part of the mother-daughter team behind Restaurant Leo in Bogota, Colombia. Leo has been named one of the World's 50 Best restaurants multiple times. It merges culinary philosophy and liquid offerings to create a sensory journey that celebrates heritage as one of the most multicultural and biodiverse countries in the world Colombia. Leo sources ingredients from across the country exploring how gastronomy can be used as a platform for regional and social development. Their work is inspired by the interconnection between humans, cultural heritage, and the natural environment. Leo also runs a Foundation, FunLeo, which works to strengthen ties between rural and urban areas. What we cover: What is means to be a Colombia sommelier How Leo approaches innovation How gastronomy can be used as a tool for social and economic development Celebrating biodiversity in the kitchen How other restaurants can act as a vehicle for change and work towards building up regional food systems Building long-term working relationships that affect change Connect with Laura and Restaurant Leo? Want to connect with Laura? 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! Related Links Analisa's Colombia Travel Tips Kaffe Bueno on unleashing coffee's potential KBH Madhus on why bringing line cooks to the farm matters Alchemist on restaurants as R&D centers Amass on creating a zero waste kitchen Bård Jervan on why tourism needs food Zotea Culinary Experience 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 This show is listener-supported. Your contribution directly enables more awesome content like this. You'll also get access to discounts, special events, and episode transcripts.
For over a decade, I have been building innovation ecosystems and putting together investment and partnership deals to facilitate innovation. In this minisode, I share my secret sauce for putting together long-lasting collaborations that drive impact: personal due diligence. Personal due diligence is the process of getting to know the leaders behind a company to determine if you are a good fit to work together. In this episode you will learn, 3 questions to start asking any prospective investor, partner, startup, employer, or hire to see if you are a match for doing business. What builds trust between organizations Analisa's secret for conducting effective personal due diligence The method Analisa uses when working with CVCs like Paulig, IKEA, and Novozymes to put together investment and partnership deals How you can determine your organization's vision and values Links: Sign up for the Strategic Networking Course Podcast with Kaffe Bueno on unleashing coffee's potential Paulig's investment arm on the future of taste Love matchmaker on building strong business relationships If you are interested in hosting a workshop for your organization to determine your vision and values, send Analisa a message on www.analisawinther.com
Estefania Simon-Sasyk is a Michelin-trained chef. After leading kitchens across Asia, South America, and Europe, her desire to make a broader impact led her to founding the innovation and new product development consultancy Mycelium Gastronomy. Mycelium takes a unique approach to innovation management focusing on ethics and diversity of perspective to tackle critical issues around health, sustainability, and regional economic development. Join Analisa Winther and Estefanis as they discuss the ethics of new product development and agrifood innovation. What we cover: The next frontier for corporate innovation How Estefania went from working in Bali to the Basque Culinary Center and then founding Mycelium Gastronomy. The importance of collaboration to create lasting impact Inter-generational framework for innovation Innovation, diversity, and long-term thinking in organizational decision-making. Why lived experiences is the new google Aligning business and social impact in a corporate environment Connect with Mycelium Gastronomy Want to connect with Estefania? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. Your subscription will also power the production of more episodes like this. Get access now! Related Episodes: Visionary Leadership coaching program Corporate innovation consulting Keynote: Creating Careers That Drive Innovation Creating Your Career coaching program Mycelium Gastronomy on the ethics of food innovation 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: wwww.analisawinther.substack.com Instagram: @analisa.winther Show Host: Analisa Winther Join the community This show is listener-supported. Your contribution directly enables more awesome content like this. You'll also get access to discounts, special events, and episode transcripts.
I'm proud to sit on the Advisory Board of Sparks & Honey, a global consultancy that helps some of the world's biggest brands understand explosive and immediate cultural shifts and adjust their strategies accordingly. A few times a week Sparks & Honey hosts Cultural Briefings from their studio in NYC. Last week, they hosted a briefing on the Biggest Food & Beverage Influences to watch in 2024. I joined as the guest expert and the conversation was fire. From Ozempic to AI, inflation to microplastics, we ran through the sociological, technological, economic, environmental, and political you need to know about. Are you looking for a speaker for your next event? I deliver keynotes on the future food revolution. On Zoom or in person, inspire your colleagues with an energizing talk about the trends, technologies, and business models influencing the future and how your org can play a role in shaping what's et.
As an ecosystem developer, I've learned that why we gather and how we do it is key for breaking down silos, sparking innovation, disseminating information, and cross pollinating ideas. I also know that to create a better future, we have to collaborate more. That mainly happens when we get to know each other, build trust, and don't see each other as "other." In this episode, I share my philosophy for gathering diverse parts of the ecosystem and why it's so important to have an open mind and constantly seek to learn from others. Ways to work with me Free masterclass on how I created my career: https://nordicfoodtech.io/about-creating-your-career/ Book me to MC or keynote your event: https://nordicfoodtech.io/speaking/ Investor and ecosystem services: https://nordicfoodtech.io/investor-services/ More information on www.analisawinther.com
Philippe Birker is the Founder of Climate Farmers, which supports European farmers across in the transition towards regenerative agriculture by providing a supportive community, context specific transition knowledge, and financing in the form of carbon and biodiversity credits. Philippe is a part of Ashoka's Changemaker community, the BMW Foundation Responsible Leader network, TED Countdown, Viva con Agua and the Love Foundation, which he co-founded in 2013. He also serves on the Board of Top 50 Farmers. When he is not attending events or visiting farmers, Philippe is living in the Serra da Estrella mountain range in central Portugal where he is rebuilding an abandoned village into a music and art residency combined with a regenerative farm. In this episode, we discuss: How to scale regenerative agriculture in Europe Why we need new farmer role models Regenerative business models and how to find aligned financing as an impact company Stakeholder capitalism and the golden share Philippe's backstory and journey into entrepreneurs Embracing regenerative principles as a leader and in your personal life Why a strong vision and values is key for creating change Connect with Climate Farmers Collective: Want to connect with Philippe? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. Your subscription will also power the production of more episodes like this. Get access now! Related Episodes: Visionary Leadership: https://nordicfoodtech.io/visionary-leadership/ Regenerative Leadership: https://www.regenerativeleadership.co/ Top 50 Farmers: https://www.top50farmers.org 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: This show is listener-supported. Your contribution directly enables more awesome content like this. You'll also get access to discounts, special events, and episode transcripts.
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:
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 This show is listener-supported. Your contribution directly enables more awesome content like this. You'll also get access to discounts, special events, and episode transcripts.
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
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 ShowHas 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
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 Join the newsletter to get regular updates about new episodes Instagram @analisa.winther
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. Related Links Get 20% off an annual subscription to the podcast Apply to be on the show
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. 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 Related Links Episode Transcript 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 Connect With The Show's Host Add Analisa on LinkedIn Follow Analisa on Instagram 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 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. Sign up here. Join the newsletter: https://nordicfoodtechpodcast.substack.com/ 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. Related Links Apply for coaching with Analisa Episode with the Kogi on merging indigenous wisdom with modern science and technology Join the newsletter Become a patron of the show
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 Related Links 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 Related Links Wheel of Life Worksheet My Website
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 Related Links
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 Related Links Join the newsletter 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
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 Related Links More episodes on the future of the ocean The global rise of community ocean gardens How Iceland is creating a circular economy for fish 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
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 Related Links 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 Related Links Aviaja Lyberth Hauptmann on the Greenlandic Diet Revolution More episodes on the Nordics food heritage Trailer: Sumé - The Sound of a Revolution Subscribe and support the show
Mia Maja Hansson has been super influential in nurturing Copenhagen's food startup scene. She launched Kitchen Collective, one of the first test kitchens in Europe followed by a co-working collective and street food festival for startups to test new products. The red thread in everything she does is a vision to create a more sustainable, diverse food culture that's supported by healthy businesses and healthy people. In today's episode, we talk to Mia Maja about her journey, common mistakes she sees food entrepreneurs make, and recommendations for running a test kitchen. Episode Transcript Related Episodes Join the newsletter Top 10 startup Interviews How these chefs view food as a vehicle for change These investors are focused on food and ag Ocean Harvest on regenerative ocean farming
It feels like grocery delivery services and subscription meal boxes are everywhere these days. But it's actually not that new of a trend. Aarstiderne was one of the first to enter the space over 20 years ago. Today, they supply around 80,000 households in Denmark and 10,000 in Sweden with organic groceries. Their goal is to help more families make green food choices. Join me and the Co-Founder of Aarstiderne Søren Ejlersen as we dive into the highs and low of their startup journey and the philosophy behind their universe of good food ventures. Episode Transcript Related Episodes Join the podcast newsletter How supermarkets are preparing for the future of food Ellen MacArthur Foundation on building circular food cities More founder interviews and startup stories Top episodes from Denmark
Once a year I crowdsource feedback from listeners about the show as well as ideas for future guests / topics you'd like to see me cover. The 10 question survey is now open. Find it here. To say thank for answering it, I'm raffling off two prizes! A $200 gift certificate to the restaurant of your choice anywhere in the world (the restaurant must agree to / offer digital gift certificates). The goal here is to support small businesses and good food 3 coaching sessions with me. We can tackle any problems you might be facing around designing what's next in your life to your career, biz advice, pitch deck review, etc. We will co-create what the sessions should look like together (this is the same process I follow with my coaching clients) And if you're not interested in a prize, but still want to give feedback that's also okay! I read everything that's submitted and it really helps me to get to know who is listening and what topics you want to hear more about. Deadline to answer the survey is Septmeber 30, 2022. Answer the survey here About the Nordic FoodTech Podcast Top 10 Most Popular Episodes
If you're only now talking about turmeric, you're too late. Sparks & Honey's Daily Culture Briefings focus on the cultural signals that are constantly shaping our new normal and how that affects your brand. Today, we look at new and emerging ingredients and discuss strategies for determining which flavors are fads and which are here to stay. Our guest expert is Analisa Winther, Host of the Nordic FoodTech Podcast and corporate innovation venture scout. This episode was recorded live on July 19, 2022 at the Sparks & Honey studio in NYC. It's available as a podcast and video.
Heja Framtiden (Go Future) is a popular Swedish podcast by Christian von Essen. He interviews all kinds of people about the future and how we can make it better. While in Stockholm, I got to pop by his studio to share my story and thoughts on where the future of food is going. About Heja Framtiden About the Nordic FoodTech Podcast The Top 10 Episodes Newsletter Link the show? The biggest way to thank you is by becoming a patron for a few dollars a month on our Substack. Sign up here.
I pulled together three of the top investors in food and ag from the Nordics for a fast-paced, spirit conversation on how they view and are investing in the future of food. We have Marika King from PINC representing corporate venture capital, Lauri Reuter from the Nordic FoodTech VC looking at the bridge between science and entrepreneurship, and Gustaf Brandberg from the family office of Gullspånge Invest Re:Food, which has an evergreen strucutre. I've done individual episodes with each of these investors diving into their backstory and investment thesis. Find those in the show links below. This conversation was recorded at Sweden FoodTech's Big Meet. Episode Transcript Related Links Interviews with other Nordic investors Marika King on Paulig's investment arm (PINC) Lauri Reuter on the Nordic FoodTech VC Gustaf Brandberg on Gullspång Invest's Re:Food Chromologics on fermenting natural red colors Nick's on the future of sweets Oatly's startup story with Founder Björn Öste Support the show for a few dollars every month by subscribing to our Substack
Building a food company and transitioning to more sustainable agriculture takes time and requires more patient capital with a long-term view. Re:food is part of Gullspång Invest, a Swedish family office that operates with an evergreen structure. This means that they can invest for the long term without posing time constraints. Located in Stockholm and San Francisco, Re:Food invested early in some of the most successful food companies that have come out of the Nordics so far like Oatly and Nick's. The firm focuses on investing across four themes: alternative proteins & fats, regenerative farming, sustainable supply chains, and healthy diets. In this episode, Re:Food's Co-Founder Gustaf Brandberg shares the company's investment thesis, background, and vision for the future food system. Episode Transcript Related Links Oatly's Startup Story with Founder Bjorn Oste Nick's Startup Story with Founder Niclas Luthman Stockholm Resilience Center on supporting people and the planet More interviews with Nordic VCs Subscribe to the newsletter
Water is key because we cannot live without it. We needed to nurture and water our crops and to manufacture all kinds of different things. In today's episode, we explore the future of water as it relates to agriculture and life on Earth. My guest is Peter Holme Jensen, who is the Chief Innovation Officer of Aquaporin. They have developed an innovative technology to treat and filter water on an industrial scale. The design is based on how our bodies naturally filter water through something called an aquaporin protein. In this episode, we dive into Aquaporin's approach to innovation and how they have built a business based on biomimicry or the science of applying nature's genius to solve human problems. We also get into the science behind Aquaporin's technology, why watter matters, and the company's startup story since it was founded in 2005. Episode Transcript Related Links Carlsberg on sustainability and water in food production Chr Hansen on the world of enzymes Chromologics on fermenting natural colors Spinning out research into a business DTU on desiging university innovation environments Subscribe to the newsletter
Real wasabi is rare and expensive. It requires a specific temperature and a constant stream of fresh water to grow, which has isolated it to the mountains of Japan. That was until Nordic Wasabi came along. They're growing wasabi in Iceland using the country's natural geothermal energy and freshwater. In today's episode, we tell Nordic Wasabi's startup story. We cover everything you could want to know about real wasabi, the amazing possibilities that come with greenhouses, and the challenges of being the first company in Iceland to try and export vegetables. Episode Transcript Related Links Get 15% off Nordic Wasabi with the code NORDICFOODTECH Why food matters to tourism Exploring different kinds of agriculture More episodes on Iceland Subscribe to the podcast
Bård Jervan is a Senior Partner at Mimir. He was deeply involved in writing and developing the new Norwegian national Tourism Strategy for 2030. A cornerstone of the report is centered around food in tourism and how it connects to economic development. It's also a way to preserve culture, protect natural resources, and trace history. Today, we dive into what sustainable tourism is, why the context of a meal matters, the best places to visit in Norway, why seafood is a major opportunity, and the Nordics as a gastronomic destination. Episode Transcript Related Links Opportunities around Norwegian seaweed Climate change and Nordic vineyards Chef Gunnar Karl Gíslason guide to a foodie roadtrip around Iceland Iceland a.k.a. The Silicon Valley of Fish Subscribe to the podcast
The Big Meet is one of my favorite events and this year I'm on the speaker line up! I'll be sharing my findings on how the Nordics envision and are acting upon the future of food. The event is happening June 1-3, 2022 in Stockholm. If you are able to join us, they are giving 10% off tickets to all Nordic FoodTech podcast listeners. Use the code NORDICFOODTECH at checkout to redeem the deal! And, be sure to let me know if you'll be there. I would love to connect with you. If you're not able to come, but interested in a keynote on the future of food being presented to your organization send me an email at nordicfoodtechpodcast@gmail.com
Maersk Growth is the venture arm of A. P. Moller – Maersk, one of the largest shipping and logitics companies in the world. 1/3 of all food is wasted or lost as it moves from the farm to our tables. Fixing inefficenices along the supply chain is key for cutting down on waste. To discuss how Maersk is thinking about food, my guest today is Peter Jorgensen, a Partner at Maersk Growth focused on their FoodTrack. A small note, that this was one of the first podcast episodes I recorded back in 2019. I re-read the transcript the other day and it felt more relevant than ever, so I wanted to share it with you again. Episode Transcript Related Links Too Good To Go on building a startup that tackles foood waste Matt Homewood on stopping supermarket food waste Amass on creating a zero-waste restaurant Electrolux on using appliances to curb consumer food waste How companies like Coffee Collective figure out shipping when starting up More interviews with corporations investing in food solutions Join us on Instagram
Based in Minnesota, Puris is the largest producer of pea protein in North America supplying the likes of Beyond Meat. Fast Company named them the most innovative food company in 2021 for their end-to-end solution to food production. To speak about the company's philosophy, history, business model, and future, my guest today is CEO Tyler Lorenzen who runs the company alongside his sister Nicole Atchinson. Episode transcript Related Links Denmark's 1 billion kroner investment into plant-based alternatives ICA on working with farmers to develop plant-based products Oatly on becoming a 25 year overnight success A Norwegian family's journey from city life to regenerative agriculture
If you've been to the Nordics, odds are you've tried licorice. In today's episode, we dive into the story of the luxury licorice and chocolate company Lakrids by Bülow. Johan Bülow started cooking licorice in his mom's kitchen on the Danish island of Bornholm in 2007. Fast forward to today and they've become an iconic brand with sales in 35 countries and counting. Their mission: to make the world love licorice. This episode traces the evolution of the company, diving into valuable lessons around food entrepreneurship, branding, and sales. Episode Transcript Related Links Coffee Collective on responsible sourcing Vivino's startup story Oatly's Startup Story Growing hemp on the island of Bornholm True Gum on developing a plastic-free chewing gum Like the show? Subscribe to our newsletter on Substack to get notified about new episodes.
Signe Anker is the Co-Founder of Bornholmerhampen. She and her partner were some of the first people in Denmark to start growing hemp again. Today, they hand harvest it to produce teas, flours, oils, and cosmetics on the beautiful Danish island of Bornholm. In this episode, we explore why it's considered a miracle crop, how it's making a comeback, and the roots of its bad reputation. As a listener of the podcast, get 20% off all Bornholmerhampen products using the code NORDICFOODTECH at checkout. Episode Transcript This episode was first published on October 16, 2020
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