“I knew the method was revolutionary”
What was the story with the porridge at the Nobel Banquet? And what about the...
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Legumes: A Powerhouse of Health and Sustainability
More plant-based and less meat. This is the basis of the new Swedish dietary guidelines...
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Chef of the Year 2024: Cooking with a Climate Budget – Within the Planetary Boundaries
During Chef of The Year, Axfoundation provides expert advice on sustainability. Meet Anna Henning Moberg...
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Swedish Innovation Solves Mineral Challenge in Plant-Based Diets
A Swedish innovation project involving Axfoundation, MatLust Development Node / Södertälje Municipality, Hidden in Grains...
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Chef of the Year 2024 Challenges the Culinary Elite: Create Vegetarian Meals with In-Season Ingredients
During Chef of The Year, Axfoundation provides expert advice on sustainability. Meet Anna Henning Moberg...
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Chef of The Year 2024 Aims for Anatomical Responsibility: How to Best Prepare Kidney, Blood, and Liver?
In Chef of The Year 2024, Axfoundation is contributing expert advice on sustainability. Meet Stefan...
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Mycoprotein – Can Fungus Revolutionize the Feed Industry?
Fish feed based on mycoprotein has a low climate impact, minimal environmental footprint, and results...
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IKEA Sweden and Jessie Sommarström Introduce 50/50 Meat & Bean Patty
What once began as an idea at Torsåker Farm is now scaling up significantly. A...
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