More of the Plant Should Become Food
Can what’s left on the field become ingredients for new foods? Yes, with a more...
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PLATE and PLENTY – New Centers to Strengthen Sweden’s Food System
PLATE and PLENTY will bring together industry, researchers, and public actors to develop solutions that...
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A Scoop of Soil – How Important Can It Be?
Do you eat food? Do you sell food? If so, how often do you think...
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“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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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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