The jury is supported by an advisory board made up of experts in circular economy, sustainability and business development. The board is continuously updated with new expertise.
Maria Nehme O’Neill, expert in sustainable food, restaurants and food waste, Marcus Adevi Klasson, Consumer Researcher, RISE Research Institutes of Sweden.
Lina Andersson Fasth, education leader of Generation Waste.
Jesper Johansson, Principal of the Restaurant Academy.
Fia Gulliksson, concept developer, sustainable gastronomy, Food In Action.
Emil Blauert, business developer, sustainable business models and food systems, Good Food Capital.
Paul Svensson, gastronomic leader, Rosendals Trädgård and a pioneer in sustainable gastronomy
Anna Henning Moberg, head of operations Torsåker Gård, Madeleine Linins Mörner, program manager, Maria Lundesjö, sustainable farming, Veronica Öhrvik, sustainable seafood, and Christian Sjöland, business development and biodiversity – all from Future Food, Axfoundation.
Rune Kalf Hansen, chef and restaurateur, Kalf & Hansen; award winner 100% Circular 2018.
Dheeraj Singh, chef and restaurateur with a focus on sustainability, Indian Street Food.
Fredrik Johnsson, chef and chairman Exceptionell Råvara; former restaurateur Volt; award winner 100% Circular 2017.
Nidal Kersh, restaurateur Falafelbaren, Restaurant Mazra’a.
Sofia Jöngren, expert in political processes and circular economy
Anna Denell, head of sustainability, and Jesper Örtengren, responsible for food & beverage development, Vasakronan.
Kristina Ossmark, sustainability director, Martin & Servera.
Katarina Thorstensson, sustainability strategist, Gothenburg & Co.
Karin Tingstedt, Creative and innovative project manager, City of Malmö
Linda Dahl, Co-Founder, Malmo Food Council
Hannes Van Lunteren, head of food, Krinova Incubator & Science Park
Elisabeth Larsson, Leading Accenture’s Corporate Sustainability agenda, and Ingrid Alexanderson, Corporate Citizenship Lead, Accenture
Juliane Caillouette Noble, CEO of The Sustainable Restaurant Association with the Food Made Good Standard