Past winners

WINNER 2024: Only 25 percent of the seafood we eat comes from Swedish waters. That figure needs to be improved… Läs merPantries below the surface

WINNER 2024: Cafés and restaurants’ leftover peels from grapefruit, oranges, lemons, clementines, limes – what could you do with them?… Läs merWhen citrus peels work just as well

WINNER 2024: In restaurants and hotels around Sweden, leftover cucumber peels, herb stalks and tomato scraps could be turned into… Läs merSoda from compost waste? Why not!

This year, the Circular Gastronomy Challenge innovation prize goes to three ideas that have a very good chance of making… Läs merThree ideas win this year’s innovation award

“One of the most well-thought-out and successful systems for reusable packaging on the market, it has great potential to spread… Läs merReusable packaging for take away – Clara Lidberg, Panter

“Prawns are one of the world’s most loved food products, but our taste for them often creates great environmental damage.… Läs merThe Good Prawn – Matilda Olstorpe, Håva

“For an in-depth preliminary study on how waste pieces, bones, hulls and shells in a restaurant kitchen can be used… Läs merObjective study in broth – Petter Nilsson, Petri Restaurant

“To first save and extend the lives of hundreds of individual goats every year, and at the same time enhance… Läs merDon’t throw kids in the bin – Anna Sundberg, Enöga

“This innovation aims at one of today’s – and the future’s – biggest global challenges: clean water. By using solar… Läs merProviding the world with perfect drinking water by Wayout

“The climate impact – and rising costs – that come with long-distance transport of food produce makes the idea of… Läs merA self-sufficient restaurant in the mountains by Skoogs Krog