Past winners

“What could you do with this?” With a soy sauce made from by-products from her own farm, Lisa Grennberger hopes…

Conserving ingredients and patience, time and labour, the digital platform Brigade was invented on the restaurant floor – and that’s…

There are many benefits to seaweed, both for life in the sea and on land. Now it’s simply a matter…

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

WINNER 2024: Cafés and restaurants’ leftover peels from grapefruit, oranges, lemons, clementines, limes – what could you do with them?…

WINNER 2024: In restaurants and hotels around Sweden, leftover cucumber peels, herb stalks and tomato scraps could be turned into…

This year, the Circular Gastronomy Challenge innovation prize goes to three ideas that have a very good chance of making…

“One of the most well-thought-out and successful systems for reusable packaging on the market, it has great potential to spread…

“Prawns are one of the world’s most loved food products, but our taste for them often creates great environmental damage….

“For an in-depth preliminary study on how waste pieces, bones, hulls and shells in a restaurant kitchen can be used…