Past winners

“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

“The Farm Kitchen conveys 25 years of experience in sustainable vegetable cultivation that’s directly linked to a circularly functioning restaurant… Läs merThe Farm Kitchen educational program by Lilla Bjers

“Carolina Härdh has taken food scraps from restaurants and returned them to the industry in the form of interior design.… Läs merFood waste becomes interior design by Carolina Härdh

“The small-scale, organic farm at Angered near Gothenburg has been run successfully for three years by city farmer Klara Hansson… Läs merAn urban farm model with a difference by Klara Hansson

“Sopköket’s idea is a line of frozen ready meals made from ingredients salvaged from grocery stores and restaurants. A product… Läs merFrozen ready meals from salvaged ingredients by Sopköket