The jury consists of innovative chefs and sustainability experts with deep knowledge of gastronomy and the circular economy.
Per Styregård, chairman of the jury; writer at DI Weekend and Icon.
Ulrika Brydling, chef, and sustainability expert.
Sofia B Olsson, chef and restaurateur, Restaurant Vrå; Sustainable Innovator of the Year 2018.
Johan Gottberg, founder of Restauranglabbet and K-märkt; sustainability consultant; Sustainable Chef of the Year 2014
Ingela Wickman Bois, advisor in circular business development and innovation, Exeter Executive Business School and Ellen MacArthur Foundation.
Jens Thulin, farmer at Vismarlövsgården and co-founder of the digital marketplace Mylla Mat.
Anna Henning Moberg, operations Manager, at Torsåker farm, Axfoundation’s test farm and practical center for sustainable food systems.
Rebecka Milestad, researcher at the Royal Institute of Technology and vice-director of the KTH FOOD centre.
Elvira Molin, industrial PhD at IVL, Swedish Environmental Research Institute