Episode 13: Recipes for future sustainable food

What we eat and how the food is produced is crucial for both our own and the planet's health. Can we eat us out of the climate crisis and today's public health problems?

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Innovation-section-13 Web-850.pngPaul Svensson

Listen to a conversation between Paul Svensson, chef and author of several cookbooks, and Joanna Franzén som working on innovation for a sustainable food system at Vinnova.

We also hear an element about the Swedish Food Agency's work for sustainable school meals and an example from the Vasaskolan in Skövde that managed to reduce food waste.

The conversation is led by Liselott Bergman, Vinnova.

Last updated 1 July 2020

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