A Scoop of Soil – How Important Can It Be?
Do you eat food? Do you sell food? If so, how often do you think...
Read moreFuture food
Legumes: A Powerhouse of Health and Sustainability
More plant-based and less meat. This is the basis of the new Swedish dietary guidelines...
Read more
Chef of the Year 2024: Cooking with a Climate Budget – Within the Planetary Boundaries
During Chef of The Year, Axfoundation provides expert advice on sustainability. Meet Anna Henning Moberg...
Read more
Swedish Innovation Solves Mineral Challenge in Plant-Based Diets
A Swedish innovation project involving Axfoundation, MatLust Development Node / Södertälje Municipality, Hidden in Grains...
Read more
Chef of the Year 2024 Challenges the Culinary Elite: Create Vegetarian Meals with In-Season Ingredients
During Chef of The Year, Axfoundation provides expert advice on sustainability. Meet Anna Henning Moberg...
Read more
Chef of The Year 2024 Aims for Anatomical Responsibility: How to Best Prepare Kidney, Blood, and Liver?
In Chef of The Year 2024, Axfoundation is contributing expert advice on sustainability. Meet Stefan...
Read more
Mycoprotein – Can Fungus Revolutionize the Feed Industry?
Fish feed based on mycoprotein has a low climate impact, minimal environmental footprint, and results...
Read more
IKEA Sweden and Jessie Sommarström Introduce 50/50 Meat & Bean Patty
What once began as an idea at Torsåker Farm is now scaling up significantly. A...
Read more