Nordic Food Entrepreneur

Goes to a person, a company or an organization, who has developed a new method which is built on food artisan tradition and has broad appeal and market potential.

The Nominees are


When two friends, Eric and Line, met in New York in 2009, they came to wonder why the soda market was so boring while the rest of the culinary scene was on the rise. They rediscovered an ancient brewing technique for non-alcoholic drinks and spent years fine-tuning the fermentation in their kitchens until they found a way to make the World’s best-tasting, low-sugar kombucha - a soft drink with a refreshing flavor and probiotic properties. Læsk is only 3 years old, yet already well-established in Copenhagen. They have made innovative product collaborations with Claus Meyer and The Coffee Collective and they are working with IKEA to encourage everyone to begin fermenting sodas at home for a healthier future. The small team of (now) 4 has set out to change the soft drink industry for good.





Rørosmeieriet is one of the few craft-based local dairies who have grown from small and local to a national relevant actor with broad distribution. Since their start in 2001 they have challenged and innovated the Norwegians dairy marked and always been true to their food traditions and roots from the Røros area. The recipes they use are older than artificial fertilizers and pesticides, and therefore they think the best and most lifelike commodities are ecological. They have been able to make a range of products from traditional handmade cheese to cow milk bottled on a top modern dairy plant with big success.


Faroe Islands

Johannes Jensen was raised in a hotel, worked in the Faroese Seafood industry for 18 years and now 15 years in the hotel – restaurant business. He has started 13 restaurants, all of whom have unique concepts, and has played a significant role in showcasing Faroese cuisine to both a national and international audience.

Among his restaurants is KOKS, an 2 michelin-starred restaurant that focuses on local raw ingredients, and Heima í Havn, a collective of four restaurants in adjacent historic houses that have been restored to past grandeur with grass roofs and tarred wood in narrow cobbled streets. One of these restaurants, RÆST, is solely focused on the traditional fermented products on the Faroe Islands, something that would have been unthinkable just 10 years ago.

Johannes thus embodies the risk-willingness, diversity and innovation that is necessary to sustain the faroese food community.


The farmer's pantry or Bondens Skafferi gives local producers the opportunity to get their products out on the market, from ordering to picking up the products on the farm where they are produced. Bondens Skafferi is the link between producers’ chefs and grocery stores. They enable commodities from farms to end up on the Chefs menu. Their entrepreneurship starts from ordering to distribution. Locally produced food creates the novelty of where it is produced and who is behind it. Chefs, and restaurant guests get a relation to the food's origins while preserving and developing local and regional food traditions. They serve as an important link to those who run a restaurant or delicatess store to meet the customers' growing interest in food produced in the neighborhood where you live.
Bondens Skafferi with traditional and local produce brings unique flavors and makes Swedish cuisine something special!



Jennifer and Lars-Johan are a young, energetic and innovative couple who fulfilled their dream of small-scale, organic milk production with their own farm dairy. They have a genuine interest in animals and agriculture and great visions for the Åland countryside. Mattas Gårdsmejeri (e. Mattas dairy farm) helps to lift Åland as a gastronomic region.

They have a cafe on the farm which they open in the summer, where they serve among other things their popular Halloumiburger, and their own ice cream. Their cheeses and their yogurt have won several medals in the Finnish Championships for Food Artisan products.

The Mattas farm has been inherited by Jennifer's family since 1815, some 200 years and counting.



Silmusalaatti (Finnish for “sprout salad”) salads grown by organic farmer Samuli Laurikainen are mixtures of different sprouts and shoots that are grown from organic seeds of broccoli, alfalfa, reddish, clover, peas and lentils using only fresh water and light. The clear water of Lake Päijänne and clean seeds are all that is needed for cultivation - no fertilisers, pesticides, or preservatives are used. The Silmusalaatti flavour comes from carefully selected varieties and their mixture ratio, with nothing extra added. The energy efficient growing facilities are located only 15 kilometers from downtown Helsinki. Today the brand's salads are packed into recyclable cardboard cartons and sold in grocery stores all over Finland.




Íslensk hollusta is a brand founded in 2005 by Icelandic biologist Eyjólfur Friðgeirsson. His aim was to develop and produce health foods from Iceland. The company set out by producing herbal teas, spices, condiments, cheese, snacks, herb-marinated seaweed, berry juice and bath products.

Friðgeirsson’s work is creative and original. He came up with new ways of producing Icelandic products, such as toasting sugar kelp to make a healthy snack, using birch, mountain herbs and angelica for cheese making, putting rhubarb and angelica together to make chutney, or mixing pulverised pumice and earth extracted salt from a borehole in Reykjanes to make a bath salt with health benefits.

The ideals behind Íslensk hollusta are to use pure, Icelandic natural products and to let them enjoy their own freshness and simplicity using traditional Icelandic methods but reinventing cultural traditions. All ingredients are handpicked in Iceland with an emphasis on sustainability.