Earlier clients and projects
Our Cases & Partners
Project: Rescue Swedish horseradish
Client: Cajom AB
Sweden has gone from 350 horseradish farmers to 3 in 70 years. To save the remaining production VÄRT was tasked with innovating their catalogue. We made 1 new product from the root and 2 of the leafy greens. Two of these were later put forward in a food innovation competition and claimed 2nd place.
Task: Different approaches to sustainability
Task: Deepen understanding of overcoming norms within consumption / transportation
Project: Analyse a product range by haptics + texture first and flavour second
Client: Lantmännen / Huj
Task: Teach gastronomic university 3-year students sustainable meal ecology
Client: School of Hospitality, Culinary Art and Meal Science, Grythyttan
VÄRT has been invited as experts for many years to teach students at this renowned and prestigious culinary school. VÄRT uses our accumulated knowledge to introduce chefs to the complexity surrounding the future of food. The student then presented their own solutions to real life situations.
Lecture and dinner
Project: Make a map of food waste and show the potential of functioning food systems
Client: WIN WIN Gothenburg Sustainability Award + jury
Our Events & Showcases
Project: Develop 2 recipes to showcase the cultural and ecological relevance of porridge.
Client: Eko Gröt SM with Sebastien Bodé
Workshop and lecture
Project: Host a workshop for 60 changemakers from Gothenburg.
Client: Minimeringsmästarna Göteborgs Stad
In the workshop VÄRT educated more than 60 families as part of a 6-week sustainable course. A number of stations were put up showcasing common misconceptions about sustainability. The participants got to familiarise with how norms keep guiding our lives and we presented examples and innovative ways to create new routines.
Project: Demo Swedish plant based products and ‘the future of food’
Client: Bärta, Try Swedish, Huj, Nordisk Råvara, Food Loopz, Nordic Organic Food Fair, Passion för mat & Malmö Garden Show