Earlier clients and projects

Our Cases & Partners


Product development
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
Client: Stadsmissionen

Stadsmissionen is a Swedish institution that sell second hand clothing. Side streams are our favourite topic so we made a tailored activity with the aim of strengthening their language around sustainability for future projects. Specifically we took a deep dive in upcycling vs downcycling and the long term goal for their organisation. 

Circular workshop 
Task: Deepen understanding of overcoming norms within consumption / transportation 
Client: Geely

Co-ownership is central to the future of mobility therefore the car company Geely visited VÄRT. We created a workshop that was centred on norm-creativity and how to encourage new behaviour on a large scale. Geely worked with the concept and, making it their own, continued using the format internally after visiting VÄRT.
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Studio kitchen 
Project: Analyse a product range by haptics + texture first and flavour second
Client: Lantmännen / Huj

As a company focused on vegan spreads Huj produces food in a non-vegan normative context. They wanted to better understand how to communicate in what way their products differed from the norm in order to better know the market they are shaping. We helped Huj rethink texture & substance using a series of haptic methods and sensoric studies. 

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

 At WIN WIN Gothenburg Sustainability Awards AGM we problematized our food system and served waste friendly food to the team and jury. The organiser requested this as a tangible way for the participants to connect with the curious topic of food waste. We provided an on-topic lecture along with a 5-meal course accompanied with discussion pieces.

Our Events & Showcases

Recipe development

Project: Develop 2 recipes to showcase the cultural and ecological relevance of porridge.
Client: Eko Gröt SM with Sebastien Bodé

VÄRT was tasked with developing 2 new porridges; 1 savoury and 1 sweet to participate with in ‘EKO Gröt SM’ (Swedish Ecological masters of Porridge). By focusing our recipes on the versatility and simplicity of grain and its inherent nutritional excellency we illustrated how much can be done with very little without skimping on taste and experience.

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.


VÄRT + Kulturkalaset


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

 On numerous occasions we have been asked to represent new food producers to a select few or a wider audience. We have been recurring exhibitors at a variety of food scenes all of Europe where we present our client’s and partner’s products through creative food activities.