Pastevent

Tabletalks RenVare
— At Anti

Date 05 Oct 26
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Posted by Food Studio
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Tuesday 29 September, Ren Vare invited to a long table gathering actors from across the whole value chain: the food industry, retail, producers and researchers. The idea was to create a meeting place where the food industry, nutrition experts, policy makers and media could take on one of the most important discussions about the future of food: How do we get less ultra-processed food on our store shelves?

Kristoffer Torheim from the “Takk for maten” podcast hosted a live podcast, “Challenges and opportunities with Ren Vare” (clean food), together with Tommy Østhagen from Metervare, Marit Kolby, nutritional biologist and author, and Guro Waage from Nortura.

The menu was put together by Kaneyn Lloyd Allen, who is both Anti’s own chef and the founder of Lloyd & Melon, and was based on ingredients from a number of RenVare suppliers. It consisted of grilled chicken from Hovelsrudgård, baked camembert from Jerseymeieriet, salad from Hørte Gård, tomatozilla from Lloyd & Melon, and sourdough bread from Illebrød / Sinsen andelsbakeri. Coffee was from Tim Wendelboe, and dessert was made with apples from the garden at Solvang by pastry chef Valeryia Stsepantsova. The welcome drink was plum and ginger soda from Grimstad brusfabrikker and wine provided by Gaia gruppen.

Peter from BarabásiLab took us through the Foodome Project, where they mapped more than 150,000 chemical components in food and built an AI solution to gain deeper insight into NOVA class 4.