Jämtlands first Food Hackathon

Food Hackathon – where passion for food and technology are combined into smart solutions on the 63 latitude

4-6 maj – Torsta Kunskapscentrum i Ås/ Östersund

Welcome tor Norrlands first Food Hackathon where we bring together people who are passionate about food and sustainability.   We face many challenges throughout the chain, from land to table, and we need to act NOW to improve our future. Come and join us, food is a serious concern for many!

A Hackathon is an event where creative individuals gather during 48 hours and together turn problems into something magical. The word Hack-athon comes from the world of programming, where Hack-ers meet to program and get inspired by each other´s skills in pitching data during a given time (Mara-athon).

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1. How can we reduce Food Waste?


Wholesalers and grocery stores are throwing away large amounts of food, all in all a total of 110 250 tonnes of food annually. Fruits and vegetables are the main products that go to waste. Shops and households do not choose goods that are not in perfect shape, even though about half of what is wasted is actually fully edible. Food wasting is a luxury we allow ourselves because we can. But it is not sustainable to produce and transport large quantities of food, only to then discard it. The handling of food waste causes a major impact on the environment. There is also an ethical aspect of the wasting of food. The western world throws away a lot of food, while large parts of the earth’s population starve.


Ica Kvantum Lillänge is aiming for a solution that adds value to food wasting through reducing it or finding a sensible use for it.

2. How are we going to feed Jämtland in the future?


Swedish tomatoes are produced to a degree of 90 percent by means of fossil-free heating. Even so, 7 out of 10 tomatoes are purchased from Holland. (Source: FAO) At present, Sweden has a self-sufficiency rate of 50 percent. This means that, within our borders, we currently only produce food that is sufficient for five million people. There is an opportunity to increase production so that the food produced could reach far more than ten million people. Then we could also export climate-smart food instead of importing food with greater emissions. This is however based on continuing our well-managed farming practices.


If the farms are not continuing, who will then produce our food? Your challenge is to develop a model that facilitates the work of future farmers & food producers.

3. How can we increase the number of Food Artisans?


Artisinal food producers create unique products with rich taste, high quality and with a clear identity. These are mainly made from local produce, which is carefully refined, on a small scale and often on a private farm. The characteristic of artisinal food is that a human hand and human knowledge are part of the entire production chain. This provides healthy products without unnecessary additives, products that can be traced to their origins. Artisinal food highlights food with tradition, further develops the methods and creates innovative products. In order to develop and maintain knowledge about artisinal food, there is a need for several young artisinal producers in the region. About 60% of the region’s artisinal food producers are 50 years +. How do we attract young people with an interest in producing artisan food?


How can we work together in order to reach Eldrimner’s (the Swedish National Centre for Small Scale Artisan Food Processing) vision to increase the number of artisinal food producers to 10,000? What is needed to increase the production and consumption of artisinal food products? How and where shall these food artesans communicate with young people and what messages does Eldrimner now need to communicate?


Friday 4 May, 16.00 – Sunday 6 May, 17.00


Torsta Kunskapscentrum / Grönt Center i Ås (outside Östersund, Jämtland)


Get involved when engaged people from different sectors of the food chain gather to develop solutions for the future. You will work with other students and young entrepreneurs with an interest in food and technology, modern agriculture, IT & communication, design or tourism development. A great opportunity for you to form a network.

We will make sure you get to work in a creative environment where you get lots of inspiration, knowledge from experts, food & beverages and a place where you can sleep in your sleeping bag. Even your soul will find enjoyment while stretching your body with morning yoga or enjoying a nice time outdoors with traditional “kokkaffe” (coffee).


A personal cost of SEK 150 helps us to secure your registration. Food & beverages are included, as is a space for sleeping (you bring your own sleeping bag and underlay) so you can charge your energy for the next day.

Join us in transforming the world – we must act now!





The Jury

Jenny Sandström

Innovations Expert

If anyone knows innovation, it’s Jenny. She has been part of the region’s Innovation Council and has worked as an innovation consultant with university students. Business models, intellectual property and creativity .. ask Jenny and all will be fine!

Christina Hedin

Branschexpert at Eldrimner

Christina is education coordinator at Eldrimner, the national center for small-scale artisan food production in Ås. She is totally clued up on what is happening in the region in the field of artisan food production.

Håkan Nilsson

Dairy Farmer

Håkan is probably the one in the jury with the biggest know-how out in the field. He has more than 40 years experience as a farmer and has amongst his daily business been working as teacher or trustee for dairy producers in Jämtland. Take advantage of Håkans skills and network within the European Arla producers.

Why a Food Hack?


We provide a creative environment aimed at supporting young entrepreneurs and companies to realise ideas for new products, services and processes to complete market offerings. Through # FoodHack63 you get a unique opportunity to create new contacts and develop ideas along with a bunch of creative people.

Who are we?

FoodHack63 has been developed under the Creative Region of Gastronomy project. A three-year venture (2015-2018) aimed at creating more business opportunities for companies in the food value chain.

Fabienne Theiler

Responsible for Food Hackathon

fabienne.theiler@torsta.se + 46 70 245 27 30

Our partner