Discussion about the food of the future at Way Out West
What does the sustainable food of the future look like? That question was at the center of attention when marine biologist Maria Bodin from the University of Gothenburg participated in a conversation at Way Out West together with chef Sofia B Olsson and entrepreneur Kenneth Gustavsson. Under the heading Eat the Future, they discussed how research, gastronomy and collaboration can contribute to a more sustainable food system.
At the same time as Zara Larsson performed on the festival's main stage, Greentopia Table Talks - a program where researchers, business and culture meet to discuss sustainability issues and future societal challenges - took place.
A recurring theme throughout the discussion, moderated by journalist Kalle Wannerskog, was how we can make more sustainable use of our resources. Marine biologist Maria Bodin emphasized the importance of research in broadening our understanding of which marine resources could become part of the food of the future. Among other initiatives, she highlighted the Scary Seafood project, in which researchers at the University of Gothenburg, together with renowned chefs, have explored the potential of unconventional marine ingredients such as seaweed shrimp, algae, and sea squirts.
Collaboration between researchers and chefs can help bring more sustainable ingredients to our plates while also raising awareness of marine biodiversity, noted Maria Bodin
Sofia B Olsson, chef and restaurant manager at VRÅ, has long worked to introduce more sustainable ingredients from both sea and land into the restaurant kitchen. She highlighted how gastronomy can contribute to a more sustainable food system by making greater use of local ingredients and species that are currently underutilized.
“It’s a win-win when we eat invasive marine species,” said Sofia B Olsson.
Food as a Bearer of Culture
The discussion was not only about new ingredients, but also about rediscovering older food traditions and highlighting local culinary heritage.
“As the coordinator of the culinary heritage research network (#matarv), I am delighted to hear Sofia B Olsson emphasize the importance of looking back and drawing on traditional knowledge and our local culinary heritage. Her ideas about giving local food culture a more prominent place in fine dining, with specialties such as Hönökaka and äggost featuring more prominently on menus, are very promising for the future,” says Jenny Högström Berntson from the Centre for Critical Heritage Studies.
One clear conclusion from the discussion was that the transition to a more sustainable food system requires collaboration between research, gastronomy, and industry. By combining scientific knowledge, culinary creativity, and a growing interest in local and marine ingredients, new opportunities can be created—both for the climate and for the food of the future.
“Way Out West is such an incredibly fun and exciting forum for continuing to work together on the seafood of the future,” says Maria Bodin.
Greentopia Table Talks is a forum that brings together researchers, businesses, the cultural sector, public institutions, and civil society to discuss sustainability issues and explore new solutions to society’s climate challenges. During the Gothenburg festival Way Out West 2026, discussions covered topics including climate, food, gastronomy, and sustainable lifestyles. The aim is to offer new perspectives, inspire action, and strengthen collaboration among different sectors of society.
Greentopia is an initiative run by Göteborg & Co, Luger, and Svensk Live, and forms part of Gothenburg’s role as a UN sustainability hub, where the city uses meetings and events as tools to advance the UN Sustainable Development Goals.
