x = independently organized TED event

Theme: TEDxKTH Salon: Food for thought online via Zoom!

This event occurred on
September 15, 2020
Stockholm, Stockholms län

Two interactive online sessions where we discuss sustainable food with some of the top researchers and entrepreneurs from KTH Royal Institute of Technology.

KTH Royal Institute of Technology Library
Osquars Backe 31
Osquars Backe 31
Stockholm, Stockholms län, 114 28
Event type:
Salon (What is this?)
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Speakers may not be confirmed. Check event website for more information.

Cecilia Katzeff

Researcher in sustainability, behaviour and computer science at SEED
Cecilia’s research focuses the role of design of digital services for practice change related to sustainability. It includes design and the study of practices around energy use and food consumption in real life contexts, such as households and in the workplace. Currently, Cecilia manages the research projects “HabitWise – Creating Sustainable Everyday Habits” and “Smart grid stories from the home and participation in future electricity systems”.

Francisco Vilaplana

Associate Professor in Carbohydrate Biotechnology at the Department of Chemistry, CBH-school at KTH
I am passionate about biopolymers and in particular complex carbohydrates, which are one of the building blocks of life. In my research we are developing biotechnological processes to valorize polysaccharides from agricultural side streams into valuable bioactive products for material and nutritional applications, contributing to a circular food system and minimising food waste. I am also interested on the link between the diversity of dietary carbohydrate structures and human health. I am one of the coordinators of the KTH Food sustainability network, where we intend to engage and align the education, research and outreach at KTH towards a resource efficient and fair food system.

Lykke Westgren

Business Development Coach with special focus on Sustainability
At her job at KTH Innovation Lykke supports start-ups and ideas from KTH to commercialise and reach the market. Lykke brings work experience from start-ups and growth companies across Europe and USA in industries ranging from e-commerce and software to biotech and food. She holds a MSc in Bioengineering from Lund University and an MBA from INSEAD Business School.

Maria von Euler

Innovation Manager and Founder of Restauranglabbet
Maria is an entrepreneurial and interdisciplinary industrial designer who founded Restauranglabbet, THEM Partner and Sustainability Design Management. She is an expert in environmental sustainability, strategic design thinking and brand management, and also teaches product development at KTH. Restauranglabbet is an innovative arena for food and food production with the aim to create balance between ”people, planet, profit and pleasure”.

Rebecka Milestad

Researcher in sustainable and resilient food systems
Rebecka is an agronomist, has a PhD in Rural Development and a docentship in Environmental Strategies Research. She conducts interdisciplinary research from a systems perspective about farm resilience, consumer-producer links, multifunctional agriculture, urban agriculture, and local organic food networks. Her current research interests are how local and organic food systems can be scaled up, the Food, Water and Energy nexus in cities, and the sustainability and viability of urban farming in Stockholm. Rebecka is one of the coordinators of the KTH Food Sustainability Network. She is also engaged in the Centre for Organic Food & Farming at the Swedish University of Agricultural Sciences.

Organizing team

Donnie SC

Stockholm, Sweden

Brodin Berggren

Stockholm, Sweden
  • Karin Walford
  • Mikko Bromark