Strengthening food production – resilience and competitive processing

Webbinar

An increasing number of major customers are requesting sustainability data from their suppliers in response to EU sustainability requirements and the ESRS standards. For small and medium-sized businesses in the agriculture and food sectors, it can be challenging to determine what information is needed and how to manage the work efficiently.

Speakers:

Klara Ribom, Project manager, RISE

Klara has several years of experience as a sustainability consultant, helping companies meet the requirements of the ESRS (European Sustainability Reporting Standards) and carry out double materiality assessments. She has worked with reporting in accordance with ESRS and the Voluntary Standard (VS), climate calculations, and supporting companies in setting science-based targets in line with SBTi requirements.

Stina Andrén, Sustainability Manager, Kiviks Musteri AB

Stina Andrén is Sustainability Manager at Kiviks Musteri and will share her experiences and insights into sustainability reporting, focusing on practical lessons learned, key challenges and success factors in implementing and managing sustainability reporting processes.

Education:

AI at Work – for Food Businesses Looking to Strengthen Their Competitiveness

How can AI create tangible value for your food business?

Perhaps AI is already being used by individual employees to draft texts, summarise information or find knowledge more efficiently. But how do you move from isolated initiatives to a more structured approach that delivers benefits across the entire business?

AI at Work is a digital training programme designed for food businesses that want to learn how to use AI in a practical, safe and business-focused way. Through three two-hour online training sessions, participants will gain knowledge, inspiration and practical tools to help them start using AI effectively.

Learning and Skills Development

Many businesses perceive AI as complex and inaccessible. That is why we offer a practical introduction to AI, developed by researchers at RISE.

The programme is designed to:

• Lower the barriers to AI adoption.
• Provide practical examples of how AI can improve efficiency and streamline everyday tasks.
• Strengthen employees’ knowledge and digital skills.

Register your interest here

Event:

New Ingredients from Promising Side Streams

How can we create new ingredients from promising side streams?

A sustainable food system starts on the plate, yet the Swedish food sector is undergoing a necessary transition. Several plant-based raw materials currently leave the system as side streams, despite having the potential to become high-value ingredients. By making better use of these resources, we can help address climate challenges, strengthen food security and reduce dependence on imported raw materials.

What are these ingredients, and how can they be used? What are their advantages and limitations? And what does the current innovation landscape look like?

Join us to explore the latest developments in ingredients and products derived from rapeseed press cake and brewers’ spent grain. We will discuss their potential, current applications, key challenges, and how we can work together to bring these side-stream ingredients to market.

The project teams comprising Skeby Gårdar, Linnaeus University (rapeseed press cake), and Axfood, Axfoundation, Bageri Gruppen, Carlsberg, Fazer, Livoo (brewers’ spent grain), together with RISE, warmly welcome you to RISE Food Science in Gothenburg. Together, we will share perspectives on how these ingredients can be utilised in the future.

Date: 4 November 2026, 1:00 pm-3:30 pm
Venue: RISE Food Science, Frans Perssons väg 6, Gothenburg, Sweden

Read more about the event ⇒ Presentation about the project DRAV

Registration

Recorded materials can be found here:

Youtube, play list: Livsmedelsförädlare på landsbygd.