Welcome to the Stockholm Food Forum’s Kitchen Stage, where the Planetary Health Diet comes to life.
The Kitchen Stage is a working global kitchen where food is cooked, tasted, debated and celebrated.
On stage, flavor meets fairness as chefs show how food can be tasty, healthy, sustainable, and just, guided by insights of the 2025 EAT-Lancet Commission.
Expect bold ideas and bold flavors from culinary leader like Rasmus Munk, Kamal Mouzawak, Adejoké Bakare, Selassie Atadika, the Culinary Institute of America, the Rockefeller Foundation, Spora, Burlap & Barrel, Moyo Odunfa, Chef’s Manifesto, Laura Ann Montaño Weaver and many others.
Think of it as a global kitchen party where cooking, conversation, and creativity come together. Every dish tells a story of how we can nourish people and planet.
The Kitchen Stage will turn science into flavor, showing how health, sustainability, and justice can be baked into every bite and into the future of food.
- Francesco Scaglia, Senior Officer and Culinary Project Lead, EAT
- Strategies for Change, Accelerating Impact
- Michiel Bakker, President, Culinary Institute of America
- Sophie Egan, Co-Director Menus of Change University Research Collaborative
- Brian Cochrane, Director Culinary Operations Vanderbilt University
- Matt Tebbit, Director Of Dining University of Reading /MCURC
- Kamal Mouzawak, Founder Souk El Tayeb
- Ethan Frisch, Co-Founder and Co-Ceo Burlap & Barrel Single Origin Spices Carlos DeMedeiros, Executive Chef Bar Amour
- Shadel Nyack Compton, Managing Director Belmont Estate
- Carlos DeMedeiros, Executive Chef Bar Amour
- Anna Moberg, Head of Operations, Torsåker Farm, Axfoundation
- Veronica Öhrvik, Agronomist, PhD and Project manager at Axfoundation
- Laura Ann Montaño Weaver, Gastronomic Scientist, Basque Culinary Center – Faculty of Gastronomic Sciences / Mycelium Gastronomy Network
- Selassie Atadika, Founder & Food Systems Strategist Midunu Institute
- Carlos DeMedeiros, Executive Chef Bar Amour
- Adejoké Bakare, Chef and Founder Chishuru
- Alf-Gøran Knutsen, General Manager, Kvarøy
- Pamela Nath, Director Sustainable Shrimp Partnership
- Ragnhild Dragøy, SVP Product Management and Sustainability Aker QRILL Company
- Jonathan Romano, Chef Kvarøy
- Aliou Ba, Oceans lead for Greenpeace Africa
Reimagining the Global Table: From Generational Wisdom to Climate Solutions
- Selassie Atadika, Founder & Food Systems Strategist Midunu Institute
- Roy Steiner, Senior Vice President for the Food Initiative The Rockefeller Foundation
- Samantha Nesrallah, Program Officer -Climate-Resilient Food Systems Division, IDRC
- Oliver Oliveros, Executive Coordinator Agroecology Coalition
- Sylvie Avalonne, Professor, L’institut Agro Montpellier
- Carlos DeMedeiros, Executive Chef Bar Amour
- Greg Drescher, Senior Advisor for Strategic Initiatives Culinary Institute of America
- Mai Pham, Chef, Entrepreneur, Author Lemongrass & Star Ginger
- Carlos DeMedeiros, Executive Chef Bar Amour
- Nnaemeka Ikegwuonu, Founder and CEO Coldhubs
- Franco Fubini, CEO and Founder Natoora
- Rasmus Munk, Founder / Chef Alchemist & Spora
- Carlos DeMedeiros, Executive Chef Bar Amour
- Paul Newnham, CEO SDG2 Advocacy Hub
- MoyosoreOluwa Odunfa-Akinbo, Founder and Head chef, The Àtijẹ Experience
- Alyson Greenhalgh-Ball, Director for People Action WBCSD
- Michiel Bakker, President Culinary Institute of America
- Roy Steiner, Senior Vice President for the Food Initiative The Rockefeller Foundation
- Linda Shiue, Physician and Director, Culinary and Lifestyle Medicine, Kaiser Permanente