Skip to main content

KTH FOOD on the Circular Gastronomy Challenge jury

Smiling woman.
Rebecka Milestad. Photo: Fredrik Persson
Published Sep 01, 2023

Rebecka Milestad, deputy director of KTH FOOD, has been appointed as a jury member for the sustainability award Circular Gastronomy Challenge. The prize is awarded to people or organizations within the restaurant industry for ideas and initiatives that contribute to the transition to a healthier food system.

 Illustration: Cecilia Kusoffsky/
Illustration: Cecilia Kusoffsky/

Nominate by October 10th

Illustration: Cecilia Kusoffsky/

Anyone can nominate, but to be considered nominees must be relevant to Swedish restaurants, bars, bakeries and cafes.

Learn more and nominate here

“We still have a lot to do to create a more sustainable food system. The restaurant industry is an important piece of the puzzle, as a bearer of culture, as an area of ​​innovation and inspiration. KTH FOOD wants to be involved and help show good examples, so we are very happy to be part of this initiative,” says Rebecka


The Circular Gastronomy Challenge targets the restaurant, bar, bakery and café industry and aims to supports ideas and initiatives that contribute to a healthier food system. Each year, three sustainable ideas are awarded with tailored coaching from specially selected experts. The jury consists of innovative chefs and sustainability experts in circular economy and gastronomy.

“Before this year's work, we have strengthened the jury with representatives from academia and research. We know that Rebecka will bring a lot to the jury. Her own research at KTH, broad network through the KTH FOOD Center and background at SLU make her a great source of knowledge when it comes to our subject area,” says Per Styregård, co-founder of Circular Gastronomy and chair of the jury.

This year's award winners are announces in December and you can nominate for the Circular Gastronomy Challenge until 10 October. Read more about the criteria and nominate ideas and initiatives here .

Past CGC Winners

Solution for recycling wine corks (Agneta Green, Oaxen pub, 2020).

How to save tons of food from being thrown away by preparing frozen meals (Sopköket, 2021).

How fresh, local water can be produced anywhere on Earth (Wayout, 2022).