{"id":4627,"date":"2024-12-11T14:19:00","date_gmt":"2024-12-11T13:19:00","guid":{"rendered":"https:\/\/www.ffcr.se\/2024\/12\/11\/jessie-sommarstrom-the-industry-visionary-putting-sustainability-on-the-menu\/"},"modified":"2025-12-09T11:24:27","modified_gmt":"2025-12-09T10:24:27","slug":"jessie-sommarstrom-the-industry-visionary-putting-sustainability-on-the-menu","status":"publish","type":"post","link":"https:\/\/www.ffcr.se\/en\/2024\/12\/11\/jessie-sommarstrom-the-industry-visionary-putting-sustainability-on-the-menu\/","title":{"rendered":"Jessie Sommarstr\u00f6m: The Industry Visionary Putting Sustainability on the Menu"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Jessie\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Interview<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Jessie Sommarstr\u00f6m: The Industry Visionary Putting Sustainability on the Menu<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Star chef Jessie Sommarstr\u00f6m returns to FFCR Stockholm\u2014just one month after leading the Nobel Dinner. As an experienced industry expert and a leading figure in gastronomic sustainability, she has a truly fascinating career story to share in her interview with FFCR.<\/strong><\/p>\n

When the then-teenage Jessie Sommarstr\u00f6m cooked her first pork chop at a friend\u2019s house, it was as if a new world had opened up. Growing up with a vegetarian mother, her curiosity for new flavors and dishes was ignited. Eventually, Jessie began borrowing cookbooks and experimenting in the kitchen herself. But a career in the industry was far from certain.
\u201cMy mother advised me against pursuing hotel and restaurant studies, so I chose a media program instead. Yet, I always found my way back to food,\u201d Jessie recalls.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Developments in the Industry<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After high school, Jessie\u2019s desire to work in the kitchen grew, and she began her journey in the industry as a dishwasher. After several formative years in various roles and a trial period as a restaurant owner, Jessie climbed to the top of Sweden\u2019s culinary scene. She won Chef of the Year 2022, was honored as Woman of the Year in the Hospitality Industry 2023, and received the Gastronomic Academy\u2019s Gold Medal. But it is in her role as Head of Food Service at Sodexo that she feels she truly makes a difference.
\u201cThe public meal is the most important meal we have. It\u2019s not just about feeding people but about creating sustainable eating habits that impact both health and the environment,\u201d she explains.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Meals in the Public Sector<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Jessie is passionate about using her influence to educate and drive change. By combining traditional culinary knowledge with modern technology and research, she strives to elevate the public meal to new heights.
\u201cWe need to rewind and think about how things were done in the past\u2014when we knew where our ingredients came from. With today\u2019s technology, we can return to the original while creating a sustainable future,\u201d she explains.<\/p>\n

Her initiatives in sustainable children\u2019s meals are a prime example of this commitment. By using local ingredients and reducing food waste, she has not only simplified life for parents of young children but also laid the foundation for better eating habits for the next generation.
\u201cFood isn\u2019t just about eating; it\u2019s about feeling good, about the well-being of society, and about leaving something better behind,\u201d she concludes.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Despite Jessie\u2019s impressive resume and successes in competitions like *Kockarnas Kamp*, her driving force has always been simple: to make the world better\u2014one meal at a time. Her work with sustainable children\u2019s meals, inspired by her own experiences as a parent, is a prime example of how she combines heart and expertise.
\u201cWe made our own purees for our children because we wanted to know where the ingredients came from. Today, everything I do is about the same thing\u2014creating a future where our children, and their children, can live well and sustainably,\u201d she explains.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Nobel Dinner and FFCR Stockholm<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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And as the icing on the cake of yet another fantastic year in Jessie\u2019s career, she has now been chosen for the prestigious task of designing the menu for this year\u2019s Nobel Dinner. On December 10, as royals and Nobel laureates take their seats in the Blue Hall, Swedish ingredients will take center stage. Although the menu is kept secret until the very last moment, she reveals one unexpected detail\u2014that whole-grain porridge will be served! Beyond that, she says no more\u2026<\/p>\n

At FFCR Stockholm\u2019s live kitchen\u2014where this year\u2019s focus is on success stories\u2014Jessie will share more about her impressive career and her vision for sustainability and the public meal.<\/p>\n

By:<\/strong> Rebecca Hyde-Price Aggestam<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Share the post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Last post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"FFCR_Stockholm_2026_rekordsiffror\"<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tFFCR Stockholm 2026 breaks all records\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

On January 28\u201329, 7,092 happy visitors gathered at Kistam\u00e4ssan to experience FFCR Stockholm 2026 \u2013 Sweden\u2019s largest restaurant fair. The visitor count marks a new record for FFCR.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tFebruary 3, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tSvenska Viltmatakademin organizes \u201cGame in the Kitchen\u201d\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

Svenska Viltmatakademin organizes \u201cGame in the Kitchen,\u201d featuring cooking demonstrations, stage interviews, an award ceremony for Restaurant of the Year for Game Cuisine and Game Municipality of the Year, as well as tastings and networking.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 12, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
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\"Tea_Malmeg\u00e5rd\"<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tTea Malmeg\u00e5rd on DoMa, ingredients, and restaurant experience\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

After years in the world of desserts and fine dining, Tea Malmeg\u00e5rd made the decision to resign from Operak\u00e4llaren and create something of her own. Here, she talks about the journey there, the decisions behind the menus, and why the overall experience is always more important than the perfect dish.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 2, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Star Chef Jessie Sommarstr\u00f6m Returns to FFCR Stockholm\u2014Just One Month After Leading the Nobel Dinner.<\/p>\n","protected":false},"author":1294,"featured_media":3846,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Jessie Sommarstr\u00f6m: The Industry Visionary Putting Sustainability on the Menu","_seopress_titles_desc":"Star Chef Jessie Sommarstr\u00f6m Returns to FFCR Stockholm\u2014Just One Month After Leading the Nobel Dinner.","_seopress_robots_index":"","footnotes":""},"categories":[35],"tags":[34],"edition":[27],"class_list":["post-4627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stockholm-2025-en","tag-ffcr-en","edition-ffcr-stockholm-2025"],"_links":{"self":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/users\/1294"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/comments?post=4627"}],"version-history":[{"count":3,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4627\/revisions"}],"predecessor-version":[{"id":4630,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4627\/revisions\/4630"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media\/3846"}],"wp:attachment":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media?parent=4627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/categories?post=4627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/tags?post=4627"},{"taxonomy":"edition","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/edition?post=4627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}