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Endless Food Co. is a Copenhagen-based startup, founded by a group of chefs who wanted to create a socially and environmentally responsible alternative to chocolate. Their 'non-chocolate-chocolate' is crafted from carefully upcycled ingredients, including spent grain leftover from beer production, and cacao shells, which are often discarded. The team's mission is to bring positive changes to the entire industry.

Green Beanie is the craft soda range from Under Ytan, a mariculture company growing algae and seaweed in Åland. The team—Joel Lindholm, Viktor Eriksson, Johan Törnqvist, and Anders Ingves—has experimented with different products from microalgae and seaweed, and this is their first line of drinks. Their Gutweed and Bladderwrack sodas are named after two common seaweeds from the northern archipelago, blended with hops, sugar, spices, vinegar, and citrus. The result is a craft soda with a subtle mineral edge, carrying a hint of the sea.

Located in Marttila, Murtola Hemp Farm works alongside Murtola Organic Farm, focusing on organic hemp alongside peas, oats, malting barley, and clover. The farm produces high-quality Finnish hemp for food, animal feed, and natural cosmetics. The hemp is naturally rich in protein and omega fatty acids, and growing it supports soil health and sustainable farming practices.

Under Ytan works with algae and seaweed in Åland, with the aim of shifting how the Baltic Sea is seen and cared for. The team – Joel Lindholm, Viktor Eriksson, Johan Törnqvist and Anders Ingves – is developing a mariculture project in Björkskär, growing macroalgae and seaweed, with plans to include mussels as the system grows. They’re currently moving from prototypes towards a full farming setup. The work supports biodiversity while producing food at the same time, something the team enjoys exploring in the kitchen, from sesame-fried Ulva with chilli to sea truffle mayonnaise.