Key words for the awards:
  • Raw materials
  • Food safety
  • Quality
  • Responsibility
  • Sustainability
  • Environment
  • Consumption
  • Joy of food
  • New knowledge
    • Judging Panels
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    The Judging Panel uses Sweden as standard for food culture and gastronomy. When candidates are judged, special importance should be put on innovative achievements within the area”the ocean and lakes as sources of nutrition” with an emphasis on research and knowledge development, but also as a source of pleasure and enjoyment.

    The judging panel for Sustainable Fishing:
    Axel Wenblad, former director-general, Swedish Board of Fisheries, MSc, Senior Advisor, Chairman of the Judging Panel
    Poul Degnbol, Head of Advisory Programme, ICES International Council for the Exploration of the Sea
    Per Hörberg, Environment Officer, the Environmental Secretariat, Västra Götaland’s Regional Council
    Kerstin Johannesson, Professor of Marine Ecology, University of Gothenburg, director, Gothenburg Centre for Marine Research
    Reine J. Johansson, Chairman, Regional Advisory Council, RAC, the Baltic Sea
    Anna Jöborn, director knowledge department, Swedish Agency for Marine and Water Management
    Àrni Mathiesen, assistant director-general, FAO Food and Agriculture Organization


    The Judging Panel for Maritime Gastronomy:
    Leif Mannerström, restaurateur Sjömagasinet, Chairman of the Judging Panel
    Mathias Dahlgren, restaurateur, restaurant Dahlgren, Chairman of the Swedish Bocuse d'Or Academy
    Fredrik Eriksson    , restaurateur, Långbro Värdshus, Chairman of Årets Kock (Chef of the Year), Artistic Leader of RestaurangAkademien
    Karin Fransson, restaurateur, Hotell Borgholm
    Stefan Karlsson, chef and owner, restaurant FOND