Paul Svensson is a chef, restaurateur and cookbook author. He is passionate about improving restaurant operations and creating creative gastronomic experiences with a heavier focus on the relationship to soil, raw materials and how food is created. Paul works to be part of a change in the food system by inspiring a more sustainable food philosophy.
Previously, it was only about technology, aesthetics and luxury, the new type of luxury is sustainable luxury...
Why do we need to transform the food system?
“We need to improve the current food system and improvement for most is about increased experiences in various forms. Sustainability is several layers of sensuality that we have not added to a gastronomic experience before. Previously, it was only about technology, aesthetics and luxury, the new type of luxury is sustainable luxury, when you can eat with a clear conscience, create new experiences and a greater biodiversity of what you already know exists. Sustainability is basically the function of developing the gastronomic experience, it is a driving force for many today.”
