The SWITCH Marathon began in Sweden on March 17 with an event focused on the intersection of food, medicine, sustainability, and gastronomy. Hosted at GoCo Health Innovation City in Gothenburg, the gathering brought together experts from the pharmaceutical industry, food scientists, gastronomists, and food entrepreneurs, creating a vast and vibrant network of food system actors.
The first part of the event focused on fostering interdisciplinary cooperation, bringing together researchers from diverse fields that do not always collaborate. It opened with a thought-provoking discussion on obesity treatment. How are weight-loss drugs such as Ozempic, Wegovy, Mounjaro, and Zepbound impacting eating habits and the broader food system? One of the key takeaways was the need to pair these drugs with healthier eating habits, highlighting the importance of collaboration between pharmacological research and nutrition science.
“The world of obesity treatments has changed radically with the introduction of new types of drugs. This has an impact on food systems, yet it is very rare for the food sector to interact with the pharmaceutical industry. So, we saw this as a golden opportunity to set up a seminar to discuss the potential role of pharma and the food industry together. There is great potential to develop healthier lifestyles and even new foods that can enhance these treatments and mitigate some of their side effects” said Rikard Landberg, Full Professor of Food and Nutrition Science at Chalmers University of Technology & SWITCH Food Hub Leader.
The second part of the event featured the Göteborgsmåltiden (Gothenburg Meal) competition, an initiative inviting citizens to submit dishes that best represented Gothenburg. One of the questions the dish had to answer was “Why is this dish Gothenburg to you?” During the Marathon, the semifinal took place, where a jury of 12 experts in food, health, and sustainability selected three finalists to advance to the final round. The chosen dishes reflected the connection between local ingredients, such as mussels, and the region’s culinary heritage.
The three finalists were:
- Gothenburg Royale by Malin Boban
- Fiskpudding – De va la gött by Maria Bodestig
- Taco’hej by Josefine Malmer
These finalists will compete in August, where the dish that best represents Gothenburg will be chosen.
Throughout the event, attendees had the opportunity to try different appetizers, to have ‘A Taste of SWITCH.’ These included local ingredients such as sourdough bread, Gotland lentils, remoulade and Smoked mussels, a traditional and climate-efficient food. These appetizers symbolized the three missions of the Swedish Food Hub: promoting sustainable seafood, encouraging more vegetables and legumes on the plate and focusing on whole grains.
Throughout the event, local food producers and innovators showcased their products to an engaged and curious audience. The Marathon was a true celebration of creativity and connection, embodying the core values of the SWITCH project.
