Food is never just food. It’s culture, identity, memory — and a subtle but powerful lever for change. As CEO of Spora, Mette Johnsen operates where gastronomy meets system shift. With a sharp focus on experimentation and an unapologetic love for plants, she explores how chefs and restaurants can influence what we crave, choose, and normalize. If we want more plants on our plates, who better to lead than the people shaping taste itself?

In this closing session, Mette shares Spora’s philosophy and stance on the protein transition — through flavour, creativity, and culinary courage. What role can gastronomy truly play in moving the system forward? Can restaurants become transition labs? Expect an honest story, bold insights, and a clear vision of how “less meat” can feel like more of everything. Because sometimes, the most radical shift starts with dinner.