Start date: 2021-12-14 Time: 14:00
The 14 of December we arranged a broadcast from our studio in the heart of Södra. Växjö, Småland, Sweden. In a seasonal setting we'll bring you up to speed with work at Södra Cell and discussing how we can contribute to a more sustainable world.
If you didn't have the opportunity to watch the broadcast or want to see it again, check out the video below.
Highlights from the broadcast
- Hear Lotta Lyrå, CEO of Södra Group, on her vision for Södra and how the pulp and paper industry can play a key role in a more circular future.
- Magnus Björkman and Henrik Wettergren, together with Benjamin Brück, will give an update of our current business and plans for the future.
- We will have an interview with Mönsterås Mill manager Christer Thörn.
- Samuel Ciszuk and Elin Akinci, founder partners of ELS Analysis in Stockholm will talk about energy supply and energy sources. What can we expect in the near future?
- Anders Norén, newly appointed Director of Sustainability, will explain Södra’s sustainability strategy and how we intend to implement it.
- Last year’s key note speaker, renowned futurist Stefan Hyttfors, will give us a follow-up interview about how to be in charge of our future when it is totally unpredictable.
Recipes
Glögg
- 1 liter applejuice, unsweetened
- 2 pieces of bitter orange peel
- 10 pieces of cloves
- 3 cinnamon sticks
- 2 star anise
- 5 pieces of green cardemon
Pour the applejuice into a saucepan. Add the spices. Put the heat on so everything boils. Turn off the heat and let it be for at least 45 minutes. If you have time, let it be for a day. Remove the spices and warm up the glögg again.
Old man’s herring
- 1 piece of matjesill
- 1 hardboiled egg
- Dill and chives
- Mayonaise
- Creme fraiche
Chop the matjessill, hardboiled egg, chives and dill.
Mix everything with 4 tbsp with mayonaise and 2 tbsp of creme fraiche. Serve, on a harbread if you have one.
Meatballs with wild boar and beetroots
- 500g minced meat of wild boar
- 1 beetroot
- 1 onion
- 1 eggyolk
- 2 tbsp whipping cream
- 1 tbsp mustard
- Salt, rosemary, juniper berries, black peppar
- Sprouce, finly chopped
Peel and grate the beetroots. Finly chop the onion. Mix everything together in a bowl. Roll them into balls. Fry the meatballs in a frying pan with oil and some butter until they have a nice coulor.
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Subjects: Pulp
