Södra Cell Online Event 2021

Place: Växjö
Date: 2021-12-14 Time: 15:00

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

December

Event

Subjects: Pulp

Published: 2021-12-15

Customer

Södra Cell Online Event 2021

Highlights from the broadcast

Recipes

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