Hej, I’m Ylva. Food is my passion, pleasure and profession.
I’m an independent sustainability consultant with an MSc Food Policy and a BSc Nutrition. I work with food-led businesses and organisations wanting to improve their sustainability credentials, from food sourcing to social responsibility and environmental impact. As a consultant I aim to bring clarity to complexity, inspire change and challenge the status quo.
Food has been a guiding light throughout my career. I’ve debated food policy issues as part of the European Commission in Brussels, developed nutritional guidelines for start-ups, worked as a restaurant manager and maitre d’, as well as being a health and wellbeing coach for overweight children. At the Sustainable Restaurant Association I provided sustainability advice to over 400 hospitality businesses across the United Kingdom.
Sustainability is in my genes. Despite living and working in London for over 20 years I’m a Swede at heart. Growing up in the Småland countryside I learned to appreciate food and nature first hand. My childhood summers were spent picking wild strawberries, competing with my twin sister who could get the most on a straw. Autumns were all about forest treasure hunts for blueberries and chanterelles. I grew my own wonky carrots and helped my grandmother pickle and preserve most things edible. Having recently relocated to Amsterdam — where pickled herring is the street food of choice and a bicycle the preferred mode of transport — I feel quite at home.
I love finding creative, effective ways of making food sustainability more accessible, more meaningful and more fun for businesses of all shapes and sizes. There's plenty of work to do in building a better food future. We all have our role to play. Let me help you find yours.
“Ylva is able to tackle complex and often controversial topics in a way that ensures everyone in the room is comfortable yet challenged…”
Henry Unwin Head of Sustainability at Nando’s
Press
The Buyer 2019 “Jascots and restaurateurs on wine’s role in a sustainable on-trade”
The Caterer 2019 “Meals that matter: How to make your menu more sustainable”
Mayfair Times 2019 “Embracing sustainability”
Edie 2018 “Experts view: The state of sustainability in food service”
Hoxton Radio 2018 “Dead full”
The Morning Advertiser 2018 “Creating an eco-friendly pub”
The Gentlewoman 2017 “The Reader—Ylva Johannesson, Nutritionist”
The Independent 2014 “The Fairlife ‘Coke Milk’ adverts: Do we really need pin-up girls to sell us drinks?”
Speaker, Panelist, Moderator
HRC Sustainable Hospitality 2020 “Profit from giving your people a purpose” — Moderator
Ozone Coffee Roasters Sustinere 2019 “Ladies of restaurants” — Panelist
SRA Food Print 2019 “Veg-led menus” — Speaker and Moderator
We Love Cheese Festival 2019 “Sustainability and mindful agriculture” — Panelist
BARBIE Bristol 2019 “Tackling the most delicious challenge on earth” — Speaker
EIT Food 2018 “Landscaping the food waste supply chain” — Panelist
Slow Food Birmingham 2018 “Ark of taste workshop: veg-led menus” — Speaker
Plate2Planet Live 2016 “Reducing waste and plastic” — Moderator
Awards Judge
The Cateys Awards 2018–19
National Restaurant Awards 2018–19
Food Made Good Awards 2016–19
Qualifications
MSc Food Policy; City University, London, UK
BSc Health Sciences: Nutritional Therapy; University of Westminster, UK
