Malmö and Kista Mäss-Service merge to form Nordic Expo Service
January 6, 2026
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Chefs across the Nordics are constantly evolving their menus, following ever-changing culinary trends – and right now, the focus lies on putting seasonal vegetables, and grains at the forefront, with meat taking a supporting role.
While many are still on holiday, a quiet culinary shift is gathering pace in the North. The “green centerpiece” menu puts seasonal vegetables, legumes and grains at the heart of the dish – with animal protein used as a thoughtful accent rather than the main attraction.
It’s not about going fully plant-based, but about elevating what’s fresh, local and sustainable. Think grilled celeriac steaks, smoked carrots or barley risotto with fermented herbs – creative, flavour-forward and kinder to the planet.
The trend will be in focus at Nordic Organic Expo this November, where plant-led innovation is set to shine.
