Food by Hand

Food by Hand is developing a decentralized production model for high-quality plant-based food such as burgers, balls and mince. Instead of relying on centralized mass production and long supply chains, we design replicable micro-factories. These units use local raw materials to feed the local population, primarily within public sector meals such as schools and elderly care.

Local Resources & High Bioavailability
The core innovation is a standardized production line that adapts to regional crops. In Sweden we use locally grown field peas and buckwheat. When expanding to other regions, the same process is applied to their local legumes and grains. This ensures short transport distances, regional self-sufficiency and support for local farmers. The model is designed to be adaptable anywhere in Europe.

Our process prioritizes nutritional uptake, not just caloric content. We use sprouting and related processing methods to reduce antinutrients and improve mineral absorption. This significantly increases the bioavailability of iron and zinc, addressing common nutritional gaps among children, young women and the elderly.

Circular Energy Concept
The production model is designed for energy autonomy. We are developing a blueprint for integrating a biochar and ORC energy loop. This converts local organic waste into heat and electricity for the factory, while producing biochar that can be returned to farmland to improve soil health.

We are chosen as finalist in the EU MANTRA program for advanced food manufacturing. We are currently working with municipalities in Sweden and Norway to validate our products in public meal systems and to explore how decentralized production can strengthen regional self-sufficiency and crisis preparedness.

We are interested in connecting with municipalities, regional operators, and serious partners or investors across Europe who have access to locally grown protein crops and want to implement resilient, resource-efficient food production in their own region.