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Saltverk: Björn Steinar Jónsson, Founder & CEO

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Manage episode 313232268 series 3263374
Content provided by Fabian Geyrhalter. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Fabian Geyrhalter or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Björn Steinar Jónsson runs Saltverk, which produces hand-harvested sustainable sea salt using only energy from geothermal hot springs in the northwestern fjords of Iceland. Saltverk's salt-making method is based on the traditional methods of the 17th-century, which means that during the entire process they leave zero carbon footprint.

The salt is used in many of the world's best restaurants (great story about Noma in the interview) and it was time to sit down and talk about the concept of 'brand' with Björn, whose product I have been enjoying for a little while now.

It was a great pleasure and I hope you will enjoy Björn’s story of harvesting salt, his empathetic viewpoints on sustainability, trust, and brand purpose which should be inspirational for any brand builder, marketer, and foodie alike.

Visit Saltverk online

Support the show

Apply for the eResonaid Scholarship

  continue reading

112 episodes

Artwork
iconShare
 
Manage episode 313232268 series 3263374
Content provided by Fabian Geyrhalter. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Fabian Geyrhalter or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Björn Steinar Jónsson runs Saltverk, which produces hand-harvested sustainable sea salt using only energy from geothermal hot springs in the northwestern fjords of Iceland. Saltverk's salt-making method is based on the traditional methods of the 17th-century, which means that during the entire process they leave zero carbon footprint.

The salt is used in many of the world's best restaurants (great story about Noma in the interview) and it was time to sit down and talk about the concept of 'brand' with Björn, whose product I have been enjoying for a little while now.

It was a great pleasure and I hope you will enjoy Björn’s story of harvesting salt, his empathetic viewpoints on sustainability, trust, and brand purpose which should be inspirational for any brand builder, marketer, and foodie alike.

Visit Saltverk online

Support the show

Apply for the eResonaid Scholarship

  continue reading

112 episodes

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