Meet our new intern: Sanna Johansson!

Quickfire questions with our brilliant intern Sanna

We have had the great pleasure of welcoming Sanna Johansson as our new intern at Story. With her background in sustainability and food, Sanna brings an inspiring perspective to the table and she has proven herself to be a superhero when it comes to events. To get to know her better and introduce her to you, we asked Sanna some quickfire questions about everything from where she finds inspiration to her best advice to live a more sustainable life.

What do you do when you're not at Story?

I study environmental studies with focus on developing our future food system. So basically, how are we going to provide a growing population with food in a world that is set up to have more and more environmental issues? Since the food industry uses a lot of resources and generates quite a lot of carbon emission, the climate is changing at such a fast pace, and we all need food. This programme felt extremely valuable for me. In English my studies have a very fancy name which is Culinary Arts and Ecology and is administered by dedicated teachers at Örebro University.

What made you choose this school and what is your plan after you graduate?

First I studied Development studies in Vietnam and Ghana but then I got tired of reading just a lot of theories made by old white men. So I decided to study something fun, and for me food is fun. When I found this combined bachelor where you learn about environmental issues connected to the food industry and get to cook and learn more about food it was BINGO for me. My dream is to combine my interest in food with my strong sustainability values and help people make better decisions for themselves and the planet.

What made you choose to do an internship at a PR agency, rather than a food brand or other food related company?

I have always had a big interest in communication. I was one of those teenagers who had 5 different blogs and posted too many pictures on social media. But also during my studies, I have come to realize how much I care about sustainability. My classmates and I have learnt so much about different environmental challenges and we need to also learn how to share it with other people and make these things understandable. Therefore, I am so happy to be at Story Relations and really get an insight into how we can reach out to people in a better way.

How much focus is there on sustainability at school?

A lot! Everything we have done has been with a strong sustainability focus. But over the years I have understood how difficult this topic is. A change in behaviour doesn’t happen overnight and when it comes to sustainability I think a lot of people feel guilt. We know that we need to do more for the coming generations, but today the sustainable alternative is almost always the more complicated one. What I wish for in the future is that it is going to be easier to make sustainable decisions.

What about communication and storytelling? Do you get to look at that aspect or talk about it?

Unfortunately we haven’t had the chance to look at storytelling or communication. But I definitely think that is super important. Knowing how to talk about a positive change in behaviour without people reacting in affect is in my meaning the key to change.

Which food brands and personalities inspire you and why? Creatively, knowledge/skills or the ones that you think are inspiring changemakers?

A food personality that inspires me is Paul Svensson and his eagerness to explore the potential of Swedish greens and minimise waste. Also, I think Oatly and Anamma have done a great job with making their products attractive to more people than just in the vegan community.

Most inspiring food accounts on Instagram?

1000smårätter makes really pretty food. Everything is so beautiful and mouth watering.

petitefood has the most beautiful and artsy feed and makes me want to take a course in photography.

sofiawood is an everyday inspiration in rustic food, interior and lifestyle.

The restaurant or food experience that is highest on your bucket list?

I can’t choose just one. Thanks to the pandemic I have a newborn interest in exploring Sweden and Swedish gastronomy and I really want to see more of our big little country. For instance, I wouldn’t say no to a solaris-wine tasting at a Swedish wine yard like Ästad Vingård. Or a food-trip to Gotland or, of course, a dinner at our only three star Michelin restaurant Frantzen.

Your last meal is a three-course dinner, what do you choose to eat?

That's easy. I would have a feast and start with a cheese plate and a glass of really cold bubbles. For the main course I would want seafood with aioli and bread. And for dessert I would bring back my childhood and have a GB glassbåt.

Your best advice for a more sustainable food life?

Don’t be so hard on yourself when you cook, it is not that serious. Change the recipes. Take what you have at home. Be creative. But also make sure to not buy more food than you have time to eat. And use your freezer. Your freezer is your best friend. You know that last piece of cheese that always goes in the bin? Next time just shred it and freeze and refill it every time you are about to throw cheese away. Eventually you have enough cheese for your next lasagne.

Your predictions for the future looking at sustainability, what do you think we will be eating less or more of? Or other changes we will need to make to our food choices?

I think we will be better at putting pride in our Swedish seasonal veggies. We have a really big supply of Swedish eatables and I think more and more restaurants and amateur chefs will see the potential in using our own greens. Personally I think it is quite cozy to long for the different seasons and their foods.

What was the last meal that you prepared?

Instant noodles in a creamy Goujicang sauce. Really spicy and tasteful. With crispy soy mince, crushed and marinated cucumber, peanuts and a mountain of cilantro on the top.

Have you always been interested in food, or how did the interest begin?

I am the last born child in my family and my siblings are much older than me so I think my parents were done with making two different dishes each day. My alternatives were either to eat their grownup food or I had to make my own food. So I both started making my own food and to eat grown up food early in life. Luckily for me my siblings also have an interest in baking and cooking so I have taken much inspiration from them as well.