Way Out West continues its exploration of the future of food & Startup Kitchen returns - served in Grale!

Food has always been part of the festival experience. Maybe it’s a late-night meal
shared with friends between concerts. Maybe it’s something eaten sitting in the grass while a band is playing somewhere in the background. Way Out West has always understood that. But just as the festival’s lineup is carefully curated, there is also a clear philosophy behind its food. Since 2012, Way Out West has been a fully vegetarian festival - a decision that once sparked debate but today feels more self-evident than ever. Yet the festival’s relationship with food extends beyond what is served. It is also driven by a curiosity about what comes next and a belief that the future of food is delicious.

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Last year, that curiosity found a home in Startup Kitchen. In a container kitchen at the heart of the festival grounds, some of Sweden’s most exciting food startups were invited to showcase ideas that rarely get the opportunity to reach larger audiences. The initiative is led by sustainable food entrepreneur Lisa Laurell in collaboration with Way Out West.

“The idea is the same as last year: the most interesting solutions to food’s challenges often come from the smallest players – and they deserve to be seen on bigger stages,” says Laurell.

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This year, Startup Kitchen returns in an expanded format and opens its doors to
international participants for the first time. Festivalgoers will once again be able to
explore new ingredients, beverages and dishes where sustainability, innovation and
flavour work together rather than compete - and the food is of course served in sustainable, microplastic-free food containers by Grale.

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