I started out as a biologist and wanted to work with issues that involved both nature and humans. The role
of the ecosystems in relation to humans and our welfare quickly leads to questions on farming and
cultivation, how we manage our water resources, and our negative impact on the ecosystems, with consequences
Most of my research has involved water, and the part water plays in the ecosystems and our
daily lives. 70% of all human water use go straight to food production, so my work became directly connected
to what we eat and how that affects our planet and society.
In the process, my work began to shift towards the food systems. It became essential to
dig deeper into how to produce high-quality, healthy food in amounts that suffice our needs and support and
sustain the environment at the same time. There are numerous exciting solutions, but we need to find ways to
cooperate between various scientific disciplines and between science and society to make it happen.
I’m a constantly curious person, eager to find new ways of thinking and doing things. In my profession, it’s
triggering to try out and present new ideas, like my directional change from ’fine dining’ and exclusive
food experiences to working with more accessible concepts that can impact many people in their everyday
I often felt that something was missing in the general sustainability work. We need people like Line that
highlight the question, do the scientific research, and clarify the issues: what must be done, what we need
to do more of, and what must stop. After that, my work begins. Based on science, I can focus my knowledge
and experience to create products or dishes that are both attractive and meet the demands of the environment
and our customers.