Locally produced kombucha

Kombobrew in Järlåsa outside Uppsala, through Thomas Radecky and Lukas Reza, was granted project support to produce three different types of kombucha drinks for sale.

Kombobrew's first step in their development is to use only organic ingredients for our products to reduce our ecological footprint. It is equally important to buy ingredients from local producers. By developing in this way, Kombobrew wants to reduce
its dependence on fossil fuels and create interaction with other local businesses. Kombobrew also wants to use the most recyclable material in the deposit system (Returpack) for an efficient and sustainable recycling process.

Motivation of the Board:

We assess the implementation capacity as good, serious entrepreneurs who can grow through the investment.

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Kombobrew was also granted project support in marketing within Sustainable Entrepreneurship.

Kombobrew wants to promote Kombucha's health benefits such as good bacteria for the gut flora, antioxidants, organic acids and a low sugar content. In their marketing strategy, they want to inspire more people to consume sustainably, locally and healthily over other unhealthy and long-distance alternatives on the market. 

Motivation of the board

The product seems to deliver on its promises. Now volumes are required and then it's important to be visible.

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Read more about Thomas, Lukas and Kombobrew here: