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How To Build Community With Salad

Impact Hub Stockholm began in Östermalm at R17 in 2005, named after its address at Riddargatan 17D. Through the years, our coworking space developed into a dynamic space that offered incubator programs, business labs and a close-knit community of entrepreneurs…

13 Ways To Boost Your Productivity

Productivity is never an accident. It is always the result of a commitment to excellence, intelligent planning and focused efforts. By increasing your productivity, you’ll have more time for other things in life. You can improve your life by making…

Intern Stories: interview with a junior developer

This month I interview Valentina Aleksieva. She’s a Girls in Tech ambassador and has moved her life from Macedonia to Stockholm. In January, she left us to study software development at KTH and has since won a programming competition. She…

Catering for 10 billion

“Vegan is the new sushi,” say Ida Högberg and Rebecca Carlsson, Founders of Gigafood – a new catering service in Stockholm. Vegan food is often ridiculed and outcast in our local culinary culture. Their goal is to take something that…

Impact Hub Stockholm Reopens

Impact Hub Stockholm is a resilient hybrid organisation. From The Hub to Impact Hub 3.0, we have seen many iterations over the last ten years as we have grown amidst the ecosystem that continues to change and adapt around us.…

Tourism to support local producers

Luis Gonzalez is visiting us at Impact Hub Stockholm for 3 weeks as part of a European mentorship program for early-stage entrepreneurs. Landing on Sunday, Luis’ passion for cooking and hospitality shows. He’s been working hard in the kitchen making…

Startup Story: Emma Wiklund, CEO & Founder

Emma Wiklund felt as though her career was ending while everyone else’s had just begun. She had built her own personal brand and travelled extensively, but was ready to take a step back, and to make time for friends, family,…

How one ice cream brand is changing the world

Picture this. It’s 1978 in Vermont. Two childhood friends from New York have just completed a course in ice cream making by correspondence from Pennsylvania State University’s Creamery. One of them is unable to taste so they experiment with adding…