Boden Business Park

Parul Sharma

Unique course in sustainability for companies starts this spring

During the spring, small and medium-sized enterprises in Boden and Luleå will be offered the opportunity to increase their knowledge about the transition to more sustainable business.

In Norrbotten, billions of euros are being invested in a fossil-free future. The green transformation offers unique opportunities for local business development. At the same time, it presents a major challenge.

This spring’s intensive course focuses on explaining how the 2030 Agenda affects the business of SMEs and what needs to be done to make the transition.

The overall aim of the course is to increase the competitiveness of the local business community by raising knowledge in sustainability work and increasing risk awareness among the participating companies.

– Having knowledge of the different dimensions of sustainability and at the same time having a perspective on the global changes to be able to implement it at the local level will be a strong success factor for business in the north, says Thomas Fägerman, CEO of Boden Business Park.

– Today, a sustainability perspective in all dimensions is not a choice but something that should permeate the entire company’s operations and the first step is to acquire comprehensive knowledge, says Rickard Marklund, CEO of Luleå Business Region.

The training is a diploma course and takes place in three parts on site in Boden and Luleå. The trainer is human rights lawyer Parul Sharma with over 20 years of experience in sustainable development issues.

Read more about the training and register here!


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Lunch of the day v.49


Italian meatballs served with casarecce, hot tomato sauce and grated parmesan

Palak paneer served with basmati rice, grilled halloumi and tomatoes


Wild boar served with mashed potatoes, raw lingonberries and pressed cucumber

Mushroom cap on chanterelles served with potato puree, raw red lingonberries and pressed cucumber


Asian BBQ on carré served with noodle salad, gochujangmajo and toasted sesame seeds

Marinated Tofu served with noodle salad, gochujangmajo and toasted sesame seeds


Fish rolls on plaice served with roasted potatoes, sour white wine sauce and fennel crudité

Zucchini rolls with artichoke served with roasted potatoes and sour butter sauce


Pepper steak on rump served with potato gratin, pepper sauce and baked tomatoes

Soy & butter fried cauliflower served with grated smoked cheddar, chive aioli and crushed nuts

Soup of the day
Caesar salad and beetroot & chevre salad
Poké bowl
Grilled focaccia

Served with salad buffet, homemade bread and table water.
Coffee/tea and small cake.

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