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FOOD Talks 2016

The Food Summit 2016 in Copenhagen was enlighted with a lot of incredible knowledged people. Most of the participants were taped on video when they gave their speeches and their FOODtalks is to find here

The FOODtalks is also to find in one of the six sections below: 

  • Setting the scene

  • Theme #1: Better food through better information

  • Theme #2: Safe food for more people

  • Theme #3: Gastronomy - the tool for better food

  • Theme #4: Prevention of food waste

  • Better Food for More People Charter 2016 


Setting the scene 

The speakers below introduced the Food Summit 2016

Esben Lunde Larsen, Danish Minister of Environment and Food
Kevin Concannon, Under Secretary for Food, Nutrition, and Consumer Services, USDA
Wang Lin, Director of Food Coordination Division Shanghai Food and Drug Administration
Carolyn Steel, Architect and Author of “The Hungry City”
Michiel Kernkamp, Chief Executive Officer, Nestlé Nordics
Matthew Orlando, Chef and owner of Restaurant Amass in Copenhagen

Theme #1: Better food through better information

The speakers below explore the problems and the solutions concerning how we maintain better information about food. 
 

Yoyo Sun, Food blogger and writer, China 
Denise Loga, Co-Founder & Managing Director, Sustainable Food Academy, Germany 
Trine Hahnemann, Chef, Creative director, Hahnemann Projects, Denmark 
Casper Bue Bjørner, Country Manager, The Walt Disney Company, Nordic, Denmark 
Mikkel B. Rasmussen, Founders of ReD Associates, Denmark 
Kamilla Seidler, Executive Head Chef, Gustu Gastronomia S.A. La Paz, Boliva
Kevin Concannon, Under Secretary for Food, Nutrition, and Consumer Services, USA
Elisabeth Bactemann, State Secretary, Sweden
Ritt Bjerregaard, President Bocuse d’Or Denmark, former Danish minister for food, EU Commissioner and Lord Mayor Copenhagen, Denmark
Zheng Fengtian, Professor, Remnin University, China
Nicos Kouyialis, Minister for Agriculture, Agricultural Development and Environment of Cyprus
Karin Högberg, PhD and food blogger, Trattoria, Sweden
Esben Lunde Larsen, Danish Minister of Environment and Food, Denmark
Merete Holst, Meyers Contract Catering, Denmark
Karen Hækkerup, Director, The Danish Food and Agriculture Council, Denmark
Carolyn Steel, Architect and author of “The Hungry City”, UK
Pavel Abramov, Owner of “Chyorny Knleb” (Black Bread), Russia  

Theme #2: Safe food for more people

The speakers below explore the problems and the solutions concerning how we maintain safe food for more people.  

François Zimeray, Ambassador of France to Denmark, France
Fred Young, Founder, Rainbow of Hope. Farmer, cooperative leader focusing on urban-rural bridge and farm to plate, China
Christoph Wörner, Director Supply Chain Management ARAMAK, Germany
Jan Boeg Hansen, CEO DC Ingredients, Denmark
John Kofod Petersen, Chef and owner, Sortebro Kro, Denmark
Zhang Xudong, Deputy Director China National Food Safety Risk Assessment, China
Andrew Fordyce, Executive Vice President, Food & Beverages, Novozymes, Denmark
Bent Claudi Lassen, Chairman of the Board, FoodNexus Nordic, Denmark
Joachim Knudsen, McDonald’s Danmark, Managing Director, Denmark
Liu Yeqing, Deputy Director of Food Catering Supervision Division, Shanghai Food and Drug Administration, China
Per Kølster, Chairman, Organic Denmark, Denmark
Erik Bisgaard Madsen, DVM, PhD, Bcom, Vice Dean of Private and Public Sector Services, Faculty of Science, University of Copenhagen

Theme #3: Gastronomy - the tool for better food

The speakers below explore the problems and the solutions concerning how we use gastronomy for better food. 


Luca Mignini, President, Global Biscuits and Snacks, Campbell Soup Company, USA
Francis Cardenau, Chef, Co-founder and Owner, Le sommelier/Umami/Bocuse d’Or, Denmark
Nikolaj Jeremiassen, Minister of Fisheries, Hunting and Agriculture, Greenland
Patrick Holden, Founding Director and Chief Executive, Sustainable Food Trust, England
Rune Kalf-Hansen, Owner and Chef, Kalf & Hansen, Sweden
Fie Hansen-Hoeck, Founder of Fooducer, Chairman of the board at Madkulturen, Denmark
Setsuko Yuuki, Food coordinator, Iron Chef, Japan
Angela Yang, New media executive editor-in-chief, Betty’s Kitchen, China
Katia Østergaard, CEO, HORESTA (national trade association for the hotel, restaurant and tourism industry), Denmark
Kim Rahbek, CEO and Founder of Sticks’n’Sushi, Denmark
Mikkel Sander, Sustainability Manager & Food Strategist, Roskilde Festival, Denmark
Rama Ben-Zvi, Founder and Chef, Rama’s Kitchen, Israel

Theme #4: Prevention of food waste

The speakers below explore the problems and the solutions concerning how we prevent food waste.  


Toine Timmermans, Program Manager FUSIONS and Sustainable Food Chains, Wageningen University, Netherlands
Carey Meyers, Associate Director, The Rockefeller Foundation, USA
Dr. Su Qin, Vice Director, Copenhagen Confucius Institute at Copenhagen Business School, China
Jonathan Bloom, Author of “American Wasteland” and founder of wastedfood.com, USA
Nadja Flohr-Spence, Sustainability Consultant and Co-founder of Sustainable Food Academy, Germany
Karen-Inger Thorsen, Managing Director of the Danish Foodbank, Denmark
Selina Juul, founder of ‘Stop Wasting Food’ movement, Denmark
Michiel Kernkamp, CEO, Nestlé Nordics, Netherlands
Arash Derambarsh, Municipal councilor, Courbevoie, France
Claus Torp, Deputy Director General, Danish Environmental Protection Agency, Denmark
Craig Hanson, Global Director of Food, Forests and Water, World Resources Institute, USA
Nicole Klaski, General Secretary of Foodsharing.de and founder of “The Good Food”, Germany
Anne-Birgitte Agger, Director, Copenhagen House of Food, Denmark
Evelyn Kim, Communications and Community Affairs Manager at Amass restaurant, USA

Better Food for More People Charter 2016

The speakers below introduced The Charter of The Food Summit 2016.

Trine Hahnemann, Chef, Creative director, Hahnemann Projects, Denmark
Xudong Zhang, Deputy Director China National Food Safety Risk Assessment, China
Kim Rahbek, CEO and Founder of Sticks’n’Sushi, Denmark
Toine Timmermans, Program Manager FUSIONS and Sustainable Food Chains, Wageningen University & Research, Netherlands

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