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Food Trips

In addition to the World Food Summit, some of the participants attended on seven different food trips to experience the Danish food industry first hand.

The Food Trips covered aspects of food production, consumption and prevention of food waste in Denmark. The Food Trips visited organic farmers, conventional farmers, breweries, food ingredients companies, food innovators, and many more. The food trips gave a firsthand experience of both large and small scale food producers in Denmark.

The Food Trips were informative and enjoyable at the same time. For example the participants at one of the trips got to know the beautiful and rich Danish landscape with the help of VILD MAD and two foragers. Roddie Sloan and Thomas Laursen guided a walk around Kongelunden, picking and tasting wild ingredients.

Another Food Trip showed some of Copenhagen’s small, innovative food-entrepreneurs and social economic businesses as well as the environment around them. Here, the participants experienced Copenhagen by bike with an experienced guide.

One Food Trip also took the participants on a guided tour covering all aspects of eating in Copenhagen – from school-lunches, beer and egg production, to a Michelin star restaurant.

 

The 10 Food Trips:

FOOD TRIP ONE: DAIRY PRODUCTION VALUE CHAIN

This field trip will introduce you to a primary producer almost entirely focused on the production of organic fresh milk which he supplies to Copenhagen based consumers. We will follow the value chain and see the processing of milk into fresh milk dairy products when we visit a co-operative dairy owned by Arla.    

09.55 Meet up in front of The Danish Agriculture & Food Council (address: Axeltorv 3, 1609 Copenhagen V). Here you will meet Peter Michael Heller (T +45 3339 4335 | M +45 2180 0731 | E pmhe@lf.dk) from The Danish Agriculture & Food Council who will be your guide for the day.

10.00-11.15 Transport from DAFC (Axeltorv 3, 1609 Copenhagen V) to Osted

 

11.25-12.15 Visit to dairy farmer (Peter Sivertsen, Mannerup Møllegård, Hovedvejen 227, 4320 Osted)

 

12.15-13.30 Transport from Osted to DAFC (Axeltorv 3, 1609 Copenhagen V)

 

NB: In order to participate on this trip, it is mandatory that the delegate can declare that he/she has not been in direct contact with cloven-hoofed animals for at least 48 hours prior to visiting the livestock mentioned above. This must be declared by signature on the declaration form when entering the farm. 

FOOD TRIP TWO: SUSTAINABLE FOOD SYSTEM IN GREATER COPENHAGEN

This field trip will take you on a guided tour covering all aspects of eating in Copenhagen – from school-lunches, beer and egg production, to a Michelin star restaurant. From soil to table and back again, prepare to experience the incredible diversity of the food system and how enthusiasts have found ways to produce local, organic meals of high quality.

09:30 - 10.30 Meet your guide consultant Rasmus Arnbjerg at Gasværkvejens Skole (Food Profile School) and talk to head Chef Herman Fagerlund about the public schools cooperation with a farmer in Lejre. Gasværksvej 22, 1656 Copenhagen 

10:30 - 11.15 Transport to Lejre

11:15 - 12.00 Meet Tina Unger - coordinator of ’A Part Of Herslev’ a local food coop at Herslev Brewery where she will introduce Lejre Municipality and their food strategy, as well as their conversion to organic kitchens and farmlands. Kattingevej 8, Herslev, 4000 Roskilde

12:00 - 13.30 Lunch at Herslev Brewery. Kattingevej 8, Herslev, 4000 Roskilde

13:30 - 14.30 Visit Farm of Ideas in Abbetved. Farm of Ideas is an organic farm known for being a melting point for innovation, gastronomy and organic culture. The farm supplies Copenhagen restaurants as BÆST and Manfreds. Abbetved is a small town with a population of 36 people. Jørgenssæde, Abbetvej, 4320 Lejre

14:30 - 15.15 Visit at Hegnsholt Poultry Farm. Hegnsholt is an organic farm that – among other things – works together with Copenhagen’s Restaurants to create a sustainable food production chain and minimize food waste. Lejrevej 52, 4320 Lejre

15:15 - 16:00 Transport to Copenhagen

16:00 Visit restaurant Mirabelle and restaurant Bæst where you will meet head chef Christian Puglisi who is one of the leading figures in creating sustainable restaurants. Guldbergsgade 29, 2200 Copenhagen

FOOD TRIP THREE: URBAN FOOD AND ENTREPRENEURSHIP

This afternoon trip will guide you to some of Copenhagen’s small, innovative food-entrepreneurs and social economic businesses as well as the environment around them. Here, you will experience Copenhagen by bike with an experienced guide. 

10:15 - 11:00 Meet your guide at Baisikeli, where you will rent a bike. Ingerslevgade 80, 1705 Copenhagen

11:00 - 12.00 Visit to ”Dit Lokalmarked” (your local market) at Den Franske Plads, talk to founder Christian Astorp who also runs the food market at “The Meatpacking District”. Serridslevvej, 2100 Copenhagen

12:00 - 13.15 Visit at Send Flere Krydderier, Global, to talk about running socio-economic cafés at public culture houses. Nørre Allé 7, 2200 Copenhagen

13:15 - 14.00 Visit Kitchen Collective in CPH Food Space where Kitcheneure Cykelkokken will prepare snacks. Slagtehusgade 11, The Meatpacking District, 1715 Copenhagen

14:00 - 15.00 Talk to Nordic Foodworks regarding CPH Food Space’s and the Greater Copenhagen Region’s work with making a good environment for Food Start-Ups. Slagtehusgade 11, The Meatpacking District, 1715 Copenhagen

16:00 Back to Baisikeli

FOOD TRIP FOUR: URBAN AND HARBOUR FARMING

Urban farming and gardening is on the agenda everywhere. The movement thrives in Copenhagen, and this trip will connect the city and the farmer - delving into more hands-on farming – even under the sea in Copenhagen Harbour. Here, you will experience Copenhagen by bike with an experienced guide.

09:00 - 9.45 Meet your guide Bodil Espersen at Baisikeli, where we will rent a bike. Ingerslevgade 80, 1705 Copenhagen 

09.45 - 11.15 Visit to Københavns Fødevarefællesskab (a member-based and member-driven food co-operative in Copenhagen) and talk to Charles Bo Nielsen about increasing the consumption and role of local products. Enghavevej 80C, 2450 Copenhagen 

11:15 - 12.00 Visit to Maritime Nyttehaver. The organisation behind Maritime Nyttehaver will tell about their goal to develop and spread urban sea gardens in the harbour of Copenhagen and other places. They will also take you to their production of oysters and clams in Copenhagen. Kalvebod Brygge, 2450 Copenhagen 

12:00 - 13:00 Lunch – Clam soup at Kalvebod Wave. Kalvebod Brygge, 2450 Copenhagen

13:00 - 13.45 Visit to Byhaven 2200. Byhaven is a group of Copenhageners who run an urban garden in the middle of Nørrebro in the city. You will hear about how they organize their work and how they use the garden. Jagtvej 69, 2200 Copenhagen North 

13:45 - 15:00 Visit to Beyond Coffee, who will tell you about their project using waste from coffee and barista processes to grow mushrooms. Jægersborgsgade 35, 2200 Copenhagen North

15:00 - 16:15 Visit to CPH Food Space – Coffee and talk to Bioark/Tiny Gardens. Bioark collaborates with restaurants in developing self-sustaining food loops combining bio-inspired technologies with local nutrient streams. Slagtehusgade 11, 1715 Copenhagen 

16:15 Back to Baisikeli. Ingerslevgade 80, 1705 Copenhagen 

FOOD TRIP FIVE: LEARN HOW TO FORAGE

 

09.55 Meet at the Dragon Fountain in Rådhuspladsen, which is a ten minute walk from Christiansborg Palace. Bella and Sara from MAD will be waiting to take the bus to Kongelunden with you. We’re taking public transport, and our bus leaves at 10.04, so please arrive on time!

11.00 – 13.00 Join Roddie and Thomas at Kongelunden for a walk.

13.00 Bus back from Kongelunden to Rådhuspladsen

FOOD TRIP SIX: VISIT LØGISMOSE MEYERS FACILITIES

The guide will take you through different artisanal production facilities – from baking, to vinegar meats and fermentation. During the visit you will get a unique insight into turning old varieties of apples into balsamic vinegars inspired by Italian techniques.

9.00 - 10.00 Social Food Projects & Education at Meyers Madhus, Nørrebrogade 52, Copenhagen.

Taste a freshly baked Øland wheat bun and learn about Løgimose Meyers engagements in social projects working with food as a tool and education program.

10.30 - 11.15 Fermentation and Meat Processing Facilities at Nordhavn, Kattegatvej 53, Copenhagen.

Taste balsamic vinegars based on Danish apples, as well as other fermented products and cured meats and fish.

11.30 - 12.00 Tour of Artisan Bread & Pastry Production at Meyers Bakery, Store Kongensgade 46, Copenhagen.

Taste artisan baking products based on Nordic grains, sourdough and long fermentation.

12.15 - 13.00 Visit at Løgismose Food & Wine, Nordre Toldbod 16, Copenhagen.

Light lunch and wine tasting at Løgismose Food & Wine.

FOOD TRIP SEVEN: EXPERIENCE THE DANISH FOOD BANK

In this trip director of the Danish Food Bank, Karen-Inger Thorsen, will present to you how they ensure food safety while fighting food waste on a large scale. Afterwards, you will get a guided tour through their warehouse, where The Food Bank stores surplus food before redistributing it to organizations working with socially disadvantaged people. When you’re done talking about food, the creative chef will serve a magic surplus lunch for you.

10.00 - 11.00 The Danish Food Bank director Karen-Inger Thorsen will give you a guided tour through the warehouse, where The Food Bank stores fresh surplus food before redistributing it to organizations working with socially disadvantaged people. Learn what kinds of foods are donated and why. Address: Birkedommervej 31, 2400 Copenhagen.

11.00 - 11.30 Director of the Danish Food Bank, Karen-Inger Thorsen, will present to you how we ensure food safety while fighting food waste on a large scale. 

11.30 - 12.15 One of The Food Banks food donors will talk about how and why they collaborate with The Danish Food Bank.

12.15 - 13.30 The creative chef from The Danish Food Bank will serve a magic surplus lunch for you.

FOOD TRIP EIGHT: SUSTAINABLE BREWING EXPERIENCE

The tour will take you through the sustainable craft of brewing – from research and development into climate tolerant crops at the Carlsberg Research Laboratory to circular elements of the brewing process in the Jacobsen House Brewery, finishing with the end product of high qulity brews  - at the 170 year old site where J.C. Jacobsen founded Carlsberg. Come see where the pH-scale was invented, yeast was purified and climate tolerant crops are being developed, while at the same time understanding the zero waste approach to brewing.

10.00 - 10.30     Transport from World Food Summit to Carlsberg City, Olivia Hansens Gade, 1799 Copenhagen

10.30 - 11.30      Carlsberg Research Laboratory with head scientist: Climate tolerant crops from brewing and beyond

11.45 - 12.45      Tour of the Jacobsen House brewery with a brewmaster: The circular – zero waste – approach to brewing

12.15 - 13.30:     Tasting and discussion with sustainability head 

13.30 - 14.00      Transport from Jacobsen House Brewery to World Food Summit

Contact:
The Ministry of Environment and Food of Denmark, Sara Pasquali,  +45 20 65 98 39 | sapas@mfvm.dk

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