Read more about the various insights. It will be indicated whether the presentation is in Danish or English.

10.00 - 10.25: Food trends throughout 10,000 years ‎‎(in Danish) ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎

Food historian and museum curator Bettina Buhl, Madens Hus at Det Grønne Museum

This insight will be in Danish

Food trends throughout 10,000 years. Don't think it's just about bread and porridge! Food trends in Danish food culture are about everything other than just food! We closely examine ingredients, preparations, and presentations throughout the ages.

Photo: Sofie Dupont

10.40 - 11.05: Plant based cheese gels - use of fermenta- tion for development of new climate friendly foods (in English)

Professor Poul Erik Jensen, Department of Food Science, University of Copenhagen

This insight will be in English

Fermentation of emulsions based on seed storage proteins can form the basis for production of plant-based cheeses and other food types. Major challenges is creation and enhancement of texture and flavor. This involves the search for customized bacterial blends tailored for plant based fermentation, and the synergistic application of enzymes like transglutaminase to improve textural properties. This work not only contribute to increased understanding of fermentation of plant proteins but open up for future work in plant based foods, ultimately facilitating the production of nutritionally and well-tasting plant based cheeses as well as new products.

Photo: Claus Boesen

11.20 - 11.45: Smartfarms - Oceans of blue mussels help improve water quality (in Danish)‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎

Lisbeth Jess Plesner, Senior Consultant, HedeDanmark 

This insight will be in Danish

Blue mussels should play a significant role as one of the future foods in the green transformation of food production. Blue mussels are a healthy protein source with a very low climate and environmental footprint. Furthermore, blue mussels can remove nutrients, thus improving water quality in the ocean. When locating them, it is important to consider environmental impact, visual concerns, and other users, etc. The presentation will cover advantages, disadvantages, opportunities, myths, as well as regulatory constraints.

Photo: Christian Agerskov Munk

12.00 - 12.25: Sustainable production of cultured meat (in English)

Professor Jette Young, Department of Food Science Aarhus University

This insight will be in English

Cultured meat is expected to contribute to more sustainable food production. I will give an insight into what cultured meat is and the principles of how it is produced, and discuss aspects of quality and nutritional value.

Photo: Aarhus Universitet

12.40 - 13.05: Which danes reduce meat and why? (in Danish) ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎

Professor Bente Halkier, Department of Sociology, University of Copenhagen

This insight will be in Danish

What makes it easy and what makes it difficult to reduce the place of meat in our diets? And how can other actors in society support households in changing their eating habits towards more climate-friendly plant-based meals?

Although a majority of Danish consumers eat meat without restrictions, there is a growing group of Danes who want to signal that they are cutting down on their meat consumption. Contrary to what you might think, it's not necessarily young consumers, but rather a diverse group. What's interesting is what makes these consumers able to practise cutting down on meat consumption.

Photo: Klimarådet

13.20 - 13.45: IKEA Food - Sustainable Food for many, in a world of furniture‎ (in English)

Country Food Range & Supply Leader Peter Broholm, IKEA Group

This insight will be in English

Our guests and customers are expecting delicious, sustainable food that is affordable and appealing, and our journey to deliver this going forward has only just begun. What can we do to accelerate the journey towards less food waste and less Co2 emissions? And how does IKEA food support the total IKEA journey going forward, both in regards to climate goals, but also as a part of our demographic design?  

Photo: Ikea Group

14.00 - 14.25: Documented cli- mate and sustainability initiatives throughout the value chain ‎(in Danish)

Lisbeth Henricksen Director of Innovation, SEGES Innovation

This insight will be in Danish

Documenting climate and sustainability initiatives is a difficult, but not impossible task. You need 1) knowledge and professional depth 2) data 3) an actor who can tie the value chain together. Lisbeth Henricksen will present SEGES Innovation's work to create more sustainable foods.

Photo: SEGES Innovation

14.40 - 15.00: EAT-pack - in the future you can eat food packaging ‎(in Danish)‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎ ‎

Associate professor Susan Løvstad Holdt, DTU National Food Institute

This insight will be in Danish

Eat-pack develops food packaging based on food ingredient side streams to leave no waste behind. In the future, the packaging goes in the pot - it has to be edible.

Photo: Susan Løvstad