Attend the country's leading students in chefs, waiters, catering and receptionists as they compete for first place in "Trainee of the Year".
See 5 of the best, professional bakers in Denmark make worldclass bread and pastry as they compete for the prestigious title as The Best Baker.
Join in making a delicious plant-based spread of legumes together with Anette, who has the profile danish profile @madmedgloed on Instagram and the blog www.madmedgloed.dk, which is a blog with recipes where the focus is on plant-based food, sustainability and ecology. The cold cuts can be used in a sandwich or in a pita bread. You will make your own portion, which you can take home, along with a recipe for the cold cuts (NOTE: In Danish).
The future must be greener than today - also on the Danes' plates. Studies show that Danes want to eat more vegetables, but find it difficult to cut back on meat, which is such a strong part of our food culture. We need to practice and get used to new meal compositions. More greens on the plate and less meat for those who eat a lot. We all have different starting points, but if we all take at least small steps in a climate-reducing direction, we must believe that it will have a snowball effect. Get inspired to serve smaller but better meat and more vegetables in the cool way when Puk Holm, nutrition expert at Agriculture & Food, visits Holm's Conversation Kitchen.
Experience showmanship, innovative cocktails and high-level stage shows when 24 of the country's most talented bartenders compete in the Danish National Cup in Cocktails.
Vegetarian, green, climate friendly, meat free? How we mention and name the green dishes can to that extent contribute to success or criticism when the kitchens go in a greener direction. We talk into taste, satiety, expectations and how we make the mouth water run - even in those who do not normally choose vegetarian. Come and learn more about the consumer perspective and get great tips and tricks from a canteen operator and a wholesaler who has gone into the fight to promote the green.
Katrine Ejlerskov, Project coordinator for ecology in foodservice, Dansk Vegetarisk Forening
Kenneth Sørensen, Head of Gastronomy & Food, Compass Group
Jan Kristensen, Buiness developer and CSR responsible, Dansk Cater
When cookbook author Maria Engbjerg visits Foodexpo, we make a bean brownie based on vegan principles. You get a taste and a recipe to take home as well as the opportunity to buy Maria's new vegan cookbook, which will be published in March 2022 (NOTE: In Danish).
The new climate-friendly dietray guidelines recommend that we eat less meat and more fish. When Søren Gericke visits Claus Holm, they slam the fish on the disk and provide inspiration on how to cook your fish so it becomes absolutely perfect.
Get a hands-on presentation of the future consumer trends, you need to know about in 2022.
The Danish magazine KOST has conducted a study that shows that there has been an increased focus on sustainability in public kitchens, but also that there is a large and untapped potential in relation to more climate-friendly menus, with i.a. less meat, better utilization of raw materials, less water consumption, electricity consumption, better waste sorting and less plastic. The kitchens call for political prioritization for more sustainable initiatives. We have put three professionals on the agenda, each of whom can help to put concrete ideas and political goals on the agenda, so that together we can move the public kitchens right up under the noses of our politicians.
Mona Carøe Jensen, Chief Economist, Randers Regionshospital
Michael Allerup Nielsen, Vice chariman, Kost & Ernæringsforbundet
Gitte Breum, Chief, Food & Volunteering in Odense Kommune
Generation Green, the most misunderstood generation since the youth uprising, if you ask them yourself. Who are they really? How green are they? How do they experience a new food culture in a greener food landscape? What does food & climate mean? Why are they not a fan of meat substitutes? And how do we spot their behavior, needs and requirements for meals and drinks for the future? Strategic food planner Anette Grothe, from the food agency OPENING, zooms in on a generation that is green, greener, greenest…
When cookbook author Maria Engbjerg visits Foodexpo, we make vegan rum balls based on beans together. You get a taste and a recipe to take home as well as the opportunity to buy Maria's new vegan cookbook, which will be published in March 2022 (NOTE: In Danish).
Michael Museth, butcher and owner of Folkets Madhus, fights to get common sense back in the kitchen. The one that ensures that one recycles leftovers for the next meal. The one who does not eat imported goods when you have local Danes in season. The one who eats less but better meat. Join in when Michael Museth puts the good butcher craft on the agenda in Holm's Conversation Kitchen.
The first waves against food waste were primarily about producing the right amounts of food. What we call food waste 3.0 is about creating a cycle in which all parts of the valuable raw materials are utilized optimally. The organic bakery Jalm&B goes on stage like-minded food friends and tells about how carrot pulp from Frankly Juice turns into a sourdough bun in 7Eleven and how surplus bread in collaboration with the restaurant Amass and Hansen's Ice Cream can be transformed into an ice cream, which i.a. being sold in the danish retail chain "Irma".
Join in making a delicious spread of plant proteins together with Anette, who has the danish profile @madmedgloed on Instagram and the blog www.madmedgloed.dk, which is a universe of recipes where the focus is on plant-based food, sustainability and ecology. It can be used as a substitute for a smoked salmon salad. It can also be used in a sandwich or in a pita bread. You will make your own portion, which you will take home, along with a recipe for the cold cuts.
Join us when Anders Nikolaisen, Director of Jensens Bøfhus, puts into words what it is like to run a steakhouse at a time when it is recommended to eat less meat.
Experience the world premiere of a brand new competition when Nordic Green Chef is held for the very first time. Make your way past the competition area in Hall E and experience the starting shot for this world premiere before heading home from Foodexpo, which closes at 18:00.