THE GROCERANT
Go shopping in FOodexpo's very own organic grocery store. The more you buy, the more money goes uncut to the organization Plant Et Træ.
From 09:00 - 18:00 in Hall H
TALK: “DO YOU WANT TO KNOW HOW AND WHY SUSTAINABLE CHOICES CAN MAKE A DIFFERENCE FOR YOUR COMPANY?” V/ LINE POULSEN, DANISH INDUSTRI AND JAN BERTELSEN, IN CHARGES OF SUSTAINABILITY, SCAN OFFICE DAARBAK
Get an idea on how you turn cicular economy and recycling of waste to a good investment.
From 09.45 – 10.00 in Hall J3
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NØRDERIET - FREE WORKSHOPS
At the workshop area, Nørderiet, at the fare, you can meet the sisters from Pure Dansk, Malene and Astrid Søgaard, who will all three days at the fare invite you to their amazing univers of recepies with danish legumes. Here you can be tougth how to make marinated lenses, "nutella" on beans and peahummus. It is free to participate and do not require registration to attend. You will get a recipe and your homemade tastings in a box, to take with you.
From 10.00 - 18.00 in Hal H
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WORKSHOP: "PLANT-BASED COLD CUTS BASED ON LEGUMES" BY ANETTE HOEG NIELSEN
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).
From 10:00 to 10:45 i the workshoparea "Nørderiet" i Hall H
LECTURE: "PIG AND GREEN - OR GREEN AND PIG?" BY PUK HOLM
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.
From 10:00 to 11:00 in Holm's Conversation Kitchen in Hall F
COMPETITION: DANISH NATIONAL CUP IN COCKTAILS
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.
From 10.00 - 15.30 in Hall K
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TALK: “A NEWS SEES THE WORLD”
The son of Piet Hein, Hugo Piet Hein, have continued the known designs and visions from Piet Hein. In corporation with botex he will present another news - The curtain fabric, Inspiro, made in corporation with Almedahl. The patern of the fabric is based on the famous Superellipse®-former 5:6 og 4:6 by Piet Hein.
From 10.30 – 10.45 in Hall J3
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MATCHMAKING WITH COMPANIES BASED ON PLANTS FOR NEW MARKETS
In this matchmaking you can experience innovative, companies based on plants pitche their green concepts to large detail- and foodservice companies. The purpose is to help the plantbased companies to reach more channels on the market by creating a corporation in benefit for both parties. This presentation takes place both at 11 and 15 o'clock, but with different companies, who will pitch each time, so there will be lots of inspiration.
From 11.00 - 11.30 in Hall M
LECTURE: "FROM ICONIC FOLK SCHOOL TO THE FIRST CULTURE HOTEL IN DENMARK" BY MAJA FÜCHSEL
Maja Füchsel, director of Højhuset, tells about the transformation of the iconic Herning Højskole, into a modern and different cultural meeting place on the flat heath.
Kl. 11.00 - 11.25 at StartUpStage i Hall D
PANEL DEBATE: "GET SUCCESS WITH THE PLANT-BASED DISHES - GOOD TIPS AND CLASSIC PITFALSS"
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.
Panelists
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
From 11:00 to 11:40 at The Climate Stage in Hall H
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BINGO
Together with the National Organic Association, you can look forward to 45 minutes of cozy bingo. Bring your colleagues with you and take a well-deserved break from the many trade fair impressions. Tickets can be purchased under "Additional Purchase" when you order your free entrance ticket to Foodexpo (NOTE: In Danish).
From 11:00 to 11:45 in "The Meeting Place" in Hall H
100 G. LEGUMES A DAY... HOW?
What is it legumes can bring to the table? and how do you exploits the potential? Join when, Grønning & Kjærgaard tells about tecniques in the kitchen and the legumes magical abillities to taste, bind, grow and creme. Learn how to make mayonnaise of the boiled water from peas and taste the perfect mouthful, when we end the lecture with a pancake made of all the good stuff - REMEMBER, that the best party is in the kitchen.
From 11.00 - 11.45 at the meeting point in Hall H
TALK: “DO YOU WANT TO KNOW HOW AND WHY SUSTAINABLE CHOICES CAN MAKE A DIFFERENCE FOR YOUR COMPANY?” V/ LINE POULSEN, DANISH INDUSTRI AND JAN BERTELSEN, IN CHARGES OF SUSTAINABILITY, SCAN OFFICE DAARBAK
Get an idea on how you turn cicular economy and recycling of waste to a good investment.
From 11.30 – 11.45 in Hall J3
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LECTURE: "GENERATION GREEN" BY ANETTE GROTHE
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…
From 12:00 to 12:40 at The Climate Stage in Hall H
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GREEN MARKETING: WHAT CAN AND CAN'T YOU DO?
Charlotte Thy, Senior Product Developer & Lead Auditor i Bureau Veritas, and Mogens Werge, CSR & Public Affairs i MLDK, will discuss a bunch of fictional examples about what you can say, when it comes to green marketing and not at least what you can't say.
From 12.00 - 12.30 in Hall M
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WORKSHOP: "BEAN BROWNIE BASED ON VEGAN PRINCIPLES" BY MARIA ENGBJERG
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).
From 12:00 to 12:45 in the workshoparea "Nørderiet" in Hall H
LECTURE: "THE FISH ON THE DISK" BY SØREN GERICKE
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.
From 12:00 to 13:00 in Holm's Conversation Kitchen in Hall F
TALK: “EXPERIENCE THE RESULT OF A INTERNATIONAL CORPORATION ACROSS 4 COUNTRIES - THE SUSTAINABLE HÅG TION.” V/CHRISTIAN ØRUM, FLOKK
Also learn about the 5 cicular design principles for sustainable design, which Flokk works from on their weekdays and as a part of their companies DNA.
From 12.30 – 12.45 in Hall J3
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STRONG BRANDS PUTS TURBO ON SUSTAINABILITY
Come aloing and be inspired, when the suppliers for "Madværkstedets" tells about exciting initiatives and projects, which they have started to promote the sustainable development to benefit the consumer, society and the environment. There will be a new supplier, that who will tell for each session of ”Strong brands puts turbo on sustainability".
From 13.00 - 13.30 in Hall M
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PANEL DEBATE: "THE CLIMATE-FRIENDLY KITCHENS OF THE FUTURE"
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.
Panelists:
Mona Carøe Jensen, Chief Economist, Randers Regionshospital
Michael Allerup Nielsen, Vice chariman, Kost & Ernæringsforbundet
Gitte Breum, Chief, Food & Volunteering in Odense Kommune
From 13:00 to 13:40 at The Climate Stage in Hall H
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TALK: “MATTING INTERIOR FOR THE CREATIVE AND SUSTAINABLE HUMAN" V/LOTTE JENSEN, MATTING
Workspace og environments as we join every day, must give space og possibility for activity and movement and thus contribute to creativity and increased well being. Learn how.
From 13.15 – 13.30 in Hall J3
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BEANMEETING
The green proteins is on everyone's lips and in a green conversion of the kitchens, is it important to consider them in the menues. Join in to a conversation with professionals, who knows alot about green proteins, so you can so you can both manage the practice, the food legislation, the tasting, the dishes and the satiety. In addition, you can ask all the legume questions that you may have.
Panelist:
- Katrine Ejlerskov, Projektcoordinator for ecology in foodservice, Dansk Vegetarian Union
- Helle Steen Petersen, Headchef, Nordsjællandshospital
- Tine Kardos, Gastronomic advisor, Meyers Madhus
- Bjarne Hansen, In charge of corn, Aurion
From 14.00-14.40 at the Climate stage in Hall H
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TALK: “DO YOU WANT TO KNOW HOW AND WHY SUSTAINABLE CHOICES CAN MAKE A DIFFERENCE FOR YOUR COMPANY?” V/ LINE POULSEN, DANISH INDUSTRI AND JAN BERTELSEN, IN CHARGES OF SUSTAINABILITY, SCAN OFFICE DAARBAK
Get an idea on how you turn cicular economy and recycling of waste to a good investment.
From 14.00 – 14.15 in Hall J3
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WORKSHOP: "BEAN RUM BALLS BASED ON VEGAN PRINCIPLES" BY MARIA ENGBJERG
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).
From 14:00 to 14:45 in the workshoparea "Nørderiet" in Hall H
LECTURE: "THE GOOD BUTCHER CRAFTS" BY MICHAEL MUSETH
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.
From 14:00 to 15:00 in Holm's Conversation Kitchen in Hall F
WHAT ARE THE MOST ENVIRONMENT FRIENDLY TAKESWAY-PACKAGING AND - SERVICE?
Horesta has on the restaurant business behalf entered a corporation with the ministry of environment with the purpose to realize potentials for more recycling and a reduction of plastic for takeaway-packaging. The corporation must be seen as a link to the political agreement about ”Climateplan for a green garbage sector and circular economy", who have a fixed goal for reduction in takeaway-packaging by 50% in 2026. Meet the 3 companies of packaging manufactors, Duni, Abena and Greenway, who present their solutions and will be challenged by, how the solutions can contribute to reach the fixed goal.
From 14.00 - 14.30 in Hall M
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TALK: “THE CONCEPT HOUE MYTRASH IS AN ACTIVE EFFORT FOR A SUSTAINABLE FUTURE. SHOULD YOUR WASTE BECOME YOUR FURNITURE?" V/LARS HOUE, DIRECTOR HOUE
We look at waste from kitchens as the resource it is. With other words: we make use of waste from plastic for HOUE MyTrash in- og outdoor møbler. Sort out you plastic waste and help to ensure recycling in a circular progress.
From 14.45 – 15.30 in Hall J3
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LECTURE: "FOOD WASTE 3.0 - HOW TO TURN BREAD INTO ICE?" BY JALM&B
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".
Panelists:
- Martin Marko Hansen, Head of Innovation & Sustainability, Jalm&B
- Rasmus Eibye, Direktør, Hansens Is
- Christian Seiersen, Co-Founder, Frankly Juice
From 15:00 to 15:40 at The Climate Stage in Hall H
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LECTURE: "FOOD ENTREPRENEURSHIP ON THE COPENHAGEN FOOD SCENE" BY MIA MAJA HANSSON, CPH FOOD SPACE
Serial entrepreneur, Food Pirate and Director Mia Maja Hansson gives an insight on the trends that define how food entrepreneurs succeed on the Copenhagen food scene.
From 15.00 - 15.25 at StartUpStage in Hall D
MATCHMAKING WITH COMPANIES BASED ON PLANTS FOR NEW MARKETS
In this matchmaking you can experience innovative, companies based on plants pitche their green concepts to large detail- and foodservice companies. The purpose is to help the plantbased companies to reach more channels on the market by creating a corporation in benefit for both parties. This presentation takes place both at 11 and 15 o'clock, but with different companies, who will pitch each time, so there will be lots of inspiration.
From 15.00 - 15.30 in Hall M
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WORKSHOP: "COLD CUTS OF PLANT PROTEINS" BY ANETTE HOEG NIELSEN
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.
From 16:00 to 16:45 i the workshoparea "Nørderiet" i Hall H
Speed-date - organic of course
Come along and speed-date five of Foodexpos organic exhibitors. We turn the wheel of dilemmas and puts the organic exhibitors towards a number of dilemmas in ecology, like is the ecological sustainable og why does organic products cost more? The speed-date gives you the opportunity to meet the organic exhibitors for an exciting debate - and not at least watch and look at the futures organic products.
From 16.00 - 16.45 at the meeting point in Hall H
FIGHT FOODWASTE WITH TOO GOOD TO GO
The country manager for Too Good To Go, Heidi Boye, will make us wiser on foodwaste in the producerstage with interresting data and insights. She will also tell about some of the solutions, Too Good To Go have started to help foodwaste, including datemarks and a whole new exciting corporation with a manufactor, which they have had great succes with in the Netherlands and soon will arrive in Denmark: Luckyboxes with mixed leftovers from the manufactors, which will be brought out to the consumers.
From 16.00 - 16.30 in Hall M
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LECTURE: "HOW TO RUN A STEAKHOUSE FOR A TIME, WHERE IT IS RECOMMENDED TO EAT LESS MEAT" BY ANDERS NIKOLAISEN
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.
From 16:00 to 17:00 in Holm's Conversation Kitchen in Hall F
COMPETITION: NORDIC GREEN CHEF
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.
