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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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 10.00 - 18.00 in Hall H
LECTURE: "THE LITTLE TUB, THE POTATO" BY PETER MEJNERTSEN
Denmark is a potato country, and for centuries we have grown the small tuber, which grows well in the cool climate. But the potato has long been a reviled size, even though it is at the very top of vegetables and foods with the lowest climate footprint. So what does it take for us to rediscover the love of the potato so that it can once again play a major role in our everyday food? You can hear more about this when Peter Mejnertsen, owner of Mejnerts (Mejnerts Grønt and Mejnerts Mølle), visits Claus Holm.
From 10.45 to 11.45 in Holm's Conversation Kitchen in Hall F
TALK: “GET SMARTER ON THE CIRCULAR CONCEPT AND WHAT SUSTAINABLE DECORATION REALLY IS" V/Jan Bertelsen, IN CHARGE OF SUSTAINABILITY AT SCAN OFFICE DAARBAK
What is sustainable decoration really? Get tips to how you can make a difference, when you invest in new inventory or location for your company.
From 10.45 – 11.00 in Hall J3
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LECTURE: "REFLECTIONS ON THE JOURNEY TO A FOOD AND MEAL CULTURE WITH GREATER ETHICAL AND SENSUAL QUALITIES BY CLAUS MEYER
Danish chef and entrepreneur Claus Meyer unveils why and how he will develop the company MEYERS with a new and ambitious climate and sustainability strategy that contains concrete goals for both climate footprint and ecology. For example, it must be possible to measure on a weekly basis whether the company lives up to the goals. The strategy also includes social initiatives, including a number of projects at home and abroad, which will give people a new chance, create greater inclusion and solve societal issues.
From 11.00 to 11.40 at The Cimate Stage in Hall H
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LECTURE: "FROM LOCAL FISHERMAN TO SEAWEED SUCCESS" BY HEINE MAX
Hear Heine Max from Seaman Chips talk about his wild journey from local fishmonger to today's probably biggest sales success on the seaweed front, where he in record time he has achieved great success with his seaweed-based chips, which in two years have gone from start-up brand to be sold in more than 10,000 stores.
From 11.00 - 11.25 at The StartUpStage in Hall D
WORKSHOP: "SOURDOUGH WITH LEGUMES" BY JALM&B
Together with Jalm&B's very own sourdough nerds and legume lovers, you can participate in this baking workshop and learn how to bake with sourdough and legumes. Food and bread cultures around the world have for centuries followed climate and dietary advice based on vegetables, grains and legumes. Legumes are thus a fully integrated part of numerous dishes and recipes, and bread is baked on e.g. chickpeas and lentils. Jalm&B guides you to Nordic legumes, protein from cereals, sourdough and fermentation and of course bread with legumes. You get your fingers in the dough, tastings and a legume dough to take home so you can make freshly baked bread for the breakfast table (NOTE: In Danish).
From 11.00 to 11.45 in the workshoparea "Nørderiet" 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: “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 11.30 – 11.45 in Hall J3
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PANELDEBATE: WHY IS IT SO DIFFICULT TO DELIVER PRODUCTS BASED ON PLANTS TO PUBLIC KITCHENS?
How do we get the big kitchens til use more climate friendly products? Where is the challenges, who can deliver and is the products good enough for nutrition? You can get answers on these questions by participating in the paneldebate with actors from both private and public kitchens. The dabate will be facilited by Gyda Bay from Food Innovation House.
From 12.00 - 12:30 in Hall M
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PRESENTATION: "DET ØKOLOGISKE SPISEMÆRKE"
Are you interrested in ecology and would like to know more about how you get in to the Det Økologiske Spisemærke? Then you can join in, when Rikke Kornval from the food administration goes on stage. Here you get the knowledge about, how cafees, hotels restaurants, schools, kindergartens and cantines can show the citizens and guest, the there is organic products on the menu. Look forward to meet Carina Nor Johansen, head chef at Vallekilde Højskole, and Mads Simon Dreyer, head chef at Oure Efterskole, who both holds the Det Økologiske Spisemærke in gold. Together they will tell abut their experiences, recommondations and challenges in the hunt of the gold mark.
From 12.00 - 12.40 time the clima stage in Hall H
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LECTURE: "INVASIVE SPECIES IN COOKING" BY VICKY KNUDSEN
Our nature is full of plants and animals that are not native to Denmark, and which do damage to Danish nature, but which still live in the best condition - to the danger of existing species. When we can not eradicate them, we can reduce their harmful effects by consuming them. Join us when biologist and nature communicator Vicky Knudsen visits Claus Holm to inspire which invasive species you can find in nature for free and use in your cooking.
Photo: Camilla Stephan.
From 12.00 to 13.00 in Holm's Conversation Kitchen in Hall F
TALK: “GET SMARTER ON THE CIRCULAR CONCEPT AND WHAT SUSTAINABLE DECORATION REALLY IS" V/Jan Bertelsen, IN CHARGE OF SUSTAINABILITY AT SCAN OFFICE DAARBAK
What is sustainable decoration really? Get tips to how you can make a difference, when you invest in new inventory or location for your company.
From 12.45 – 13.00 in Hall J3
THE KITCHENS OF THE FUTURE V/LISELOTTE KIRA GREGERS ANDERSEN, ALIAS KOKKEN PÅ KANTEN
The world is facing new times and in Denmark we do alot to secure the future on the planet. Let the way be full of fun experiences and good taste. Learn how to conjure your leftovers to food for guests. Forget about shopping and create magic anyway. Fill your kitchen with joy, energy and good materials, both the ones you can buy, but also the ones you find in the garden, woods and the ocean. Liselotte Kira Gregers Andersen, alias Kokken på Kanten, is a culinary free thinker and specialist in oblique angles. In her world the bananapeel, dandelions and watermelonpeel finds its way to the plate, side by side with danish legumes, seaweed, greens of the season in normal dishes.
From 13.00 - 13.30 in Hall M
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SUMMIT: "SOLE-RESPONSIBLE IN DAY INSTITUTIONS"
Calls all dieticians sole-responsible for 40 minutes of professional network sparring. We focus on how we each work with ecology and sustainability. The goal is for all participants to leave the summit with lots of energy, joy and inspiration from all corners of Denmark - directly to translate into the work of inspiring children and adults to happy sustainable meals.
Panelists:
Rikke Friis, dietary sole-responsible, Lunas Ark
Mette Kloppenborg, chef in "Stjernekøkkenet", Børnehuset Stjernen
Ditte Tranberg, former food-mother and founder, Linser for livet
From 13:00 to 13:40 at The Climate Stage in Hall H
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WORKSHOP: "GREEN PEA PUREE MADE ON DRIED GREEN PEAS" BY TRINE HAHNEMANN
Go into the kitchen with Trine Hahnemann from Hahnemann's Kitchen and be inspired by her enthusiasm for green everyday food. Trine will talk about how she meets the challenge of turning vegetables into fantastic dishes using the best ingredients and good craftsmanship. Together we make Trine's own favorite version of green pea puree made from dried green peas. It has countless uses and is guaranteed to be a favorite in sandwiches, salads and as a dip. You get a sample and a recipe to take home (NOTE: In Danish).
From 13.00 to 13.45 in the workshoparea "Nørderiet" in Hall H
PANELDEBATE: "STOP FOODWASTE - TIPS AND TRICKS"
When people are at a buffet our instincts and "inner monkey" who craves fat, protein, salt and sugar takes over and we shovels food up on the plate. Evoloutionary we plug ourselfs with food and the human is designed to be in lack of food. If we will increase the food waste, it demands that we will get the "monkey restrained" and understand the human behaviour. The solution is design of behaviour with intelligent decorated canteens and sensuous food.
Panelists:
Nichlas Saul, Partner, Foodop
Ronny Saul, Adm. Director, Jespers Torvekøkken
Malte Sejer Sørensen, Catering Development Specialist, ISS Danmark a/s
Rasmus Bredahl, founder, Madkonsulenten
From 13.00-13.40
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COMPETITION: DANMARK'S BEST GRILLED SAUSAGE
Taste and vote for your favorite grilled sausage from five selected butchers and help decide who will run with the victory.
From 13.00 - 13.50 in Hall F
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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 13.30 – 13.45 in Hall J3
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LECTURE: "RAW MATERIALS ON TIME" BY METTE DAHLGAARD
Eating with the season is in line with an organic and sustainable way of thinking in the kitchen. Join us when Mette Dahlgaard, Gastronomic Chef at Gemyse, visits Claus Holm and focuses on the season's ingredients and shows you how to prepare your vegatables so that they taste and feel just right.
From 14.00 to 15.00 in Holm's Conversation Kitchen in Hall F
FOODEXPO, ØKOLOGISK LANDSFORENING AND ANNETTE HEICK INVITES TO "ØKOLOGIENS MODESHOW"
We roll out the green carpet for this years sustainable, organic fashionshow, where you can experience the latest organic products – presentet by models in organic, sustainable design. Annette Heick is the hostess and takes us through the show. Do you need to keep up with the latest trends in ecology? then it is here, you need to be.
From 14.00 - 14.45 at the meeting point 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 14.30 – 14.45 in Hall J3
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WORKSHOP: "GREEN PEA PUREE MADE ON DRIED GREEN PEAS" BY TRINE HAHNEMANN
Go into the kitchen with Trine Hahnemann from Hahnemann's Kitchen and be inspired by her enthusiasm for green everyday food. Trine will talk about how she meets the challenge of turning vegetables into fantastic dishes using the best ingredients and good craftsmanship. Together we make Trine's own favorite version of green pea puree made from dried green peas. It has countless uses and is guaranteed to be a favorite in sandwiches, salads and as a dip. You get a sample and a recipe to take home (NOTE: In Danish).
From 15.00 to 15.45 in the workshoparea "Nørderiet" in Hall H
PANELDEBATE: "THE GREEN CANTEENE CONCEPT OF THE FUTURE"
The way to climate change goes throug the stomach. It can in any case make a giant difference for the climate, if canteens, which every day servs meals, reorganizes to be more climate friendly. This demands that both the kitchen staff and guest, changes their habbits and begins act on the knowledge we have on sustainability. But where do we start? You can hear alot more about that, when we collects the strongest experts in this field for a talk about the green canteen concept of the future.
Panelists:
- Morten Enni Hassing, Food Senior Specialist, ISS Facility Services A/S
- Bent Engberg Mikkelsen, Professor, Department of Geosience and nature management, University of Copenhagen - scientist nutrition and sustainability consumption in outdoor dining, especially schools, kindergartens, workplaces and hospitals.
- Mads Herskind, Culinary entreprenuer, Odense council
From 15.00 - 15.40 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 15:00 to 15:45 in "The Meeting Place" in Hall H
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 15.00 - 15.30 in Hall M
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TALK: “GET SMARTER ON THE CIRCULAR CONCEPT AND WHAT SUSTAINABLE DECORATION REALLY IS" V/Jan Bertelsen, IN CHARGE OF SUSTAINABILITY AT SCAN OFFICE DAARBAK
What is sustainable decoration really? Get tips to how you can make a difference, when you invest in new inventory or location for your company.
From 15.30 – 15.45 in Hall J3
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LECTURE: "VEGETABLES" BY BETTINA BUHL
Legumes are among the foods that have the lowest climate footprint. At the same time, the climate-friendly peas, beans and lentils are a good source of protein in a plant-rich diet. It is therefore a good and environmentally conscious choice to replace the meat in whole or in part with legumes. Join us when Museum Inspector at the Green Museum, Bettina Buhl, visits Claus Holm and inspires us on how we go from eating an average of 5 grams of legumes daily to the recommended 100 grams.
From 16.00 to 17.00 in Hol
m's Conversation Kitchen in Hall F
