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 to 18.00 in Hall H
TALK: ”WE CAN MOVE A LITTLE ON THE PSYSICAL WORK ENVIROMENT, BUT ALOT ON THE MENTAL IN DENMARK” V/TOM HERON, DIRECTOR OF SUSTAINABILITY, DIGITIZATION, PLANNING AND ENVIRONMENT NIRAS
Get tips to the planning of the next steps to how you and your company become more sustainable.
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: "FERMENTATION OF THE LEFTOVERS FROM THE KITCHEN" BY JALM&B & MICHELINCEHF RENÉ MAMMEN
The innovative bakers from the organic bakery Jalm&B join forces with Michelinchef René Mammen from Substans and inspire to recycle leftovers in bread. Get your hands on carrot leftovers and bread dough and learn about lactofermentation, sourdough and the excellence of Nordic cereals. You get a bucket of fermentation starters and you get your own dough to take home so you can put freshly baked bread on the breakfast table the next day (NOTE: in Danish).
From 10.00 - 10.45 in the workshoparea "Nørderiet" in Hall H
LECTURE: "NEW DIET ADVICE FOR MEALS" BY MARIANNE SABINSKY
The professional kitchens have an important role in inspiring the danish people in eating healthy and climate friendly food. The food administration has developed Diet advice for Meals, which is a translation of the officielle diet advice and a tool for professional kitchens, who wish to serv healthy and climate friendly food. But what does it takes to get more legumes on the menu and how do we get the danish people to accept the healthy and climate friendly food? Join and learn about Diet advice for Meals and how we get legumes on the menu, when Marianne Sabinsky, projectleader at the food administration, visits Holms Gadekøkken.
From 10.00 to 11.00 in Holms Samtalekøkken 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 10.30 – 10.45 in Hall J3
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LECTURE: "KITCHEN HACKS FOR PROFESSIONALS - MAKE CLIMATE FOOD A TASTY WINNER" BY MADKULTUREN
The Danish organisation "Madkulturen" demonstrates live how you can get good climate food into your professional kitchen. We share the latest knowledge about the Danes' relationship to climate-friendly food - and our experiences of translating good climate intentions into action in the kitchens. Meanwhile, we make good food from legumes, which would very much like to speak for themselves. Come, see, talk and taste!
Participants: Director of Madkulturen Judith Kyst and culinary advisor in Madkulturen Jakob Ørstrup.
From 11.00 to 11.40 at The Climate Stage in Hall H
TALK: ”WE CAN MOVE A LITTLE ON THE PSYSICAL WORK ENVIROMENT, BUT ALOT ON THE MENTAL IN DENMARK” V/TOM HERON, DIRECTOR OF SUSTAINABILITY, DIGITIZATION, PLANNING AND ENVIRONMENT NIRAS
Get tips to the planning of the next steps to how you and your company become more sustainable.
From 11.30 – 11.45 in Hall J3
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PANEL DEBATE: "FEMALE COOKERS" BY ANNE-BIRGITTE AGGER, EMILIE QVIST KJÆRSGAARD AND KAMILLA SEIDLER
Experience three strong women when director of the Hotel and Restaurant School Anne-Birgitte Agger facilitates the presentation, where Emilie Qvist Kjærgaard, Chef and Owner of Medvind, and Kamilla Seidler, Chef and Co-owner of Restaurant Lola, will talk about their exciting everyday life as a female chef.
From 12.00 to 12.40 at The Climate Stage in Hall H
WORKSHOP: "SPICY LENTIN-HUMMUS WITH BACKED CARROTS" BY DITTE INGEMANN
Come to the kitchen with cookbook author Ditte Ingemann and be inspired by her passion for the green and climate-friendly kitchen. Together we make one of Ditte's recipes, which is a spicy lentil hummus with baked carrots. It is super delicious, easy and different than if it is made on chickpeas. In addition, different types of vegetables can be used if you do not have carrots at home. You get your taste and a recipe to take home (NOTE: In Danish).
From 12.00 to 12.45 in the workshoparea "Nørderiet" in Hall H
LECTURE: "HEALTHY JOY OF LIFE" BY MARK ABILDHAUGE
Healthy food should promote the physical ability and ability to learn and play. And it must prevent lifestyle diseases. But the most important thing is that the food promotes the zest for life. Join us when Mark Abildhauge, physiotherapist and owner of A-Fys, visits Holm's Conversation Kitchen and talks about the path to a healthy lifestyle.
From 12.00 - 13.00 in Holm's Conversation Kitchen in Hall F
CLIMATE CALCULATIONS AND CLIMATE LABELING - OPPORTUNITIES AND LIMITATIONS
Get an introduction on how you calculate the climate footprint on food with starting point in the large climate database and the EU Commission's method for describing products' environmental footprint (Product Environmental Footprint = PEF). We will also get in on where we are in relative to a climate mark scheme.
From 12.00 - 12.30 in Hall M
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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 12.30 – 12.45 in Hall J3
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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 13.00 - 13.30 in Hall M
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PANEL DEBATE: "IS ECOLOGY SUSTAINABLE?"
It flies back and forth with claims about whether ecology is sustainable. Therefore, we invite three professionals to a conversation about what is up and down in the debate. Meet Rikke Lundsgaard from the Danish Society for Nature Conservation, Birte Brorson advisor in sustainable kitchen management and Jakob Sehested, Center Director at ICROFS - International Center for Research in Organic Food Systems. The guests in the debate relate to ecology and climate, and in general they give ecology a fact check all the way around so you can walk away from the conversation and have a bigger idea of the complexity of the question: Is ecology sustainable?
From 13:00 to 13:40 at The Climate Stage 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 13.15 – 13.30 in Hall J3
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PANEL DEBATE: "SUSTAINABLE TRANSISTION IN PROFESSIONAL KITCHENS - PANEL DEBATE ABOUT BARRIERS OG GOOD SOLUTIONS"
How does the professional kitchens get in progress with the sustainable transistion? There is many considerations and barriers, which can stand in the way of the first steps. Is it difficult? Is it exspensive? Which rools do you apply to? Do you focus on one thing or is there several handles that can be rotated? Our 4 debaters will each give their suggestions to start the sustainable transistion.
Panelists:
Klaus Jørgensen, Områdechef, Landbrug & Fødevarer og chairman in REFOOD brand
Rune Friberg, previous restaurateur og Foodwaste Ekspert, eSmiley
Lars Brødsgaard, Director, Daka ReFood
Johanne Birn, consultent, Johanne Birn
From 14.00 to 14.40 at the climate stage in Hall H
TALK: ”WE CAN MOVE A LITTLE ON THE PSYSICAL WORK ENVIROMENT, BUT ALOT ON THE MENTAL IN DENMARK” V/TOM HERON, DIRECTOR OF SUSTAINABILITY, DIGITIZATION, PLANNING AND ENVIRONMENT NIRAS
Get tips to the planning of the next steps to how you and your company become more sustainable.
From 14.00 – 14.15 in Hall J3
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WORKSHOP: "SPICY LENTIN-HUMMUS WITH BACKED CARROTS" BY DITTE INGEMANN
Come to the kitchen with cookbook author Ditte Ingemann and be inspired by her passion for the green and climate-friendly kitchen. Together we make one of Ditte's recipes, which is a spicy lentil hummus with baked carrots. It is super delicious, easy and different than if it is made on chickpeas. In addition, different types of vegetables can be used if you do not have carrots at home. You get your taste and a recipe to take home (NOTE: In Danish).
From 14.00 to 14.45 in the workshoparea "Nørderiet" in Hall H
LECTURE: "YES PLEASE, A LITTLE LESS" BY SUSANNE TØTTENBORG
Susanne Tøttenborg from the Danish Cancer Society is the project manager for "Yes please, a little less", which is a preventive measure against obesity. Susanne works to raise awareness of package and portion sizes that have grown over the past 20-30-40 years. Larger portions unknowingly cause us to eat more, increasing the risk of obesity, which is associated with up to 40 diseases and disorders, including cancer, cardiovascular disease and type2 diabetes. At the same time, she is working to get food producers, chains and the restaurateurs to reduce their sizes. Whether the large sizes lead to overeating or food waste, it is an unnecessary burden on health, the climate and the environment because more is produced than is needed. Visit Holm's Conversation Kitchen when Sussane Tøttenborg visits Claus Holm to talk about portion sizes.
From 14:00 to 15:00 i Holm's Conversation Kitchen in Hall F
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 14.00 - 14.30 in Hall M
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LECTURE: WINE TALK
Get your knowledge updated of wine, when Danish Sommerlier Forening is hosting inspiring interviews and talks with various wine makers.
Kl. 14.30 - 15.00 at Bar-scenen in Hall K
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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 14.45– 15.00 in Hall J3
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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
HOW CAN YOU WORK SYSTEMMATICLY WITH FOODWASTE?
Foodwaste obtains more and more space on the agendas in canteens and kitchens, both of ethical reasons but also because it includes as a parameter in more and more municipal tenders. Bureau Veritas gives their bid on how you, throug a systematic approach can reach your goals and document the effort.
From 15.00 - 15.30 in Hall M
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SAMER MATARIEH: "LOVE BUTLER - FROM IDEA TO BUSINESSCONCEPT"
Co-founder Samer Matarieh tells about his entrepreneurial journey with the company Love Butler, which has gone from being a dessert booth in a food mecca, to a unique Butler concept.
From 15.00-15.25 in Hall D
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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
LECTURE: "FIGHT OFF THE LEFTOVERS" BY CLAUS HOLM
The fair has reached the end and the last leftovers must be used. Join Holms Samtalekøkken, when Claus Holm empties the fridge and make use of the leftovers for a tasteful meal, which is healthy and nutritious.
