Attend when Claus Holm invites Danish personalities and experts in the foodindtustry to conversation, debate and cooking in Holm's Conversation Kitchen. Note: Alle lectuers will be in Danish.
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.
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.
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
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.
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.
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 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.
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.
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.