How can professional kitchens strengthen their transparency in supply chains in order to work towards a holistic approach of sustainability with concrete targets on climate and biodiversity and animal welfare?

As a part of the ongoing development of City of Copenhagen’s climate strategy Changing Food hosted a workshop in October 2023 that led to professional kitchens and canteens wanting to commit to working together in formulating clear targets for sustainability in professional kitchens, and helping each other to find solutions and follow common targets.

At Madland Festival 2024, Changing Food, Dagens and Madland will gather relevant actors that want to contribute to transparency and set common goals. Furthermore, the actors will commit to engage in actions to strengthen transparent supply chains in order to work towards a holistic approach of sustainability with concrete targets on climate and biodiversity, and animal welfare.

Agenda

09.00 Join us for coffee and snacks.

09.30 Welcome by Line Rise Nielsen, Food Policy Director, Changing Food, Marie Sainabou Jeng, Programme Director and founder, Madland and Maximo Graesse, founder, Dagens.

09.45 Best practice presentations by Changing Food and Dagens.

11.00 Panel discussion: “How to implement transparent supply chains to foster a holistic approach towards sustainability in professional kitchens?”. Jesper Redecker Hansen, Head of Sustainability, Fiskerikajen and Jacob Nagel, CEO, Gastronomiet. Moderated by Marie Sainabou Jeng, founder, Madland.

12.00 Thank you.

12.00-13.00 Lunch break by The Set. Optional. Get your lunch ticket here.

Changing Food analyzes procurement data from professional kitchens to evaluate their sustainability profile holistically. This assessment informs goal-setting and the development and execution of action plans.

Dagens’ platform facilitates direct trade between small scale farmers and professional kitchens. They built short and transparent supply chains between farms and the city, providing data that captures the positive externalities of sustainable food production and thereby increasing producer’s competitiveness.