Column / February 2015

2nd of February we gather a group of collaborators, friends and new acquaintances in Kødbyen, Copenhagen, for a night of exploring, conversation and dining. Gitte Holmboe of Bøgedal Bryghus and chef Thomas Randsøe, along with Anne Lunell and Charles Nystrand from Koppi, made sure we ate and drank well. The guest of honor this night was Stéphane Meyer and Lise Kvan, from the Jura region of France and Paris respectively.

This fall a truly remarkable collaboration was started within the realm of conscious food production and consumption. The innovation project TRIPPEL, a program for social intervention and green growth, gathers roughly 15 private, public and volunteer key players from TINE, Lerøy and Nordic Choice Hotels, in addition to SiO Foodservice amongst others. The aim is to research new valuable solutions for sustainable food.