Visit Bælgkompagniet, a former pig producing farm, that as part of a generational change, has made the transition into organic legume production. The visit starts with a drive through the countryside of Sealand. When you arrive there will be a presentation by young farmer Mathias Pedersen and Lene Bohn-Jespersen who oversees sales, and accounting. They will bid you welcome to the farm and share how they made the transition. The presentation will take place on the farm and be accompanied by coffee and some delicious taste samples. You will also be given a visit to see their production site and the packaging area.  

It is an extraordinary story and place to visit.

Come visit EAT, the brand new central kitchen in Copenhagen Municipality, build and designed to produce up to 15.000 organic meals for the kids in the city´s public schools every day. 

The kitchen and bakery has a strong focus on efficient processes and a good physical working environment. 

It is equipped with a state of the art production line, that allows almost everything to be made from scratch, without the use of ultra processed products. 

The kitchen is constantly moving towards a more and more plant based production, and is working in accordance with the Food and Meal Strategy of Copenhagen, with ambitious goals for both reducing the climate impact, educating its citizens for greener eating habits, and interacting with Small and Medium sized Entreprises. 

DTU Biosustain will showcase how microbial food makes it from the petri dish to the market. We will introduce you to our newest research contributing to developing a more sustainable, bio-based food production industry. You will be guided from our research to our kitchen’s processes to ensure nutrition, texture, and a pleasurable taste. Our sustainability experts will illustrate how we make sure our products are commercially viable, environmentally sustainable and accepted by the public.  Also present will be two new sustainable food start-ups, where you can discover how science makes it to your table. In some instances, you will even be able to taste the product! 

Gain Insight into the Future of Plant-Based Food Development at the Danish Technological Institute (DTI). 

At the DTI, we collaborate closely with businesses to strengthen the entire plant-based value chain—from optimizing raw materials to developing food products. Visit DTI to gain real insights into current projects supported by the Danish Plant-Based Food Grant, where we work with the industry to drive innovation with improved sustainability in mind. 

Learn more about: 

• Fermentation of plant side-streams that (might) improve shelf life and food safety in salads and ready meals. 

• Natural solutions for extending the shelf life of plant-based meat and deli alternatives. 

• Consumer-driven innovation that helps especially small and medium-sized companies meet evolving preferences. 

• Tailored development programs supporting companies through every stage—from concept to commercially viable plant-based products. 

Stop by and discover how we turn cutting-edge research and innovation into solutions that open new opportunities in the plant-based market. 

Visit one of the University of Copenhagen's experimental farms: Højbakkegård, which is used by researchers, teachers and students at the University of Copenhagen. At Højbakkegård there are farm buildings and experimental facilities in the form of greenhouses and climate chambers. The fields are used intensively for experiments and demonstrations for use in teaching. A large part of the area is used by Pometet, i.e. for growing fruit and berries. You will visit the greenhouse, where you will get insights to the University of Copenhagen's project on fava beans.

DTU Food will showcase our journey from lab-scale research (droplet microfluidics) to pilot-plant applications. Our tour will highlight how we bridge fundamental science with real-world innovation in sustainable food solutions. 

We will guide you through our cutting-edge microbiology work with the NFICC strain collection, demonstrating how microbial resources can be harnessed for novel food applications. You will also experience our microalgae laboratory, where we explore the potential of algae as a sustainable food ingredient, and our chemical analysis laboratory, where we study bioactive compounds in seaweed and microalgae. 

From Shroom to Solution: Nature’s Simplicity, Real-World Impact 

Step into Novonesis in Hørsholm and explore how humble fungi and microbes become part of everyday solutions. This visit offers a hands-on glimpse & taste of our biosolutions – where fermentation-based ingredients and clever science come together to tackle real challenges in food and sustainability. 

From lab to practical applications, see how Novonesis contributes to making delicious and nutritious plant-based foods. 

Plant-based Culinary Arts - Help Transform Our Eating Habits 

Plant-based cuisine is revolutionizing Danish kitchens and restaurants. In 2024, Copenhagen Hospitality College launched an ambitious new degree program: Plant-based Culinary Arts, designed to train the next generation of green and sustainable chefs. 

This innovative program combines culinary techniques with vegetable-focused cooking that never compromises on flavor. Built on the dual education principle, students alternate between classroom learning and hands-on apprenticeships, mastering skills that will reshape our food system. 

Join us Tuesday, October 21st to discover how we're educating tomorrow's green culinary artisans. You'll experience our teaching methods firsthand and meet current students, who will share their journey in sustainable and green gastronomy. 

Event Highlights: 

• Green skills transforming the food system 

• Creating plant-based food culture 

• Interactive demonstrations 

• Student testimonials and networking 

Whether you're a politician, culinary professional, sustainability advocate, or simply curious about plant-based cooking, this event offers valuable insights into the future of food. Discover how Copenhagen Hospitality College is leading the charge toward a more sustainable and green culinary landscape. 

Reserve your spot today and be part of the plant-based revolution shaping Denmark's culinary future! 

At Tempty Foods, we use mushroom roots – also known as mycelium, one of nature’s hidden superpowers – as the foundation for delicious, protein-rich foods with a tiny carbon footprint. Founded in Denmark in 2021, our mission is to make plant-rich meals easy, flavorful, and future-friendly. 

During your visit, you will discover how we transform mushroom roots, sourced through fermentation, and combine them with quinoa, vegetables, and herbs to create TEMPTY: crispy, juicy, and bursting with natural umami. We will share how our products are developed and produced in Denmark with zero additives, minimal climate impact (just 1.4 kg CO₂ per kg), and high nutritional value. 

The session will give participants a firsthand look at how food innovation can bridge culinary tradition and future needs: from sustainable ingredient sourcing to scalable production, and from taste to climate impact. 

Our approach is not about imitation or polarization, but about collaboration – redefining protein and creating a new category of food that complements existing systems. By showing that plant-based food can deliver on taste, health, and sustainability, we hope to inspire dialogue on how Europe can future-proof its food system, one bite at a time. 

Explore the Future of Plant-Based Hospital Food at Bispebjerg Hospital 

Join us for an inspiring visit to the kitchen at Bispebjerg Hospital – one of the most forward-thinking public kitchens in Denmark. 

Here, you’ll get an exclusive look at our new vegetarian meal concept for patients, launching in 2026. We’re reimagining hospital food with a focus on health, sustainability, and delicious plant-based ingredients. 

You'll also learn how we use fermentation to create our own umami-rich flavor boosters – including miso, shio koji, and unique umami sauces. Fermentation is not only central to our taste development but also a powerful tool we use to transform food waste into innovative new ingredients. 

Finally, we'll share insights from Plant Powered Public Plates, a national project we’re leading in collaboration with several partners. The goal? To increase the use of plant-based ingredients and meals across public kitchens in Denmark. 

If you're passionate about sustainable, plant-based innovation in institutional kitchens – this is the visit for you. 

Join us for a tasting of Foods of the Future - delicious, sustainable creations designed to be eaten again and again. 

Spora is a food innovation center where gastronomy and science unite to tackle global challenges and unlock food system transformation at scale. Founded in 2023 as the natural evolution of Alchemist’s creative and disruptive universe, Spora works to turn bold ideas into real-world impact. 

Your visit includes a tasting of prototypes that showcase our work: diversifying plant protein sources and upcycling food industry side-streams into extraordinary new foods.