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Kasper Fogh Hansen – Director of communication

Kasper Fogh Hansen – Director of communication. Our programme this evening …. ’Food Matters ’ – how the food revolution is changing Denmark: Kasper Fogh Hansen Danish Crown and new experiments in meat : Rone Stokholm & Kenneth Hansen

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Kasper Fogh Hansen – Director of communication

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  1. Kasper Fogh Hansen – Director of communication Guild of Food Writers 5th March 2014

  2. Our programme thisevening…. • ’Food Matters’ – how the food revolution is changing Denmark: Kasper Fogh Hansen • Danish Crown and new experiments in meat: Rone Stokholm & Kenneth Hansen • Mikkeller beers – carving out a space for beers n fonedining: Mikkel Borg Bjergsøe • The foodlanguage of New Nordic cuisine: Fivecoursedinnerprepared by Claus Henriksen • Close (9.45 approx.) WWW.THEFOODPROJECT.DK

  3. UnderstandingNomanomics WWW.THEFOODPROJECT.DK

  4. More than just a restaurant…. • Encouragingprotection of the environment, biodiversity, rediscovery of nature, sustainablefoodproductionand localpride • Rejectingluxury and pretence. • Supporting and sharing innovation • Creating new food institutions – the Nordic Gene Bank, Copenhagen Meal House, Claus Meyer and the Opus project, the Nordic Food Lab. • Fostering a global culture of chefs and food innovators • Celebrating the unusual and unconventional: Luxury is not the avantgarde • Changing the wayfood is produced and sold WWW.THEFOODPROJECT.DK

  5. Yeswecan! • New selfconfidence • From 18 to 140 breweries in ten years • New cerealmills, new cheese producers, new dairies – a journey from monoculture to foodpluralism. • New products: cheese, chicken, meats, grains, dairy, seaweed…. WWW.THEFOODPROJECT.DK

  6. Changingthinking in big business WWW.THEFOODPROJECT.DK

  7. And good for business…. • Although overall employment has fallen since 2008, Denmark’s restaurant sectorcreated 5,000 new jobs last year • Overeasvisitorsnowspend more than the locals at Danish restaurants (€1.4b vs to 1.0 b) • One in threetourists visit Denmark with the intention of eating at a particular restaurant. • Copenhagen is the fastest growing ’big city’ destination in Europe (12 % increase in visitornumbers in the last threeyears) WWW.THEFOODPROJECT.DK

  8. And whataboutorganics… • Denmark has among the highest per capitaconsumption of organicfood • We have the largestorganicdairy and meatcompanies in the world • Ourorganicexportsareboomimg • 75 % of all mealsserved in the public sector in Copenhagen areorganic WWW.THEFOODPROJECT.DK

  9. Somelessonswe’velearned…. • Welcomeoutlandish and offbeatideas • Embraceidealism, otherwisethere’llbenocreativediscourse. • Create new institutions- youcan’tchange the world with a fryingpan. • It’s not just what’s on the plate • Fine diningmaybe a small part of foodthat’seaten but it’s a megaphone to foodculture. • Scour the world for new ideas – somebodyelsemayknow more thanyou do • Innovate and shareyourideas • Trust in skill and competence- don’t just ask peoplewhattheylike. • Engage with business and don’tshut the door to anybodywho’s never heard of Michel Bras • Untilyouchangewhat’s on the shelves in the supermarket, youhaven’t changed a thing. WWW.THEFOODPROJECT.DK

  10. Velbekomme! WWW.THEFOODPROJECT.DK

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