Hospitals, schools, prisons, elderly homes, day cares, and corporate canteens are all examples of public or professional kitchens. Every day these kitchens churn out hundreds of meals, which means they have a pretty major influence not only on what people eat, but also the entire supply chain. In today’s episode, I sit down with Line Rise Nielsen, The Food Policy Director of Changing Food a consultancy that helps kitchens convert to more sustainable practices. Line and I get into how these kitchens are undergoing transition and why their role is sup important.
A big thank you to Lund University and Region Skåne for sponsoring this episode. They hosted a workshop at Skåne Innovation Week along with Krinova and Greater Copenhagen looking at the role of public meals in Scandinavia. Read more here.
Related Links
Ellen MacArthur Foundation on circular food cities
Aarstiderne on pioneering home grocery delivery
C40 Cities on the mayors addressung climate change
KBH Madhus on shifting to 90% organic public meals
Coop on supermarkets as a platform for funding new food products
Aquaporin on the future of water
Like the show? Consider becoming a patron on Substack. You’ll get access to exclusive content like Analisa’s travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5. Sign up here.