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.

Episode Transcript

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

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