A dining experience that tells stories about sustainable food. 
A journey through the past, present and future. 
The dinner illustrates the issues and challenges we face today, but also shows opportunities. 
It takes a look into the past, to see what we have forgotten and explores the future for ideas and solutions.
- together with Elettra Renzi -


All our actions and choices have an impact on our planet. With the cocktail we show how even small decisions have big consequences.

The starter: A journey into the past. 
With this course we explore what locality and seasonality really mean.


We asked everyone to bring their own knives, to show that also tools are resources that don't exist in abundance.


The tablecloth shows you how far food has to travel to get on your plate.

With the main dish we want to show the issues and challenges we face today. Food is closely linked to climate change, but it is one of the few areas where citizens can easily make an impact for good. This course illustrates the problems with nowadays food but also looks into opportunities and solutions.


Your beer is a local danish beer. But see that line? It shows how much beer you would get if your beer where imported but would have the same carbon footprint.




Let’s address the elephant in the room. Meat is pretty bad for the environment. And there is no way around this. Your plate takes up the space a steak would usually take. It doesn’t mean that you can never eat meat, but every time you don’t you help the planet a tiny little bit. And there is good news too. During a whole year somebody who eats sustainably produces about 600 kg CO2 less. This is about 3,8 years laundry plus dryer, a 24h roadtrip, binge-watching TV for 150 days or a plane ride to Italy.



How about some potatoes or some avocado? The difference is that potatoes are locally produced, environmentally friendly vegetables while avocados have to be imported, take thousands of litres of water to produce and grow in plantations where there once were wild forests. Take the small serving spoon! So treat avocado like something special, a luxury, a rare treat, savour every bite. Still hungry? Take the big serving spoon and eat as much potatoes as you like! 


The last course, the dessert, takes a look into the future. Here the dinner guests explore six possible solutions of how a sustainable food future could look like.
The six futures:
One where all necessary nutrients are in one artificially produced substance; One where food is made in laboratories, reinventing what food is; One where nature is modified scientifically, pushing borders of the possible;One where food is grown in controlled, optimised environments; One where unlikely food sources become a daily ingredient; One where we become our own farmers.
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