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This article is the first organized and understandable literature for culinary and hospitality students that specifically tackles how more sustainable dining establishments and other commercial food services might be attained. Food systems are gaining more attention since they connect several...
The four main principles of the new Nordic cuisine (Ny Nordiske Koøkken) are outlined: health, gastronomic potential, Nordic origin and sustainability. There is great emphasis on local and raw foods. In quantitative and qualitative studies of food purchases since 2005, increases have been observed...
The article describes a Danish experiment to revivify a declining suburb of the capital through establishing a café-restaurant on a cooperative basis as part of an employment creation scheme. The intention was that the café-restaurant would serve also as a cultural centre for the area, thereby both ...
The importance of manors, county houses, historic landscapes and gardens in Denmark is discussed. Measures to preserve these buildings and the interest shown by owners, the authorities and outdoor recreation organisations are highlighted, along with how this common interest could help in solving...