Danish Culinary Evolution: Embracing Organic Culture

In this second episode from Copenhagen, Sheila Dillon explores why Denmark leads the way in organic food consumption.

In 2023, nearly 12% of all food bought in Denmark was organic—one of the highest levels in the world. In the UK, that figure is just 1.5%.

But how did Denmark get here? And can the organic movement keep growing as the conversation shifts toward climate concerns and plant-based eating?

Sheila meets the people shaping Denmark’s food future, from organic farmers to chefs and researchers. She also asks how does this apparent national embrace of organic food sit alongside Denmark’s industrial farming, including its vast pork industry?

Featuring conversations with: • Trine Hahnemann – Chef, writer, and campaigner • Trine Krebs – Organic farmer and Green Chef at The Food Organisation of Denmark • Prof. Ole Mouritsen – Gastrophysicist researching how to encourage more plant-based eating • Søren Buhl Steiniche – Head chef at EAT, a public kitchen serving Copenhagen’s schools • Heidi Svømmekjær – Copenhagen-based food writer and home cook

Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan