Speed & Scale How Copenhagen’s “food schools” are promoting sustainable eating habits
Nov 10, 2025
In this engaging discussion, Anna Johnson, a leader in Copenhagen's climate food strategy, and Nina Sinbel, a culinary advisor, share insights on transforming public meals to combat climate change. They tackle food production's emissions, detailing the ambitious 25% reduction goal by 2025. Young Una Nixon, a sixth grader, adds her perspective on the exciting shift toward tasty, plant-forward meals. From innovative recipes to effective training for kitchen staff, they showcase how Copenhagen's food schools are redefining sustainability without sacrificing flavor.
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Kid Wins Over By Chef's Veggie Cooking
- Una, a 12-year-old from Copenhagen, describes being surprised and won over by a former Noma chef cooking veggie-forward meals at her school.
- Her experience shows kids can switch preferences when plant-based dishes are tasty and celebrated.
Citywide Target Reframes Public Food
- Copenhagen set a municipal target to cut public-kitchen food emissions by 25% by 2025 and applied it across schools and care homes.
- The target reframed procurement and menu planning citywide, aligning public meals with climate goals.
Translate Targets Into Menu Rules
- Translate high-level climate targets into concrete menu rules like grams of meat per meal and frequency of legumes.
- Use technical guidelines so chefs and managers can plan menus that meet emissions and nutrition goals.