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.
