Slow Food arrangement 25. maj: Beyond organic – expanding the »good« in Danish food
Slow Food CPH
Beyond organic – expanding the »good« in Danish food
| Is
organic the ultimate achievement for Danish food, or are there more
ways to think about what is ‘’good”, when it comes to our food? |
Over the past decade, organic food has exploded. The organic label, »Red Ø«,
recently celebrated its 25-year anniverary, and Danes purchase more
organic products per capita than anywhere in the world. Copenhagen is
home to the first ever organic-certified Michelin-starred restaurant,
Relæ, and its municipal government incorporates 90% organic produce into
all public catering.
But is too much emphasis put on organic and chemical inputs? What
other factors contribute to good? And what comes next? Through talking
and eating, this event will address these questions, drawing attention
to the ways in which aesthetics, power relations, harmony, ethics, and
social sustainability each contribute to making food good.
To explore the issues, a panel of food thinkers and doers will discuss, debate, and answer questions from attendees:
- David Szanto, University of Gastronomic Science
- Torsten B. Jacobsen, partner of Nordic Foodworks and Copenhagen Food Space
- Maya Hey, Nordic Food Lab
- Johan Dal, Slow Food Copenhagen-North Zealand
- Mathias Skovmand-Larsen, food scientist and hobby farmer
- and possibly more
Price: 150,- Kr. including food. Dinner is by Average Meatballs
Tickets: Via Billetto.
Address: Kitchen Collective, Frederikskaj 10A, 2450 Kbh SV
This event is held in collaboration with the Eco-Gastronomy Project, Slow Food Copenhagen-North Zealand, Kitchen Collective, Integrated Food Studies at Aalborg University Copenhagen, and the University of Gastronomic Sciences.