Since 2004, a collaboration of countries known as the Nordic Cooperation, have been transforming their food system to be healthier for their populations and the environment, bringing to life the vision of the New Nordic Food Manifesto.
In January 2024, Nourish’s Jen Reynolds and Amy Ford were honoured to be invited to Copenhagen by the World Resources Institute for their Coolfood Summit to learn about how these and other initiatives from around the globe are making an impact on reducing emissions that cause climate change.
We were so inspired to see the transformation 20 years on from the manifesto to now in Denmark and to learn about the journey. Food in public institutions is primarily organic (minimum 60% of ingredients), it celebrates seasonality and place, and it’s a platform for building strong healthy communities - serving, educating and engaging children, elders, hospital patients more in their food and where it comes from. Furthering momentum the Danish Action Plan for Plant-Based Foods released in 2023 charts a path to greater sustainability and health.
In attendance at the Coolfood Summit were leading experts in gastronomy, environmental research, food systems, and more. There is a growing movement of delicious climate action across the world:
Ikea shared highlights of their many years of work to develop a plant-based alternative to their most iconic food product, meatballs, served around the world, and celebrate its resounding success. This spurred lively discussions about the benefits of meat-imitation vs. featuring plant foods in more natural states. Ikea is seen as a world leader in mainstream climate-friendly menus and was an early Coolfood Pledge signatory.
The World Resources Institute shared a sneak peek of their updated 2.0 Playbook for Guiding Diners to Plant-Based Dishes in Food Service featuring a host of “no regret” menu updates to inspire food service guests to eagerly choose the most climate-friendly options. The playbook is based on extensive behavioural science showing simple ways to encourage dishes that have a lower climate impact, like serving salads on colourful plates instead of white ones. (see 2020 playbook)
The MAD Academy shared about its vision for a better tomorrow, stemming from its founding by restaurant noma’s owner Rene Redzepi, as a place to inspire food-based sustainable change. They are training the next generation of chefs, baristas, and bartenders to use elevated gastronomy and impeccable ingredient sourcing to pave the way to reduced emissions in the most delicious way.
The message was clear and Nourish is excited to keep building momentum in Canada: health care providers are uniquely positioned to demonstrate anchor leadership in their communities and industry, by leveraging the power of food for positive change. Simple shifts like serving less-carbon-intensive ingredients, and strategically prioritizing sustainability in procurement practices, translate into putting both patients and the planet at the centre of hospital food service. This can lead to a thriving system that honours the land we live on, and the health of our communities.
Watch the webinar on April 4, 2024, to be inspired by the Danish food system innovation!