Responsibility. Health. Taste. There are many ways to go, many traps to fall into, and many attitudes towards food and sustainability to consider. We have collected a lot of inspiration for you, so that you can easily get started cooking with care - at home and/or at work.

Sustainable food

Sustainable food is about more and more than CO2 emissions and the environment. FAO defines sustainable food as:

• Food that takes the environment into account
• Food that has nutritional value and is safe and healthy
• Food that is culturally acceptable
• Food that is financially accessible to all.

It is therefore not simply a question of how our food affects the climate or of eating plant-based or organic. Sustainability in the world of food also involves consideration of local communities, workplaces, production conditions, price, health and animal welfare.

(Source: FAO, United Nations Food, Agriculture and Fisheries Organization)

Which foods are sustainable?

If you want to live more sustainably, there are some rules of thumb you can follow in your kitchen so that you have a varied diet with sustainability in mind.

You can buy and cook according to the official dietary advice:

• Eat plant-rich, varied and not too much
• Eat more vegetables and fruits, locally grown and in season
• Eat less meat – choose legumes and fish
• Eat foods with whole grains
• Choose vegetable oils and low-fat dairy products
• Eat less of sweet, salty and fat foods
• Quench your thirst in water

(Source: Danish Veterinary and Food Administration)

A more plant-rich diet is one of the most important areas of action in the transformation of the world's food system. But it can be a jungle to get information about the climate footprint of the goods we buy.

With the Big Climate Database, CONCITO gives companies, authorities and citizens free access to life cycle analyzes of the climate impact from 500 of the most common foods on the Danish market. The database can shed light on the climate effect of our food consumption and contribute to promoting more climate-friendly eating habits.

Find the database here.

Fruit and vegetables in season

Økologisk Landsforening works with the basic organic principle: Eat fruit and vegetables in season. Based on that principle, you eat fresh and tasty vegetables, which are often cheaper and less damaging to the climate. You can see which fruits and vegetables are in season throughout the year on their seasonal poster.

The Danish Vegetarian Association has developed an inspiration catalog where you can get a handle on concepts, trends, brands and suggestions for green dishes. The catalog dives i.a. down to legumes, fermentation and plant-based alternatives with inspiration from kitchens around the world.

See the catalog here

Stop food waste

Food waste is one of the biggest culprits when it comes to climate stress in the kitchen. Food waste by Danish households alone amounts to 260,000 tonnes annually - and in addition restaurants, hotels, canteens and commercial kitchens. There is great potential for development.

(Source: Danish Veterinary and Food Administration)

Tips: How to limit food waste and shop wisely

• Make a meal plan and plan your shopping
• Use your leftovers - for example in the packed lunch the next day
• Don't throw out food just because it's past its expiration date. Smell the food and avoid food waste by using your senses
• Buy smaller quantities. When you only buy what you need, you avoid food waste
• Go for the supermarket's dated items (items with a very short lifespan).
• Go for items that are produced locally
• Choose products where the packaging is easy to sort, or find alternatives with less packaging.