About this tour
Copenhagen offers a unique living laboratory for exploring how sustainability, taste, and tradition intersect in food systems. As a global leader in green innovation and gastronomy, the city combines cutting-edge policy initiatives with thriving grassroots food movements. Students will engage directly with urban farms, community sea gardens, and foraging practices that reimagine the relationship between city life and ecological stewardship. Encounters with alternative food networks in Christiania, plant-based food pioneers, and world-renowned restaurants reveal both tensions and synergies between industrialized and artisanal approaches to food. Through hands-on workshops, cooking together, and conversations with practitioners and activists, Copenhagen provides an immersive context to critically examine how culture, policy, and innovation can work together to build more resilient and just food futures.
Learning outcomes
- Explore how Danish food initiatives, from urban farms to artisanal restaurants, integrate sustainability, taste, and tradition in building resilient food systems
- Analyze how cultural practices, policies, and innovations in Denmark contribute to diversity, quality, and locality in the Copenhagen foodscape
- Examine the tensions and synergies between industrialized food production and alternative food networks in shaping sustainable futures
- Apply systems thinking to real-world Danish foodscapes, connecting local experiences to global food system challenges and opportunities
- Engage in your personal learning process outside the classroom by actively participating and challenging your current ideas and assumptions
Possible activities
- Explore Copenhagen’s numerous urban gardens and community supported agriculture (CSA) farms like Østergro or Grantoftegård
- Harvest muscles directly from Copenhagen’s central canal with Havhøst, a regenerative urban sea garden
- Forage for local ingredients throughout the city
- Meet with local food policy experts and chefs