Time: Monday 12 April at 15.00:17 – 30:XNUMX

Location: Online

Sustainability on the menu in canteens and kitchens across the country - get inspiration for how canteens and kitchens can become sustainable.

Program

– Welcome, program and short intro to the Bridge to the Future

- Why and what is needed to reduce CO2 emissions from canteens and kitchens? v/Christian Ege Jørgensen, senior consultant at the Green Transition Denmark

– What requirements does it place on staff? v/Berit Jakobsen, deputy chairman in the Food and service sector

- How can the municipal administration support the changeover? v/Astrid Dahl, specialist consultant Food and meals for children and young people, Copenhagen Municipality

- How do we get started with reorganizing the kitchen in a sustainable direction? Hear how Bispebjerg and Frederiksberg Hospital are working in practice to reduce the CO2 footprint by 50% in 2023. v/Michael Allerup Nielsen, head of unit at Bispebjerg and Frederiksberg hospital

• Questions and good experiences from the participants.

Feel free to read and find inspiration in the Bridge to the future canteen brochure: https://broentilfremtiden.dk/tema/kantinen.html