Living: experiments
Check out what we are doing in the framework of Vejle's Cities2030 lab below. We work with a combination of actual experiments where we have defined specific goals and actions with local stakeholders, but also engagement activities where we find opportunities to meet and listen to the needs of different stakeholders and their interests of collaboration on Cities2030 themes.
Finally we work to align the Cities2030 agenda and platform to the policies and development strategies of Vejle municipality.
Experiments
Reusable cups in Vejle's cafes
Background: Maria is a young entrepreneur in Vejle. She owns caef Bryg Coffee House and trains baristas and develops coffee roasts as well. While keeping busy Maria wants to collaborate to find good solutions for sustainable practice, as she finds it very difficult for small busines owners like herself to see what is really green and has an impact, what works in practice and what are the possible upsides to working with sustainability. Therefore she is open to dedicate her time to an open collaboration with other cafe owners, coffee drinkers and Vejle business service in order to test concrete solutions.
Description:
3 cafes in Vejle will test how to introduce a reusable cup system to reduce disposable cups for take-out coffee. The experiment will run over appr. 2 months and include up to 50 consumers that are regular customers in the cafes. During the experiment we will be looking at (a) which functional qualities and design the reusable cups must have (B) the impact on logistical processes and the business model towards the customer in terms of purchase/ deposit models (C) the added value of the reusable cup system in terms of customer loyalty, brand perception and added sales of take-out coffee.
Running the experiment
The cafes and the select customers will test the system for appr. 2 months to observe differences and note positive sides as well as challenges experienced. Vejle business service will be supporting the experiment and facilitate data collection, as well as exchange of learnings between the participants.
Possible Impact:
The market for take-out coffee is steadily growing in Vejle and the outlook for disposable pacakging is negative. By running this experiment the cafes want to see how reusable cup system can work in practice and to co-create a solution with an important customer segment. The experiment is helping small business owners lower the risk of trying out the solution and thereby helping them to make better informed choices. Vejle is branding this and other activities in a campagin called "Vejle's Green Choice" which amplifies the visibility and awareness.
Timeframe and status:
The experiment is under preparation, with expected start February 2022 and a runtime of 2 months. Other cafes are being approached as are customers willing to test and collaborate.
Network collaboration of hyper-local food-producers
Background: Through the local Vejle network "Green Forum" many grassroots and small-scale entrepreneurs connect through their shared passion for green and sustainable development. Fie and Ruth Marie are two such entrepreneurs who want to promote local food production and short value-chains, and they working their fields of flowers and vegetables respectively. They want to collaborate on how to make more sustainable business models for local food growing and to build capacity in this ecosystem of diverse entrepreurs whom all are commited to social and environmental purposes.
Description:
Together with Vejle Business service, a group of micro-producers will try to build network and collaboration to support more sustainable business models of hyper-local and micro-scale food production. These entrepreneurs struggle to overcome seasonality of their products and while they have in passion and love of product and extensive experience they see a need for facilitation and capacity building of the ecosystem. This experiment will be looking to (a) map who are the potential micro-producers in the ecosystem and their interest in collaboration (b) what are the existing start-up and business support services and where and why do they fail to meet the needs of this type of entrepreneur (c) what are the formats of training and network that work best (d) how does this segment of producers connect to the local food service and -value chain and (e) how can city procurement be a lever
Running the experiment
The experiment will work through phases. First, mapping, inviting and engaging micro-producers to open ideation meetings in the Vejle Culinary institute. Next Vejle business service will look into collaborations on relevant training partners including possibly development of business modelling tools for hyper-local production. The network form and facilitation formats will be co-developed during an expected meeting series of appr. 4-6 times over 1 year. Specific exploration of integrating local and seasonal produce into the municipality's institutional procurement will be carried out, through workshops, information and intended piloting.
Possible Impact:
The development of the ecosystem into more visible and sustainable entrepreneurship is an important blueprint for hyper-local food production. In denmark there is an increasing awareness of locally grown produce and also an increasing market of "meal-boxes" that get delivered with fresh produce from the farmers. Testing market solutions that capture the trends and support local entrepreneurship.
Timeframe and status:
In progress since October 2021. First ideation workshop with several micro-producers scheduled for January 2022. Experiment expected to last throughout 2022 with evaluation to see how/ if to sustain within the scope of Vejle's business service.
Food for Thought in Climate Village
Background: Vandel is a town located in Vejle municipality. It has 750 inhabitants and is located 20 km. from Vejle. As part of Vejle's work with the climate action planning framework (C40 method) an action plan was approved in 2020 focusing on actions and partnerships needed to comply with the 70% Co2 reduction by 2030. An open call to all smaller towns to pilot a 'climate village' was run to get committed proposals from different communities. With a winning proposal Vandel was selected in spring 2021 to become the first 'climate village' in Vejle, to showcase how a small place can drive climate initiatives and thrive as a community. The city council's committee for local developmenet and democracy have allocated funds to support the initiative and pilot actions.
Description:
The climate village will be working with different local networks and interest groups across a range of topics, including transportation, housing, goods and food. Vejle Business Service and the Cities2030 lab will be looking to engage on the whole agenda for food. This includes local food production, new community gardens, stimulation of local consumption and locally grown food prouduce as well as more sustaiable practice with regards to food waste, stimulating a climate conscious food culture and consumption patterns.
Running the experiment
The Climate village pilot follows an agreed timeline with experiments starting up in 2022. Vejle's Food Lab has been engaging since the project launch to identify network and interest groups with relation to food. One of the first actions by a local citizen has been to map out all local producers around Vandel and make visible the offer. The engagement and specific food related experiments will be further defined during the course of spring 2022 when the local networks have an overview of the interests and wishes for collaboration.
Possible Impact:
The Climate Village is expected to impact both Co2 emissions but also stimulate local communty and solutions that make Vandel attractive as a small town. The food experiments will be related to these overall goals.
Timeframe and status:
With a fixed project plan for the Climate village pilot running from mid-21 to end of 2023 the experiments with relation to food are expected to take place in 2022 and 2023 but are yet to be defined.
Local Cooking - 29.08-2022
Strengthening the use of local lngredients in Vejle restaurants
The use of local ingredients in restaurants has been insufficient, partly due to a lack of knowledge about available local produce. To address this, a stronger focus on local food producers has been established, showing great value for restaurants. This focus has led to an increased implementation of local ingredients in the region’s culinary scene.
A prime example of this effort was the "Local Cooking" competition, hosted by Vejle Municipality and the Culinary Institute by Vejle Erhverv on August 29, 2022. The competition, designed for local restaurants in the Vejle area, aimed to promote the use of locally sourced ingredients from regional producers. The core objective was for each restaurant to create a dish that not only highlighted the flavors of these ingredients but also told a compelling story about the unique relationship between producers and chefs.
Seven restaurants participated in the event, each carefully crafting a dish that reflected the essence of local sourcing and environmental responsibility. A panel of four judges evaluated the dishes, looking for both the creative use of local ingredients and the storytelling that connected each dish to its origin.
The competition not only showcased the talent of local chefs but also underscored the growing collaboration between restaurants and local food producers. This event, with its focus on local sourcing and environmental impact, demonstrated a significant shift toward more sustainable culinary practices in Vejle’s restaurants, reinforcing the importance of local ingredients in the region’s gastronomic landscape.
Workshop with Seligmansschool - 25.08-2022
Exploring Sustainable Food
Vejle Municipality / Culinary Institute By Vejle Erhverv (P10), has taken a proactive step towards fostering a sustainable food culture right from the grassroots. In a recent initiative, the focus was squarely on the future generation, as elementary school students from the local Seligmansschool embarked on an eye-opening journey into the world of sustainable food.
The heart of this engaging workshop was the age-old culinary art of deboning a whole chicken. However, there was a modern twist to this tradition—students were guided on how to perform this task with utmost care, ensuring that not a single part of the chicken went to waste. The goal was clear: to transform this poultry into delectable nuggets, showcasing how every inch of an ingredient can be put to good use. This hands-on experience not only unlocked culinary skills but also instilled a sense of responsibility towards the environment.
For the Culinary Institute, these workshops for elementary students represent a crucial mission—to combat food waste, one workshop at a time. The initiative is driven by a resounding commitment to reducing the significant issue of food waste that plagues our world. By teaching young minds the value of resourcefulness in the kitchen, the Culinary Institute hopes to sow the seeds of a sustainable food ethos that will shape their culinary choices for years to come.
With 22 eager participants, the workshop was an unequivocal success, demonstrating the enthusiasm of the younger generation to embrace sustainable food practices. By equipping these young minds with the knowledge and skills to make environmentally conscious culinary choices, Vejle Municipality and The Culinary Institute are taking significant strides towards a future where sustainable food is second nature. This workshop not only taught students how to debone a chicken but also how to make a positive impact on the world—one delicious nugget at a time.
"Fjorden på Bordet"
Bringing the Inlet to the Table at the Innovation Festival and Cultural Night in Vejle
As part of the Innovation Festival held at Dandy Businesspark, where the Culinary Institute by Vejle Erhverv (P10) is located daily in the Food Innovation House, an exciting initiative was born - "Fjorden på Bordet" (The Inlet on the Table). This local endeavor focuses on addressing the issue of invasive species in Vejle Fjord, particularly the detrimental impact of crabs on the fjord's ecosystem. In response, the Culinary Institute devised a unique and innovative approach to tackle this challenge by "eating their way out of the problem" through the creation of a delectable soup: Vejle Fjord Bouillabaisse, prepared using the abundance of crabs from the fjord.
The primary goal of this initiative is to shine a spotlight on local foods and food systems. It serves as an inspirational model for other cities grappling with similar environmental issues in their local surroundings.
In addition to being featured and served at the Innovation Festival, "Fjorden på Bordet" also made its appearance at Vejle Kulturnat (Cultural Night). This dual presence aimed to raise awareness about the fjord's fragile ecosystem and motivate local residents to embrace dining from the fjord, thereby actively contributing to this worthwhile initiative.
Workshop / Course for public staff members in the public Kitchens I Vejle - Aug. 2022 -Feb. 2023
Resilience Food in Vejle
In August 2022, the Vejle Municipality / Culinary Institute By Vejle Erhverv (P10) launched an educational program dedicated to climate-conscious cooking, tailored specifically for individuals working in public kitchens. This comprehensive program comprises eight instructional sessions, each designed to empower participants with the knowledge and skills needed to create environmentally sustainable meals within their kitchens.
The program places a strong emphasis on the intersection of environmental responsibility and culinary artistry, encouraging participants to explore diverse methods of crafting both delectable and eco-friendly dishes. A pivotal aspect of the curriculum centers on the promotion of plant-based meals, thereby reducing the reliance on meat in various culinary preparations.
Additionally, participants gain a heightened awareness of the importance of utilizing every component of ingredients, thus significantly minimizing food waste. However, taste remains a paramount consideration throughout each lesson. Ensuring that these eco-conscious meals are not only nutritious but also delicious is essential, as they play a crucial role in advancing the green transition. To achieve this, the Culinary Institute extends invitations to various guest instructors who showcase their expertise in flavor development within the context of environmentally friendly cuisine.
In total, 40 individuals from public kitchens actively participated in this enlightening and transformative course.
Read more about the course via these links –
Workshop no. 1:
Workshop no. 2:
Workshop no. 3:
https://www.youtube.com/watch?v=DFSmSSFmPHg
Workshop no. 4:
Workshop no. 5:
https://www.youtube.com/watch?v=ypGTw0eR8Bk
Workshop no. 6:
Workshop no. 7:
Workshop no. 8:
Klimakursus udtalelser marts 2023 ENG - YouTube
Pitch event - Taste Day - 28.09-2022
Vejle Municipality / Culinary Institute by Vejle Erhverv (P10) host TASTE DAY as part of a broader effort to promote understanding of taste and nutrition in schools across Europe. This event has evolved into a national commemorative day where schools all over the country engage in taste experiments and nutrition education. The Culinary Institute at Vejle Business College has decided to take this initiative to heart and make it a remarkable occasion.
As part of an ERASMUS project, 50 young people from different European countries were invited to Denmark to participate in TASTE DAY. Their main task was to explore taste and the art of adding flavor to food. They gained an in-depth understanding of the five basic tastes and how they could be combined, as well as how different textures could enhance the taste experience. An exciting challenge for them was to create their own hotdog, where they had to use all the basic tastes and experiment with different textures. Additionally, they were challenged to add flavor to a traditional tomato soup by experimenting with the sour, salty, sweet, umami, and bitter elements.
One special reason they were asked to work with the Danish version of a hotdog is that this dish uniquely illustrates the use of all the basic tastes and different textures in one single serving. It is a fantastic way to learn about taste and nutrition while also highlighting how important Danish food culture is for understanding taste composition and culinary experiences. TASTE DAY is, therefore, not just an event celebrating taste but also an opportunity to build bridges between cultures and exchange knowledge about gastronomy across Europe.
Workshop: Potato Workshop with Seligman School, a local school in Vejle - 12.10 - 2022
Promoting Sustainable Food
Vejle Municipality / Culinary Institute by Vejle Erhverv (P10) recently conducted an engaging workshop for a local school, focusing on the principles of sustainable food. This particular workshop was designed for an 8th-grade class, providing them with valuable insights into the environmentally friendly potato, a staple in Denmark. In addition to acquiring a wealth of knowledge about this versatile vegetable, the students were challenged to create a delicious potato and leek soup. The primary objective here was to emphasize the importance of taste and the art of crafting an environmentally sustainable dish using just a few key ingredients.
During the workshop, students were introduced to new culinary tools and techniques not typically covered in their regular curriculum. The overarching goal of this workshop was to shed light on the significance of environmentally friendly ingredients and how they can be skillfully incorporated into meals. By doing so, it instilled a sense of environmental consciousness among the students, empowering them to actively contribute to the ongoing green transition.
Pitch Event: Potato Week in Vejle: A Celebration of Spuds by the Culinary Institute by Vejle Erhverv (P10). 19.10-2022
Last autumn, the Vejle Municipality / Culinary Institute By Vejle Erhverv (P10) dedicates an entire week to celebrate the humble yet versatile potato, aptly named "Potato Week in Vejle." During this special week, the company curates a series of engaging activities, with a particular focus on the children of Vejle city.
In the heart of Vejle's local square, the Culinary Institute offers families the unique opportunity to dig up their own potatoes, which can then be magically transformed into crispy chips using a specialized machine. To add an element of friendly competition, there's also a contest to see who can peel the longest potato skin.
These two distinct activities serve a dual purpose: firstly, they shine a spotlight on the potato's nutritional and climate-friendly attributes, all while ensuring that the experience is immensely enjoyable for the children. Secondly, the Culinary Institute encourages everyone to incorporate potatoes into their meals not just during "Potato Week" in week 42 but throughout the entire year, given its status as a superb local ingredient.
Pitch event: The Potato Award 23.10-2022
Celebrating Culinary Excellence During Potato Week - www.kartoffelprisen.com
In the heart of Potato Week, a culinary spectacle known as "The Potato Award" unfolds, brought to life through a collaborative effort by the Vejle Municipality / the Culinary Institute By Vejle Erhverv (P10), graciously hosted at the Food Innovation House. This event stands as a shining example of the extraordinary potential of potatoes within the culinary world.
The competition, at its core, challenges participating chefs to craft an exceptional three-course menu where potatoes take center stage, earning their place as the star ingredient in each dish. It's a race against the clock, as these culinary maestros must artfully prepare and present their creations within a specified timeframe, all under the discerning eyes of a distinguished panel consisting of six diverse chefs.
The Potato Award transcends mere competition; it serves a profound dual purpose. Firstly, it pays homage to the potato as an environmentally friendly ingredient, showcasing its versatility like never before. Contestants must harness their culinary ingenuity to ingeniously weave potatoes into not only the main course but also the starter and dessert. This emphasis on utilizing locally sourced ingredients underscores the event's unwavering commitment to supporting regional producers, championing sustainability, and spotlighting the rich tapestry of local culinary treasures.
Adding an exciting and contemporary twist, the entire competition is broadcast via livestream on the Culinary Institute's dynamic social media platforms. This approach aims to democratize culinary excellence, sharing the enchantment of potatoes with a global audience. It's an invitation for viewers to embark on a gastronomic adventure, sparking inspiration not only among spectators but also within the talented participating chefs.
By showcasing the potato's boundless culinary possibilities, the Potato Award transcends the physical confines of the competition and becomes a catalyst for culinary exploration, innovation, and celebration. Beyond the tantalizing flavors and artful presentations, this event underscores the immense value of the potato as a catalyst for sustainable and delectable gastronomy.
The Potato Award is more than a contest; it's a vibrant celebration of culinary artistry, a tribute to the potato's eco-conscious character, and a call to all culinary enthusiasts to embark on a flavorful journey with this humble yet extraordinary ingredient. Together, we're redefining the boundaries of what can be achieved with the world's most beloved tuber.
The Potato Sprout: Cultivating Culinary Excellence during Potato Week 25.10-2022
Within the vibrant framework of Potato Week, Vejle Municipality / Culianry Institute By Vejle Erhverv (p10) hosted an exciting competition known as "The Potato Sprout" takes root, specifically tailored for school students with a penchant for cooking. This unique culinary contest celebrates the glorious potato as its central theme, challenging students to harness their culinary creativity and innovation.
In the spirit of culinary exploration, students are tasked with crafting a captivating dish that features the potato as the star ingredient. The versatility of this humble tuber knows no bounds, allowing students the creative freedom to design either a delectable main course or a mouthwatering dessert, provided it prominently features potatoes. Once their culinary masterpiece is complete, it is presented to a discerning judging panel, whose unenviable task is to select a victor among these emerging culinary talents.
Beyond the thrill of competition, The Potato Sprout serves a more profound educational purpose. It is a valuable platform for imparting knowledge about the myriad applications of potatoes. Students delve into the fascinating origin story of this beloved vegetable, gaining insight into its remarkable environmental benefits. This educational journey is carefully designed to broaden the students' understanding of sustainable development, fostering a deeper appreciation for the role they can play in creating more environmentally friendly meals for a better tomorrow.
The Potato Sprout competition, therefore, serves as a powerful tool for cultivating not only culinary prowess but also environmental consciousness among the next generation of chefs and food enthusiasts. By instilling these values and knowledge early on, the competition sets the stage for a future where sustainable choices in cooking and eating are second nature.
For more detailed information about The Potato Sprout competition, including participation guidelines and past winners, please visit the official website at www.kartoffelspiren.dk.
Pitch Event: Vejle Eats Together - 07.11-2022
Vejle Municipality /Culinary Institute By Vejle Erhverv (P10), embarked on a heartwarming mission to foster a sense of togetherness and combat loneliness among its residents. This compassionate initiative resulted in the creation of a series of food communities spread across various locations within the municipality, where individuals of all ages and backgrounds found solace and camaraderie through the simple act of sharing a meal.
At the heart of these gatherings was the shared experience of savoring a delicious culinary delight: traditional Danish "tarteletter." However, these weren't just any tarteletter; they bore a green and environmentally conscious twist, aligning perfectly with the sustainability goals of the community. The inclusion of eco-friendly elements in the meals not only satisfied appetites but also stirred a collective awareness of the importance of responsible dining practices.
The primary objective of these meal communities extended far beyond the mere enjoyment of food. It was about bringing together those who often felt isolated and disconnected from their community, offering them a warm and comforting respite from solitude. In these gatherings, loneliness was replaced by laughter, and a sense of belonging blossomed amid the clinking of utensils and the aroma of delectable tarteletter.
A critical aspect of this heartwarming endeavor was the collaboration with "aktiv sammen" (aktivsammen.dk), an integral part of Vejle Municipality dedicated to helping individuals forge meaningful connections within diverse communities. Through this partnership, lonely individuals were not only provided with nourishing meals but also introduced to a network of support and friendship, reinforcing the belief that no one should face loneliness alone.
As these food communities continued to flourish, they became a shining example of how a shared meal could be a catalyst for forging bonds, combating loneliness, and promoting a greener, more sustainable way of living. Vejle Municipality and the Culinary Institute By Vejle Erhverv's commitment to creating a stronger, more connected community through the joy of food is a testament to the transformative power of togetherness.
Pitch event: The Climate Day in Vejle - 28.01- 2023
The Culinary Institute By Vejle Erhverv (P10) actively participated in Vejle Municipality's Climate Day, a significant event focused on fostering sustainable climate-related transitions and addressing pressing environmental concerns. In this context, the Culinary Institute initiated a compelling project known as "The Fjord on the Table," with the primary objective of shedding light on the invasive species in Vejle Fjord that are detrimental to its ecosystem.
A highlight of this initiative was the creation and presentation of a delectable soup crafted from the crabs found in Vejle Fjord. This culinary creation served as a powerful tool to raise awareness among the local residents of Vejle who attended the event. Those in attendance were not only treated to a delicious meal but also educated about the environmental challenges posed by these invasive crabs.
As a result of their participation in this event, the residents of Vejle became more acutely aware of the issues plaguing their beloved fjord. They were not mere spectators; they were encouraged to actively engage in the solution. The message was clear: by catching these invasive crabs, the residents could make a positive contribution to the restoration and enhancement of Vejle Fjord's delicate ecosystem.
The Culinary Institute's involvement in Vejle Municipality's Climate Day was not just about gastronomy; it was about promoting environmental consciousness and fostering a sense of responsibility among the community. This event showcased the power of culinary creativity as a means of advocating for sustainable practices and making a meaningful impact on the environment.
Workshop: Nurturing Awareness and Flavor on National Legumes Day - 17.05- 2023
On National Legumes Day, Vejle Municipality / Culinary Institute By Vejle Erhverv (P10) took a momentous step by hosting an engaging workshop in collaboration with a local 8th-grade class. The primary goal of this workshop was to impart valuable knowledge about the significance of legumes in today's environmentally conscious world while exploring the exciting realm of flavor that legumes offer.
The students embarked on a flavorful journey, delving into the world of legumes and discovering their versatile uses in cooking. More than just a lesson in nutrition, this workshop aimed to cultivate an appreciation for legumes' role in sustainable eating.
The heart of the workshop revolved around the art of flavor infusion using legumes. Participants learned how to harness legumes to enhance the taste of their culinary creations. Armed with curiosity and creativity, the students set out to experiment with various legumes, each offering a unique taste profile. They were challenged to bring an explosion of flavors to their dishes, understanding that legumes could serve as a canvas for culinary expression.
One of the highlights of the workshop was the "Curry Creations" segment. Students were tasked with crafting their own curry blends, carefully selecting spices and ingredients to complement the legumes they had chosen. This exercise not only encouraged creativity but also emphasized the importance of balance and harmony in cooking.
As the day unfolded, the students progressed to the next level of culinary exploration. They transformed their legume-filled mixtures into delectable fillings and expertly folded them into samosas. This step showcased the students' evolving skills in handling legumes and integrating them into appetizing dishes.
To further enhance their creations, the participants were challenged to design their own dip to accompany their samosas. The emphasis here was once again on taste, as they explored various flavors and combinations to craft a dip that would perfectly complement their savory samosas.
The workshop on National Legumes Day was not just about cooking; it was an educational journey that awakened the students' taste buds while instilling a deeper understanding of the environmental benefits of legumes. Through hands-on experiences and creative culinary challenges, the participants left with a newfound appreciation for legumes and their role in sustainable, flavorful cooking.
Pitch Event: Vejle Municipality / Culinary Institute By Vejle Erhverv Presents Gastronomic Underground:
A Celebration of Green Gastronomy - 27.03 - 2023
Vejle Municipality / Culinary Institute By Vejle Erhverv (P10) proudly hosted the highly anticipated Gastronomic Underground event at their state-of-the-art venue within the Food Innovation House. This extraordinary culinary extravaganza was themed "Green Gastronomy," offering a unique platform for budding young chefs to showcase their talents and creativity while embracing environmentally conscious practices.
The essence of "Green Gastronomy" revolved around the innovative use of green alternatives in culinary creations, with a profound consideration for the climate in ingredient selection. As part of the challenge, these emerging culinary artists were given the freedom to craft their own signature dishes, with the option to create starters, main courses, or desserts, further emphasizing the diversity and creativity that green gastronomy can offer.
Throughout the event, a total of five exquisite dishes graced the tables, tantalizing the taste buds of 40 esteemed guests. This culinary journey included two captivating starters, one delectable main course, and two sumptuous desserts, each meticulously prepared to embody the spirit of sustainable and eco-conscious gastronomy.
Beyond the culinary delights, Gastronomic Underground aimed to provide a memorable and inspiring experience for its participants. The event was a platform for not only delighting the palate but also for igniting conversations about the importance of adopting eco-friendly practices in the culinary world. It sought to entertain and engage attendees, inspiring them to embrace green gastronomy in their own culinary journeys.
In the spirit of fostering a deeper sense of environmental consciousness, Gastronomic Underground encouraged both chefs and guests to reflect on their choices and their impact on the planet. It aimed to bridge the gap between delectable cuisine and sustainable living, highlighting the pivotal role that chefs and food enthusiasts can play in shaping a more eco-friendly future.
For a comprehensive glimpse into the captivating world of Gastronomic Underground and its mission to champion green gastronomy, we invite you to explore further details on their official website:
After hosting Gastronomisk Undergrund with a focus on green gastronomy, the Culinary Institute decided to expand by adding three more events, each with a different theme. Learn more about these events here:
Chritsmas Theme: https://www.instagram.com/reel/C1HbGXZvUfV/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA%3D%3D
Esther Theme: https://www.facebook.com/watch/?v=1146135610016344&ref=sharing
American Diner Theme, see video below:
Pitch Event: “Vejle Championships In Hotdog¨ - 10.06.2023
As part of the Vejle Food Festival, Vejle Municipality / Culinary Institute by Vejle Erhverv (P10) proudly hosted the Vejle Hotdog Championships, a spirited competition that brought together students from schools across Denmark. This unique culinary challenge encouraged students to channel their creativity and innovation to reimagine the quintessentially Danish hot dog, all while considering the vital aspects of taste, climate impact, and health.
In the lead-up to the competition, these budding culinary talents had been diligently honing their skills in the classroom as part of their culinary education. The objective was clear: find inventive ways to make the traditional hot dog a more sustainable, eco-friendly, and nutritious delight.
What made this competition truly special was the students' dedication to reducing the carbon footprint of their creations. Many opted for plant-based alternatives to meat, showcasing their commitment to sustainability. They also embarked on a journey to enhance the nutritional value of the hot dog by exploring healthier bread options, demonstrating their awareness of the importance of a balanced diet.
The Culinary Institute holds a vital mission—to harness the boundless creativity of these young minds to pave the way for new, climate-friendly food innovations. The youth are often fearless in their culinary experiments, unafraid to venture into uncharted gastronomic territories. This bold approach is precisely what the world needs to address the pressing challenges of our time, such as climate change and sustainable food production.
Since the competition was such a success, the Culinary Institute decided to repeat it the following year in 2024. Watch a video from the event here:
Culinary Institute’s Food Waste Advent Calendar: Tips to Reduce Food Waste During the Holidays - December 2022 + December 2023
The Culinary Institute has created a special advent calendar aimed at addressing the issue of food waste during the Christmas season. Each day leading up to Christmas, followers can find a new tip on how to reduce waste, shared on the Institute's Instagram and Facebook profiles.
Food waste is a particularly large issue during the holidays, with both public kitchens, homes, and restaurants often preparing excessive amounts of food. Traditionally, this has led to significant waste, as people over-prepare for gatherings and celebrations. However, through the advent calendar, both citizens and chefs are gaining valuable knowledge on how to minimize waste and make more conscious choices during the festive season.
The calendar features practical tips and recipes that offer concrete ways to reduce food waste, helping everyone contribute to a more sustainable Christmas. To follow the entire series, visit the Culinary Institute’s social media pages and discover how to make this holiday season more mindful and eco-friendly.
See all episodes here:
Culinary Institute (@culinaryinstitute_vejle) • Instagram-billeder og -videoer
Culturenight in Vejle - September 2023
During Vejle Kulturnat 2023 / Vejle Culturenight, the Culinary Institute highlighted the importance of seasonal ingredients and reducing food waste. The event focused on creative ways to utilize surplus produce and seasonal food, offering visitors samples and tips on how to minimize waste in the kitchen. Attendees experienced hands-on examples of sustainable cooking, showcasing how to make delicious meals with ingredients that might otherwise go to waste. The evening successfully connected the themes of sustainability and culinary innovation to inspire more mindful food practices in everyday life.
link to video:
Gastroday at the Culinary Institute - September 2023
The Culinary Institute hosted Gastroday, an event centered around plant-based businesses showcasing their products to food professionals within Vejle Municipality. The event aimed to spotlight innovative plant-based alternatives and encourage sustainable practices in the food industry. Organized in collaboration with Turbo Plant, the event provided an excellent platform for these businesses to connect with local professionals and foster new opportunities for plant-based products in the region.
The Potato Award and The Potato Sprout - October 2023
After the great success of both the Potato Sprout and Potato Award events, the Culinary Institute decided to repeat them the following year. Both competitions were held again in October 2023, continuing to celebrate creativity and innovation around the use of potatoes in culinary arts. These events brought together chefs, food enthusiasts, and professionals, highlighting the versatility of this humble ingredient while encouraging sustainable food practices and creativity in cooking.
See more about the competitions in the videos below
The Potato Award 2023
The Potato Sprout 2023
The Culinary Institute has developed the "Gå til Kok" / "Go to Cheff" program, a unique opportunity for school students passionate about cooking. The initiative focuses on talent development and sustainable food practices, with workshops covering essential skills such as cooking with local ingredients, reducing food waste, and preparing eco-friendly meals.
In the spring of 2024, students kicked off their culinary journey by learning about taste and flavor, visiting FoodExpo (https://www.foodexpo.dk/) to observe professional competitions, and participating in hands-on kitchen sessions. They practiced techniques like fish filleting, sauce emulsification, and potato preparation. As part of Vejle MADfest / foodfestival in Vejle, they prepared mussel soup for the event and even participated in the Vejle Championship in hotdog, where one student was on the winning team.
This program aims to inspire the next generation of chefs, fostering creativity, technical skills, and responsibility while focusing on sustainability and innovation in cooking. Through theory, practice, and real-world experience, students are guided toward a deeper understanding of the culinary world.
More School Workshops: January, February, March, April 2024
A Strengthened Collaboration Between the Culinary Institute and Local Elementary Schools in Vejle Municipality
Building on previous successful workshops with local schools (See earlier on the page), the Culinary Institute has identified a significant need to support the Home Economics subject, particularly in promoting sustainable food practices. In response, they organized four workshops in January, February, March, and April, focusing on the use of legumes and locally sourced ingredients.
These workshops are part of an extended collaboration that aligns with Vejle Municipality’s Climate Plan, which prioritizes educating young people on sustainable cooking and encouraging them to reflect on their food choices. Students learned about the benefits of legumes and locally produced quality chicken in terms of both taste and sustainability. They explored sensory science, understanding how flavors and aesthetics come together to create a meal. In the kitchen, they prepared a menu of legume-based tacos and chicken nuggets made with local peas, gaining hands-on experience with environmentally friendly ingredients.
This initiative showcases the Culinary Institute’s dedication to nurturing both culinary skills and environmental awareness among students. By integrating practical cooking lessons with discussions on sustainability, the program not only enhanced students' abilities but also encouraged them to think critically about their food choices and the environmental impact of their meals. The Institute’s collaboration with schools serves as a key step toward building a stronger foundation for food education in Vejle, ensuring that young people are equipped with the skills and knowledge to make sustainable food decisions in the future.
