There were smiles, conversations, and plenty of ideas in the air when more than 150 Climate Chefs and kitchen staff gathered on October 28, 2025, for a climate fair at The Cookery in Odense, on the training grounds of the national chef team.
The day focused on what we can achieve together when we share knowledge, taste new ideas, and inspire one another. Whether you work in the kitchen every day, develop new ingredients, or supply products to our canteens, we all share a common ambition: to make the green transition a living part of everyday life. And to gain renewed energy in our role as ambassadors for sustainability in daily operations.
Climate Chefs and Kitchen Staff Were Invited
This is the heart of our Climate Chef program—an internal training initiative where kitchen employees are trained to drive the green transition in canteens.
The climate fair brought them together to share knowledge, gain inspiration, and strengthen their role as climate ambassadors in everyday work.
It was also a celebration of the fact that we have now trained 248 Climate Chefs in our canteens. The ambition is to train one representative from each of our 320 canteens to act as ambassadors for the green transition.
We are proud of our Climate Chef training, which was also recognized when it was selected as one of Børsen’s Sustainability Cases in 2025.
A Program Full of Inspiration
Arla, in collaboration with the national chef team, focused on sustainable dairy products, while Anne Sofie Hattesen, Head of ESG at Compass Group, highlighted the importance of creating a sustainable working life for our employees, our customers, and our customers’ guests.
We were also joined by Bjarke Jeppesen, 2024 Chef of the Year and head chef at Treetop, who shared his approach to creating green dishes in the kitchen:
“It’s about making sure there is a tomorrow. You have to put in the effort, and you have to dare to try.”
Amid the buzz of people and the aroma of new dishes, it was clear how much inspiration arises when we come together across teams.
“It’s always inspiring to meet across teams. It reminds you how many of us are actually working towards the same goal,” says Helle Lund Buus, head chef at one of our canteens.
Ninna Zeuthen, also a head chef in one of our canteens, left with motivation to act:
“There are many things we can take home and implement in our kitchens. Ideas are already underway, especially on how we can make vegetarian dishes more accessible to everyone.”
From the first tastings to the final handshakes, the day was filled with curiosity and mutual inspiration.
When we share experiences, new ideas emerge. This is exactly how the green transition comes to life—through the community of people passionate about making a difference.
Thank You to All Our Suppliers and Partners Who Made the Day Possible:
Bent Brandt, Slow Coffee, JDE, Jydsk Planteservice, Textilia, Royal Unibrew, Carlsberg, Eco-lab, Prima Frugt, My Glutenfri Bakery, DGFS, DAVA, Arla, Valsemøllen, Josh.Muslinger, Fiskerikajen, Nocla, Danpo, Flotalia