Project Danish Legume was initiated with a kickoff meeting earlier this week, and now all participating stakeholders from different parts of the food value chain are ready to accelerate efforts to bring more legumes to Danish dinner tables.
Compass Group’s role here is to integrate even more locally produced legumes into our canteen menus while collecting evidence and conducting user tests with our guests. We will experiment with serving, preparing, developing, and presenting Danish legumes in new and exciting ways.
At Compass Group, we have a desire to reduce our carbon footprint. If we succeed in developing healthy, tasty menus where locally produced legumes are integrated, it will impact our climate emissions.
Shared Responsibility
As a supplier to private and public companies and educational institutions, where there is generally a desire to consider climate impacts, we also have a responsibility to ensure that this aligns with serving delicious meals.
Additionally, we have the opportunity to influence Danish eating habits, as we reach a large number of people every single day. We look forward to serving exciting, healthy meals with more Danish legumes in collaboration with experts and chefs,” says Ulrik Nielsen, Food Excellence Manager and project lead at Compass Group.
In addition to Ulrik Nielsen, Anne Ruberg, Procurement Director, and Mette Marsengo, Project Manager, from Compass Group are also involved in this important project.
Leading the collaboration is Absalon University College, and participating alongside them are DAVA Foods, University of Copenhagen, Aarhus University, and SEGES Innovation.
The Green Development and Demonstration Program (GUDP), administered by the Danish AgriFish Agency, has granted DKK 12.2 million to the project.