50 Colleagues and 350 Volunteers Made It Possible: We’re Ready to Serve Thousands of Organic Meals

The festival grounds are open, and we’re ready to welcome thousands of hungry guests to Roskilde Festival. After weeks of intensive preparations, we’re serving around 100,000 organic meals to festivalgoers and volunteers this year. Around 50 colleagues and 350 volunteers are behind the operation, driven by strong teamwork and great enthusiasm. Our Operations Director, Rasmus Fredslund, has also rolled up his sleeves and is impressed by the dedication on display. You can find us at Food Is Now and The Hang Out, where we’re serving everything from plant-based dishes to seafood specialities – always with a focus on great food and memorable guest experiences.

The festival grounds are finally open, and today we welcomed our first hungry guests at Roskilde Festival.

The past few weeks have been busy. Our colleagues have been living on-site to make sure everything is ready, and now all the hard work is coming together. The pots are bubbling, the kitchens are buzzing, and this year we’re serving around 100,000 organic meals to festivalgoers and volunteers.

Around 50 colleagues are involved before, during and after the festival, supported by approximately 350 volunteers.

Our Operations Director, Rasmus Fredslund, is one of those who has rolled up his sleeves, and he is impressed by the well-organised setup and the can-do attitude shown by both colleagues and volunteers.

“It’s fantastic to arrive at a setup where everything is running smoothly, the atmosphere is great, and everyone knows what they’re doing. I’m incredibly proud of my colleagues, who have taken on a huge task and delivered. It’s also great to be working alongside them today and be reminded of just how much it takes to keep those pots stirring,” he says.

This year, you can find us at Food Is Now, where we’re serving hungry festivalgoers dishes including moules frites, crab ramen and crispy Caesar salad. From 6 p.m., we also hosted a long-table dinner celebrating sustainable fishing and the flavours of the Danish summer.

You can also find us at The Hang Out, where Wicked Rabbit is serving delicious plant-based dishes packed with flavour.

Gritt Ibsen, who normally works as a Head Chef in one of our staff restaurants, has swapped the canteen kitchen for the festival kitchen, where she is helping keep everything running smoothly.

“What drives me is the sense of community and seeing happy guests. There’s a unique energy and atmosphere here that you simply don’t find anywhere else. You also build new friendships and get to meet colleagues from other locations,” she says.

Whether we’re serving guests in a staff restaurant or on the festival grounds, our goal remains the same: to create the very best dining experiences together.