SUSTAINABILITY

Denmark is a global role model for sustainable food production and innovation.

In Denmark, we’re all about making the most efficient use of natural resources across the food value chain. Extensive collaboration – between businesses, authorities, universities and research institutes  – ensures we continue to improve.

Today, precision technology enables farmers to minimise their environmental footprint and maximise yield. Food processors constantly implement new measures to reduce their consumption of water, energy and single-use packaging. Retailers and restaurants work hard to reduce waste.

Collaborative efforts are also upgrading waste streams to valuable products.

In all of this, the UN Sustainable Development Goals are a strong guide.

Wherever you look in the Danish food industry, efforts are underway to improve energy and water efficiency and explore new opportunities for sustainable food packaging.

Across the food industry, efficiency improvements have reduced total energy consumption by 20% since 2006. The availability of renewable energy has increased more than threefold over the same period.

Consumers are demanding healthy, safe and high-quality food, produced with minimal environmental impact. The Danish food cluster is ready to deliver.

All over the world, consumers are focusing on food quality and safety, nutrition and wellbeing. Many seek a sustainable lifestyle where their purchasing choices and consumption habits make a real difference.

These interests are stimulating demand for organic products, plant-based meals and foods with a high content of protein, while locally grown, seasonal raw materials are drawing attention as opportunities to reduce food waste. Personalised nutrition for individual needs is also gaining traction.

The Danish food sector has already come a long way towards meeting these demands and becoming the pantry of choice for the conscious consumer. Food ingredient companies, for example, have developed innovative solutions for protein-rich, low-fat diets and natural food protection. Co-development efforts that combine the expertise of ingredient companies with the specialist knowhow of the pharma and medical industries have great further potential.