Markant fald i antallet af mejerier og bryggerier i det 20. århundrede.

Antal mejerier og bryggerier i Denmark

Source: Mejeriforeningen, Bryggeriforeningen

1.685 1.690

1.571

1.339

524

208

53 31

1930

MejerierAntal; Årstal

45

38

26

16 15

12

1920 1950 1970 1993 1998

BryggerierAntal; Årstal

1940 1950 1960 1970 1980 1990 2000 1999

http://www.chokolade-compagniet.dk/

http://restaurantradio.dk/

Volumen

Kvalitet/ pris/ diversitet

Bulk

Kilde: Meyers

Kvalitetspyramiden

CMinitiativer

DK madkultur anno 1984

• noma

THE OPUS CHALLENGE

New Nordic

Diet

Individual health

Nordic identity

Accessibility

PlanetaryHealth

Strongregionalidentity

Production principle

Origin

Expression of terroir

Culturallyrooted

Wild

Local ressources(organic/bio dynamic/?)

External ressources(pesticides, herbicides, fuel)

Native

Impo

rted

Generic

Distinctive

Loos

e

Inte

grat

ed

Characteristic

Root

ed

Regional identity of foods Ptarmigan

Organic burn rye

Conventional greenhouse tomato

Kilde: Bregnballe M, Jacobsen JK, Kølster P, & Meyer C, MEYERS MADHUS (2009)

Adjus

ted

THE NEW NORDIC DIET - GUIDELINE

1. More fruits and vegetables (a lot more: berries, cabbage, rootvegetables, pulses, potatoes and fresh herbs)

2. More whole grain – especially oat, rye and barley3. More food from the oceans and the lakes – fish, shellfish and

seaweed4. Meat of a higher quality, but less 5. More food from the wild landscapes6. Choose organic whenever you can7. Avoid additives in the food8. More meals cooked in season9. More home cooked meals10.Throw less

WP4 Acute effects of impaired sleep on energy balance

WP5 Free healthy meals in schools - a dietary intervention in Danish schools

WP5C Learning and behavioral outcomes related to the WP5 intervention

WP3A Effects on substrate metabolism, protein – and gene expression in skeletal muscle and adipose tissue in relation to gender and fitness level.

WP3Dietary intervention with shop model

WP5D Sociological contributions to the OPUS school meals intervention

2009 2010 2011 2012 2013

WP2A User-driven and nutritional acceptability

WP2B Sensoric acceptability

WP2C Societal acceptability

WP2D Development and validation of a dietary assessment method for 8-10 year olds

WP2EWP2E

WP3C Nutrigenomics

WP2E Food service and supply chain for WP5

WP5B Dietary intake during WP5

WP5A Physical activity and life style during WP5

Social and cultural aspects of controlled intervention trials

WP7 Dissemination and communication

WP6 Core laboratory facilities for clinical biochemistry and appetite hormones

WP3D Food and health economics and environmental sustainability

WP1Definition and Development of a New Nordic Diet

WP3B

THE PURPOSE OF THE MELTING POT FOUNDATION

Melting Pot is a non-profit and charitable fund for purposes through activities that have food, food craft and entrepreneurship as recurring elements that enhance quality of life and enhance future opportunities among vulnerable and marginalized population groups in Denmark and in selected developing countries. The target group is particularly but not exclusively, children and young people with criminal backgrounds, refugees and immigrants.

ALTRUISM

PROFIT ORIENTATION

WIN - WIN - WIN