Participating in a project addressing 'Empowering sustainable food choices – Enabling food environments and dietary shifts' with a focus on professional meal settings (public food systems including hospitals, schools, food service for seniors, homes for elderly) and/or civil society. With the sustainable dietary guidelines launched in Denmark in 2021 and years of experience in organic conversion via public food systems and more recent focus on reducing C02 emissions and food waste via public food systems and food policy in Denmark, we have interesting settings and local collaboration partners in Denmark.

The Nutrition and Health Education at University College Copenhagen has years of experience in developing, implementing, administering, coordinating, and evaluating/researching projects both nationally and internationally. Senior Lecturer, Ph.D. Pernille Malberg Dyg, has extensive experience in research and project management related social gastronomy, food communities and normalizing sustainable meals in research and development projects addressing civil society and other health-promoting activities. Senior Lecturer, Ph.D. Lise Justsen, has extensive experience in research involving seniors, including frail seniors, in food-related activities and food communities as a rehabilitative strategy in municipalities and care homes. She has also worked with professional kitchens for years. Terkel Søndergaard Røjel, lecturer and project manager has years of experience working with sustainability in public meal settings (hospitals, schools, chef and nutrition educations), food waste and LCA