The sustainable chef

Henrik does a lot of work outside the kitchen – talking to people, explaining the cost-saving and environmental benefits to customers, and spreading his passion. He even turns his menus upside down. If he serves a hamburger, the menu will introduce the vegetables first; the meat comes last.   

For Henrik, the passion is as much about the planet as it is about health. It takes around seven kilos of grain to produce one kilo of beef, which makes vegetables a much more sustainable choice. Food waste is another important issue – for Henrik as well as his customers. 

“In Denmark alone, we throw away 700,000 tons of food waste each year. It’s bad for the environment and really expensive for my customers. If I can reduce food waste by 40% in my canteen, I’ve made a difference to the world and to my customers’ budgets,” says Henrik. 

A lot of small changes have made a big difference. Henrik’s cooks use the whole vegetable, even the peel, and often slow cook in a warm oven to reduce energy consumption. Most of the produce they use in the kitchens is sourced locally, reducing transportation costs and CO2 emissions. Henrik is even introducing a cotton box for take-aways that’s 100% biodegradable.