CONCITO's Food program aims to put a completely different climate-efficient and sustainable food system on the agenda in a visionary and constructive way. Through knowledge gathering, dialogue, communication and opinion building, we will identify and promote possible solutions based on the latest international knowledge.
In the short-term perspective, we will focus on identifying and supporting solution paths to significantly reduce greenhouse gas emissions from existing production, and we will gather and communicate the latest knowledge about the possible new production technologies, food types and consumption habits that lie ahead.
In the long-term perspective up to 2050, we will focus on the need for radically different Danish and international food production systems and consumption patterns.
Focus on food habits, food technologies and global perspectives
In the program, we address climate challenges and potentials throughout the value chain from primary production to consumption and diets. We aim to ensure focus and relevance in the short term while also taking a long-term perspective on the transformation of the food sector.
Until now, we have focused on food habits, new food technologies and the global perspectives of the food sector’s transition.
In May 2019, CONCITO and University of Copenhagen’s Sustainability Science Centre hosted a seminar on "Sustainable Diets. Why and how?" with presentations from EAT and World Resources Institute and responses from Danish stakeholders and experts.
In 2019, CONCITO entered into a special collaboration agreement with one of Denmark’s leading retailers COOP Danmark A/S on strategic sparring on the company’s climate efforts. We support COOP’s work to increase consumers' knowledge of climate and shopping opportunities in stores and elsewhere. In 2020, the focus of the collaboration has been on COOP climate crowdfunding.
New projects
In 2021, we launched the project “The big climate database”, where CONCITO in collaboration with 2.-0 LCA Consultants and with support from the Salling Foundations is working to calculate and make the climate footprint of 500 foods publicly available.
Finally, we participate in the project “Social driving forces and barriers to a more climate-friendly diet”, where we in collaboration with the Department of Sociology at the University of Copenhagen and with support from the Velux Foundation will examine and communicate what driving forces and barriers young Danes encounter when trying to eat a more plant-based and climate-friendly diet.
Our future focus
In the coming years, we will develop our strategic partnership and joint efforts with the World Resources Institute on future food and prioritize analysis, dissemination and dialogue activities on the following topics:
- Increased availability of climate-friendly food
- The optimal climate friendly and nutritional diet
- Climate accounts in agriculture
- Land use and carbon sequestration in soils and forests
- New food technologies and production methods
- Transition paths to climate-neutral Danish agriculture
Please contact us if you want to hear more about the food program, want a lecture on the food of the future or know about interesting initiatives or solutions, that we should look into.
The core activities of the program are supported by the VILLUM and VELUX FOUNDATIONS.
