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Symposium: Green transition by culinary science, art & craft

Conferences

Summary

The proposal of this interdisciplinary symposium is based on the viewpoint that in order to promote a green transition in the global food systems there is an urgent need for a concerted effort on behalf of scholars, chefs, culinary entrepreneurs, and companies to provide a knowledge-based framework based on an understanding of which forces are in effect when it comes to changing people’s eating behaviour. The expected outcome of the symposium is stimulation of cross-disciplinary collaboration among these different actors and organisations to provide concrete solutions to the green challenge.

SSR

The proposal of this interdisciplinary symposium is based on the viewpoint that in order to promote a green transition in the global food systems there is an urgent need for a concerted effort on behalf of scholars, chefs, culinary entrepreneurs, and companies to provide a knowledge-based framework based on an understanding of which forces are in effect when it comes to changing people’s eating behaviour.