Food culture has its art of cooking from scratch, Grandma Sita is working towards promoting plant-based meals by utilizing as much of local seasonal produce, food rescue, leftovers and upcycled foods as possible in order to minimize the food waste in Denmark. We want to raise awareness about this concern while promoting sustainable and healthy lifestyle.

Sustainable gastronomy is about how we use gastronomy to help solve global sustainability challenges, whether environmental, social or economic.



Local food is food that is produced within a short distance of where it is consumed, often accompanied by a social structure and supply chain different from the large-scale supermarket system. 

Seasonal food refers to the times of year when the harvest or the flavour of a given type food is at its peak.


Food rescue is the practice of gleaning edible food that would otherwise go to waste from places such as grocery stores, produce markets facilities and distributing it to local food programs.

Partners: Foodsharing Cph, Free Fridge Copenhagen. 


Leftovers are foods remaining unconsumed at the end of a meal which are eaten later. New dishes made from leftovers are common in world cuisine. People invented many such dishes before refrigeration and reliable airtight containers existed. 


Upcycled foods
are made from ingredients that would otherwise have ended up in a food waste destination. The food waste destinations are when food ends up in places like incinerators, as animal feed, or in landfill.

Partners: Kaffe Bueno


It’s a diet consisting mostly or entirely of plant-based foods. Plant-based foods are foods derived from plants (including vegetables, grains, nuts, seeds, legumes, and fruits) with no animal-source foods. While a plant-based diet avoids or has limited animal products, it is not necessarily vegan.

➡️  Poster made by Miljø- og FødevareministerietSpis Sundere DkHjerte Foreningen and Kost og Ernæringsforbundet.   


Organic food / ØKOLOGISK is food produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. Organic foods typically are not processed using irradiation, industrial solvents, or synthetic food additives. / wikipedia


Sustainable gastronomy is about how we use gastronomy to help solve global sustainability challenges, whether environmental, social or economic.

Food labels  / 

Stats-kontrolleret økologisk.

The red Ø label with the text “State-controlled organic” states that it is the Danish authorities who have carried out control of the farm or company that has last processed, packaged or labeled an organic product. /


EU/ikke-EU jordbrug.

The EU organic logo is a mandatory label on all organic products sold in the EU. /

The Nordic Keyhole.

The keyhole logo is an EU-approved nutrition claim. The logo will make it easier for consumers to choose healthier food products. The Swedish National Food Administration, The Danish Veterinary and Food Administration, the Norwegian Directorate of Health and the Norwegian Food Safety Authority have chosen the Keyhole logo as a joint Nordic label for healthier food. / 

VEGETARISK, Dansk Vegetarisk Forening.

The V- Label is an internationally recognized, registered symbol for the labeling of vegan and vegetarian products and services. 
Standardized criteria and inspections ensure that a V-Label is a unique quality label for vegan and vegetarian products and services throughout Europe. The Danish Vegetarian Association approves products produced in Denmark. /