Chefhub

The best way to learn is learning from each other.

Chefs Innovators

Chefs play a big role in our transition towards a more sustainable food system.

Here are some of the sustainability stories of chefs that lead the way.

"If we want more people on the green agenda we need to make it easy for people."

Having a goal of reducing greenhouse gas emissions from food by 25% by 2030.

Working with TEMPTY to reduce meat.

Measuring food waste.

"We try to feature local produce and smaller producers where it makes sense."

Using seaweed that has an amazing ability to absorb CO2 from the atmosphere.

Using TEMPTY as alternative to animal based protein and a stand alone feature ingredient.

Working with interesting products and suppliers locally.

17-19th March in Herning

Hall D, 3346