Idea workshop May 11-12

Green transformation needs not only new technologies, but also cultural change, critical reflection and action, dialogue and co-creation. Do you want to use your academic skills to develop projects that can make real difference to sustainable change?

  • Do you want to develop ideas together with other students who study something different from you?
  • Do you want to get better at generating new ideas and tools to turn them into reality?
  • Do you want to meet exciting speakers, companies and experts in the field of sustainable change?

Then join the Crunch the Food idea sprint on May 11-12.

What is an idea sprint?

We gather about 30 students over 2 days in May. You will be grouped with other students according to your interests, and together you will come up with a problem to solve.

During the weekend you will be helped along by inspiring speakers, experts and staff from Actory and the Human Legal Innovation Hub, who will give you all the tools you need in the process. At the end of the weekend, you will have an idea to present and get feedback on.

For everyone

Crunch the Food is for all students at the University of Copenhagen and other similar educational institutions, as we hope to bring together some interdisciplinary groups to get as many perspectives as possible. Both undergraduate and graduate students are welcome.

You don’t need any special knowledge about sustainability or about working with projects, you will learn everything you need.

What can you work with?

You can choose between these 3 topics

1 – Food & Communities

How can plant-based food support new social communities that include new audiences?

Plant-based food is not yet for everyone – but why not? Some lack knowledge, change of habits, accessibility or just another good reason. Communities bring us together as people and can help change our habits, make things easier and open our eyes to new inputs and new possibilities.

For marginalised or resource-poor groups in society, the climate agenda is rarely a daily priority as it requires surplus. In addition to a positive impact on sustainability, switching to a plant-based diet can have other positive benefits in terms of economy and health. So how can we create a framework through communities to introduce and sustain plant-based diets for new audiences?

2 – Food, Culture & Identity

How do we make plant-based food the natural and easiest choice?

Plant-based diets are becoming a more common part of everyday life in Denmark, especially among young people. But there are also many assumptions, prejudices and “identities” around eating plant-based. Some can be empowering for the individual, while others become limiting for people who want to try plant-based eating to a greater or lesser extent, as they do not want to be put in a particular box as “vegetarian” or “vegan.” For others, a plant-based choice is a renunciation of masculinity. For example, more women than men live a vegetarian lifestyle according to measurements from Coop Analyse, which estimates that 70% of vegetarians in Denmark are women.

Traditional Danish cuisine often focuses on meat as the primary element, an element that can also be a barrier in switching to a more plant-based diet. How can we use knowledge of our culture, history and identity to get even more people to eat more plant-based?

3 – Food & Aesthetics

How can the aesthetics of food and packaging help change our experiences and eating habits?

We have a huge selection when we shop. We have become accustomed to vegetables looking a certain way, being a certain size and being perfectly fresh both when we buy them and preferably many days later. But this need for consumption has also created huge food waste, as functional goods are discarded because of a wrong look both in the supermarket and at the farm.

We are seeing increasing opportunities in plant-based meat substitutes, with scientists working flat out to create products that look – and taste – like meat. But one thing is to have the products available, they also need to end up in consumers’ shopping baskets.

In these two examples, aesthetics can play a role in how products are presented, placed and perceived. So how can aesthetics play into a more sustainable agenda?

Practical information

You must be able to attend both days.

All food and beverages are of course free.

  • Thursday May 11 / 15-21 (Søndre Campus)
  • Friday May 12 / 9-17 (Søndre Campus)

Why participate?

When you participate in the idea workshop you learn about: Interdisciplinary collaboration, idea development, sustainability and how to put what you learn on your course into practice. At the same time you will expand your network and at the end of the two days you will receive a certificate of completion. It will be a fun and inspiring workshop with a focus on community rather than getting the best idea.

Sign up now

Date: May 11 – 12, 2023

For free. In English.

Deadline: TBA

Sign up:

 Crunch the Food is arranged by KU Lighthouse, Human & Legal Innovation Hub & Actory.