Social gastronomy initiatives in Copenhagen, Denmark for food security, sustainability and health

ISSUE/PROBLEM: Social gastronomy addresses the inclusion of socially marginalized communities in using food-related activities to improve the food system and nutrition. In Denmark, the project Green Sustainable Communities in a housing area in Copenhagen, aimed to develop social gastronomy methods, promote sustainable meals while empowering lower socio-economic households with sustainable, healthy, and affordable cooking practices. Interventions included community-based solutions e.g. meals, gardening, and food courses. DESCRIPTION OF THE PROBLEM: Promoting sustainable diets with a low environmental impact contribute to food security and health for present and future generations (FAO, 2010). More households in affluent countries like Denmark are faced with food security challenges due to poverty and increasing expenses. Diabetes and marginalization are prevalent. The project engaged residents in food related activities to promote social wellbeing and sustainable meals. The project addressed food and garden activities relevant for specific groups of residents and ways of integrating sustainable cooking practices into community food practices. RESULTS: Solutions were local food initiatives to promote affordable, climate friendly and healthy diets using surplus food from retailers specifically fruits and vegetables combined with affordable legumes. Initiatives integrated community meals, food courses and urban gardening, increasing social wellbeing and improving nutrition. LESSONS: Combining people's own recipes with sustainable ones empowers and recognizes food cultures and skills related to sustainable meals. We used innovative collaboration between a housing organization and a nutrition education, where students collaborated with residents to create sustainable food practices. KEY MESSAGES: • Social gastronomy activities can inspire and increase access to healthy, sustainable, and affordable meals amongst low-income households. • Combining different food initiatives appeal to different target groups and inspire more sustainable and nutritious meals.