Innovating for a sustainable future of food

How do we ensure sustainable food supplies for 10bn people by 2050? In recent years, there has been an increase in innovation activities and experimentation with new ways of organising, seeking to make food production more equitable and sustainable.

Af CBS Efteruddannelse

In recent years, there has been an increase in innovation activities and experimentation with new ways of organising, seeking to make food production more equitable and sustainable for the future.

This results from a painful observation: 8% of the world population suffers from malnutrition and 1/4 faces food insecurity, while we are experiencing an obesity epidemic and throwing away 1/4 of the food calories produced worldwide, thus contributing to dramatically increasing greenhouse gas emissions by doing so.

In this online masterclass, CBS professors Valentina Tartari and Silviya Svejenova, together with their guests Karin from Agrain, Mia from Kitchen Collective, and Daniel from Haver til Maver, shed light on some of these much-needed innovative approaches.

Food for thought

Our planet is facing significant challenges due to the current food system. We must urgently embrace innovative approaches to revolutionise food production and distribution.

At this event, we dived into the pressing issues of the current food system, which include imbalanced distribution, wasteful use of natural resources, endangerment of wildlife, adverse effects on health, and climate change implications. However, this session also focused on exploring inspiring innovations in food production and distribution.

Discover the potential for radical change with those who strive to establish a fair and sustainable food production and distribution system for our planet's future. Watch the session and unlock the transformative power of innovation in the food industry.

Five panel speakers around table at the Innovating for a sustainable future of food event

Valentina Tartari

Valentina Tartari is an Associate Professor in Economics and Management of Innovation at the CBS Department of Strategy and Innovation. Her research interests include analysis of university-industry collaboration, technology transfer, economics and management of innovation, patent analysis, and analysis of social influence on individuals. She namely teaches Innovation at our HD programs.

Silviya Svejenova

Silviya Svejenova is a professor in Leadership and Innovation at our Department of Organization. She investigates how creativity, innovation, and strategic leadership can enable sustainable futures. She currently is Senior Editor of Organization Studies and VP of Research of IFSAM, the International Federation of Scholarly Associations of Management, as well as co-director at imagine .. Centre for Creative Industries and Institutions at CBS.

Karin Beukel

A Ph.D. graduate from CBS, Karin is the founder of Circular Food Technology focusing on upcycling food with their brand Agrain from leftovers from beer production, thanks to which they are saving hectares of land, and ensuring the lowering of CO2 emissions in food waste disposal and food production.

Mia Maja Hansson

Mia is a graduate of the Management of Creative Business Processes Master's program at CBS. She is the Founder/Co-founder of numerous initiatives such as Kitchen Collective, Copenhagen Food Space, the festival Street Food around the Lakes, and a partner in the accelerator Copenhagen Food startups that enable food startups based on a shareable economy.

Daniel Hervik

Daniel is a former student in International Business & Communication at CBS. He is the director of NGO Haver til Maver which runs school gardens across Denmark, as well as in Nepal, Lebanon and Taiwan through partner programs. He and his team empower school kids by teaching them where food comes from, how it grows, and what it brings to people, thus connecting tradition and innovation.

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Innovating for a sustainable future of food

Towards a more sustainable and fair food production

Food for thought

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