FoodDay2026

How can we reshape the way we produce, distribute, and consume food to ensure health, equity, and environmental resilience? Today, food production drives five out of six breaches of planetary boundaries. A transformation of the food system is fundamental to solving crises related to climate, biodiversity, and health. Join us for FoodDay 2026, where we invite the entire value chain to discuss how we can build sustainable and resilient food systems for the future.

Participation is free of charge.

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Morning Programme (updated continuously)

09:00-10:00: Arrival and Registration

Light breakfast and coffee.

10:00-10:30: Welcome and opening remarks

Keynote speaker Dr. Marco Springmann, Senior Researcher on Environment and Health, University of Oxford: The global food system’s contribution to the transgression of planetary boundaries, based on the new EAT-Lancet publication

    10:30-11:30 Plenary Session: The Science of Sustainable Food Systems within the Planetary Boundaries

    Regenerative agriculture or organic agriculture? What is the most sustainable? : Veronika Hansen, Tenure Track Assistant Professor, Department of Plant and Environmental Sciences, UCPH

    Beyond Calories: Eating to Heal People and the Planet: Susanne Bügel, Professor, Head of Section, Department of Nutrition, Exercise and Sports, UCPH

    Improving nutritional quality of plant-based fermented foods: Dennis Sandris Nielsen, Professor, Head of Section, Department of Food Science, UCPH

    11:30-12:00: Panel debate

    12:00-13:00: Lunch

    Delicious plant-based food and drinks.

    Afternoon Programme (updated continuously)

    13:00-14:30: Breakout Sessions (see preliminary topics for sessions below)
    Choose among four themes that delve into different aspects of Sustainable Food Systems Within Planetary Boundaries:

    • Conventional, regenerative or organic agriculture for sustainable food production – which to choose?
      Organizers: Thomas Bøker Lund, Assoc. Prof., Department of Food and Resource Economics and Kristian Holst Laursen, Assoc. Prof., Department of Plant and Environmental Science
    • Alternative protein sources and their impact on health
      Organizer: Vibeke Orlien, Assoc. Prof., Department of Food Science
    • Biosolutions for sustainable food production
      Organizers: Kristian Holst Laursen, Assoc. Prof., Department of Plant and Environmental Sciences and Serafim Bakalis, Prof., Department of Food Science
    • Sustainable healthy diets from a food systems perspective
      Organizer: Catalina Cuparencu, Asst. Prof., Department of Nutrition, Exercise and Sports

    14:30-16.00: Network and sustainable snacks