Sustainable dining in Denmark means a combination of things: looking after the local economy, caring for the environment with responsible fishing and farming guidelines, and producing a fantastic dining experience with a lower than average carbon footprint.
In 2020, the Michelin Guide introduced a new Sustainability Emblem for the Nordic countries, rewarding restaurants that are at the forefront of sustainable gastronomy. Fourteen of Denmark's restaurants were awarded the emblem, making it the leading Nordic country when it comes to sustainable dining. Take a look at some of Denmark's very best restaurants and their philosophies right here.
This Copenhagen restaurant is run by Kamilla Seidler, who was voted 'World's Best Female Head Chef - Latin America' in 2016. Her restaurant focuses on particularly on social responsibility, as well as local and seasonal food, and offers a way to help people struggling to find work to get back into the workplace.
Manfreds is on a mission to improve how we farm. Sustainability is a key ingredient in all of its food and it has won several awards for it. As well as serving meticulously chosen organic vegetables, it also supports The Farm of Ideas, where new ideas around sustainable farming are developed.
Super sustainable Relæ is part of the same group as Manfreds and Bæst, and has always been focused on green solutions, regarding farming, recycling, ethics and more. It uses local and seasonal food, treats people fairly and is responsible across the board regarding supply chain, community engagement and energy efficiency.
This Aarhus restaurant was among the 11 restaurants honoured by the Michelin Guide in 2020 for its efforts towards sustainability. It focuses on local and seasonal ingredients, looking after its staff and selecting everything, from napkins to cleaning products, based on sustainable principles.
Molskroen also received the Michelin Guide's sustainability emblem in 2020 and is known for its committment to local sourcing. Pickling and fermenting makes the food last for longer; leftovers are turned into animal feed and menus include local Limfjord oysters fresh from the sea, and asparagus picked the same day in local farms.
Moment, a restaurant in Ronde, 30 minutes from Aarhus, is also renowned for its sustainable practices. These include design elements (locally made Danish design chairs, plus a building that uses straw bales) as well as menus featuring heirloom plants and items grown in their own permaculture garden.