Dates and themes for all Gastrodays in 2022. Be attentive to, that changes may occur. 

The time will be 10 - 2 AM. 

January 27: The sharpest tool in the shed

Together with Steffen, the man behind Early Nature, we are working on how to understand, use and maintain your tool to the best of its ability. In the second part of the day we are taking a practical approach as you get the chance to sharpen your best knife into perfection.

February 24: Get the climate to 'taste' 

At this Gastroday we are working within a climate framework. The focus is on the love for food and taste intact. With the topci "The future kitche in professional pots" we are taking a practical approach. We are looking further into plant proteins, seasonal greens, meat as a spice, dairy as a flavouring, food waste, creativity and experiences made of nothing. Everything in the fantastic company of Liselotte Kira Gregers Andersen, the author of; "The Future Kitchen". 

April 21: Vertical Farming (Livestream)

The future opportunity for fresh vegetables - even in the city. Jason from VerticGrow are paying us a visit to teach you more about Vertical Farming. VerticGrow grows salads and herbs in a hydroponic, vertical farm, that doesn't take up more space than a 40 feet container. Sign up for our live event and learn more about the agriculture of the future.  

May 19: The rebirth of Gastronomic Underground

Gastronomic Underground is centered around the gastronomic scene, underground where a innovative playground is set for upcoming chefs. It is a oasis for young restaurateurs, where neither the chef, menu or guests are a limit for playing and having fun. It also functions as a network for young chefs and scientists. Sign up and learn more about the network and its possibilities.

August 25: GastroDay

More information follows, so stay tuned. 

September 29: Fall pickling and fermentation

With fall produce you can oplift a simple dish with delicious, fermented vegetables. At this Gastroday you will get the best advices for fall pickling and fermentation processes.

October 27: Forrest gold

The forrest contains a lot of wonderful things. But during the fall the forrest soils are filled with pure gold - amazing mushrooms. On this GastroDay we are taking a closer look on different fungal species and how you can use each individual flavour. 

November 24: Food waste

How can we help to provent food waste from happening? Get inspiration and the best tips and tricks to avoid food waste. 

December 13: The best advice against food waste 

Christmas is the worst enemy against food waste. What can we do in order to prevent tons of food waste from happening? Get the best advice during the final GastroDay of 2022.

Network activities

Photo: Christian Lykking. 

March 14. - 15: Climate Nerd

Focus on new souces of protein, new produces, new flavours and new ways to incorporate climate needs. 

June 3 - 4: The Food Rally 

The focus of the Food Rally in Lolland is food culture and food processes. Through debates, workshops and tastings, our goal is to explore what is on our plates and how it is produced

The purpose is to create new insights and perspectives on our food system and Denmark as a food nation. 

June 16 - 19: The Peoples Meeting

In relation to the Peoples Meeting on Bornholm our purpose is to affect the dialogue and not least the debate regarding food and the use of food in Denmark. We need to help in order to raise the standards and strengthen the understanding within different areas such as plant-based produce. This network also focus on, how in real-life we can make an influence.