Describe your relationship to the place you’ve selected.
Our team have all grown up in Copenhagen and enjoyed the culinary environment and the strive for greatness in Copenhagen restaurants.
Describe the People and Place: Provide information that would be helpful for an outsider who has never been there and may have no context about this Place to better understand the area.
Danish aesthetic and culinary expertise has long been known to be special. The dedication to creating new and exciting dishes at Copenhagen restaurants has never been stronger and more playful at the same time. The Copenhagen natives have also been accustomed to this, setting the bar higher and higher.
We demand better food, not only from taste and quality but also healthier food produced with the environment in mind.
Challenges: Describe the current (2020) and the future (2050) challenges that your food system faces.
From talking to many different restaurants in the Copenhagen area, we learned that many restaurants import their vegetables from far away to get new and exciting ingredients. They fly a chilled box of vegetables as far as 8000 km in order to get the real taste of the Japanese kitchen.
If they do not prioritize this, they usually exchange the native herbs with a local, giving a very different look, taste and experience in the restaurant.
In general, we are moving towards a simple diet consisting of fewer and fewer ingredients. This gives a less nutritional diet and can give health problems going forward. Introducing the tastes of the world not only presents a more exciting diet, but also introduces new ingredients with different nutritional compositions.
Address the Challenges: Describe how your Vision will address the challenges described in the previous question.
In indoor, vertical farming we can control the environment and simulate everything from lighting, temperature, humidity, co2, etc. of a special environment and grow exactly the herbs that are native to that area. We have already grown multiple Japanese native herbs in our pilot facility and we are supplying one of the largest sushi restaurant chains in Denmark.
The way we grow produce, not only reduces the food miles significantly but we also use 95% less water compared to conventional farming, use zero pesticides, less fertilizer, much less land and run only on clean energy. This can all be attributed to the controlled environment in our grow room. Instead of trying to make plants more resilient, we change everything around the plants.
High Level Vision: With these challenges addressed, now provide a high level description of how the Place and the lives of its People will be different than they are now.
At first, we will be able to get better culinary experiences while reducing the carbon footprint of the foodservice sector. We will be able to get real Asian food when entering an Asian restaurant and real South American food when going for a South American restaurant. We will lift the quality of our food not only in relation to original flavor but also in freshness.
Full Vision: How do you describe your Vision for a regenerative and nourishing food future for your Place and People for 2050?
People will eventually be able to get all the tastes of the world and not settle for a local variety. It will improve everybody's diet and experience with food and the climate footprint of farming will be significantly reduced. We will be able to grow everything locally and have a production that produces what we need and not more.
Globally we can help urban areas by getting better access to nutritional food and create jobs where people actually live.
With vertical farming we can ease the pressure on our agricultural industry and use the land more wisely. We can grow 100 times more food on the same land as conventional farming due to our full-year growth cycle and many layers. This frees up space for better agriculture with practices that are good for the soil and our surface waters.