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Denmark just took a major step to eliminate food waste

Denmark's first supermarket selling surplus food opened its doors on Monday in Amager, officially inaugurated by Princess Marie and the minister for food and the environment, Eva Kjer Hansen.

Denmark just took a major step to eliminate food waste
Princess Marie (left) helped open the new market on Monday. Photo: Liselotte Sabroe/Scanpix
With the opening of WeFood on Monday, Copenhagen is now home to the nation's first supermarket selling only food that would be otherwise destined for the rubbish bin. 
 
“WeFood is the first supermarket of its kind in Denmark and perhaps the world as it is not just aimed at low-income shoppers but anyone who is concerned about the amount of food waste produced in this country. Many people see this as a positive and politically correct way to approach the issue,” Per Bjerre from the NGO behind the market, Folkekirkens Nødhjælp (DanChurch Aid), said at the opening. 
 
His sentiments were echoed by the Danish food minister.
 
“It's ridiculous that food is just thrown out or goes to waste. It is bad for the environment and it is money spent on absolutely nothing. A supermarket like WeFood makes so much sense and is an important step in the battle to combat food waste,” Hansen said.
 
WeFood offers a variety of foods including bread, fruit and vegetables, diary, meats, frozen goods and dry foods that otherwise would have been thrown out either because it was beyond its stated purchase date or because of packaging damage. Prices at the store will be 30 to 50 percent cheaper than those in normal supermarkets.
 
With over 700,000 tonnes of food thrown away in Denmark every year, WeFood is seen as another important symbolic step in a nation that has already cut its food waste by a full 25 percent over the past five years
 
 
“The new supermarket with surplus food is a good start in the fight against food and resource waste. But there are still barriers and rules that do nothing for food safety but make it difficult to give surplus food away,” Hansen said, adding that she plans to discuss EU rules with her European colleagues. 

 
Monday's grand opening was the result of over a year to get the WeFood project off the ground. One million kroner was raised by crowdfunding and DanChurch Aid had to work closely with politicians to overcome legislative obstacles in regard to the sale of food with expired dates before the shop could go ahead. Only once the existing rules had been changed was the shop possible.
 
The supermarket was originally planned to be opened in Nørrebro due to the high concentration of students and young people concerned about the issue of food waste but the rents in this area proved  too high for the charity project. The project is instead located in Amager. 
 
Operated by DanChurch Aid, the project is backed by Føtex and Danske Supermarked, which will be providing the bulk of the stock in the shop. Fresh fruit and vegetables will come from a smaller independent supplier.
 
The shop is run by volunteers (and there is a need for more) and the profits go towards DanChurch Aid's work in the world's poorest countries.
 
“That the money from the supermarket goes to a good cause in an extra bonus,” Hansen said.
 
If the first WeFood shop proves a success, the charity said it would open more in other cities across Denmark.

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FOOD AND DRINK

Five dishes that every newcomer to Denmark should try at least once

Denmark may have a stellar reputation as a world leader when it comes to fine dining, but it’s also home to plenty of hearty dishes. Here are a few you should try.

Five dishes that every newcomer to Denmark should try at least once

With dozens of Michelin stars scattered across the country, world-famous restaurants like Noma and Geranium and Bocuse d’Or winning chefs, it’s not surprising Denmark is known as a gastronomical destination.

But that doesn’t mean there aren’t many simple, traditional meals that make up an important part of the culinary landscape.

Danish dishes often reflect the country’s agricultural roots, its heavy use of pork and fish and common “meat and two veg” style of meal composition.

Here are a few dishes that are time-honoured favourites in Denmark and, as well as tasting great, might tell you a bit about the Nordic nation’s past and present.

Frikadeller

Frikadeller is Denmark’s answer to Sweden’s köttbullar or meatballs, made famous worldwide by their presence in IKEA cantines.

The Danish version consists of ground meat – commonly pork – rolled into a ball with salt, egg and seasoning like thyme and cumin, fried on a pan. There are other variations and styles but this seems to be the most common.

Usually, the frikadeller are pressed flat to make them more cylindrical than ball-shaped.

They can be served with anything from a salad to pasta or a slice of rye bread, but seem most at home with boiled potatoes, gravy and some cabbage or beetroot.

Look out also for fiskefrikadeller – where the meatballs are made of fish.

Karrysild med æg

Curried herring with egg might sound like a potent mix of ingredients and it can be an acquired taste, but once you’ve got used to it you may join many Danes in favouring it as a rye bread topping on occasions like Easter lunches.

It’s easy to make – you chop up the herring (which can be bought in pre-marinated jars at supermarkets, if you prefer) and mix it with a creamy dressing consisting of mayonnaise, crème fraiche, curry seasoning and red onion.

Mix in some chopped boiled eggs or serve them alongside the curried herring for your finished article. If you want to add a fancy twist, include some chopped apple in the cream for a bit of extra crispness.

Curried herring with egg. Photo: Vibeke Toft/Ritzau Scanpix

Brændende kærlighed

Translating literally to “burning love”, brændende kærlighed is a classic Danish winter dish that will, as advertised, warm you up on cold nights.

It includes buttery mash potatoes and usually a side of pickled beetroot, but its crown it the topping: a hefty portion of chopped bacon, fried up with onions, pepper and sometimes a little chili.

Make sure the bacon is as crisp as possible.

READ ALSO: Five classic Danish cakes you need to try

Grønlangkål

Kål is the Danish word for cabbage. Grønlangkål or “green long cabbage” isn’t a type of cabbage in itself but a way of preparing and serving regular green cabbage, often at Christmas dinners or as a side with a pork-based main like glazed ham, the giant medister sausage or the aforementioned frikadeller meatballs.

Prepare by finely chopping the cabbage, mixing with cream, butter, sugar and muscat, and sautéing on a pain until it is soft.

Grønlangkål (top right of picture) with medister sausage and leverpostej (pate). Photo: Nils Lund Pedersen/NF/Ritzau Scanpix

READ ALSO: Påskefrokost: What are the essentials of a Danish Easter lunch?

Hotdog

Although it wasn’t invented in Denmark, the Danes have certainly made a version of the hotdog their own.

There are a few types which could be considered typically Danish, but the hotdog with rødpølse (“red sausage”), remoulade relish, pickled cucumber and dried fried onions is a classic and arguably the Scandinavian country’s signature street food.

You could also try a fransk hotdog or “French hotdog”, a somewhat blander affair in which the sausage is placed into a hollowed out miniature baguette, usually with ketchup or mayo.

Although fast food has diversified hugely since the hotdog’s arrival in Denmark over a hundred years ago, it is still as popular as ever – just ask the country’s police officers.

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