More carrot, less stick: how meat-loving Danes were sold a plant-led world first
Scheme backed by €170m fund crucial to getting agreement from farmers, politicians and environmental groups“Plant-based foods are the future.” That is not a statement you would expect from a right-wing farming minister in a major meat-producing nation. Denmark produces more meat per capita than any other country in the world, with its 6 million people far outnumbered by its 30 million pigs, and it has a big dairy industry too. Yet this is how Jacob Jensen, from the Liberal party, introduced the nation’s world-first action plan for plant-based foods.“If we want to reduce the climate footprint within the agricultural sector, then we all have to eat more plant-based foods,” he said at the plan’s launch in October 2023, and since then the scheme has gone from strength to strength. Backed by a €170m government fund, it is now supporting plant-based food from farm to fork, from making tempeh from broad beans and a chicken substitute from fungi to on-site tastings at kebab and burger shops and the first vegan chef degree. Continue reading...
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Scheme backed by €170m fund crucial to getting agreement from farmers, politicians and environmental groups
“Plant-based foods are the future.” That is not a statement you would expect from a right-wing farming minister in a major meat-producing nation. Denmark produces more meat per capita than any other country in the world, with its 6 million people far outnumbered by its 30 million pigs, and it has a big dairy industry too. Yet this is how Jacob Jensen, from the Liberal party, introduced the nation’s world-first action plan for plant-based foods.
“If we want to reduce the climate footprint within the agricultural sector, then we all have to eat more plant-based foods,” he said at the plan’s launch in October 2023, and since then the scheme has gone from strength to strength. Backed by a €170m government fund, it is now supporting plant-based food from farm to fork, from making tempeh from broad beans and a chicken substitute from fungi to on-site tastings at kebab and burger shops and the first vegan chef degree. Continue reading...
