Exploring future food formats in Copenhagen

Copenhagen is a benchmark market when it comes to food development across many aspects. While it’s the restaurant scene that it is most famous for, there's so much more to take from the city's outstanding food & drink landscape. 

Healthier eating and better for you ingredients are deeply integrated into the DNA of the food & drink sector, while seasonality lies at the strategic heart of many food business' thinking.  

At the same time, from a food-for-now and food-for-later perspective, products and concepts go well beyond what we see in many markets. These include new takes on quality oriented dine-in evening meal solutions, differentiated food-to-go concepts such as GRØD, Palaeo and 42 Raw and differentiated food-to-go products, not least those at 7-Eleven Denmark.

Sustainable thinking is deeply engrained in Copenhagen - the city aims to be carbon neutral by 2025. And this feeds through into some innovative concept development across food & drink. It's also a gourmet food powerhouse - its 24 Michelin Stars make it the premiere culinary destination in Scandinavia. This feeds into the wider food landscape, with an abundance of differentiated thinking across all levels. Take Noma for example. Founder Rene Redzepi is set to redefine the Noma proposition, moving away from permanent restaurant space. Noma 3.0 is still in development, but focus areas will be innovation, understanding of nature and human growth. 

In short, if you’re interested in the future of food and how to create solutions that feed into that future, you're putting yourself at a considerable disadvantage if you're not up to speed with what's already in place in Copenhagen. And the beauty of this session is that you'll also get to meet some of the key figures behind these developments.

Our session and our approach

Join us to explore the Copenhagen food landscape, with a focus in and around food-to-go, and the opportunities already being explored in Copenhagen that could transfer across to other markets. 

The session will be led by Gavin Rothwell  and Jennifer Westgeest, an expert in Category Management, strategy and innovation now living in Copenhagen. Our sessions are led by insight, meaning you take away an up to date view of the opportunities, ready to integrate these into your business strategy. 

You can sign up here for our one day session. This will give you a good grounding in the latest developments across food-to-go specialists, convenience (and the pivotal role of food-to-go within that) and urban supermarkets. 

If you want to get more from your time (we think there's a lot more to learn) we're offering an extra half day session, on Friday morning. On the extra half day, we'll focus on deeper dives into some of the most innovative and forward thinking concepts across the market, with founder and director hosted visits incorporated into the programme. Get in touch direct if you want to stay on for this session. 

Each day will close with a group discussion, giving you the chance to gain broader perspectives on what to take from each concept, and take different perspectives from the international group participating.

What you’ll take away from the session

Actionable insights around the future development of food experiences, specifically from a retail and food-to-go perspective, and around both food-for-now and food-for-later solutions, that we’ll help you make relevant for your specific business context.

Who should join?

NPD teams

Category teams focused on food-to-go, bakery and meal solutions

Strategy & insight teams

Format teams

How do I join?

Book online here or get in touch gavin@foodfuturesinsights.com.