The global food sector has a major impact on climate and environment. Deforestation for agriculture, methane from livestock, use of chemical fertilizers and pesticides, transport over long distances and a massive food waste throughout the value chain all contributes to global warming and environmental degradation.

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Transforming our food production and consumption habits is essential for sustainable development. Implementing sustainable farming practices, using local and seasonal foods – and learning how to use the whole produce – are some of the ways to reduce environmental harm and cut down on transportation emissions as well as support local economies. 

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This can all seem overwhelming and abstract for young people. How can they even begin to grasp the scope and complexity of global food systems, let alone know how to act on it and be part of the sustainable transformation?

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From Kenya to Jægerspris - Global Development through Green Gastronomy is a project that is built on peer-to-peer learning and centers on SDG 2 (Zero Hunger), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action).

Together with our project partner nOmy, a frontrunner in sustainable food education in both Denmark and East Africa, we train students from Danish FGU schools to become facilitators of change. Through hands-on training, exchange of knowledge and co-creation of sustainable meals, they share perspectives on global food challenges and work to inspire others to act – locally and globally.

As part of their learning journey, students conduct sustainability workshops at Baunehøj Efterskole, a Danish boarding school with a strong food and farming profile. Here, they co-create food-based experiences that connect young people to global issues through local ingredients and concrete action.

You can meet the students – and taste their work – at two major events in Denmark:

• Madens Folkemøde (The People’s Food Festival) in week 20

• Folkemødet (The People’s Meeting) on Bornholm in week 24

Here, the students become messengers of global change, using food as a conversation starter to engage festival guests in dialogue about sustainable development, food systems, and our shared future.

These young change-makers are not only learning – they’re leading.