Gastronomy is at a crossroads. Against the backdrop of ecological, societal, and political instability, the ways we produce, cook, consume, eat, and tell stories about food are seriously challenged. Food production and consumption account for approximately 30% of CO2 emissions, while food distribution has become increasingly unequal, with far-reaching consequences for human and animal welfare, public health, and economic systems. Additionally, gastronomy is challenged by geopolitical instability, climate change, and intensifying pressures on land use, biodiversity, water systems, and global food supply chains. In response to crisis and uncertainty, sustainability as a just ‘green transition’ has risen to the top of the food agenda, alongside an urgent call for new knowledge, food democracy, and transformative actions across the food system. This gathering invites researchers, culinary professionals, agro-ecologists and food producers and food enthusiasts to explore new avenues for gastronomy together, interrogate dilemmas with curiosity and care, and confront the consequences of our relationship with food with a commitment to nourishing futures. Together, we will consider how societal challenges affect gastronomy through thinking with these questions:

• How can we combine responsibility and pleasure in a time of crisis?
• What new thoughts and actions are needed to facilitate collective and just transformation of our food system?
• Which new connections should we nurture in order to support a green direction for gastronomy?

Building on the philosophy of eco-gastronomy and food system thinking the conference will cultivate a participatory, collaborative, and generative environment, where reflection, experimentation, and shared learning are as important as formal presentations. Through experimental workshops and guided discussions participants will be invited to engage with uncertainty, spark new ideas, and collectively imagine the future of food. 

The design of the conference

We are inspired by the deep roots of the term gastronomy, specifically its etymological origins in Greek, which can be understood as the “law of the stomach”. The French scholar Brillat-Savarin explored the intricate relationship between food, enjoyment, and human existence and insisted on the centrality of taste. Such taste-centric focus plays a role in the Slow Food movement’s focus on ’good, clean and fair’ food, that resonates with wider food systems thinking, agroecology, and green transitions. 

In order to cultivate creativity, collaboration, and pleasure, we have designed the conference around the format of “The Seven Tables.” Each table will be dedicated to a distinct approach to the research, study and practice of gastronomy led by members of the organizing committee. We will curate interactive spaces for workshops, experiments, and hands-on engagement, encouraging participants to actively contribute by exchanging ideas and co-creating knowledge. By connecting the tables together at pivotal points and facilitating movement through different spaces and venues, both within the university to an inspiring day trip to Det Grønne Museum, participants will immerse themselves in diverse practices, interact across thematic approaches, and shape new ways of thinking together, generating a dynamic environment of curiosity, conversation, and collaboration.

The Seven Tables will work across the three days throughout the conference. Through the careful curation of our convenor, the discussions from the Seven Tables will be woven into a common thread, revealing the connections and overarching insights that emerge across the conference.

Early Bird prices before 10th of July:

Ordinary fee: DKK 4250,- incl. VAT

Members of ISGSS: DKK 3900,- incl. VAT

Young scholars, post docs, PhD students: DKK 1875,- incl. VAT

After 10th of July:

Ordinary fee: DKK 4750,- incl. VAT

Members of ISGSS: DKK 3900,- incl. VAT

Young scholars, post docs, PhD students: DKK 2250,- incl. VAT

VAT can be reimbursed in regard to local rules. The organising committee is not responsible for this, application must be handled by local authorities.

The registration fee covers:

Monday evening event: film screening and reception

Bus tickets to The Green Museum (Tuesday)

Entrance tickets to The Green Museum (Tuesday)

Dinner at The Green Museum Tuesday evening

Coffee, drinks and snacks all days

Lunch Tuesday, Wednesday and Thursday

More info to come on eventually communal eating Wednesday evening for a reduced price