"Residents have developed a new community, and we have normalised eating delicious food based on vegetables, beans, lentils and herbs" - Pernille Malberg Dyg
For thousands of years, meals have brought people together and promoted communities.
The modern name for this is social gastronomy. This is a multidisciplinary practice that uses food and meals to bring about social change and promote sustainability and community across cultures, generations and different social backgrounds.
2,500 people at more than 120 events
Social gastronomy was the focal point of the ‘Green sustainable communities’ (Grønne bæredygtige fællesskaber) project – a joint initiative of the Nutrition and Health study programme at University College Copenhagen and Amagerplanen, which had the twin goals of strengthening the communities and putting a spotlight on sustainability. During the four years of the project, 2,500 people in the Hørgården residential area in Urbanplanen on Amager took part in more than 120 events in the form of communal dining, lunch, pizza in the garden, parties, brunch, garden workshops and cooking courses for children, adults and ethnic minority women.
Inspiration for green and climatefriendly food
And it worked. In an evaluation, 73% of respondents stated that they had found inspiration for new climate-friendly dishes at the communal meals, and 69% answered that they had tasted new food. Participants also reported that they wanted to take part again, and that they were interested in more local activities where they could meet other residents of different ages, genders, ethnicity and social background.
The project funding ended in January 2024, but volunteers have ensured its continuation. On the last Thursday of every month, the smell of food still announces the communal dining and fellowship in Hørgården.
