Institute of Food
What we do
Edda connects food actors to transform our food system.
At Edda, we believe the answers to global food crises can be found locally — and applied globally.
We are facing a profound transformation of the global food system. Biodiversity loss, temperatures rising, soil depletion, and fragile supply chains demand new ways of thinking and acting.
Edda exists to identify systemic challenges within the global food system, uncover locally grounded solutions through our interdisciplinary network, and translate them into models that can be adapted internationally. We look to the past to inform the future — drawing on agricultural practices, culinary traditions, and craft that have sustained communities for generations.
Our method
We connect global challenges with local action and shared learning.
01 Global problems
We identify shared challenges within the food system and develop hypotheses to better understand their causes and dynamics.
02 Local solutions
We explore how these challenges are being addressed and solved in local contexts.
03 Global community
We connect actors across disciplines and sectors, fostering collaboration to integrate solutions into projects and processes.
04 Global solutions
We translate local innovations into scalable models to improve the food system on a global scale.
Members
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Asmus Gamdrup
Co-Founder of Kost Studio and Edda and Food Historian
“Edda builds on more than a decade of my work as a food historian, researching how past practices and ingredients can be reactivated to shape more resilient and flavorful food systems in the future.” -
Johan K. Dal
Co-creater of Edda and head of projects at Copenhagen Hospitality College
“Transforming the food sector starts with education and craftsmanship. With Edda, we have developed a method to learn from stakeholders and utilize solutions that are already being explored locally across the world.”
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Aylin Örnek
Lakerda producer and founder of Sinop Lakerda Festival
"My journey with fish curing began with a desire to revive an ancient tradition. Over the years, I've worked closely with fishermen, academics and masters. Edda continues the journey with a platform to share this knowledge and inspire sustainable practices elsewhere." -
Estefania Simon-Sasyk
Founder & principal at Mycelium Gastronomy Network
“Myceliums vision is to create a space where meaningful collaborations lead to unusual ideas, unusual ideas become innovative solutions, and innovative solutions reshape the entire food industry. I believe Edda can amplify and integrate that impact.” -
Ole G. Mouritsen
Professor Emeritus of Gastrophysics, PhD, DSs, d.h.c.
“Edda connects knowledge, craftsmanship, and taste. It reminds us that solutions to contemporary challenges often lie in a deeper understanding of ingredients, techniques, and traditions—across time and cultures.”
Who we are
We believe we can change the food system by connecting food actors across the world
By connecting stakeholders across disciplines, we aim to create food systems that are flavorful, fair, resilient and maintainable.
We consist of scientists, educators, chefs, farmers, craftsmens, historians, policy makers, producers and many more.
If you want to join please send an email to: member@edda-institute.com
Created by the team behind Kost Studio
Edda is a European nonprofit organisation based in Copenhagen.
Founded by the partners of Kost Studio, Louise Beck Brønnum, gastro-physicist, Asmus Gamdrup Jensen, food historian and Peter Nøhr Christensen, chef. Edda builds on Kost Studio’s extensive experience in addressing food system challenges through an interdisciplinary approach.
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