“A PROSPEROUS Future for All – Gender, Climate Change and Biodiversity in a Globalized World” was the topic of a seminar at the House of Sweden in Washington on Thursday, Feb. 28. Among the participants were Eskil Erlandsson, Sweden’s Minister for Rural Affairs, and the Danish chef, food writer and entrepreneur Trine Hahnemann, among others. The panel tried to answer the question “How does the global discourse on gender equality, climate change and biodiversity meet policy?”
MR. ERLANDSSON, previously a farmer, mentioned the importance of understanding the link “from farm to fork.” Ms. Hahnemann gave an interesting and engaging speech about the nutritious value of rye bread as well as kale and blueberries. She pointed out the importance of locally produced food, and discussed the “New Nordic Food.” The cold winters, the long summer evenings, the clean waters and many varieties of fish, game and fresh produce that are available in the countryside, and small producers of bread, meat and beer are the hallmarks of “New Nordic Food,” she said.
TRINE Hahnemann has worked as a chef since the early 1990s, and her advocacy is that “through cooking, eating and exchanging our stories and beliefs we can create a better world.” In 1995 she acquired her first catering business that specialized in on-tour catering to the rock music and film industry. She catered for artists such as The Rolling Stones, Tina Turner, Elton John and Pink Floyd. Then she moved on to start a company that worked with “the way we eat.” Recently she co-founded the Rye Bread Project in New York City. She has appeared on television shows in her home country Denmark as well as in the United States and United Kingdom, and writes a weekly column in Denmark’s leading woman’s magazine. She is also a freelance writer and contributes regularly in the U.S. website Zesterdaily about Nordic food. Additionally she hosts workshop about food culture and give speeches around the world. She has also written numerous books about Scandinavian food.
AFTERWARDS an innovative and delicious buffet of “New Nordic Food” (Ny nordisk mat) was served by Trine Hahnemann, with the assistance of Frida Johansson, chef at the Swedish residence in Washington.