Independent University Newspaper
Copenhagen Business School

Popular searches:

Independent University Newspaper

Copenhagen Business School

Jespers Torvekøkken aims to supply plant-based food while dreaming of close student collaborations and more underground greenhouses

Woman standing in greenhouse

Kristina Steenfeldt is Head of Marketing and Sustainability at Jespers Torvekøkken, and she shares her visions and dreams for JTKs work at CBS. (Photo: Private)

The Head of Marketing and Sustainability at Jespers Torvekøkken shares her visions for the canteens at CBS, which she expects to be more progressive than other canteens.

News |   23. Jun 2021

Anne Thora Lykkegaard

Journalist

Jespers Torvekøkken had hardly reopened the canteens at CBS last autumn before they had to be closed down again due to coronavirus.

Now, a new semester is approaching and hopefully one with close to no restrictions, so what can students and staff expect from Jespers Torvekøkken?

CBS WIRE has reached out to Kristina Steenfeldt, Head of Marketing and Sustainability in Jespers Torvekøkken (JTK), to talk about its sustainability goals, but also to know what it has in store for CBS students and staff.

“You can expect a transition from what you’ve been used to, to a greener and smaller range, but also a range that will continuously change. We want our range to match the wishes and demands of both students and staff. And we also want to develop healthier options for grab and go,” she says and continues:

“We aim to give students and staff the opportunity to snack all through the day but based on good energy and healthy food. We would rather have three really good options than 10 mediocre ones.”

At the recent Campus Committee meeting, Kristina Steenfeldt presented Jespers Torvekøkken’s sustainability plan and goals. For example, by 2030, JTK wants to reduce the procurement of goods by 25%, reduce food waste by 50%, reduce its CO2 emissions by 75% and make its production 100% CO2 neutral compared to 2018 figures.

As JTK is aiming to reduce its CO2 emissions by 75%, a lot of that reduction needs to come from the food we eat, explains Kristina Steenfeldt.

“If we want to reach our goal, obviously we will need a lot more plant-based food. It is about taking our guests with us on this journey. And while some of our partners have a somewhat more traditional view of what lunch is, I expect CBS to be more progressive, as students and staff are already asking for green alternatives to the classic set up with meat and something green on the side,” she says.

Student and CO2-friendly projects

Kristina Steenfeldt explains that when JTK reopens in August, the first semester will be used to measure and collect data on student and staff’s behavior, needs and aspirations for the canteen and its range.

“Although we have statistics from Spisestuerne, we don’t know if Covid will have changed people’s behavior in a canteen setting, so we need to make new measurements to form the baseline for CBS. From there, we can see where we are from a sustainability perspective and start introducing initiatives,” she says.

We also want to look into how we can nudge our guests to eat different and more plant-based products, and that is where student insights will be valuable help

Kristina Steenfeldt

In general, Kristina Steenfeldt sees a lot of sustainability potential in setting up Jespers Torvekøkken at CBS. Already in September last year, it began collaborating with a group of students on the use and reuse of packaging and food containers.

“We want to know what it would take to make students and staff think in a more circular way about packaging and food containers. Would it take some type of token-based system, an app or the placement of the bins? We want to investigate these options further, when we get back,” she says.

Kristina Steenfeldt explains that JTK has run several projects in collaboration with students. And whereas students from the Technical University of Denmark can develop new types of packaging or apps, students from CBS can see things from a business perspective.

“Maybe we can develop business ideas with the potential to save the world or at least just make our own and other businesses more sustainable. We also want to look into how we can nudge our guests to eat different and more plant-based products, and that is where student insights will be valuable help,” she says.

Another initiative Kristina Steenfeldt is considering is CO2 labels for the food.

“We could run CO2-friendly campaigns as a means of changing people’s behavior. So we could operate with a color scheme indicating the CO2 footprint of individual dishes so choosing a greener option is easier,” she says.

CBS’ own Excel sheet

Jespers Torvekøkken is based in Søborg, where the start-up Refarmed has a five-story, vertical, underground greenhouse where they grow greens and herbs for their production.

“This week, we are serving smoked salmon with dill, and we just nip down to the basement to get the dill we have grown,” she says.

Would it be possible to have an underground greenhouse at CBS as well?

“It could be a joint investment. At other canteens, we have compost systems that produce fertilizer for nursery beds where we can grow green produce for the canteen. That solution is tricky because it must be in a closed environment without public access, due to strict rules. But various kinds of greenhouse solutions are popping up here and there, and we would love to do something at CBS,” she says.

When JTK has run the canteens at CBS for a while, she expects it will be possible to devise an individual sustainability plan for CBS.

“We are looking at JTK’s overall goals and breaking them down to the individual canteens to see what is possible. Maybe we can buy almost everything locally, and maybe we can buy mostly organic products. When it comes to being organic, we run canteens that are everything from bronze to gold accredited, and CBS may want the same in six months’ time, depending on the base line. CBS will get its own Excel sheet, where it will be easy to see parameters where we can become more sustainable,” she says.

Comments

  1. Johannes says:

    Good luck, last year even the potatoes were fried in butter #plantbased

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jespers Torvekøkken aims to supply plant-based food while dreaming of close student collaborations and more underground greenhousesby

  • News

    Student assistant for CBS WIRE

    One day, you’re uploading text and photos, working to make an article look great and preparing the newsletter items. The next, you’re interviewing CBS students or staff about the next hot topic. The university newspaper CBS WIRE is looking for a student who is ready to step up as our new editorial assistant from 11 April 2023 to 10 November 2023.

  • News

    A week in the life of a CBS student

    Want an exclusive glimpse of how another student has organised his everyday life? CBS Wire asked a student to journal what he did for a whole week. Learn about Magnus’ busy life juggling studies, political campaign work, sports – and dating. And tips from a CBS student guidance counsellor on how to structure your day.

  • Blog

    Homesickness – the most unexpected feeling

  • News

    A trip to Italy inspired Francesca and Fannar to open their own pasta boutique

    Thanks to two CBS graduates, Copenhagen now has a pasta boutique where you can buy freshly made pasta. Francesca Tenze and Fannar Hannesson had never thought they would end up running a food business. But, a trip to food-Mecca Bologna inspired them to quit their jobs and start their own company, La Fresca, modelled on the traditional Italian concept.

  • News

    CBS Associate Professor starts YouTube channel on compliance: “We must communicate research differently”

    For Associate Professor Kalle Johannes Rose, his YouTube channel about risk-based compliance serves many purposes. It is both a personal tool to help him structure and explain the material as well as an opportunity to reach out to people working with compliance and for them to ask questions before he finishes a new book. He believes that researchers should think differently about how they communicate their research, and that CBS could do a better job of helping them.

  • News

    Three emails revive old conflict between CBS and course company Aspiri

    Several students have received emails from the course company Aspiri asking for their Canvas password in return for free courses. The CBS legal department warns students against giving away their passwords – it compromises IT security and is illegal.

  • Gif of the week
  • News

    Start-up founded in a CBS entrepreneurial class sells for millions

    What started as a business case in class - AI for solving GDPR issues - has turned into fulltime employment and a multi-million kroner deal for two former CBS students.

Follow CBS students studying abroad

CBS WIRE collaborates with Videnskab.dk

Stay connected

Close