FESTIVAL TEMAER

Several freshly baked baguettes on a wooden cutting board.

KORNETS ERNÆRINGSPOTENTIALE OG SUNDHED

Hvad er kornets ernæringsmæssige potentionale, hvordan behandler og forarbejder vi kornet bedst muligt, og hvorfor er surdej sundt?

Her vil eksperter og forskere dele ny viden om kornets ernæring, smagsprofiler og funktionelle kvaliteter.

WORKSHOPS OG SMAGNINGER

Igennem en række hands-on workshops og smagninger, udfolder og udfordrer eksperter og kokke kornets anvendelsesmuligheder.

Oplev blandt andet workshop i korn sensorik, cirkulær surdejsworkshop for storkøkkener, bagning med havre, proteinrige hele kerner i mad, den nye grød og meget mere.

A bundle of dry wheat stalks and grasses laid on a concrete surface.

AGRONOMI OG FORÆDLING
Vi forbinder planteforædlere, landmænd, kokke og forskere for at fremme kvalitet og modstandsdygtighed i marken – fra kulturkorn til klimatilpassede populationssorter, flerårige planter og innovative dyrkningsmetoder.

Aerial view of a harvested wheat field with a farm tractor, hay bales, and five people standing and talking near the hay bales.

FREMTIDENS ØKOLOGISKE KORNSYSTEMER
Med udgangspunkt i årtiers økologisk innovation undersøger vi kornets rolle for fødevaresikkerhed, jordens sundhed og smag. Hvordan samarbejder vi bedst muligt på tværs af fagligheder og grænser?

A hand holding a clump of dry, powdery dough with a dusting of flour, over a textured surface of similar flour or powdered substance.

MARKEDER OG POLITSKE FORHOLD
De politiske rammer, markeder og infrastrukturer, der former kornets værdikæde – hvordan bygger vi en resilient og bæredygtig kornøkonomi?

Programmet er klar

Full programme day 1

Day 1 I Day 2
Landsorten and ECLLD
25-26 June 2026

25 June

DAY 1

Grain, Science, agronomy and breeding

Healthy soil, healthy plants, healthy animals & healthy humans with farmer and independent researcher
Anders Næss (NO)

Introducing a new perennial rye grain - in the field and in your kitchen
with researcher Virginia Nichols, innovation director at Meyers Jonas Astrup, researcher Claus Madsen (AAU, DK)

Gastronomy, History, Culture, Nutrition

TASTING & WORKSHOP: Regional organic rice varieties from Italy. With Daniela Ponzini and Giuseppe De Santis, Rete Semi Rurali (IT)

TASTING & WORKSHOP: Exploring Sensoric Qualities in Old Cereal Varieties -hosted by Origenal with food sensoric Lisbeth Ankersen (DK)

PANEL: How did chefs become the new bakers? The Sourdough revolution in Denmark. With Denny Vangsted (Albatross and friends), Marko Hansen & Laura Grysbæk (The Danish Hotel & Restaurant School), Simon Jensen (Duo Bageri) & Patrick Patterson (La Cabra)

The past & present of rye breads in Sweden, Finland & Denmark. With researcher Karin Gerhardt (SLU,SE), prof. emerita Åse Hansen (DK), baker Eliisa Kuusela (FI) & director at Aurion Mill Brian Nybo (DK)

WORKSHOP & TALK: Cereal Quality, fiber, naked barley and other grain stories. With professor Andrew Ross, Oregon State University (US)

TALK: The People's Bread – real nourishment for all. With Andrew Whitley, Scotland the bread (SCT)

TALK: ‘It's not the wheat, it's how we eat‘. Health aspects of grain consumption. With Plant Breeder and independent researcher Anders Borgen (DK)

Cooking and Baking Workshops (PÅ DANSK)

Hvordan det hele korn lander på tallerkenen
With chef Emilie Qvist Kjærgård (DK)

Surdej og cirkulær bagning i stor skala. With baker Thomas Christensen, Flere fugle (DK)

Glem ikke kornet - Når bælgfrugter og fuldkorn arbejder sammen
With chef Mads Frank Herskind, Rebælg and Odense Køkkener (DK)

Porridge, good and fair bread. With Baker, Sebastien Boudet (SE)

Cultivating an interest in organic cereals in Ireland with Grace Maher, researcher (SETU, IE)

Intercropping and baking quality with Jesper Fog-Petersen from Organic Innovation Center and professor Henrik Haugaard from Roskilde University (DK)

Smagfuld mad i det moderne kantinekøkken. With head chef Mads Henriksen, Bankdata Bistro (DK)

Seeds, systems and policy

The Centrality of Seed: Building Nordic Seed Systems. With the Nordic Seed Alliance, Nina Isabelle Møller, Judit Fehér - Landsorten

The Flour Rebellion: Artisanal Flour Milling and the Rise of Disruptive Economics. With miller Fintan Keenan (Quartz Mill, DK)

Rewiring the grain system from within: Scale, Value Chains and Regenerative Outcomes. With Roz Bado, Anomarel Ogen (Gail's Bakery, the bread factory, UK)

Hvorfor en festival for korn?

Formålet med European Grain Festival er at skabe et fælles rum for udveksling og inspiration omkring kornets rolle i vores fødevaresystemer, landskaber og kulturer. Festivalen samler international viden fra mark, mølle, køkken og forskning for at gentænke, hvordan vi dyrker, tilbereder, forarbejder og spiser korn – i en tid præget af klimaforandringer, tab af biodiversitet og stigende behov for mere robuste fødevaresystemer.