Festival themes
THE CULINARY FUTURE OF GRAIN AND BAKING CULTURE
Craftmanship, creativity and new expressions of flavour, texture, history and tradition
AGRONOMY AND BREEDING
Connecting breeders, farmers, chefs and researchers to cultivate quality and resilience in the field. From heritage grain to climate-adapted populations, perennials and new cultivation methods.
GRAIN AND HEALTH POTENTIAL
Understanding the nutritional, sensory, and functional qualities of diverse grains.
ORGANIC GRAIN SYSTEMS FOR THE FUTURE
Building on decades of organic innovation to strengthen food security, soil health, flavour and collaboration.
MARKET AND POLITICAL CONDITIONS Understanding the policies, markets, and infrastructures that shape the grain chain. How to build a resilient and sustainable grain economy.
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 and researcher Claus Madsen (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 AND WORKSHOP: Sensoric Qualities in Cereals 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: 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 (IN DANISH)
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)
Stay tuned for the release of programme DAY 2….
Rewiring the grain system from within: Scale, Value Chains and Regenerative Outcomes. With Roz Bado, Anomarel Ogen (Gail's Bakery, the bread factory, UK)
Why the Festival Exists
The European Grain Festival exists to create a shared space for exchange and inspiration around the role of grain in our food systems, landscapes and cultures.
It brings together knowledge from field, mill, kitchen, research to rethink how we grow, cook, process and eat grain — at a time marked by climate change, biodiversity loss and the need for more resilient food systems.
