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Denmark just took a major step to eliminate food waste

Denmark's first supermarket selling surplus food opened its doors on Monday in Amager, officially inaugurated by Princess Marie and the minister for food and the environment, Eva Kjer Hansen.

Denmark just took a major step to eliminate food waste
Princess Marie (left) helped open the new market on Monday. Photo: Liselotte Sabroe/Scanpix
With the opening of WeFood on Monday, Copenhagen is now home to the nation's first supermarket selling only food that would be otherwise destined for the rubbish bin. 
 
“WeFood is the first supermarket of its kind in Denmark and perhaps the world as it is not just aimed at low-income shoppers but anyone who is concerned about the amount of food waste produced in this country. Many people see this as a positive and politically correct way to approach the issue,” Per Bjerre from the NGO behind the market, Folkekirkens Nødhjælp (DanChurch Aid), said at the opening. 
 
His sentiments were echoed by the Danish food minister.
 
“It's ridiculous that food is just thrown out or goes to waste. It is bad for the environment and it is money spent on absolutely nothing. A supermarket like WeFood makes so much sense and is an important step in the battle to combat food waste,” Hansen said.
 
WeFood offers a variety of foods including bread, fruit and vegetables, diary, meats, frozen goods and dry foods that otherwise would have been thrown out either because it was beyond its stated purchase date or because of packaging damage. Prices at the store will be 30 to 50 percent cheaper than those in normal supermarkets.
 
With over 700,000 tonnes of food thrown away in Denmark every year, WeFood is seen as another important symbolic step in a nation that has already cut its food waste by a full 25 percent over the past five years
 
 
“The new supermarket with surplus food is a good start in the fight against food and resource waste. But there are still barriers and rules that do nothing for food safety but make it difficult to give surplus food away,” Hansen said, adding that she plans to discuss EU rules with her European colleagues. 

 
Monday's grand opening was the result of over a year to get the WeFood project off the ground. One million kroner was raised by crowdfunding and DanChurch Aid had to work closely with politicians to overcome legislative obstacles in regard to the sale of food with expired dates before the shop could go ahead. Only once the existing rules had been changed was the shop possible.
 
The supermarket was originally planned to be opened in Nørrebro due to the high concentration of students and young people concerned about the issue of food waste but the rents in this area proved  too high for the charity project. The project is instead located in Amager. 
 
Operated by DanChurch Aid, the project is backed by Føtex and Danske Supermarked, which will be providing the bulk of the stock in the shop. Fresh fruit and vegetables will come from a smaller independent supplier.
 
The shop is run by volunteers (and there is a need for more) and the profits go towards DanChurch Aid's work in the world's poorest countries.
 
“That the money from the supermarket goes to a good cause in an extra bonus,” Hansen said.
 
If the first WeFood shop proves a success, the charity said it would open more in other cities across Denmark.

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FOOD & DRINK

Why does Denmark produce so much cheese?

From Danbo to Danablu and the Danish feta that can't be called feta - Denmark produces over four hundred thousand tonnes of cheese each year and exports it across the world. So why is Danish cheese so popular, and what are the country's best-loved cheeses?

Why does Denmark produce so much cheese?

Cheese-making is a serious business in Denmark. In 2021, the country produced a total of 454,500 tonnes of cheese and Danish cheese has won awards at the World Championship Cheese Contest.

The tradition goes back to the Viking era and today, the country’s climate and pastoral land make it ideal for producing cheese (ost). About three quarters of the country’s milk production is turned into cheese, butter and milk powder.

Not only is cheese popular in Denmark, where it’s eaten with pretty much any meal and snack (can you even have a bolle [bread roll] without ost?), it is also eaten around the world in countries including South Korea, New Zealand, Canada, Nigeria and even France.

In 2021, Denmark exported a total of 401,845 tonnes of cheese, making it one of the top cheese exporters in the world. The biggest importer of Danish cheese was Germany (94,419 tonnes), followed by Sweden (52.924 tonnes) and the UK (42,905 tonnes). 18,097 tonnes of cheese was exported to Japan and 5,657 to the United States.

What types of cheese does Denmark make?

The different types of cheese in Denmark can be hard to distinguish and there are a lot of them. You can quite easily end up with a fridge full of strong smells that you weren’t expecting. 

Danbo, often called ‘Denmark’s national cheese’, is the most produced and consumed cheese in Denmark. It has Protected Geographical Indication (PGI) status, meaning it can only be made in Denmark to specific Danish standards.

Danbo is sold under various trade and brand names, including LillebrorGamle Ole, and Riberhus. Lillebror (meaning Little brother) is very mild and often sold in childrens’ packs, whereas Gamle Ole (meaning Old Ole) is matured for a long time, which means it’s strong and smelly. Caraway seeds are sometimes added to this cheese.

Esrom also has Protected Geographical Indication (PGI) status and is made from pasteurised cow’s milk. It is semi-soft with small holes and is pretty pungent.

Havarti is one of the most famous Danish cheeses. It’s a bit like a cheddar in that the taste can be mild, but the longer the cheese is stored, the stronger it gets. 

Danablu is a Danish Blue soft blue cheese, similar to Roquefort. It has a strong aroma and a sharp and a little salty taste. Danablu is often used in America to make blue cheese dressing for salads and blue cheese dip for chicken wings. 

A dairy farm in Klemensker, Bornholm has twice been named world champion in cheese making. Photo: Morten Juhl/Ritzau Scanpix

Mycella is a veined blue cheese made from pasteurised cow’s milk on the island of Bornholm and is similar to Gorgonzola. It goes well in a salad or cheese platter or even crumbled on top of an open sandwich.

Blå kornblomst, meaning ‘blue cornflower’, is a creamy blue cheese with a mild, slightly salty taste. The cheese is white to yellowish with blue tinges and is made from pasteurised cow’s milk on North Jutland.

Danish rygeost, meaning ‘smoked cheese’ is mild, light and smokey. It originates from 19th century Funen, with some believing it dates back to the Viking Age. 

A dish of potato, monkfish and smoked cheese.

A dish of potato, monkfish and smoked cheese. Photo: Thomas Lekfeldt/Ritzau Scanpix

Vesterhavsost, meaning ‘North Sea Cheese’, is a semi-hard cheese with a slightly salty taste as it is ripened in the sea air of North Jutland. It’s referred to as the Danish version of Gouda. 

Fyrmester or Fyrtårnsost, meaning ‘The Lighthouse Keeper’ or ‘Lighthouse Cheese’, is an extra-mature version of the vesterhavsost, aged for at least 52 weeks.

Samsø cheese is similar to Emmentale and made on the island of Samsø in Kattegat.

Hvid ost, meaning ‘white cheese’, is Denmark’s equivalent to feta cheese but uses cow’s milk rather than the goat or sheep’s milk used in Greek feta cheese. It’s milder and doesn’t crumble like Greek feta cheese because it’s made differently, using something called ultrafiltration.

There have been debates as to whether this actually makes it feta cheese. Earlier this year, Denmark lost a case at the European Court of Justice over its farmers exporting cheese outside the EU labelled feta, something only Greece can do. The cheese is sometimes labelled in supermarkets as ‘salad cubes’ (salat-tern).

There is, perhaps, one thing that unites almost all Danish cheeses: they are sliced using the characteristic ostehøvl (cheese slicer), the quintessential Danish kitchen utensil.

There are two types of ostehøvl: a wire-based type and a version that looks a bit like a trowel, with a raised edge and a gap in the middle for the sliced cheese to pass through.

Cheese vocab:

Blød ost: Soft cheese

Halvfast ost: Semi-soft cheese 

Fast ost: Semi-hard cheese 

Hård ost: Hard cheese

Ekstra hård ost: Extra hard cheese

Frisk ost: Fresh cheese

Ostehøvl: cheese slicer

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