Sustainable Food: Production and ConsumptionSummer Course

Phd in Food and sensory science grounded in a holistic approach to development, innovation, and entrepreneurship in the context of good, tasty, and sustainable food accessible to everyone. 2010-2019 she managaged the initiative “Taste of Skåne”, developing Skåne, the southernmost region of Sweden, into a culinary region. 2019- present self-employed advisor in sustainable food systems, food strategies and innovation management. Teaching food planning at the Swedish Agricultural University. In 2022 appointed as the Slow Food international councilor for the Nordic countries. Chairperson of Slow Food in the Nordic countries and the vice chairperson of Slow Food Denmark. With DIS since 2023

PhD in Architecture from Chalmers University of Technology in sustainability through topics such as nature-inspired design, food systems, urban farming practices, nature-reconnecting behaviors, artistic research and embodied methodologies. Worked within ecological architecture since 1999 both in practice & research in Los Angeles, London and internationally. Ieaching and driving biomimicry and sustainability education in various Swedish universities since 2010. She holds an affiliated Senior Lecturer position at Konstfack University of Arts, Crafts & Design in embedding nature-inspired sustainability. Co-founder of Nordic Biomimicry, and is creating a nature academy in Tuscany at a farm growing biodynamic produce and knowledge about sustainable living. With DIS since 2023

PhD in Food Studies/Sociology (2016 Planning and Development, Aalborg University) and has published papers on food myths, agricultural experiences and social factors to explain obesity, for instance. Originally he holds a MA in Communication Studies from Roskilde University (2010). He wrote master thesis on the development of the Western Food Market. For the last five years Morten has held positions as assistant professor and post.doc at Aalborg University and Copenhagen University. There he acted as lecturer, coordinator and developer at the masters program Integrated Food Studies and taught courses on communication, staging and consumption of food, innovation and entrepreneurship, food concept design and sustainable food systems. In recent years he has also been involved in food innovation and food start-up research projects. Morten was, also, the first communications officer for the largest Danish food hall "TorvehallerneKBH". With DIS since 2021.