New Nordic Cuisine: Bugs

Michelin stars and bugs don’t make obvious allies in an award-winning restaurant. But Noma’s Head Chef René Rezepi is hoping to start a food revolution by introducing bugs to Western palettes. GNH graduate Tine Niklasson promotes gastronomic entophagy through her company Buggies. Why are world-leading chefs and enterprising GNH graduates so excited about eating bugs?

The Breastfeeding Taboo

We live in a world where there is a Normalize Breastfeeding movement. A breastfeeding emoji is still awaiting approval. Babies everywhere are being told they shouldn’t eat or drink in public! Breastfeeding is the best place for babies to find nourishment, packed with all the natural nutrients they need to develop. But female objectification means breastfeeding in many Western countries remains taboo. The barriers…

Pizza rehab: from junkfood to superfood

Pizza has a bad reputation. Sure, it’s bad for us, but we can’t resist indulging every now and then. But what if you could enjoy tasty pizza that packs serious nutritious punch? Wizardry, you say? Not quite. The transformation from cholesterol catastrophe to sustainable superfood is here, it’s in Copenhagen, and it’s cruelty-free.