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?
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.
As a World Health Organization collaboration center, our staff and students are passionate about reporting on the pressing issues in public health and nutrition. This month, GNH students, staff and interns co-authored the latest on ‘Good Maternal Nutrition’ alongside the WHO Regional Office for Europe.