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New Yorkers, MAD Mondays are coming for you! 🗽 On June 24, MAD and YETI™ team up in Brooklyn for a spirited conversation about a topic on a lot of our minds: is it possible for #restaurants to be profitable businesses while also taking good care of their people and the planet? In an evening that promises to be both thought-provoking and inspiring, writer Mark Bittman will introduce his plans for the non-profit Community Kitchen, then will join restaurateur Erin Wade, and chef Edward Lee in a lively debate about how––and whether ––restaurants can do well and do good at the same time. Jamila Robinson, editor-in-chief of Bon Appetit, will moderate the discussion, and legendary Danish bartender Søren Krogh will provide the custom cocktails. You won’t want to miss this one. Get your tickets: https://lnkd.in/gat3mdU6

Are you attending Folkemødet? Do you care about the future of food in Denmark? 🌱 Join VILD MAD today for a networking bar at 16.30 at the Grøn Scene with Havhøst - Ocean Harvest and Friluftsrådet/Danish Outdoor Council. AND tomorrow at 17:30 in the Techteltet, we'll be hosting a lively discussion on what the green transition should taste like. Our panel Francisca Rosenkilde, Mette Abildgaard, Mikkel-Lau Mikkelsen, and Christian Lehmann will debate if and how the food industry can spur the shift to a more plant-based diet, explore the latest research, and put some of the latest food innovations to the taste test. #futureoffood #folkemødet24

We recently caught up with Holly Letch, Head of Sustainability at JKS Restaurants, to discuss how leading change is the missing piece of the sustainability puzzle. “At first, I thought if I armed myself (and others) with all the research and reasoning, change would follow. Unfortunately, this tends to have the unintended effect of overwhelming rather than inspiring – so, in a quest for professional development, I’ve been focusing on leadership as the skill central to unlocking our sustainability potential […] The job becomes less about the topic at hand and more about how to communicate, inform and inspire people to unlearn their muscle memory and step into new ways of working.” After completing the Leadership and Business Course at MAD Academy, Holly shares her key takeaways for leading change and making a lasting impact in sustainability in this guest article: https://lnkd.in/dd69FvKv

Do the warmer (🤞) temperatures have you itching to get out in nature? Then VILD MAD has an opportunity for you. This spring, we are once again offering a series of foraging trips for the Copenhagen hospitality community. Led by VILD MAD Director Mikkel-Lau Mikkelsen, the tours offer an introduction to several local landscapes and the delicious ingredients growing in them right now. (You’ll definitely want to bring your condis ✂️🌱) 📍The first foraging trip takes place Monday, April 15, from 13.00-15.30, and starts at Kongelunden (entrance), P-plads Skovvej/Collins Allé. The tour is free, and anyone working front or back of house is welcome. To reserve a spot, or for more information, slide on into our DMs.

What’s the first step toward making a hospitality business good for both people and planet? Simple: Taking notes from those already doing it right. Recently, we hosted a group of Estonian hospitality professionals to get to know some of Copenhagen’s pioneering food, beverage, and tourism businesses. Over three immersive days, we heard from industry experts including Coffee Collective, LOCA Gruppen, NOMA PROJECTS, Gasoline Grill, Wonderful Copenhagen, and Norm Critical Consulting. But it wasn’t all coffee tastings and factory visits. We spent the last sessions workshopping to ensure participants left with a concrete plan to implement tangible, sustainable changes at home. Big thanks to our partners The Estonian Business and Innovation Agency for a great collaboration! Interested in a custom program facilitated by our Academy team? Reach out to learn more: academy@madfeed.co 💬

What will automation mean for fine dining? A new machine that turns liquids into semi-solid spheres raises some questions: https://lnkd.in/duSRJvQM

We are thrilled to welcome Erica Helms to our team. As MAD's new Managing Director of Philanthropy, US, Erica brings her wealth of experience and strategic acumen to our work empowering the hospitality industry to change the way the world eats. We couldn't be more excited to have her on board!

Waste, chef Doug McMaster likes to say, is a failure of imagination. But what he’s up to with Silo restaurant in London goes way, way beyond that. https://lnkd.in/dyEZUXnk

At MAD Academy, we have a way of opening minds. Whether through revealing talks, hands-on workshops, or surprising field trips, we love generating those aha! moments when an innovative solution or exciting approach unleashes new ideas and inspiration. So we are especially pleased to announce our new resident faculty program. During each five-day session of this year's Academy, a different leader in the field will be in residence to enhance the established curriculum, teach a session, and simply hang out for informal conversations and mentoring. The resident faculty program offers an opportunity to learn from some of the biggest thinkers in the industry. In our Environment and Sustainability courses, David Zilber, Skye Gyngell, and Doug McMaster will be on hand to get you pondering microbes and single-use plastic and what a truly regenerative food system looks like. In our Leadership and Business courses Erin Wade, Magnus Nilsson, and Monica Berg will offer explore how to create equitable workplaces, foster thriving teams, and ensure resilient businesses. Come, get your mind blown. To find out more, including the dates for each speaker and apply for a spot in one of our courses: https://lnkd.in/d4Cqum-m