How can we get more people to automatically choose sustainable dishes when they stand in front of the buffet? That question will be the focus when Comwell Hotels and Coor Denmark participate together at the Food People’s Meeting in Nykøbing Falster on May 22, 2026.
Every month, Comwell and Coor Denmark together serve around 400,000 meals in nearly 100 cafeterias and restaurants across the country. This means that hundreds of thousands of people make quick decisions at the buffet every day—decisions that collectively have a noticeable impact on both health and the climate.
At Madens Folkemøde 2026, Comwell and Coor Denmark will jointly focus on how small, daily food choices can have a major impact on the climate and environment, and how the green choice can become the natural choice.
Because even though sustainability goals are high, it’s not always the green dishes that end up on the plates of hotel guests and employees at workplaces across the country.
That is why Comwell and Coor Denmark are working purposefully on the project “The Green Choice at the Buffet,” which, over the course of three years, aims to make it easier and more intuitive to choose sustainably, without compromising on taste and experience.
“We know that taste and experience are absolutely crucial to our guests’ choices. That’s why we’re focused on developing dishes where plant-based options don’t feel like an alternative, but like the obvious first choice. It’s about making it easy to choose what’s healthy for you and best for the environment without compromising on quality,” says Rasmus Rasmussen, Head of Sustainable Gastronomy at Comwell.
“We serve hundreds of thousands of meals every month, and that gives us a unique opportunity to influence behavior in a greener direction. But that requires us to understand guests’ choices and actively work to create a holistic experience where taste and presentation come together. If we succeed, the green choice becomes completely natural, and that is exactly what we are exploring in our joint project,” says Anne Mette Knudsen, Division Director at Coor Denmark.
When the green choice becomes the obvious one
The goal is clear: The green choice shouldn’t be something you have to think long and hard about; it should be the option that looks best, tastes best, and feels right. This could include delicious salads, legumes incorporated into the menus, and inspiring hot dishes packed with greens.
Through their participation in Madens Folkemøde, Comwell and Coor Denmark hope to inspire the industry, decision-makers, and guests alike to join the movement toward a greener food culture.
“Madens Folkemøde is an ideal platform for inviting both the industry and consumers into the conversation. We hope to inspire more people to think about their choices, and we want to show that green food—which moves us toward greater sustainability—is definitely something you can put on your plate and still be guaranteed a great taste experience,” says Rasmus Rasmussen from Comwell.
At Madens Folkemøde, Comwell and Coor Denmark will share a booth, inviting visitors to enjoy both culinary experiences and discussions:
The Kitchen Stage at 12.00 pm
Here, guests can experience and taste the sustainable dishes of the future as chefs from Comwell and Coor Denmark prepare inspiring samples right on stage.
The Folkemøde Stage at 2.00 pm
Here, the focus is on how the green choice can feel completely natural. A panel discussion will explore the greener buffets of the future, based on policy, strategy, and concrete nudging measures.
Contacts:
Comwell
Rasmus Rasmussen, Head of Sustainable Gastronomy
Mobile: +45 27 24 27 86
Coor Denmark
Name: Bo Poulsen, Communications Specialist
Mobile: +45 22 30 89 05
About the Partnership: The Green Choice at the Buffet
Comwell and Coor Denmark have entered into a three-year partnership with support from the Plant-Based Food Foundation. The goal of the partnership is to promote green choices at the buffet, and this is being achieved in three ways:
More green dishes and climate-friendly food will be prepared without compromising on taste, so that guests are more inspired to choose healthy alternatives.
Kitchen professionals will receive additional training to encourage them to work with Danish, healthy ingredients such as vegetables and legumes.
And finally, strong connections will be established between local producers and professional kitchens so that high-quality ingredients can go from farm to table.
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