How can we encourage more people to instinctively choose dishes with vegetables and pulses at the buffet? This question will take centre stage when Comwell Hotels and Coor Denmark take part together in Madens Folkemøde in Nykøbing Falster on 22 May 2026.
Each month, Comwell and Coor Denmark together serve around 400,000 meals in almost 100 canteens and restaurants across the country. This gives the two companies many opportunities to work on the flavour, presentation and placement of dishes on the buffet.
At Madens Folkemøde 2026, Comwell and Coor Denmark will jointly focus on plant-based cooking with vegetables and pulses, and on what influences guests’ choices at the buffet.
Although dishes with vegetables and pulses feature on the menus, they are not always the first choice for hotel guests and employees at workplaces across the country.
Comwell and Coor Denmark are therefore working on the three-year project “Det grønne valg på buffeten” (“The Green Choice at the Buffet”). The project explores how preparation, flavour and presentation can make it easier and more intuitive for guests to choose dishes with vegetables and pulses.
“Flavour and experience play a central role in our work on guests’ choices. That is why we develop dishes with vegetables and pulses with a focus on quality, preparation and presentation. We want to make them an appealing choice at the buffet,” says Rasmus Rasmussen, Head of Sustainable Gastronomy at Comwell.
“We serve hundreds of thousands of meals each month, giving us many opportunities to work on how guests encounter the dishes. This requires us to understand their choices and explore how flavour and presentation work together. In our joint project, we are looking at what can encourage more people to choose dishes with vegetables and pulses,” says Anne Mette Knudsen, Divisional Director at Coor Denmark.
Flavour and presentation at the buffet
The project focuses on making dishes with vegetables and pulses appetising and easy to find at the buffet. These may include salads, pulses incorporated into menus and hot dishes featuring a variety of vegetables.
By taking part in Madens Folkemøde, Comwell and Coor Denmark aim to share experiences and invite industry representatives, policymakers and guests to discuss cooking and habits at the buffet.
“Madens Folkemøde is an ideal platform for inviting both industry representatives and consumers into the conversation. We would like to share our experiences of plant-based cooking with vegetables and pulses and demonstrate how ingredients and preparation can bring variety and flavour to the plate,” 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 dishes with vegetables and pulses 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 green dishes 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.
Comwell Hotels has appointed Terese Johannesen as its new commercial director. She brings with her extensive experience in sales, marketing and business development and will be responsible for developing the commercial activities of the Danish family-owned hotel chain.
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