“I aim to enhance people’s workday through wholesome meals. Lunch breaks should embody health and sustainability. To achieve this, we reduce the meat portion on our menus by nearly half and elevate vegetables as the focal point of our dishes.”
In his keynote speech, Mikkel Karstad explored the close link between diet and performance at work. The chef, author and consultant spoke about sustainable and healthy nutrition and its impact on employee performance and well-being. Mikkel Karstad gave practical tips on how to change canteen food from ‘just filling’ to ‘healthy and revitalising’, from ‘meat-heavy’ to ‘plant-heavy’, even for larger groups of people. He addressed both organisational issues and the necessary change process.
The video shows an extract from an interview conducted by the IBA Forum editorial team after Mikkel Karstad’s presentation on the auditorium stage.
Photo and Video: © IBA
