Typically understood to be handcrafted using biodynamic principles, regenerative farming practices and no additives, natural wine is a popular luxury product in the progressive gastro scene and wine bars, particularly in Copenhagen. As such, the natural wine bottle has become a symbol of sustainability closely tied to the New Nordic Cuisine, as it enhances the ideas of creativity, localism, and sustainability. By doing so, natural wine cuts across the green transition within the industries of both hospitality and agriculture, advancing an awareness of the need to consume environmentally sustainable food.

However, attention has recently been drawn to the dimension of social sustainability, justice and working conditions both in the hospitality and agricultural industries. Using the bottle of natural wine as a prism, this seminar aims to discuss and explore conflicts, tensions and/or harmonies between environmental and social sustainability. The seminar brings together scholars and practitioners with expertise in the supply chain of wine, labour relations, social sustainability, and the New Nordic Cuisine.

Part of the Green Societies' Seed Funding

The invitation is open to all, with the request for registration before January 9, 2024, at the latest at https://forms.office.com/e/QK7Z5RqZc3

For questions, please contact Marlene Spanger at spanger@dps.aau.dk