Objective
Nordic Food Lab is a #non-profit, #open-source organization founded in 2008 by gastronomic entrepreneur Claus Meyer and chef René Redzepi. It operates within the Department of Food Science at the University of Copenhagen and explores the intersection of science, humanities, and gastronomy to expand culinary diversity and understanding. The lab investigates the edible potential of the Nordic region by combining traditional and modern techniques to create foods that reflect local ecology and culture. Its work promotes biocultural diversity and resilience through research, experimentation, and open-source dissemination. Supported by foundations, private enterprises, and government partners, it has collaborated on projects such as “Discerning Taste: Deliciousness as an Argument for Entomophagy” and SMAGforLIVET, which focuses on taste education for children and adolescents.