Denmark
Food experience tourism combining food and tourism, producing experiences and urban governance in Bornholm, Denmark
Bent Egberg Mikkelsen
Professor, PhD
“Food and eating are important activities in the traveler and tourist experience and it goes without saying that they need to be as sustainable as possible. At the island of Bornholm – the undisputed food island of Denmark – we in the research team from Lund University are already in full swing together with local stakeholders to Co Create new ways of translating the concept of Circular Economy into actionable interventions relevant for the food activities of tourists and travellers.”
Introduction
Bornholm, a Danish island in the Baltic Sea, is renowned for its unique blend of tourism, gastronomy, and sustainability. With a population of 40,000 and more than 600,000 annual tourists, the island has established itself as a prime food destination through strategic policies promoting food innovation and small-scale production. At the same time, Bornholm is a recognised energy island with ambitious sustainability goals, including a zero-waste strategy. The VERNE project aims to build upon these existing efforts by integrating circular economy principles into the local food value chain, leveraging digital technologies to enhance efficiency and sustainability.
Circular Economy Solutions
The VERNE pilot on Bornholm focuses on systemic circular solutions to support sustainable tourism and food consumption.
Key initiatives under this pilot include:
Food Waste Reduction
The project targets a reduction of at least 300,000 kg of food waste (10% of total food waste by target group) through improved information, guidance, and optimization of the food supply chain.
Digital Tracking & Optimisation
Using digital technologies to monitor and streamline local food production, transportation, and preparation. The aim is to ensure minimal waste and environmental impact.
Sustainable Consumption & Awareness
Providing tools such as a mobile app for tourists to access sustainable food recommendations and a manual for food businesses on waste reduction practices.
Renewable Energy Integration
Enhancing the use of local renewable energy sources in food production and hospitality sectors to further the island’s sustainability commitments.
By embedding circular practices throughout the food value chain, Bornholm will serve as a leading model for sustainable food tourism.
Stakeholders
The successful implementation of VERNE’s circular solutions relies on collaboration between key stakeholders, including:
- Food Sector Organizations
- Tourism & Destination Management
- Technology & Research Partners
Conclusion
The VERNE project on Bornholm represents a significant step toward sustainable and circular tourism by integrating digital technologies, optimising the food value chain, and fostering stakeholder collaboration. With its existing commitment to gastronomy, renewable energy, and waste reduction, Bornholm provides an ideal testing ground for circular economy innovations that can serve as a replicable model for other tourism destinations. By bridging sustainability with digitalisation, VERNE contributes to Bornholm’s vision of a future where tourism, food culture, and environmental responsibility coexist harmoniously. VERNE will do this by embedding circular economy principles into the local food value chain, utilising digital technologies to improve efficiency and sustainability. All developed and tested solutions will be made accessible through the VERNE one-stop shop by the end of the project, ensuring widespread adoption and long-term impact.