Hvad er åbningstiderne?

Onsdag 09:00 - 17:00 Fredag 11:00 - 19:00

Kost Studio, Amalievej 20, baghuset, Frederiksberg (2026)

31/03/2026

The Interdisciplinary Future Food Network is coming to an end!🎉

200+ researchers, food innovators, industry actors, and policymakers. Four food system challenges. One collected publication.

📗 Making Sidestreams Mainstream
📘 Perspectives on Novel Foods
📙 Essential Nutrients in the Green Transition
📕 Biodiversity and Competitiveness in the Food System

The full catalogue is out now. Link in bio.

Thank you to every participant and to GUDP for making it possible. 🙏

When one door closes, another opens, right?😉 Stay tuned!

12/03/2026

Make a special risotto with us! 🙌🏼

Yes, we know, seaweed is such a cool and nutritious ingredient. But how do I use it in my kitchen?

For a research project, our Sofie developed two seaweed based recipes and the results are SO yummy. 😋

11/03/2026

“It doesn’t look that nice but it’s nice”

approaching Koji.
Do you think she liked it? 🤷🏼‍♀️

10/03/2026

You had to be there! 😜

Last night at Kost Studio, we had the pleasure of having and Marin Rose to discuss a simple but slightly uncomfortable question:
Is biodiversity in today’s food system an economic trade-off, or an opportunity?

The answer isn’t simple. And that’s exactly the point.

We talked about the transition and what needs to be done realistically to change.
Cindie asked: “Who takes the risk in the transition?” and concluded that “today, it falls too much upon the farmers themselves.”
They agreed that knowledge is out there, but the slowness in shifting is about culture.

Thank you to Marin Rose and Cindie Christiansen for bringing the science, the stories, and the honesty. And to everyone in the room! The discussion you sparked was the best part.

This event closes a series of events under the “Interdisciplinary Future Food Network”, funded by GUDP - Grønt Udviklings- & Demonstrationsprogram, but stay tuned. There are more challenges to tackle on a food system level.

Perhaps you’d like to host an event together? Reach out!

09/03/2026

Best way to start the week: some fermentation experiments and tasting with 🙌🏼

27/02/2026

Pictures from Finland ✨🇫🇮

Last week, we joined over 20 researchers and practitioners from seven Nordic-Baltic countries in Helsinki to kick off the RegioFoods project, an inspiring collaboration focused on strengthening food system resilience as part of the FutureFoodS Partnership.

Running for three years with €2 million in support from the European FutureFoodS Partnership and Innovation Fund Denmark, RegioFoodS explores how regional food systems can boost resilience and self-sufficiency while aligning with the , the , the Nordic Vision, and the Nordic Council of Ministers’ Generation.

Thank you very much to Silvia Gaiani and Urszula Ala-Karvia for hosting us at University of Helsinki!

Read more about RegioFoodS on the website.

24/02/2026

Join us for our next event! 🤗

Biodiversity is a central EU priority. So is global competitiveness.

How does this tension play out in practice?
Can biodiversity and competitiveness be aligned in today’s food system?
When does it work and when are trade-offs unavoidable?

Join us for the conversation together with two well-chosen experts:

, co-founder of , and Marine Rose, PhD in crop diversification and food security, currently co-coordinator of CLEVERFOOD at

📅 Date: Monday, 9 March
⏰ Time: 15:30 to 17:30pm
📍Location: Kost Studio, Amalievej 20, 1875 Frederiksberg

Spots are limited. Sign up through link in bio.

20/02/2026

The kind of workshop we love to host. 🫰

A few weeks ago, we had the pleasure of hosting the team for an immersive workshop on sense of place and evolving consumer trends in luxury hospitality.

Together, we explored how brands can root experiences in local culture while meeting the expectations of conscious guests. In a hands-on circularity session, we talked about the unused potential of waste, using .it cocoa-free, upcycledchocolate as a concrete example of how by-products can become something people actually crave.

If you’d like to explore similar formats for your team, reach out and we’ll shape a workshop around your context. 🤲

Thank you to the Belmond team for your energy, curiosity and input. It was truly amazing having you here!

13/02/2026

Join us for our next event! 🤗

Biodiversity is a central EU priority. So is global competitiveness.

How does this tension play out in practice?
Can biodiversity and competitiveness be aligned in today’s food system?
When does it work and when are trade-offs unavoidable?

Join us for the conversation together with two well-chosen experts:

, co-founder of , and Marine Rose, PhD in crop diversification and food security, currently co-coordinator of CLEVERFOOD at

📅 Date: Monday, 9 March
⏰ Time: 15:30 to 17:30pm
📍Location: Kost Studio, Amalievej 20, 1875 Frederiksberg

Spots are limited. Sign up through link in bio.

06/02/2026

Big news: has found a new home with Collective! 🎉

When we created Lillow, something was missing from the market.
So we set out to create a drink that was high in flavour, but low in alcohol. Built on a sidestream ingredient, Lillow is all about great taste, balance, and sustainability.

Now, acquired by NOLO Collective, Lillow joins a portfolio of exceptional no and low-alcohol drinks.
Just where it belongs.

We can’t wait to see how Lillow continues to grow in their hands! 🙌🏼

03/02/2026

Big news: we’re launching Luvi Bio! 🌱

Developed together with Kost Capital, Luvi Bio is our new spinout using fermentation technology to unlock the hidden value of crops right where they grow.

Why?
👉🏻 Every year, up to 15% of global food is lost before it even leaves the farm, often because fruits and vegetables spoil too fast to process.

How?
👉🏻 Luvi Bio tackles food loss at its source by stabilising fresh, fast‑spoiling crops on site through fermentation technology, transforming them into functional ingredient bases for the food and beverage industry.

Find out more on their website! 🙌🏼

23/01/2026

Test sustainable seaweed dishes! 🪸

We are developing new recipes using the seaweed ulva (sea lettuce) and are now looking for participants to test them out.

Anyone living in Denmark can participate. 🇩🇰

Curious? Sign up here:
https://docs.google.com/forms/d/e/1FAIpQLSeG4dOu1x9B4gAxkWhAU3M4lFWc6DaB7KRkh-Rb4WxsENKNcQ/viewform?usp=header

Click here to read more:
https://drive.google.com/file/d/1VpgVJjCgfNtWFaYh0COoOHcPTELrudkR/view?usp=sharing

Or reach out to Sofie if you have questions: seafree.koststudio@gmail.com.

Thank you GUDP - Grønt Udviklings- & Demonstrationsprogram for supporting this project to help promote sustainable ingredients and new ways of using seaweed in everyday meals.

Kost Studio

31/03/2026

12/03/2026

11/03/2026

10/03/2026

09/03/2026

27/02/2026

24/02/2026

20/02/2026

13/02/2026

06/02/2026

03/02/2026

23/01/2026

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