Delineating the Edible and Inedible | Nordic Food Lab

Nordic Food Lab was a non-profit, self-governed gastronomic research institution, established in 2008 by the head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Its purpose was to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, a group of professionals investigates old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.

After four years of joint operation of the Nordic Food Lab (NFL), the
NFL’s Board of Directors will transfer the entire NFL to the Department
of Food Science at the University of Copenhagen (UCPH FOOD). The
self-governing NFL will close down, while its activities will continue
as part of the Future Consumer Lab

About MAD:
MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.