Louise Gade

Louise Gade

Chair of the Board

Louise is Head of People, Culture & Sustainability in the Danish grocery group Salling Group. She was formerly a politician, and she has been mayor of Århus, which is the second largest city in Denmark. Further, Louise is a qualified lawyer.

Salling Group is a Danish grocery group that among others runs the Netto store chain. Salling Group is very focused on how to contribute to preventing and reducing food loss and waste. Food is a crucial part of everyone’s life, and it is important that food ends up as meals on the dinner table and not as food waste in the bin.

I bring perspectives on food loss and waste from the retail sector into my engagement in ONE\THIRD. I believe that the think tank can help to accelerate the debate about and efforts for less food waste.

Flemming Nør

Flemming Nør-Pedersen

Vice-Chair of the Board

Flemming is Executive Director for Members and Markets at the Danish Agriculture and Food Council. Flemming has been working with Danish agriculture since 1992, where he has held various positions within the Council. He has also been manager of the secretariat at Danish Horticulture. He holds a Master’s Degree in engineering and a Master in finance.

Flemming has experience with board work and with food loss and waste from his position as chairman of the board of the Danish food bank “FødevareBanken”, which works with donation of surplus food and reduction of food waste in Denmark.

I bring perspectives on food loss and waste from both the primary production and from civil society into my engagement in ONE\THIRD. I find it important that all sectors cooperate in the fight against food loss and waste.

Kristoffer Lykke

Kristoffer Lykke-Olesen

Member of the Board

Kristoffer is the Head of Group Specialist Finance, including Group ESG Controlling & Reporting, at ISS A/S. ISS is one of the world’s largest private employers and is providing facility services to customers across the globe. ISS’ food services serve millions of customers every year in areas such as catering, staff restaurants, hospitality, fine dining, coffee bars and pop-up concepts.

As a food service provider, ISS take its responsibility to reduce food waste very seriously. Food waste is an inefficient use of resources and contributes to climate change as well as cost inefficiency. ISS are committed to reducing food waste across our food services, and we have pledged to reduce our food waste by 50 % by 2027 against a 2019 baseline. One lever is a global partnership with Winnow Waste Management, which incorporates technology, data and AI into our daily food service operations allowing us to identify and communicate local and global trends as well as monitoring and rewarding behaviours that display excellence and leadership concerning food waste.

I bring a local and global perspective to combatting food waste, and I aim to leverage the knowledge and outcome of my engagement in ONE\THIRD across ISS’ global presence and vice versa.

Karin Beukel

Karin Beukel

Member of the Board

Karin is circular entrepreneur and co-founder of Agrain by Circular Food Technology. Karin has extensive experience with leadership and strategic development from founding and building companies in the upcycling food industry. Karin has invented patents and published research. She holds a Ph.D. in Management and Economics from Copenhagen Business School and is visiting assistant professor at Harvard Business School.

The way we currently produce food is a huge contributor to the largest crises in the world, the biodiversity-, climate- and resource crises. Food and agriculture accounts for a substantial part of global CO2-emissions, global habitable land use and freshwater withdrawals. At the same time, much of the resources spend on producing food is wasted along the value chain. This needs to change. Globally, a number of start-ups, scale-ups and incumbents are working on turning the historic linear food system circular, thereby securing that nutrition not used in the food manufacturing process is kept as food and not degraded to feed, biogas or waste. Utilizing these industrial “leftovers” has huge potential for both the planet and people.

I find it a privilege to be part of ONE\THIRD, where I focus on putting upcycling of food waste and loss on the agenda. Innovation and close collaboration between stakeholders are essential in a circular food system with minimization of food waste and loss.

Heidi Boye

Heidi Boye

Member of the Board

Heidi is Country Director for Denmark at Too Good To Go. Heidi holds a Ph.D. in consumer behaviour and has a passion for understanding societal tendencies that affect consumer behaviour. Too Good To Go is the world’s largest marketplace for surplus food, with a community of 83 million users and 150.000 partners that save 4 meals per second across 17 countries.

Of all the climate challenges we face, food waste is the dumbest. Food waste accounts for around 10 % of all human-caused greenhouse gas emissions worldwide. It is one of the climate-related problems we can solve without having to give something up – we just need to make sure food ends up on our dinner plates rather than in the bin.

I believe that the key to solving this incredibly complex problem is to strengthen partnerships across the food industry. My work with ONE\THIRD is aimed at building strong coalitions, pushing for Denmark to continue to set ambitious targets to reduce food waste, and transforming consumer habits.

Laura Have

Laura Have Hoffmann

Member of the Board

Laura serves as the Director of Development and Head of Secretariat at the think tank Frej, which is an organisation dedicated to promoting sustainable food production and consumption in Denmark by fostering collaboration among stakeholders throughout the food chain. She has previously worked in the Ministry of Climate with dietary advice, public procurement and climate data.

Although food waste is a win, win, win situation for all actors and on all sustainability parameters, we still haven’t managed to reduce it substantially. Hopefully we will succeed with this in the coming years. To do this, we need to collaborate, take risks with new initiatives and share best practices.

I work for collaboration throughout the food chain, promoting best practices and knowledge-sharing as a board member of ONE\THIRD. I hope, our members and stakeholders will join us in this mission by sharing their knowledge and initiatives.

Rasmus Erichsen

Rasmus Erichsen

Member of the board

Rasmus is the founder and CEO of Stop Spild Lokalt (“End waste locally”). He has built Stop Spild Lokalt from being an idea to today being one of Denmark’s largest food waste organization, measured by the amount of food saved, volunteers and locations.

Rasmus and Stop Spild Lokalt are experts in the area of food waste, particularly in the area of donations, where supermarkets, warehouses and producers donate their excess food.

I have a special focus on getting more people involved in and understanding the fight against food waste, and I focus specifically on getting more young people engaged in the fight against food waste, which is also my main focus in my engagement in ONE\THIRD.

International network on food loss and food waste

A broad international network of experts provides access to diverse and valuable knowledge on prevention and reduction of food loss and food waste.