{"id":26161,"date":"2023-10-25T09:46:58","date_gmt":"2023-10-25T07:46:58","guid":{"rendered":"https:\/\/businesscenterbornholm.dk\/?p=26161"},"modified":"2026-07-02T14:02:37","modified_gmt":"2026-07-02T12:02:37","slug":"comment-let-us-take-the-heritage-into-a-green-future","status":"publish","type":"post","link":"https:\/\/businesscenterbornholm.dk\/en\/aktuelt\/kommentar-lad-os-tage-arven-med-i-en-groen-fremtid\/","title":{"rendered":"Comment: Let's take our heritage into a green future"},"content":{"rendered":"

Let's take our heritage into a green future<\/h1>\n<\/div><\/div>
\"Christa<\/span><\/div>
Article by Head of Business Development Christa Lodahl as part of a series in Bornholms Tidende under the title \"Where are we dreaming ourselves\". This part of the series has the theme of food.<\/h5>\n
See the post at Bornholms Tidende here<\/a><\/span><\/h5>\n<\/div><\/div>

Bornholm has long been known for its unique flavours, from smoked fish, delicate cheeses and tart sea buckthorn berries to award-winning beer and the taste of local produce at our wide selection of fantastic restaurants. Our island is recognised as a gourmet destination, and we are proud of our Bornholm food culture. But how can we take our food heritage to the next level while simultaneously contributing to the green transition and development on Bornholm?<\/h3>\n<\/div><\/div><\/div><\/div>

As Head of Business for Business Center Bornholm and with a background on the island, I have seen Bornholm go through many changes over the years. We have gone from the heyday of the fishing industry to a time of decline in the number of residents and businesses \u2013 a reality that, fortunately, has begun to turn for the better. That is why it is so important that we always think in terms of development rather than winding down \u2013 that is and remains my mantra. Bornholm is an island with incredible potential, and we have a unique opportunity to shape our own future. But for that to happen, it is important that businesses, residents and politicians alike give their support and are open to new opportunities, and that we dare to accelerate development together.<\/p>\n

Bornholm is already known for its diverse food production, spanning smaller producers and experiential foods to slaughterhouses, agriculture and dairies, and these businesses account for a great many jobs. I think we can be proud of our versatile food industry, right from the farmer who ensures the supply of food for the world market to the many niche products that ensure the local identity and food experience. But we cannot rest on our laurels. The green transition is the key to a sustainable future, and we are already, on a small scale, on the right path. A good example is the production of plant proteins, such as lentils and peas, an important alternative protein source to meat, which is already underway on the island. This demonstrates our ability to adapt to a changing world and the demands of tomorrow's consumers.<\/p>\n

However, there is room for more, much more. For there are many issues and potentials, and it is important that we take them seriously and act upon them. A selection of the challenges and opportunities that I am preoccupied with are:<\/p>\n

- The altered consumer behaviour due to climate change, where local goods with a low carbon footprint are only going to become more and more in demand.<\/strong> Can Bornholm create a strong network that makes it easy for the grocery retail sector to choose local products for the shelves and makes consumers aware of that choice?<\/p>\n

-New protein-based groceries that meet consumer demand.<\/strong> It would be obvious to make locally produced foods, not just the crops themselves, but also meat alternatives such as seitan and tofu. Can Bornholm's gourmet stamp not be used to advantage here?<\/p>\n

-We have many producers who want to process raw materials, but they depend on the supply of high-quality raw materials.<\/strong> How can we establish the best possible partnerships to ensure that producers can source their supplies locally, even in small quantities?<\/p>\n

- We are going to see an ever-increasing focus on self-sufficiency among private individuals and in small communities, both regarding greens, eggs and meat<\/strong>. Should better opportunities for local slaughtering be created here, without being a primary producer? And can private food communities be supported and helped to become associations that can collaborate across networks on the sale of surplus production?<\/p>\n

-Climate change, which we are already experiencing<\/strong>. Which crops can and should we grow, and how do we best protect ourselves against drought and torrential rain? Should we look at Sams\u00f8 and their use of water reservoirs, or are there other alternatives that can be turned into business potentials?<\/p>\n

-Bornholm in a global context<\/strong>. How can we help ensure food security in a world where shortages are becoming increasingly severe? The more we ourselves import nationally and locally, the less there is for others. So how do we ensure that we produce the majority of what we eat ourselves, in a way where the producer can still make a living and the consumer can afford to buy it? How can we optimise food systems and increase coherence across the supply chain, based on big data?<\/p>\n

- Food, the future \u2018Energy Island\u2019 of Bornholm and Power-to-X technology can, together, have a positive impact.<\/strong> Our future as a food island and innovation centre is closely linked to our ability to develop new products and business areas. The energy island and the Power-to-X process will provide us with new resources such as surplus heat and hydrogen. Bornholm should take advantage of these resources to create innovative food businesses in the business park that may be established in connection with the energy island.<\/p>\n

To succeed with the green transition and the development of the foods of the future, both within raw materials and production, we must also attract new businesses, innovation and research to Bornholm. We must safeguard our island and all the things we are good at \u2013 but we must also welcome help and knowledge where it strengthens us. And surely that will lead to both new residents and more tax revenue?<\/p>\n

Through Bornholm's business lighthouse surrounding the energy island and the consortium behind Baltic Energy Island, we are already working to attract education and innovation to Bornholm, and we are on our way to becoming a centre for energy technology and green solutions. We can advantageously do this with a focus on food as well and in a strong connection, so that we think about the development of different areas in conjunction and not in silos.<\/p>\n

At Business Center Bornholm, it is very important for us to support the green transition and development through dialogue, guidance and workshops for the island's entrepreneurs and businesses \u2013 and we are constantly exploring opportunities for projects that can fund us in going even deeper into this. All businesses and entrepreneurs with a good idea can book a meeting with BCB \u2013 we are ready to do everything we can to help develop and transform existing businesses and attract new ones.<\/p>\n

However, for us and the businesses to succeed, everyone must contribute to the food of the future, both consumers and producers. We cannot create something new and change the world \u2013 or just Bornholm, without also changing something ourselves.<\/p>\n

Together we can shape a green future for Bornholm, where our food heritage and sustainability go hand in hand.<\/p>\n

 <\/p>\n

Yours faithfully,<\/strong><\/p>\n

Head of Business Christa Lodahl<\/p>\n

Business Centre Bornholm<\/p>\n<\/div><\/div><\/div><\/div>

Where do we dream of going?<\/strong><\/h3>\n
Under that heading, Tidende, together with Baltisk Bro, LAG-Bornholm, CRT and the Association of Bornholm Civic Associations (De Bornholmske Borgerforeningers Samvirke), is launching a series of debates.<\/span><\/h5>\n
The sixth is themed around food and is about Bornholm's visions in that area. The theme concludes with a debate salon on 21 November.<\/span><\/h5>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

I think that we can be proud of our versatile food sector, ranging from the farmer who ensures the supply of food to the world market to the many niche products that ensure local identity and food experiences. But we cannot rest on our laurels. 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