Denmark is witnessing a significant decline in beef consumption across various sectors, driven by rising prices and increasing environmental awareness among consumers.
Declining Beef in Institutional Catering
In some of Denmark’s major canteens, visitors are finding it increasingly rare to spot beef on the menu. Jespers Torvekøkken, a prominent catering company supplying meals to institutions such as the University of Copenhagen, Aalborg University, and the Copenhagen Business School, has drastically reduced its beef offerings. According to Anders Stengaard, the divisional manager at Jespers Torvekøkken, “We are seeing that both public and private companies and institutions are increasingly considering what they want to serve their employees. The choice of what to eat after work, however, remains personal.”
The trend toward reduced beef consumption is not only limited to large canteens. Many supermarkets and butchers are also noticing an uptick in customers opting for poultry and pork instead of beef. This shift is largely attributed to the sky-high prices of beef, which have been steadily increasing month by month throughout 2025. According to the consumer price index from Statistics Denmark, the price of beef in April of this year was 12.4 percent higher compared to the same time last year.
The rising prices have not caused alarm at Jespers Torvekøkken, as many customers are already choosing to order smaller portions of meat for climate-related reasons. Stengaard explains, “It is clear that beef is extremely expensive to procure for a large-scale operation like ours.” Since January 1, 2024, the canteen at the University of Copenhagen has not featured beef at all on its menu.
Goals for Reducing Carbon Footprint
The University of Copenhagen has an ambitious goal of reducing its carbon footprint, and beef is one of the major contributors to greenhouse gas emissions. As Stengaard points out, “Beef has a significant carbon footprint.” In recent years, Jespers Torvekøkken has halved its overall beef consumption, which now represents only 2.3 percent of the total food supplied.
To replace beef, Jespers Torvekøkken has introduced a variety of legumes, lentils, and other vegetables into its meals. These offerings not only benefit the budget but also contribute positively to the environment. As chef and operations manager Henrik Vindevoghel observes, “These alternatives have a lower carbon footprint and can still provide a feeling of satiety that leaves people satisfied. Many would say that they leave here with a clear conscience.”
The shift in dietary preferences reflects broader societal changes within Denmark. More consumers are becoming conscious of their food choices, recognizing the implications these choices have on their health and the environment. By prioritizing plant-based and sustainable options, Danish consumers are not only helping to alleviate financial pressures caused by rising beef prices but are also taking steps towards a more environmentally friendly lifestyle.
Beef Prices and Economic Impact
The increasing cost of beef has led many households to rethink their weekly grocery lists. In 2025, beef prices have consistently risen, making it less accessible for average consumers. This has spurred a notable shift in purchasing habits. Consumers are increasingly turning to chicken, pork, and plant-based protein sources as alternatives. The intense focus on affordability and sustainability has given rise to a new consciousness among consumers about what they put on their plates.
Many institutions are recognizing their role in promoting healthier and more sustainable eating habits. By opting for nutritious and environmentally friendly foods, they are not only meeting the needs of their employees but are also contributing to broader efforts to combat climate change. These organizations are aware that their food choices can impact both their immediate community and the environment at large.
The Future of Dining in Denmark
As the trend continues, it is clear that the dining landscape in Denmark is undergoing a transformation. The emphasis on sustainability, health, and budget-friendly options is likely to persist, reshaping how meals are prepared and enjoyed in both institutional and domestic settings. While beef may still have a place in the culinary repertoire, its prominence is diminishing in favor of more sustainable choices that align with modern consumer values and economic realities.
The ongoing changes in Denmark’s dietary preferences illustrate a significant cultural shift towards more sustainable and ethical eating practices. With increased awareness surrounding both environmental impacts and economic pressures, traditional options such as beef are being replaced by more climate-friendly alternatives. As businesses like Jespers Torvekøkken lead the way by adapting their menus to reflect these values, it becomes evident that the future of dining in Denmark is not only about feeding the population but also about fostering a healthier planet for generations to come.
