Transforming CO₂ into Food: Denmark Leads Innovative Consortium

A Danish-led consortium of research institutions and private companies is pioneering a groundbreaking approach to food production—using CO₂-derived acetate to replace sugar in fermentation processes. Launched in 2023, the initiative aims to address food insecurity and climate change while reducing reliance on agricultural land.

Backed by DKK 162.2 million (€21.7 million) in renewed funding from the Gates Foundation and the Novo Nordisk Foundation, the consortium is entering its second phase. Efforts will now focus on scaling technologies, developing prototypes, and assessing their technical, economic, and environmental impact.

Vice president for agri-food at the Novo Nordisk Foundation, Claus Felby, noted that food from CO₂ once seemed like science fiction but may soon result in consumer-tested prototypes. With contributions from food science, gastronomy, and socio-economic experts—including Copenhagen’s Michelin-starred chef Rasmus Munk—the project demonstrates Denmark’s unique strength in uniting research, industry, and gastronomy to shape sustainable food solutions for the future.

23-09-2025