restaurant julian 2011

CO2-VENLIG MAD / BÆREDYGTIGE OPLEVELSER PÅ NATIONALMUSEET OG TOLDBODENCO2-FRIENDLY FOOD / SUSTAINABLE EXPERIENCES AT THE NATIONAL MUSEUM AND TOLDBODEN

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BELIGGENHED, BÆREDYGTIGHED, OG BEGEJSTRING – er de gennemgående temaer hos Restaurant Julian, beliggende på henholdsvis Nationalmuseet og Toldboden i Københavns Havn. Restau-ranten ejes af Jesper Møller, som i de senere år har haft stor succes med at lave klimavenlig mad og er en af de førende Klima+ restauranter i København. Med samme personale og ejer kunne restauranten fejre 10 års jubilæum i 2010.

Med klimavenlig mad stræber vi efter at blive Nordens mest bæredygtige spisested. 1/3 del af den CO2 vi mennekser påvirker klimaet med, stammer fra mad. Netop derfor er det vigtigt at have fokus på dette område – og så smager det godt!

Vores altid friske råvarer er indsamlet efter principperne om, at handle ‘lokalt, sæson og friland’. Disse principper betyder, at vi ikke bruger frosne råvarer, grøntsager fra drivhuse eller råvarer som er transporteret langvejs fra. Herved har restauranten reduceret sit CO2 udslip markant. Til gengæld får vi frisk fisk fra Gilleleje, frugt og grønt fra dansk jord og mange af vores mælkevarer kommer fra lokale gårde i Nordsjælland. Vi har derfor også skiftet den populære udenlandske olivenolie ud, med den gyldne danske rapsolie fra Bornholm.

SAMARBEJDSPARTNERE Fødevareministeriet, Københavns Kommune, Nationalmuseet

VORES LEVERANDØRERØkologisk Thy øl, Tørrede urter fra Skarregaard, Niels Stokholm fra Thorshøj-gaard, fiskerne i Gilleleje, rapsolie fra Lehnsgaard, grønt fra Søren Wiu� ved Lamme�orden, vildt fra Hesselø, Øllingegaard m.fl.

LOCATION, SUSTAINABILITY AND ENTHUSIASM – are the central themes at Restaurant Julian, located respectively at the National Museum and at Toldboden in Copenhagen Harbor. The restaurant is owned by Jesper Møller who, during the past years, has experienced notable success cooking climate-friendly food. With the same sta� and owner the restaurant celebrated its 10 year anniversary in 2010.

With climate-friendly food we strive to become the most sustainable restaurant in the Northern Hemisphere. 1/3 of the CO2 we humans inflict on the climate stems from food, which is why it is so important to focus on this area – and it tastes good too!

Our always fresh ingredients are gathered according to the principles of buying ‘local, seasonal, and field grown’. These principles means that we do not use frozen food, food from greenhouses or food transported over long distances. The restaurant has thereby reduced its CO2 emission consider-ably. Consequently we get our fish from Gilleleje, fruit and vegetables from the Danish soil and many of our dairy products from local farms in Northern Zealand. We have also exchanged the popular foreign olive oil with the golden rapeseed oil from Bornholm.

COLLABORATORS The Danish Ministry of Food, Copenhagen Council, National Museum

SUPPLIERSOrganic Thy beer, Skarregaard, Niels Stokholm from Thorshøjgaard, the fisher- men in Gilleleje, rapeseed oil from fra Lehnsgaard, vegetables from Søren Wiu� by the Lamme�orden, game from Hesselø, Øllingegaard and others

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SÅDAN SPARES DER 55% CO2 UDLEDNINGI 2008 bad vi Det Jordbrugsvidenskabelige Fakultet om, at foretage beregninger på to forskellige julefrokoster’s klimaaftryk pr. person: en traditionel dansk julefroskost, samt Fødevareministeriets bud på en mere klimavenlig julefrokost. Det Jordbrugsvidenskabelige Fakultetet understreger, at der er tale om et skøn på baggrund af gennemsnitsbereg-ninger, for en række fødevarer. Derfor er overslaget over de to julefrokoster, udelukkende baseret på klimabidraget fra produktionen af de råvarer der indgår som hovedingredienser, mens klimabidraget fra tilberedningen af julefrokosterne ikke er inkluderet. Klimaaftrykket for den traditionelle julefrokost er 3,3 kg CO2-ækv. pr. person, for den klimavenlige julefrokost er det kun 1,8 kg CO2-ækv. pr. person, svarende til 55% af den traditionelle.

MINDRE KØD OG FLERE GRØNTSAGER Den største forskel på klimaaftrykket hænger sammen med mængden af kød. I Fødevareministeriets klimavenlige julefrokost er en del af kødet erstattet af frilandsgrøntsager, der har lavere klimaaftryk end drivhus-grøntsager. Der er også lidt mere fisk, som ganske vist ikke nødvendigvis har mindre klimaaftryk. Fladfisk anslås således at have samme klimaaftryk som svinekød og �erkræ, mens nogle fiskearter, så som vildtorsk og laks, har lavere klimaaftryk.

EN TRADITIONEL JULEFROKOST (01)

KLIMAVENLIG JULEFROKOST (02)

KLIMAVENLIG MAD JULEFROKOST

5-10

1-1,5

1

0,1

g CO2 ækv.pr. g råvare (01) (02)

GENNEMSNITLIGE KLIMAAFTRYK FOR PRODUKTION AF CENTRALE RÅVARER SESI NEDENSTÅENDE TABEL, GRAM CO2-ÆKV. / PR. GRAM RÅVARE:

Oksekød ca. 20And (groft skøn) 5,0-10,0Svinekød, fladfisk, kyllingVild torsk, vild laks, sildefilet 1,0-1,5Brød ca. 1,0Frilandsgrønsager/-frugt

Figur 01. Klimapyramide for traditionel julefrokost: i alt ca 3300 g CO2-ækv. per person for fremstilling af råvarerne, hertil skal lægges klimabidraget fra selve tilberedninge

Figur 02. Klimapyramide for klimavenlig julefrokost: i alt ca 1800 g CO2-ækv. per person for fremstilling af råvarerne, hertil skal lægges klimabidraget fra selve tilberedningen

5

And

Fiskefilet, leverpostej,bacon, flæskesteg

Sild, laks, ris á la mande

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And

Fiskefilet, leverpostej,bacon, flæskesteg

Sild, laks, ris á la mande

Brød

Grøntsager

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HOW TO SAFE 55% IN CO2 EMISSIONIn 2008 we asked the Faculty of Agricultural Sciences to calculate two menu’s climate imprint pr. person: a traditional Christmas lunch and The Ministry of Food’s suggestion for a more climate-friendly one. The Faculty of Agricultural Sciences underline that the calculations are estimates, based on average results for a range of foods. The estimates of the two Christmas lunches are therefore solely based on the climate imprint, resulting from the production of the main ingredients, while the climate imprint resulting from the preparation of the two lunches is not included. The climate imprint from the traditional Christmas lunch is equal to 3,3 kg CO2. per. person, whereas the climate-friendly Christmas lunch produce only 1.8 kg CO2. per. person, corresponding to 55% of the traditional.

LESS MEAT AND MORE VEGETABLES The major di�erence in climate imprint depend on the quantity of meat. In the climate friendly Christmas lunch, suggested by the Ministry of Food, part of the meat has been replaced with field grown vegetables, which have a lower climate imprint than vegetables grown in greenhouse’s. There is also more fish, and although flatfish is estimated to have the same climate imprint as pork and poultry, other types of fish, such as wild cod and salmon, have a lower imprint.

A TRADITIONAL CHRISTMAS LUNCH (01)

CLIMATE-FRIENDLY CHRISTMAS LUNCH (02)

CLIMATE-FRIENDLY FOOD CHRISTMAS LUNCH

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1,0-1,5

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AV ERAGE CLIMATIC IMPRINT ON THE PRODUCTION OF KEY COMMODITIES SEEN IN THE TABLE BELOW, GRAM CO2 EQ. / GRAM PR RAW MATERIAL:

Beef ca. 20Duck (rough estimate) 5,0-10,0Pork, flatfish, chicksWild cod, wild salmon, herring fillet 1,0-1,5Bread ca. 1,0Field vegetables / Fruit

5-10

1-1,5

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Figure 01. Climate pyramid for traditional Christmas lunch: in all, ca. 3300 g CO2 equiv. per person for production of raw materials, to this must be added the climate imprint from the preparation itself’[‘2’ i CO2 m. superscript]

Figure 02. Climate pyramid for climate friendly Christmas lunch: in all, ca. 1800 g CO2 equiv. per person for production of raw materials, to this must be added the climate imprint from the preparation itself’ [‘2’ i CO2 m. superscript]

Duck

cod, liver paté,bacon, pork

Herring, salmon, ris á la mande

Bread

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Duck

cod, liver paté,bacon, pork

Herring, salmon, ris á la mande

Bread

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SMAG PÅ OLDTIDEN HOS RESTAURANT JULIANDanmark har fået nye pengesedler og motiverne derpå er illustrationer af tusind år gamle oldsager, fundet i det ganske danske land. Således pryder bl.a. Solvognen, Hindsgavldolken og lerkarret fra Skarp Salling de nye pengesedler. Designet af kunstner Karin Birgitte Lund illustreres desuden en række danske broer og små kort på pengesedlerne viser, hvor oldsagerne er fundet, tæt på broerne. Alle fem illustrerede oldsager er udstillet på Nationalmuseets permanente udstilling ‘Danmarks Oldtid’.

Hos Restaurant Julian har vi ladet os inspirere af historien og retterne på ‘Pengemenuen’ peger således tilbage til de gamle oldtidsfund for, at give en fornemmelse af oldtiden. Med denne menu får man ikke alene en kulinarisk oplevelse, man får også en god historie med til hver enkelt ret.

Ved at lade os inspirere af disse unikke fund har vi fundet frem til nogle spændende retter, hvor vi bruger kvalitetsråvarer fra de egne i Danmark, hvor oldsagerne blev fundet. Inspireret af den nye halvtredskroneseddel bruger vi østers og muslinger fra Lim�orden i Nordjylland, hvor også det smukke lerkar fra Skarp Salling i sin tid blev fundet.

A TASTE OF PREHISTORIC TIMES AT JULIAN’SDenmark got new banknotes and the motif’s thereon are illustrations of antiquities found around the country. The Sun Chariot, the old flint dagger from Hindsgavl, and the clay bowl from Skarp Salling decorate some of these new bank notes. Designed by artist Karin Birgitte Lund the notes also illustrate a range of Danish bridges, as well as little maps on the notes showing where the antiquities were found, near the bridges. All five illustrated antiquities are exhibited at the permanent exhibition ‘Danish Prehistory’ in the National Museum.

At Restaurant Julian we have taken inspiration from history and the

prehistoric findings. With this menu you not only get a culinary experience, you also get a good story to go with it.

By taking inspiration from these unique antiquities we have come up with some exciting courses where we use quality ingredients, from the di�erent locations, where the antiquities were found. Inspired by the new fifty kroner bill for example, we use oysters and mussels from Lim�orden in Northern Jutland, where also the clay bowl from Skarp Salling was found.

PENGESEDLER, OLDTIDEN OG MADEN

BANKNOTES, PREHISTORIC TIME AND THE FOOD


REFERENCES

COP 15Dear Jesper

Regarding the galla dinner 15. December 2009 for the top mayers of the world during COP15Thank you for a fantastic evening – it was perfect and what a flexibility you have shown.It has been a pleasure to work with you and I hope that I will get the opportunity again.

Please pass this information to the rest of your sta�.

Best RegardsAnne-Mette Felby Madsen

NEW YORK TIMES– Whether they relish the unique flavors of Scandinavian cuisine or feel that herring is an acquired taste, the diners at Restaurant Julian, a popular

Copenhagen lunch spot, are helping to reduce carbon dioxide emissions with every bite they eat.Tucked inside Denmark’s National Museum in the city center, the restaurant is a prominent member of Climate+, a program sponsored by the Copenhagen municipal government and the city’s Green Business Network to

help local businesses reduce their carbon footprints.

GREEN BUSINESS AWARD 2010Restaurant Julian draws prospects for the near future scenario where gas guzzlers are replaced with electric vehicles.

You get a story out there

Jacob Hartmann Københavs Council / Green Business

NATIONALMUSEETNY VESTERGADE 10 1071 KØBENHAVN K

POST ADRESSEFREDERIKSHOLMS KANAL 12

1220 KØBENHAVN KTELEFON - 33 93 07 60

FAX - 33 93 07 [email protected] / www.restaurantjulian.com

TOLDBODENNORDRE TOLDBOD 241259 KØBENHAVN K

WWW.RESTAURANTJULIAN.COM


restaurant julian 2011

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