Restaurant Julian 2011

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OG

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

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RESTAURANT REST TAUR RANT JULIAN BELIGGENHED, BÆ BÆREDYGTIGHED, REDYGTIGHED, OG BEGEJSTRING BEGEJSTR RING

LOCATION, L OCATION, SUST SUSTAINABILITY A AINABILITY AND ENTH ENTHUSIASM USIASM

– er de g gennemgående ennemgående ttemaer e emaer hos R Restaurant estaurant Julian, beliggende beliggende på henholdsvis Nationalmus seet og T oldboden i Københavns Københavns Havn.. R estauNationalmuseet Toldboden Restaurranten anten ejes af Jesper M Møller, øller, som i de sener seneree år har haft st stor or succes succes med at lave klimavenlig mad og er en af de fførende ørende Klima+ restauranter restauranter i København.

K øbenhavn. M Med ed sammee personale personale og ejer kunne restauranten restauranten ffejre ejre 10 års års jubilæum i 22010.

010.

– ar aree the central centrral themes at R Restaurant estaurant Julian, locat located ed rrespectively espectively at the National Muse eum and at T oldboden in C openhagen Harbor H estaurant Museum Toldboden Copenhagen Harbor.. The rrestaurant is owned by Jesper sper M Møller øller who who,, during the past yyears, ears, has eexperienced xperienced notable not able succ success esss ccooking ooking climat climate-friendly e-friendly ffood. ood. With the same st staff aff and owner the rrestaurant esttaurant ccelebrated elebrated its 10 yyear ear anniver anniversary saary in 22010.

010.

Med klimavenlig mad str Med stræber ræber vi efter efter at blive Nordens Nordens mest bæredygtige bæ æredygtige spisested. spisest ed. 1/3 del af den CO2 CO2 vi mennekser mennekser påvirker påvirker klimaet me med, ed, stammer stammer fraa mad. Net fr Netop op der derfor for er det vigtigt at have ffokus okus på dette dette område omrråde – og så smager smag er det godt! godt!

Vores altid frisk Vores friskee råv råvarer arer er indsamlet efter efter principperne om, att handle ‘lokalt, ‘lok alt, sæson og friland friland’’. Disse principper bet betyder, yder, at vi ikke ikke bru bruger uger fr frosne osne råvarer, råv arer, grøntsager grøntsager fra fra drivhuse drrivhuse eller råvarer råvarer som er tr transporteret ansporterret langvejs langvejs fra.

Herved CO2 fr a. Her ved har rrestauranten estauran nten rreduceret educeret sit C O2 udslip markant. markant. Til gengæld gengæld får vi frisk fisk fr fraa Gillelej Gilleleje, e, frugt og gr grønt ønt fr fraa dansk jor jord d og ma mange nge af vor vores es mælkevarer mælk evarer kommer kommer fra fra lok lokale ale går gårde de i Nor Nordsjælland. dsjælland. Vi har der derfor for også skiftet udenlandske gyldne danskee skift et den populære populære ude enlandske olivenolie ud, med den g yldn ne dansk fraa Bornholm. rrapsolie apsolie fr

With climat e-friendly f ffood ood we strive ttoo bec ome the most m sust ainable climate-friendly become sustainable rrestaurant estaurant in the t Nor Northern thern Hemispher Hemisphere. e. 1/3 of the C CO2 O we humans inflict O2 climatee st stems from important on the climat ems fr om ffood, ood, which is why it is soo impor tant ttoo ffocus ocus on this ar area ea – and d it tastes tastes g good ood ttoo! oo! always fresh ingredients aree g gathered according Our alw ays fr esh ingr edients ar athered acc ording ttoo the principles of buying ‘local, se seasonal, asonal, and field gr grown’ own’. These principles ples me means ans that we do frozen from greenhouses transported not use fr ozen ffood, ood, ffood ood fr om gr eenhouses or ffood ood tr ansported over long distances. dist ances. The rrestaurant estaurant has ther thereby eby rreduced educed its C CO2 O emission cconsiderO2 onsiderably.. C Consequently get from Gilleleje,, frui fruit vegetables from ably onsequeently we g et our fish fr om Gilleleje it and veg etables fr om the Danish soill and many of our dair dairyy pr products oducts fr from om local ffarms arms in Northern Nor thern Z Zealand. ealaand. W Wee have also eexchanged xchanged the popular ular fforeign oreign olive oil golden from with the g olden rrapeseed apeseed oil fr om Bornholm.

COLLABORATORS C OLLABOR RATORS SAMARBEJDSPARTNERE S AMARBEJDSPARTNERE T

The Danish Ministr Ministry nistry of F Food, ood, C Copenhagen openhagen C Council, ouncil, National ational Museum

Fødevareministeriet, F ødevareministeriet, Københavns Køb benhavns K Kommune, ommune, Nationalmuseet

SUPPLIERS S VORES V ORES LEVERANDØRER LEVERANDØRER Økologisk Thy øl, T Økologisk Tørrede ørrede ur urter u ter fr fraa Sk Skarregaard, arregaard, Niels Stokholm Stokholm fra fra ThorshøjThorshøjgaard, g aard, fisk fiskerne erne i Gilleleje Gilleleje,, rrapsolie apsolie fr fraa LLehnsgaard, ehnsgaard, grønt grønt fra fra Søren Søren Wiuff W ved LLammefjorden, ammefjorden, vildt fr fraa He Hesselø, esselø, Øllingegaard Øllingegaard m. m.fl. fl.

Organic Thy beer Organic beer, er, Skarregaard, Skarregaard, Niels S Stokholm tokholm from from Thorshøjgaard, Thoorshøjgaard, the fisherfishermen in Gilleleje Gilleleje,, rrapeseed apeseed oil fr from om fr fraa LLehnsgaard, ehnsgaard, veg vegetables ettables fr from om S Søren øren Wiuff by the LLammefjorden, ammefj fjorden, game game from from Hesselø, Hesselø, Øllingegaard Øllingegaard and others others

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KLIMAVENLIG MAD

JULEFROKOST

SĂ…DAN SPARES DER 55% CO2 UDLEDNING

EN TRADITIONEL JULEFROKOST (01)

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

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MINDRE KĂ˜D OG FLERE GRĂ˜NTSAGER Den største forskel pĂĽ klimaaftrykket hĂŚnger sammen med mĂŚngden af kød. I Fødevareministeriets klimavenlige julefrokost er en del af kødet erstattet af frilandsgrøntsager, der har lavere klimaaftryk end drivhusgrøntsager. Der er ogsĂĽ lidt mere fisk, som ganske vist ikke nødvendigvis har mindre klimaaftryk. Fladfisk anslĂĽs sĂĽledes at have samme klimaaftryk som svinekød og fjerkrĂŚ, mens nogle fiskearter, sĂĽ som vildtorsk og laks, har lavere klimaaftryk.

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1-1,5

GENNEMSNITLIGE KLIMAAFTRYK FOR PRODUKTION AF CENTRALE RÅVARER SES I NEDENSTÅENDE TABEL, GRAM CO2-ÆKV. / PR. GRAM RÅVARE: Oksekød ca. 20 And (groft skøn) 5,0-10,0 Svinekød, fladfisk, kylling Vild torsk, vild laks, sildefilet 1,0-1,5 Brød ca. 1,0 Frilandsgrønsager/-frugt

(01)

(02)

And

And

Fiskefilet, leverpostej, bacon, flĂŚskesteg

Fiskefilet, leverpostej, bacon, flĂŚskesteg

Sild, laks, ris ĂĄ la mande

Sild, laks, ris ĂĄ la mande

1

0,1

Brød

Brød

Grøntsager

Grøntsager

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

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

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CLIMATE-FRIENDLY FOOD

CHRISTMAS LUNCH

HOW TO SAFE 55% IN CO2 EMISSION

A TRADITIONAL CHRISTMAS LUNCH (01)

In 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.

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LESS MEAT AND MORE VEGETABLES The major difference 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.

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1-1,5

AV ERAGE CLIMATIC IMPRINT ON THE PRODUCTION OF KEY COMMODITIES SEEN IN THE TABLE BELOW, GRAM CO2 EQ. / GRAM PR RAW MATERIAL: Beef ca. 20 Duck (rough estimate) 5,0-10,0 Pork, flatfish, chicks Wild cod, wild salmon, herring fillet 1,0-1,5 Bread ca. 1,0 Field vegetables / Fruit

(01)

(02)

Duck

Duck

cod, liver patĂŠ, bacon, pork

cod, liver patĂŠ, bacon, pork

Herring, salmon, ris ĂĄ la mande

Herring, salmon, ris ĂĄ la mande

1

0,1

Bread

Bread

Vegetables

Vegetables

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]

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PENGESEDLER, OLDTIDEN OG MADEN

BANKNOTES, PREHISTORIC TIME AND THE FOOD

SMAG PÅ OLDTIDEN HOS RESTAURANT JULIAN

A TASTE OF PREHISTORIC TIMES AT JULIAN’S

Danmark 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’.

Denmark 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.

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 Limfjorden i Nordjylland, hvor også det smukke lerkar fra Skarp Salling i sin tid blev fundet.

At Restaurant Julian we have taken inspiration from history and the DPVSTFś PO Ś1FOHFNFOVFOś 5IF .POFZ .FOV BSF JOTQJSFE CZ UIFTF 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 different locations, where the antiquities were found. Inspired by the new fifty kroner bill for example, we use oysters and mussels from Limfjorden in Northern Jutland, where also the clay bowl from Skarp Salling was found.

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REFERENCES COP 15 Dear Jesper Regarding the galla dinner 15. December 2009 for the top mayers of the world during COP15

Thank 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 staff.

Best Regards Anne-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 2010 Restaurant 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

NATIONALMUSEET NY VESTERGADE 10 1071 KØBENHAVN K

POST ADRESSE FREDERIKSHOLMS KANAL 12 1220 KØBENHAVN K TELEFON - 33 93 07 60 FAX - 33 93 07 61 mail@restaurantjulian.com / www.restaurantjulian.com

WWW.RESTAURANTJULIAN.COM

TOLDBODEN NORDRE TOLDBOD 24 1259 KØBENHAVN K