Your Excellencies, Ministers, ladies and gentlemen, good afternoon. 

What a wonderful scenery and what a fitting setting for this conference. 

The future of food production is deeply intertwined with nature. Today, food production accounts for roughly one third of global greenhouse gas emissions, and around 70 percent of the world’s freshwater resources are used in agriculture.

When faced with these numbers, one might wonder whether we have been too busy cooking to notice that the kitchen is on fire. But the reality remains: we still need to eat. And we want food that is healthy, fresh – and, of course, delicious.

So, the urgent question is: How can we produce more food while protecting nature and the global environment?

Japan is a fascinating country in so many ways – and food is no exception. Japanese cuisine is not just nourishment; it is an art form shaped by a deep reverence for nature.

The Japanese philosophy of “shun”, the idea of enjoying food at the peak of its freshness and flavour – is something we can all learn from. Eating local, seasonal ingredients at their best combines environmental care with culinary delight. 

In Denmark, we also have a strong appreciation for good food. And our profound respect for nature has led Danish farmers and companies to become global frontrunners in developing sustainable solutions that both increase productivity and reduce environmental impact. The goal is to build more sustainable and resilient agricultures and food systems. 

Together, our two countries have the potential to lead the way in addressing the global food production challenge – a challenge that calls for feeding a growing population while preserving the natural world around us. 

Let’s use this occasion to realise the potential.

I wish you all a fruitful and inspiring conference.

Thank you.

 

(Det talte ord gælder)