The Leaders
Dov Ferreira-Lund
Chef & Food Systems Economist
Copenhagen, Denmark
A menu is a forecast. If you read it closely, you can see the next harvest.
Dov trained as a chef in Lisbon and Copenhagen, then completed a master’s in agricultural economics to understand why his suppliers kept disappearing. His restaurant publishes an annual open report on the economics of every farm it buys from.
He advises the Nordic Council on regional food resilience and still cooks dinner service four nights a week.
In print
