Through its New Nordic cuisine, the food scene in Copenhagen has been growing in popularity and is becoming a major appeal for inhabitants and visitors. Its rooted and seasonal gastronomy as well as its traditional convivial concepts make any food experience in the city a wholistic one as it is linked to the produce, the ambiance, and of course the setting. An enjoyable meal, in what is one of the happiest cities in the world, requires specific localization, design, and planning that can nurture communal and leisure activities. Such spaces should become even more coveted as Copenhagen hosts the UIA World Congress of Architects.
This also includes perpetuating the famous nordic Hygge, in which comfort and conviviality are key to good living. This idea applies just as well to its developing urban plan as is noted with the attention on the community spaces, encouraging recreational activities and wellness. Along those lines, the gastronomy sector has evolved to the point of it being considered whilst planning the city. It is given typological attention of its own in order to raise awareness about sustainable and healthy agriculture/ food preparation, and promote this sector that is part of the Danish culture.
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