Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Our purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world. The Lab is supported by independent foundations, private companies, and government sources. We are committed to an ethos of cooperation, knowledge sharing, and open-source research, and collaborate with various other local and international projects.
| Website | http://www.nordicfoodlab.org |
| Employees | View employees |
| Address | 26 Rolighedsvej, Frederiksberg C, Region Hovedstaden 1958, DK |
| Phone | (453) 243-9764 |
| Industry | Colleges & Universities, Education |
| Competitors | Momofuku, alinea, Atelier Crenn, Coi, Grupo D.O.M., Osteria Francescana, El Celler de Can Roca, Mugala Innova, S.L., Noma, Blue Hill At Stone Barns +18 more (view full list) |
| SIC | SIC Code 822 Companies, SIC Code 82 Companies |
| NAICS | NAICS Code 6113 Companies, NAICS Code 611 Companies, NAICS Code 61 Companies, NAICS Code 611310 Companies, NAICS Code 61131 Companies |
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Nordic Food Lab Questions
Nordic Food Lab is based in Frederiksberg C, Region Hovedstaden.
The NAICS codes for Nordic Food Lab are [6113, 611, 61, 611310, 61131].
The SIC codes for Nordic Food Lab are [822, 82].
