The New Nordic diet originated in 2004, when the visionary chefs Rene Redzepi and Claus Meyer called a symposium of regional chefs to address the public's increasing consumption of processed foods, additives, highly refined grains, and mass-produced poultry and meat.

Kate Christensen’s quote explains the origin and purpose of the New Nordic diet, which was developed in 2004 by renowned chefs Rene Redzepi and Claus Meyer. The diet was created in response to the growing health concerns around the increasing consumption of processed foods, additives, refined grains, and mass-produced poultry and meat. These types of foods were seen as contributing to rising health problems, including obesity and heart disease, which prompted the chefs to seek a healthier, more sustainable alternative.

Redzepi and Meyer’s initiative involved bringing together a group of regional chefs to create a diet based on traditional Nordic ingredients, focusing on local, seasonal, and minimally processed foods. The idea was to emphasize natural, whole foods such as vegetables, whole grains, fish, and fermented foods that were indigenous to the Nordic region. By promoting these foods, the chefs aimed to reconnect people with their cultural food heritage while addressing the modern-day challenges of poor eating habits.

The New Nordic diet seeks to highlight the benefits of a more sustainable approach to eating by emphasizing local and seasonal foods that are better for both health and the environment. By focusing on natural foods that are rich in nutrients, the diet aims to reduce the negative impact of highly processed and mass-produced foods on individuals and the planet. It promotes a more mindful way of eating that is in harmony with the environment and cultural traditions.

In essence, Christensen’s quote reflects the New Nordic diet's mission to offer a healthier, more sustainable alternative to the growing reliance on processed and unhealthy foods. By emphasizing local, seasonal produce and traditional cooking methods, the diet seeks to improve both individual health and the broader environmental impact of food production.