Organic vegetable courses are a popular attraction.

9/15/2026

There are many who dream of getting their hands in the soil, and the spots for the three courses at the Innovation Center for Organic Farming on growing organic vegetables were filled almost before the courses were announced. "The interest in improving skills in organic vegetable production has been overwhelming, and we are, of course, pleased that our courses have met a need," says Malene Hangstrup Kræfting, who is a consultant and project manager at the Innovation Center for Organic Farming, jointly owned by the Danish Agriculture & Food Council and the Organic Association. It may seem a bit paradoxical that participants are queueing up to learn how to grow organic vegetables at a time when there is much talk about how difficult it is to sell Danish vegetables, but according to Malene Hangstrup Kræfting, it undoubtedly plays a role that the courses are free. "But the great interest also shows that many dream of getting their hands in the soil, and we can only hope that we can equip them to create sustainable production." According to the project leader, many young people are among the applicants, and she believes that many of them dream of establishing various forms of niche production. For example, they could do this by growing vegetables for restaurants. They are often willing to pay a higher unit price for local produce than is currently the case in retail, where Danish producers face tough competition from foreign producers from countries with lower wages than Denmark. Organic vegetables make up a tiny part of Danish food production, accounting for only 0.2% of agricultural land. At the same time, data from DTU's latest dietary survey show that Danes' vegetable intake is lacking. "The figures reveal a need to support organic vegetable farms if Danes are to have more Danish vegetables on their plates in the future, and the courses are just one of several initiatives we are working on," says Malene Hangstrup Kræfting. Focus on goals, market, and economy She states that the fully booked courses in the fall focus on goals, market, and economics in vegetable production. They are followed by a second module in January-February, which emphasizes practical knowledge sharing about cultivation, crop rotation, timing, and tools for best practices, including the integration of cover crops and opportunities to create favorable conditions for beneficial insects. There are still a few available spots in these courses, which are conducted through the project. Participants are taught by experienced vegetable growers, organic advisors, and other professionals with in-depth knowledge of organic vegetable production, and they have ample opportunity to talk with other producers and expand their professional networks. Read more about the vegetable project.

There are many who dream of getting their hands in the soil, and the spots for the Innovation Center for Organic Agriculture's three courses on organic vegetable cultivation were filled almost before the courses were announced.

"The interest in improving skills in organic vegetable production has been overwhelming, and we are of course pleased that we have met a need with these courses," says Malene Hangstrup Kræfting, who is a consultant and project manager at the Innovation Center for Organic Farming, which is jointly owned by Landbrug & Fødevarer f.m.b.a. and the Organic Association.

It may seem a bit paradoxical that participants are queueing up to learn how to grow organic vegetables at a time when there is much talk about how difficult it is to sell Danish vegetables, but according to Malene Hangstrup Kræfting, it undoubtedly plays a role that the courses are free.

"But the great interest also shows that many dream of getting their hands in the soil, and then we must hope that we can equip them to create sustainable production."

According to the project leader, there are many young people among the applicants, and she believes that many of them dream of establishing various forms of niche productions. They can, for example, do this by growing vegetables for restaurants. They are often willing to pay a higher unit price for local raw materials than is currently the case in retail, where Danish producers face tough competition from foreign producers from countries where wages are lower than in Denmark.

Organic vegetables constitute a vanishingly small part of Danish food production and occupy only 0.2 percent of agricultural land. At the same time, data from DTU's latest dietary survey shows that Danes' intake of vegetables is insufficient.

"The figures reveal a need to support organic vegetable farms if Danes are to have more Danish vegetables on their plates in the future, and the courses are just one of several initiatives we are working on," says Malene Hangstrup Kræfting.

Focus on goals, market, and economy

She states that the fully booked courses in the fall focus on goals, market, and economy in vegetable production. They are followed by a second module in January-February. Here, the focus is on practical knowledge sharing about cultivation, crop rotation, timing, as well as tools for best practice with the integration of cover crops and opportunities to create good conditions for beneficial insects. There are still a few places available on the courses, which are conducted through the project.

Participants are taught by experienced vegetable growers, organic advisors, and other professionals with in-depth knowledge of organic vegetable production, and they have ample opportunity to talk with other producers and expand their professional networks.