Denmark
I help organisations translate sustainability ambitions into credible, nature-based practices that support both environmental responsibility and human well-being. My work sits at the intersection of sustainability, nature and people — where strategy must become operational, and where impact depends on what can realistically be implemented and sustained over time. With a senior background in sustainable business development and workplace sustainability, I lead and advise on initiatives that integrate biodiversity, nature-based solutions and sustainable food systems into organisational strategies, operations, and supply chains. My approach is grounded in a pragmatic understanding of organisational realities and in embedding environmental considerations without overstating impact or promises. I set direction and drive cross-functional programmes that combine strategy, procurement, partnerships and communication — from sustainable sourcing and circular solutions to ISO 14001 implementation, climate action and biodiversity initiatives in the built environment. I am often engaged where complexity is high, interests must be aligned, and credibility, structure and progress need to go hand in hand. I am motivated by work that creates long-term value for both organisations and the environments and communities they depend on.
I played a key role in establishing and shaping the Workplace Sustainability department, where we translate Ørsted’s mission and DNA into sustainable workplaces that combine purpose with the employee experience. The department works across three pillars – Wellbeing, Decarbonisation & Resources, and Biodiversity – to ensure sustainability is embedded holistically in all workplace solutions. As Program Manager for Biodiversity and consultant across global sites, I turn strategy into measurable outcomes that enhance nature, employee wellbeing, and the climate resilience of buildings. Responsibilities and key achievements: • Develop and implement global Workplace Sustainability solutions across the three pillars, ensuring sustainability is integrated into all aspects of the employee experience – from outdoor areas and catering to office and meeting facilities • Lead the Biodiversity Program, focusing on nature enhancement, habitats and corridors, recreational areas, employee wellbeing and eco-litteracy, monitoring results, and climate adaptation of buildings • Integrate sustainability into global procurement, outsourcing, and supply chain, including developing requirements, evaluating proposals, and negotiating with environmental and social criteria • Contribute to the strategic sustainability direction within Global Real Estate & Workplace Management, including flagship projects, targets, and priorities that strengthen both environmental performance and the employee experience
Driving the development of healthy and sustainable food and beverage solutions, including global guidelines for Ørsted’s employee food and beverage offerings Key achievements: - Development of the Ørsted Global Food Guidelines and launch of the Eat-Lancet One Planet Plate concept, which now serves as a core principle in Ørsted’s Danish canteens - Leading the integration of sustainability across Ørsted’s global catering services, aligning sourcing, menu planning, and waste management with the company’s sustainability objectives - Playing a key role in shaping and negotiating sustainable procurement strategies and tenders for food and beverage solutions, with a strong focus on health, sustainability, and environmental responsibility - Collaborating closely with suppliers and partners to drive accountability and ensure that Ørsted’s catering offerings support the company’s sustainability ambitions
The City of Copenhagen produces around 70,000 public meals daily and procures food worth DKK 280 million annually. During my time in the Municipality, I contributed to developing healthier and more sustainable public meals through EU project management, procurement work, food-waste analysis and strategic communication. Key responsibilities and achievements: - Project Manager for the EU Joint Action BEST ReMaP, developing policy recommendations on quality-based public food procurement, reducing harmful food marketing to children, and food reformulation - Integrated the UN Sustainable Development Goals into the city’s major food procurement tender, contributing to more sustainable and quality-driven sourcing; part of the team that won the 2021 Procura + Awards - Led a cross-cutting food-waste mapping across all public meal services in the city, including development of meal profiles, collaboration with analysts and actionable recommendations - Led the development of the narrative “Copenhagen as a food city” through articles, film and visual storytelling, strengthening the city’s profile within sustainable meals
I min rolle som forretningsudvikler i Cheval Blanc Kantiner arbejdede jeg med innovation, bæredygtighed, økologi, sundhed og gastronomi samt intern og ekstern kommunikation. Jeg havde et helhedsorienteret blik på virksomhedens drift og marked og fungerede som nøgleperson i den strategiske udvikling af virksomheden og dens måltidskoncepter. Jeg omsatte tendenser både i og uden for branchen til konkrete initiativer med en analytisk tilgang til bæredygtighed. Nøgleansvar og resultater: - Bidrog til udviklingen af virksomhedens overordnede strategi, herunder retning for bæredygtighed, kvalitet og markedsposition - Samarbejdede med ernærings- og sundhedseksperter og styrkede virksomhedens sunde måltidskoncept - Integrerede FN’s Verdensmål i virksomhedens bæredygtighedsarbejde og sikrede bred organisatorisk forankring - Arbejdede med Svanemærket, løftede virksomhedens økologiprocent og understøttede økologi-certificeringer i kantinerne - Lancerede nationale madspildsmålinger og etablerede et netværk af madspildsambassadører på tværs af landet - Udviklede kundekommunikation, markedsføring og konceptdesign for temadage, kampagner og nye måltidskoncepter - Bidrog til at skabe fundamentet for en medarbejderuddannelse, der styrkede driftskompetencerne
Som adjunkt hos Cphbusiness underviste jeg bl.a. serviceøkonomstuderende i kommunikation, kultur og kreativitet, event- og oplevelsesmanagement, servicedesign og markedsføring. Som en del af et stærkt team var jeg med til at udvikle akademiets faglige og pædagogiske profil inden for blended learning. Jeg sad desuden i trivselsudvalget og var en del af forskningsprojektet NICE (New Innovative Customer Experiences).