At Roskilde Festival, food isn’t just fuel to get you to the next concert.
In Food Is Now – our food culture space at the heart of the festival grounds – food becomes a gateway to community, curiosity, and fresh ideas.
From Wednesday 2 July to Saturday 5 July, swing by for hands-on workshops, thought-provoking talks, tasting sessions, and long-table dinners that bring flavour and meaning to the table. Come hungry – leave inspired.
All scheduled Food Is Now activities are free to join – but for the special dining events, where food meets storytelling, reflection, and real flavour, you’ll need a ticket. Seats are limited, so don’t wait too long to grab yours.
Scroll down for a flavour-packed preview of this year’s programme.
Start your Thursday morning with your hands in motion and your mind engaged.
Join millers Emilie Berning and Ingeborg Pauls from Vild Hvede for a sensory workshop that explores the cultural and ecological life of grain. As you weave with straw, you’ll reflect on soil health, biodiversity, and why baking bread is a quiet act of rebellion.
How do we transform what we normally toss into something delicious? Join acclaimed chef Matt Orlando and Endless Food Co. for a talk and tasting session that explores food upcycling and the power of regenerative thinking.
What happens when you put life – and food – before work? In this talk, the founders of sourdough pizza project Thypisk share what happens when you build a business around values, joy, and community.
Tip: You can taste their values in action at the following dinner event.
Wake up on Friday 4 July with Klaus Thomsen, co-founder of Coffee Collective and former World Barista Champion. He’ll guide you through the wild journey of your morning brew – from bean to cup, from growers to drinkers, from price to taste.
After the talk, stick around for a tasting that showcases how region and craft shape flavour. Want the full experience? Book a breakfast ticket and get freshly brewed coffee with a sourdough bun and cheese.
On Saturday 5 July at 11:00, Færm and Øllingegaard invite you to explore the next generation of cheese. Sample both plant-based and traditional varieties and join the conversation on flavour, craft, and sustainability.
How do we build food systems that nourish both people and planet? Join Madland in Food Is Now for talks, tastings, and readings on Thursday, Friday, and Saturday.
Meet farmers, fishers, chefs, scientists, and activists who are reshaping food with care and creativity – and walk away inspired.
Looking for a full-bodied food experience? Food Is Now also offers a range of ticketed dining events: a sourdough pizza dinner with Thypisk, a shared lunch with women from Æblehaven/Rønnebærparken, an upcycled menu from Eat Wasted, and long-table meals with Øens Have, Rødder, and Eat Real Be Real. You can even dine with chef Matt Orlando while learning about regenerative food producti
