Custom Programs 2024 - Sample Courses

MAD

CUSTOM PROGRAMS

Environmentally Responsible Hospitality A day-long course on environmental changes for hospitality businesses ABOUT THE COURSE

THE PRACTICAL INFO

What does it mean to cook sustainably? How can chefs and bartenders tackle the challenges of climate change? And how can operators meet the shifting expectations of both staff and guests?

At MAD HQ, your office,

or a space of your choice

Guided by MAD faculty, leading chefs, foragers, and business owners, this program offers key knowledge and tools to effectively reduce the environmental impact of food.

At MAD - 65,000 DKK ex. VAT for up to 45 people (including food, beverages and course materials)

Comprising a mix of talks and workshops, the program explores how practical strategies, such as optimizing energy or redefining waste, can transform the hospitality industry into a powerful force for positive change.

At your location - Price varies on travel distance and number of attendees. Reach out and we’ll be glad to scope a proposal together.

You’ll leave with easily implementable approaches, abundant resources, and the mindset and confidence to drive real change– plus connections to a network willing to help businesses benefit not only their bottom line but also people and the planet.

One (1) day

Questions & Booking Jack Muirhead

Manager of MAD Academy

jm@madfeed.co

KEY TAKEAWAYS Operate Responsibly: Gain the knowledge, tools, and inspiration to run an environmentally responsible business and implement sustainability practices at all level Food, Climate, and Hospitality: Understand the connections between food and climate, and explore ways to minimize harm caused by food production and consumption in the hospitality industr Conservation and Waste Reduction: Discover best practices for conserving energy, water, and biodiversity while effectively reducing food waste throughout your business and supply chai Hidden Benefits of Sustainability: Uncover the advantages of environmental changes, including cost reduction, improved bottom line, and increase recruitment of both staff and guest Stay Ahead and Inspire: Stay updated on upcoming legislation, adapt to global frameworks, and inspire collective action within your team to take ownership of climate responsibility

OVERVIEW 8.00 – 9:00

Welcome and introductions over breakfast and coffee

9.00 - Morning session Climate and Food in the 21st century – what happened and what can we do E.G. The foragers perspective – changing mindset on natural resources Framing local challenges and prioritizing solutions

12.00 – 13.00

A nourishing lunch

13.00 - Midday session Making a difference in hospitality – implementing sustainable chang Structuring and Communicating change worksho 14.45 - Afternoon session E.G. SILO: the Zero-Waste Restauran Open Forum discussion & Q&A

16.00 - End + social hour

“The one-day program we arranged with MAD not only deeply inspiring, it was packed with practical steps you can easily start with and see instant impact from. With 95% of audience going back to their everyday businesses having decided to start making change, the program clearly exceeded our high expectations.”

Killu Maidla

CEO, Estonian Hotel and Restaurant Association

Foraging – Exploring the World of VILD MAD A unique adventure into the delights and delicacies of nature ABOUT THE COURSE We protect what we love, and we all love to eat. However, studies indicate that up to a third of adults have limited or no relationship with nature. Foraging—the art of gathering and cooking with ingredients directly from nature—aims to bridge this gap.

Our program facilitated by VILD MAD offers an exhilarating and enriching experience, satisfying your hunger to learn more about wild ingredients while equipping you with knowledge to properly understand and preserve nature.

Your group will eat, taste, and enjoy nature as a team-building experience. Every individual who forages builds a stronger connection with nature and a deeper understanding of concepts such as biodiversity, ecosystems, and sustainability.

THE PRACTICAL INFO

In and around Copenhagen throughout Spring-Fall

One (1) or half-day for 10-30 participants

Questions & Booking Jack Muirhead

Manager of MAD Academy

jm@madfeed.co

KEY TAKEAWAYS Team Building in Nature: This immersive, hands-on experience utilizes nature as a unique classroom to build team rapport and foster group bonding through shared experiences Learn New Skills: Foraging is an ancient craft dating back to our human origins, yet many of us have never eaten directly from nature. This day equips participants, from chefs to CEOs, with the skills to safely explore and prepare a wide variety of wild plants, herbs, fruits, seeds, fungi, and more Beneficial Knowledge: Foraging offers a low-impact way to make natural science relatable. You'll gain insights into nature; finding and identifying the right berry or herb requires knowledge of flora, plant habitats, and landscape biotopes Motivation for Climate Action: Natural experiences can inspire us to develop more compassionate attitudes toward the environment and adopt more environmentally-friendly behaviors in our life and work Sustainable & Safe Foraging Foraging: First and foremost, our programs are about respecting and preserving the environment. Our experienced guides will teach you to ensure that your foraging practices have a positive impact on nature whilst avoiding any nasty effects on yourself or others.

OVERVIEW Sessions will be led by knowledgeable practitioners and experienced foragers, along with individuals boasting decades of experience in hospitality A delicious meal is provided to sustain you as you explore the wilds and showcases the potential of foraged ingredients and flavors Participants leave with practical knowledge and can continue to explore nature and foraging, along with a set of recipes and guides accessible through a digital app.

WHY FORAGE WITH MAD?

Over the past decade, MAD’s VILD MAD program has trained thousands of individuals, from school children to park rangers, as well as chefs and CEOs. This experience taps that knowledge and contains methodology, ideas, and recipes born from the team at restaurant noma. VILD MAD’s digital app, and encyclopedia of foraging knowledge, has been downloaded 110,000 times, inspiring countless people to engage, enjoy, and savor nature in new and exciting ways.

PRICING Half-day workshops for up to 15 individuals, including all instructor fees, materials, equipment, and a light breakfast, are priced at 15,000 DKK excluding Danish VAT. For groups larger than 15, there is a fee of 250 DKK per head.

Full-day experiences for up 15 individuals, including all instructor fees, materials, equipment, and a forager's lunch with drinks, are priced at 25000 excluding Danish VAT. For groups larger than 15, there is a fee of 500 DKK ex VAT per head.

Travel and transport costs are not included but can be negotiated as an add-on. Rates for multiple sessions are available.

How to create a socially sustainable business Create a workplace that fosters creativity and excellence, as well as diversity and equitability

THE PRACTICAL INFO

At MAD HQ, your office or a space of your choice

ABOUT THE COURSE Run in partnership with NORM, a a norm-critical consulting firm, this interactive course is designed specifically for hospitality industry leaders. The course helps them develop an understanding of how to create inclusive and socially sustainable work environments, leading to increased employee satisfaction, stronger teams, higher overall performance and better retention rates.

Using thought-provoking exercises, the course helps participants curiously explore new ways of seeing their everyday and equips them with practical tools and an action plan for inclusion to implement at home.

FACILITATORS

At MAD - 4 hours for approx. 25 participants

45,000 DKK ex. VAT

At your location - Price varies on travel distance and number of attendees. Reach out and we’ll be glad to scope a proposal together.

Questions & Booking Jack Muirhead

Manager of MAD Academy

jm@madfeed.co

NORM is specialised in helping practitioners develop the skills and tools they need to work proactively with diversity, equity and inclusion and create lasting change.

The course will be led by Anthropologist & DEI-specialist Elin Ferm. Elin is one of two co-founders of NORM and is the company's primary educator and facilitator. She is a trained anthropologist specialised in gender studies and has over 10+ years of experience with norm-critical work in organisations. Elin is a competent advisor with a curious, thorough and solution-focused eye. She is known for teaching, facilitating and managing processes in an engaging, responsive and pedagogical way.

KEY TAKEAWAYS Knowledge about diversity, equity and inclusion in the hospitality industr Knowledge on the four stages of psychological safety and PS and DEI as two distinct concept Effective and sustainable leadership practices around diversity, equity and inclusio Skills to identify strengths and weaknesses within your own organisatio A clear idea of what the next steps are towards a more inclusive work environment (action plan Capabilities to implement this knowledge in your everyda Practical advice on actions to take to build a psychologically safe organisatio Access to a community of ambitious change makers in your industry ”We've had a very thorough, thought-provoking & highly professional process with

NORM (...), most importantly we've acquired tools to continue the journey on our own.”

Simon Leo

Restaurant owner, Omar, Lamar og Safari

MAD endows members of the hospitality industry with the knowledge, skills, and motivation they need to improve their workplaces and better influence the way the world eats.

A non-profit organization founded in 2011 by René Redzepi of Restaurant Noma, its educational programs and convivial events have forged a vast global community of chefs, servers, and bartenders—from the biggest luminaries in the field to eager apprentices— equipped and inspired to make sustainable change.

www.madfeed.co