A Taste of Circular Tourism: Food, Community, and Sustainability on Bornholm On the island of Bornholm in Denmark, known for its rich culinary culture, the VERNE project Bornholm pilot brought together different actors to explore how tourism can reduce its environmental footprint while strengthening their local communities. In summer 2026, the VERNE Bornholm pilot hosted an event as part of the “Sol over Gudhjem” food festival at Gudhjem Smokehouse. Led by the Universities of Lund and Copenhagen and Gourmet Bornholm, the event was a meeting point for businesses, researchers, citizens, and tourists, who came together to discuss how food and tourism can contribute to a more circular future. Food for circular thoughts The panel discussion, Food for circular thoughts, was moderated by Peter Funch, moderator, chairperson and debate organiser and explored how tourism can create more value for local communities while reducing its environmental impact. Georgios Charalampous from the European Research Agency opened the discussion by highlighting the growing climate footprint of tourism and the need for more sustainable approaches. Professor Bent Egberg Mikkelsen, who has worked with Bornholm for more than 20 years, highlighted the important role of local businesses, schools and citizens in driving change. As explained by Bent Egberg Mikkelsen: “Bornholm provides a unique setting to explore how the island’s strong food culture and local community can support the transition towards circular tourism.” Practical solutions for circular tourism The discussion also focused on practical solutions. Edgar Valverde, VERNE project coordinator from PNO, shared experiences from Barcelona and highlighted the need for proactive approaches to avoid over-tourism. Participants also discussed how digital tools could make it easier for visitors to discover and choose local and sustainable food experiences. Pelle Nybirk from Gourmet Bornholm shared how the organisation is developing its digital platforms to connect visitors with local food experiences. The event provided an opportunity to capture the views and ideas of local stakeholders and feed them directly into the next steps of the Bornholm pilot. The strong local interest also attracted attention from regional media – watch this segment from TV2 Bornholm (in Danish). Bornholm shows how local knowledge, food culture and collaboration can help shape new approaches to tourism that benefit both visitors and the local community. For questions on the VERNE Bornholm pilot, please contact Regina Fernández. Learn more about VERNE here and reach out to Kartika Anggraeni for other questions.