We have always believed that solving the food system requires working across disciplines.

It has shaped everything we do, from the way our team is built to the way we work with leading researchers at KU, DTU and beyond. It is also reflected at the very core with the three partners: Louise Beck Brønnum, food engineer; Asmus Gamdrup Jensen, food historian; and Peter Nøhr, chef.

Now, we're excited to bring in our fourth partner, bringing commercial expertise and a strong background of scaling companies that want to change the food industry for the better. Warm welcome: Heidi Boye!

Moving into a new chapter

In 2023, we joined forces with the VC fund Kost Capital to build a venture model that has already spun out four new food companies in a single year, including Luvi Bio, REST and BlueCell Bio. Now we are ready to broaden our impact. And that's why we are excited to bring in Heidi.

"Over the past twelve years we have built something we are genuinely proud of," says Peter Nøhr, Partner at Kost Studio. "Deep expertise, strong research partnerships and a proven ability to turn ideas into real products. Now is the time to scale what we have built and broaden our impact. That is where Heidi comes in. She brings the commercial firepower and the network to make that happen. I could not be more excited to welcome her."

Why Heidi

Heidi brings great experience from driving impactful change in the food industry. At Too Good To Go she led the scaling of the Danish market. As a board member of One Third, a think tank working to combat food waste in Denmark, she continued shaping the agenda. Most recently, she was CEO of Aarstiderne.

A red thread throughout her career has been trying to answer one question: why is it so hard to change the way people eat, even when people want to? She first approached it academically, through a PhD in consumer behaviour at Copenhagen Business School, and has been testing it in several impactful Danish food companies.

"Habits and behaviours around food are deeply embedded in our daily lives and culture," she says. "Even when people are motivated to eat differently, it takes time to build new skills and new habits. Insights and consumer knowledge are key. You can never know enough about your consumers. That also goes for the food industry."

Why Kost Studio

That combination of research depth and commercial experience is what brought Heidi to us.

"If you want to work with passionate and talented people while creating a real impact on our food system, Kost Studio is a very compelling place to be," she says.

She shares our view on the challenges facing the industry.

"Our current food system is not sustainable. Too much unhealthy food is being produced and consumed, while planetary boundaries are being exceeded. 'Better food for more people' is an ambitious vision, and it involves the entire food value chain, from agriculture to end consumers."

At the same time, she stresses that change must be grounded in how the industry actually works.

"I don't believe in pointing fingers. Danish food companies are already highly efficient and specialised. The challenge is to bring in new knowledge and perspectives, and to better connect research with product development. That is where real progress happens."

We are beyond excited to welcome Heidi after the Easter brake. Let's get started!

Want to cover the news? Download the press release

Press Release - Danish:
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Press release - English:
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Press photos:
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Press contacts

Navn: Peter Nøhr, Partner
Email: peter@koststudio.com

Navn: Heidi Boye, Managing Partner
Email: heidi@koststudio.com