The Preserve Journal is an independent print magazine dedicated to the exploration of a more sustainable, responsible, and resilient food culture. 

With it we wish to invite our readers to look beyond the bite of food on their fork, and to see the whole picture of their meal and their role in it.


The magazine was founded in the fall of 2018 and bloomed out of a wish to take part in the environmental debate through the lens of food, to share the stories of the many alternatives and to help re-shape the understanding of what's actually possible.


Through it, we advocate an alternative way of life: one filled with curiosity, honesty, and a lot of love, one that is a powerful form of activism in itself. 

​Here in Preserve, we believe that fermenting, foraging, and living with the seasons, as well as learning from each other offer concrete resistance to the homogenized, industrialized and capitalistic structures that predominate today’s food culture.


We make no claim to knowing what food sustainability should mean to all of us, since we recognize the topic’s complex and multi-dimensional character. We are therefore not seeking definitions, but rather hoping to provide the space for honest and critical explorations.


Our aim is to embrace as many inspiring, diverse and interdisciplinary perspectives, knowledges and voices as possible, in the hopes of exploring the interconnectedness of the many and various fields. For The Preserve Journal, we have therefore joined forces with experts from various backgrounds who all contribute to this magazine with their unique knowledge. We have teamed up with acclaimed chefs, regenerative farmers, biologists, poets, urban gardeners, writers, responsible restaurants, rebellious journalists, academics, artists, travelers, wildlife experts, initiators, and environmental activists.


Together we co-create and present The Preserve Journal!


Today, we see a paradox where on one side, we as humans, relate to and engage with food every single day. At the same time, we have never connected with and understood our food less than we do today.

​We see a food industry, food systems and a food culture which have all become obscure and very difficult to deal with. The links between soil, producers, produce, and consumers have become blurred by industrialized processes and commercial interests. Oftentimes, this can make it seem impossible to imagine what a sustainable, responsible, and inclusive food culture actually is, and more importantly, how one can be involved in it and thereby contribute to positive change as a consuming human.

With The Preserve Journal, we wish to highlight all those blurred links stretching all the way from the soil to our plates. In doing so, we hope to support the explorations of the many different ways by which we can interact with our food, as well as our potential to shape, influence and impact change.


With The Preserve Journal we hope to invite readers to realize the magnitude of our daily engagement with food, helping us move away from the role of a muted consumer towards that of noisy eaters, actively participating and engaging in sustainable, resilient and inclusive food systems with an understanding of our impacts. 


Our goal is to inspire, to engage, and to create an inclusive dialog across various fields, by asking how we as a global community can create, nourish, and maintain a sustainable food culture. We hope to contribute to the global conversation on this subject. After all, today’s most pressing problems require solutions based on inter-cultural cooperation. 

We therefore hope to allow people to connect across borders and cultures in a quest to share old wisdom and novel ideas on how our engagement with food can help us establish the grounds for a more sustainable existence on this planet.


The Preserve Journal has been financed without advertisements or corporate investments and is therefore completely independent and run free of any restraining commercial considerations and interests.

We therefore have zero advertisements, are independently published and responsibly printed on recycled and FSC approved paper. We don't have any big investors- what we have is passion, dedication, an extremely generous community of inspiring contributors and lot of love for good food!


These financial decisions have been made in order for us to stay as honest, direct, radical, resilient and transparent as possible.

In addition The Preserve Journal is run solely on voluntary powers and engagement, and each purchase of The Preserve Journal therefore constitutes a huge support in the project which allows for us to keep publishing future issues of The Preserve Journal. 

Join us as we dive deep into various themes and hear from a wide range of brilliant authors.

Be thrilled to explore what a sustainable, transparent, and responsible food culture might look, work, and taste like.

In The Preserve Journal you'll meet beautiful analog photography and an exciting range of authors- some a steady part of the project exploring certain subjects over many volumes and some authors changing each issue. 

The Preserve Team

Michelle Skelsgaard Sørensen

Founder and Director 

Marie Døssing

Lead Designer

Sebastian Reichmann

Overall Directions and Management

Pernille Rosenbæk

Events and collaborations

"The Preserve Journal is a result of creative minds, hard-working hands, and passionate hearts coming together and co-creating this magazine.

Without each other and the synergies we foster, The Preserve Journal would simply not exist. The Preserve Journal is the culmination of all of our shared curiosity, efforts, dedication, and wish for change."

- Michelle Skelsgaard Sørensen

the preserve journal logo

An independent print magazine dedicated to the exploration of a more sustainable, responsible, resilient and transparent food culture.


CVR-nummer: 40014284

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