Food at Spejdernes Lejr 2026
Food plays a central role in everyday life at Camp 2026, where the groups receive their food every morning at the sub-camp square.
When 30,000 scouts gather, meals are both a practical necessity and a gathering point for community, learning and fun around the campfire, both morning, noon and night.
Cooking together strengthens the scout community and provides experience with outdoor life and responsibility.
The camp cookbook – recipes and inspiration
The cookbook is filled with inspiration and delicious recipes developed specifically for Scout Camp – all recipes are perfect for cooking outdoors. Leading the development of the recipes for the cookbook is Sabrina Bach Meldgaard, who has extensive experience cooking for hundreds of scouts.
The cookbook is structured so that each group can choose between two different dishes each night. The recipes offer plenty of variety – bean burritos, quesadillas, a classic chili sin carne or creative campfire food like beetroot quinoa plates with potato salad.
You can download the cookbook as a PDF now and start trying out the dishes at home with your scouts. Later, the cookbook will be published in a printed version for you to use at the camp.
Food Supplies
In each subcamp, there is a food supplies distribution point on the subcamp square. The food supplies distribution is an “open” distribution point, where guides and scouts can freely come and collect the basic items they need. The basic products available are listed in the assortment list below.
To avoid food waste, we ask that you only collect the items you need for each meal. It is not possible to return items to the food supplies distribution point.
Opening hours are very generous, as the goods are better stored at the food supplies distribution point until they are needed. This applies particularly to chilled goods, but other products also spoil more easily once they have been taken out into the jamboree. So take what you need, but no more!
Special items for the evening meals are distributed according to the number of guides and scouts in the group on a given day. Items are handed out group by group, as staff at the distribution point scan a registered jamboree wristband. This shows which evening meal the group has chosen and which quantities of the various items the group will need, including special items related to allergies and dietary considerations.
For the wristband to work at the food supplies distribution point, it must be registered on the group’s registration page by the person responsible for registration. We recommend that all leader wristbands are entered into the system before the jamboree. It is optional whether guide and scout wristbands are registered.
Assortment List
Below is an assortment list of items that will be available each day. These items are primarily intended for breakfast and lunch. As mentioned, for the evening meal there will be items available that match the dishes for that day.
Vegetables
- Cucumber
- Organic tomatoes
- Bananas
Dry goods
- Mixed squash (concentrated fruit juice), light
- Mixed red squash (concentrated fruit juice)
- Cornflakes
- Oats, fine-rolled
- Wheat flour
- Sugar
- Raisins
- Dried yeast
- Strawberry jam
- Raspberry jam
- Fig spread
- Tuna in water
- Mackerel fillet in tomato sauce
- Cod roe
- Fried onions
- Mayonnaise
- Green pesto
- Red pesto
- Remoulade (Danish mayonnaise-based cold sauce)
- Ketchup
- Red curry paste
- Beetroot
- Hot mustard
- Oat drink, barista
- Pea drink, barista
Bread
- Organic wholegrain rye bread, 28 slices
- Classic favourite rye bread, 27 slices
- Organic dark rye bread, 28 slices
- Coarse sandwich bread, 18 slices
- Traditional country bread
Chilled
- Free-range eggs
- Organic semi-skimmed milk
- Sliced cheese 45+ ML
- Butter
- Spreadable butter
- Hummus
- Smoked pork loin
- Chicken breast
- Organic chicken liver pâté
- Liver pâté
- Rolled spiced pork
- Salami
Allergies and dietary considerations*
- Dark bread with pumpkin and lentils, gluten-free
- Organic cornflakes, gluten-free
- Gluten-free oats
- Organic semi-skimmed milk, lactose-free
- Organic vegan block
- Vegan mayonnaise
*Must be ordered in advance via the registration system and will be handed out by a staff member at the food supplies distribution point.
Get answers to your questions about food at camp
How do I choose the dishes?
When you register your group in Medlemsservice, you must also choose which dish you want to cook on each day. If there are days when you don’t need food at the camp, you must also indicate this.
Under the heading: Which dish, which day you can see what you can choose from on the individual days
You must select dishes before March 1 at 24:00, when group registration closes .
Which dish, which day?
Dinner on 18/7
Quesadillas
Or
Chickpea sandwich with vegetable sticks
Dinner on 19/7
Mac and Cheese with summer greens
Or
Creamy ‘spicy’ pasta
Dinner on 20/7
Fried pearl barley and soft-boiled eggs
Or
Barlotto
Dinner on 21/7
Anicia Bolognese
Or
Carry pot
Dinner on 22/7
Quinoa/beetroot balls with cold potato salad
Or
Veggie balls with cold potato salad
Dinner on 23/7
Chili Sin Carne
Or
Mash potatoes with ‘love’
Dinner 24/7
Halloumi steaks with potatoes and herp dip
or
Halloumi burger with veggie sticks
Lunch and dinner 25/7
Bean burrito for lunch
and
Rye bread for dinner.
Special dietary considerations?
The camp can offer lactose-free, gluten-free and vegan dietary options. In addition, it is possible to choose milk allergy (which is different from lactose intolerance), so you can, for example, get a plant drink instead of milk.
Other intolerances and allergies must be dealt with in the group, for example by not mixing tomato in a salad if one scout is allergic to tomato.
Allergies and Dietary Considerations
Basic products for people with allergies and dietary considerations are also distributed by the staff at the food supplies distribution point. This is done to ensure that these items go to those who really need them.
It is important that all groups have registered allergies and dietary considerations correctly, otherwise we cannot guarantee the necessary quantities of items for these participants.
Is the camp exclusively vegetarian?
NO,
The food at the camp is based on the official dietary guidelines and has a conscious focus on a more plant-rich diet. The evening meal is meat-free, while breakfast and lunch will include meat spreads and the like.
Meat
There is no ban on meat at camp, so groups are free to bring and prepare their own meat for their evening meals. We are not able to refrigerate meat or provide electricity to cool food on campsites or in subcamps.
Cool Packs
Two freezer cabinets have been set up at the food supplies distribution points, where groups can freeze their own cool packs. Cool packs are handed in and collected during the distribution opening hours. The food supplies distribution points are not responsible for the freezer cabinets, so it is up to the groups themselves to agree how to make the system work. We recommend storing cool packs in a sealed bag clearly marked with the group’s name.
Opening hours for Food supplies
18 July 13:00–19:00
19-25 July 06:30–19:00
26 July 06:00–09:00, however, subcamp Skoven (the forrest) is open until 14:00
Information package 4
Information package no. 3 is ready
Last chance: Group registration closes on 28 February
